Homemade peanut butter blossom cookies are my favorite childhood cookie. They are quintessential Christmas cookie-swap fare, classically delicious, and easy for kids to make. I've created the perfectly soft, peanutty cookie for your recipe box.
Jump to:
- The perfect Peanut Butter Blossom cookies
- Thumbprint Hershey Kiss Cookies
- How to make the BEST Peanut Butter Blossoms
- Recipe variations:
- How to get the Hershey Kiss to stay on the cookie:
- Gluten Free Peanut Butter Blossoms
- More Blossom Cookie FAQs
- More classic and vintage cookie recipes:
- Classic Peanut Butter Blossom Cookies
This is an easy recipe for peanut butter blossoms! Peanut butter and chocolate are such a classic combo. Beloved by kids and adults, these cookies are the ultimate after-school treat, holiday cookie, and easy-to-make recipe.
I tweaked and worked on the recipe so you get the perfect texture, peanut buttery taste, and chocolate goodness.
I even created a sophisticated variation! Try my Cashew Blossom Chia Cookies. They are blossom cookies without peanut butter!
The perfect Peanut Butter Blossom cookies
You won't find a dry, crumbly peanut butter blossom here. These cookies are:
- Soft and chewy
- Small, yet pack a flavorful punch
- So easy to make, kids can do it!
- Rolled in sugar for a sparkly, crackly crunch
- A perfected take on a 1950's classic cookie
Thumbprint Hershey Kiss Cookies
Are you like me? I didn't call these cookies peanut butter blossoms when I was little. I only knew them as Hershey Kiss Cookies!
They were a go-to recipe when mom would let me help her bake. I loved peeling the foil off each chocolate kiss and setting them aside for the exciting moment of pressing them into the baked cookie.
They are often called thumbprint cookies because of their shape. Your thumbprint can make the perfect hole for the chocolate to sit in! For this recipe we just press the chocolate kiss into the cookie, no thumbprint is needed.
How to make the BEST Peanut Butter Blossoms
I'm often disappointed by peanut butter blossoms recipes that lack peanut butter flavor or get dry and crumbly. This recipe is easy and stays soft and delicious.
Detailed instructions are in the recipe below. For a quick overview of how to make peanut butter blossom cookies, read this:
- Line baking sheets with parchment or a Silpat baking mat. This isn't necessary, but prevents any sticking and makes for easy cleanup.
- Whisk together the dry ingredients. Doing this separately and before you mix them in allows all the leavening and salt to be distributed evenly in the cookie dough.
- Cream the butter and sugar together. This creates air pockets which help the cookie structure.
- Chill the dough so it is easier to handle. The cookie dough can be baked immediately, but it may not look great. Chilling the dough makes it easier to roll into balls and make the perfect shape for the chocolate!
- Bake the cookies. But not too long! You don't want to overcook these little gems.
For a unique cookie kids will also love, try my Chocolate Marshmallow Cookies with a surprise right under the frosting.
Recipe variations:
Can't just stick to the classic? Try some other peanut butter blossom variations.
- Use a different nut butter, like my Cashew Blossom Cookies with Chai Spice
- Use different sugar for the outside. Try colored sugars, or sugar in the raw or sanding sugar for extra crunch.
- Try different chocolate: Milk chocolate kisses are classic, but you can use dark chocolate kisses or disks of your favorite high-quality chocolate.
- Add spice! Add a ½ teaspoon of cinnamon to the dough, chai spice blend, or even chili powder and a pinch of cayenne for a Mexican chocolate flavor.
How to get the Hershey Kiss to stay on the cookie:
Some recipes ask you to freeze the Hershy Kisses before placing them on the cookies, or wait for cookies to cool a few minutes before adding the chocolate.
This recipe works as is, and there is no need for an extra step! Simply press the unwrapped Kiss into the cookies right when they come out of the oven and let the cookies cool. I've never had an issue with the chocolate falling out!
Gluten Free Peanut Butter Blossoms
These cookies work well if using a gluten-free flour blend in place of the all-purpose flour. I always use Cup-4-Cup brand gluten-free flour and have not tested them with a different brand.
More Blossom Cookie FAQs
You can absolutely freeze the peanut butter blossom cookie dough. Freeze the dough in a ball and let it thaw in the fridge when you are ready to use it. Or, roll the dough in balls, freeze on a baking sheet and transfer the balls to a freezer bag. The dough can be kept frozen for up to 3 months.
These classic cookies are best eaten within 3 to 5 days. Keep them in an airtight container at room temperature.
More classic and vintage cookie recipes:
- Crunchy Pecan Cookies
- Award Winning Chocolate Chip Cookies
- Iced Oatmeal Cookies Recipe
- Classic Gingerbread Cookies
Classic Peanut Butter Blossom Cookies
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup creamy peanut butter
- ¼ cup granulated sugar plus more for rolling
- ¾ cup light brown sugar packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 17 chocolate Hershey Kisses unwrapped
Instructions
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl whisk together the flour, baking soda and salt; set aside.
- In a mixer cream together the butter, peanut butter and sugars until lightened and fluffy, about 2 minutes.
- Add the egg, milk and vanilla and mix until incorporated. Stir in the flour mixture and mix until a dough forms. Scrape sides of bowl to make sure everything is mixed evenly.
- Wrap and chill the dough about 30 minutes so it's easier to work with. Heat oven to 350ºF.
- Scoop the dough into 2-tablespoon-size balls (I used a small cookie scoop). Roll the balls in extra sugar and place about 1 inch apart on the baking sheets. Bake until just done, but not browning, 9 to 10 minutes. Immediately place a Hershey Kiss in the center of each cookie, gently pressing down. Let cool for about 15 minutes before moving to a cooling rack to cool completely. Can be stored airtight for 3 to 4 days.
Notes
- Use a different nut butter, like my Cashew Blossom Cookies with Chai Spice.
- Use different sugar for the outside. Try colored sugars, or sugar in the raw or sanding sugar for extra crunch.
- Try different chocolate: Milk chocolate kisses are classic, but you can use dark chocolate kisses or disks of your favorite high-quality chocolate.
- Add spice! Add a ½ teaspoon of cinnamon to the dough, chai spice blend, or even chili powder and a pinch of cayenne for a Mexican chocolate flavor.
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Britney F says
This is the softest peanut butter cookie I've ever found! Perfect for this timeless classic.
Julie says
Oh my, these remind me of baking with my grandma. Such an easy cookie and so delicious too! I love soft cookies, so this will definitely be added to my favorites.