Peanut Butter Blossom Cookies

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Nostalgia alert! When was the last time you made these favorite childhood cookies? Don't know? Let's remedy that. Chocolate and peanut butter belong together, and these easy cookies prove it.

Photography Credit: Aaron Hutcherson

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A soft peanut butter cookie with a gooey chocolate kiss in the middle. What more could you ask for from a cookie?

Video! How to Make Peanut Butter Blossoms


The peanut butter blossom is a fairly straightforward cookie that has been beloved for decades. It was invented by Freda Smith of Gibsonburg, Ohio for the 1957 Pillsbury Bake-Off. It didn’t win the competition, but it won the hearts of America and has been a national favorite ever since.

The ideal version of this treat starts with a thick, soft peanut butter cookie. I don’t have the fond memories of peanut butter blossoms from my childhood that some of you might have—I wasn’t introduced to these beloved treats until later in life—but I do have a longstanding love for peanut butter cookies. They’re my dad’s favorite, so I’ve definitely made a few different versions of the nutty treat over the years.

The addition of the chocolate kiss provides a salty-sweet flavor combo (a perennial favorite!) and really takes this cookie over the top.

Peanut Butter Blossom Cookies on a cooling rack


Many recipes for this cookie call for vegetable shortening, but I prefer to use butter for a better flavor.

Shortening yields a thicker cookie with less spreading, but my recipe does just that without sacrificing the rich depth of butter. However, this recipe will still work with shortening if that’s all you have on hand.


When it comes to the peanut butter, feel free to use your favorite. I’m a smooth and creamy guy, but chunky peanut butter is fine, too.

I even tested this recipe with an all-natural spread and the cookies turned out great—just be sure to mix the peanut butter thoroughly before adding it to the batter to get rid of any separation.

  • Want to find out which natural creamy peanut butter the Simply Recipes team likes the best? Check this out!

Peanut Butter Blossoms


The peanut butter blossom is a classic for cookie platters, cookie swaps, and bake sales. They are best stored in an airtight container at room temperature, which will help keep the chocolate kiss nice and soft. They will keep for several days before they start to dry out.

Planning ahead? You can freeze the cookie dough after it’s been rolled in sugar, or you can freeze the finished cookies after baking and cooling. The cookies can be baked from frozen; just add an extra minute or two to the baking time.

They hold up well in shipping, too! Just chill them for a bit in the fridge first so the chocolate can harden and retain its shape in transport.

Hershey's Peanut Butter Blossoms


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Peanut Butter Blossom Cookies Recipe

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: about 2 dozen cookies


  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup (129 g) peanut butter
  • 1/2 cup (100 g) granulated sugar, plus more for rolling
  • 1/2 cup (110 g) packed brown sugar
  • 1 large egg
  • 1 1/2 cups (187 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 24 chocolate kiss candies, unwrapped


1 Preheat the oven to 350˚F and line two baking sheets with parchment paper.

2 Mix the wet and dry ingredients separately: Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth.

In a separate bowl, combine the flour, baking powder, and salt.

Dough mixed with a wooden spoon to make Hershey kiss cookies.

3 Make the cookie dough: Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.

4 Shape the cookie: Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar.

Place the balls on the prepared baking sheet a couple of inches apart.

Dough balls on a parchment lined cookie sheet to make Peanut butter kiss cookies.

5 Bake the cookies: Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie.

Baked peanut butter blossom cookies on a cookie sheet with hershey's kisses being placed on top.

6 Cool and store: Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature.

Overhead view of hershey kisses cookies on a cooling rack.

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Aaron Hutcherson

Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.

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9 Comments / Reviews

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Did you make it? Rate it!

  1. Claudia Cardiel

    I love peanut butter anyway. I made 3dz and at the end of the party they were gone.


  2. Reg

    I want something without sugar, or replace sugar with honey

    Show Replies (1)
  3. Keysplz

    I enjoyed making these traditional-style peanut butter cookies. The changes I made were that I sifted the dry ingredients into the wet ingredients then mixed them all together. I also added one cup of toffee bits to the mix. I rolled the balls in sugar, flattened each ball then baked. I did not use the chocolate kisses as I felt the sweetness was plentiful at this point. They were delicious.


  4. Kay

    Easy to make and my little granddaughter was a big help!


  5. Tara

    Great recipe, I’ll definitely make these this weekend! I was wondering if the sugar coating was necessary though? Is it just for flavor or does it help the shape of the balls?

    Show Replies (1)
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Peanut butter blossoms in a wide ceramic bowl.Peanut Butter Blossom Cookies