Is there anything more nostalgic than a fresh tray of Classic Peanut Butter Blossom Cookies at Christmas? Soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate kiss. This is a simple, old-fashioned baking recipe that is fun to make with kids and belongs on every Christmas baking list!
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Christmas baking season is the best season! Try this incredible milk chocolate bark with almonds, these delicious and classic whipped shortbread cookies, this easy Christmas crack recipe, and this cinnamon bun recipe for brunch that makes your kitchen smell amazing!
Why You'll Love This Recipe
- Peanut butter blossoms are a classic holiday cookie, freezer-friendly and perfect for gifting or cookie exchanges.
- There is no chill time required (ready in 30 minutes or less)!
- These peanut butter blossom cookies are soft, thick, and melt-in-your-mouth!
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Ingredients To Make Peanut Butter Blossom Cookies
- Peanut Butter - Use the classic smooth store-bought peanut butter (not natural) for the best texture in these cookies.
- Chocolate Candies - Hershey's kisses are the traditional chocolate to put on top of peanut butter blossom cookies, but any chocolate candy will work!
A full list of ingredients with exact quantities can be found on the recipe card below.
Recipe Variations
- Reese's Peanut Butter Cups - Instead of using the classic Hershey's kiss chocolate, swap it for a mini Reese's peanut butter cup!
- Alternative Peanut Butter - Use Wowbutter or sunflower seed butter for a nut-free option.
- Use Colored Sugar - When rolling the cookie dough balls in sugar, use a colored sanding sugar instead of regular sugar to add a pop of color! Make your own colored sugar by adding a couple of drops of food coloring to white sugar and stirring until the color is fully dispersed in the sugar.
- Add Chocolate - Add 2 Tablespoons of cocoa powder to the dough to make chocolate peanut butter blossom cookies!
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How to Make Classic Peanut Butter Blossom Cookies
Step 1
In a mixing bowl, combine the dry ingredients. Stirring to mix them well. Set aside.
In a separate mixing bowl, add the butter and beat with a hand mixer until it is creamy. Add the sugar, brown sugar and beat until combined.
Add the egg, peanut butter, and vanilla. Beat on medium speed until velvety smooth.
Add the dry ingredients, mixing until just combined. Do not overmix.
Using a cookie scoop, scoop the cookie dough and roll it into balls. Toss the cookie dough balls in a bowl of sugar to completely coat them.
Step 2
Place the sugared cookie dough balls on a baking sheet, leaving space in between each cookie.
Step 3
Bake cookies for 8-10 minutes until bottoms are golden brown.
Let the cookies cool slightly so they are warm, but not hot. Place one Hershey Kiss chocolate in the center of each peanut butter cookie, pressing it gently into place.
Let the cookies fully cool before serving.
Helpful Tips
- Chill the Hershey Kisses ahead of time to prevent them from melting when you add them to the cookies. Refrigerate them for 1 hour or more, or throw them into the freezer for 15-30 minutes if you forgot to chill them.
- Unwrap the Hershey's chocolate kisses while the cookies are baking. When the cookies come out of the oven, the chocolates have to be added while the cookies are still warm, so you don't want to have to fumble around unwrapping chocolates one by one!
- Don't overbake the cookies! They will continue to set as the cool.
- After the Hershey Kiss chocolate has been added on top of the warm cookie, the chocolate will become pliable. It is best to leave the cookies to cool completely before packaging them to ensure the kiss chocolates don't get squished.
How To Store Cookies
Store cookies in an airtight container and keep at room temperature for up to 4 days.
Freeze fully baked cookies for up to 3 months.
Raw cookie dough balls may be frozen for up to 2 months. To bake: remove cookie dough balls from the freezer and let defrost slightly, do not let them fully defrost. Roll the partially defrosted dough balls in sugar, place them on a baking sheet and bake for 11-13 minutes until the bottoms are golden brown. Remove cookies from the oven and while they are still warm (not hot!), press one Hershey's Kiss chocolate onto the tops of each cookie.
Frequently Asked Questions
Yes, you can use natural peanut butter. The cookies will be crumblier, so we suggest using smooth peanut butter to help them keep their chewy interior and integrity.
Yes! Any nut butter can be substituted for the peanut butter. Using all-natural nut butters will make the cookies crumblier, and the texture may change slightly.
Press the Hershey's Kisses into the cookies while they're still warm, but not hot. Chilling the chocolate in the fridge or freezer beforehand helps it not melt.
Yes! Peanut butter blossoms can be frozen raw and then baked from frozen or frozen after they have been baked. Freeze raw dough for up to 2 months and freeze baked cookies for up to 3 months, stored in an airtight container.
Yes! Use Wowbutter or SunButter Sunflower Seed Butter. Be aware that the texture will change slightly, but the cookies will still be delicious!
The Best Classic Christmas Cookies
These are the best classic Christmas cookies to pair with these peanut butter blossoms:
These peanut butter blossom cookies are a part of our 12 Days of Christmas Series - Season 3. Don't miss Day 2: Milk Chocolate Almond Bark! 🎄
If you made these Classic Peanut Butter Blossom Cookies or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
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Classic Peanut Butter Blossom Cookies
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Print Recipe Pin RecipeIngredients
- 1 ½ cups All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ½ cup Butter softened
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 Large Egg
- ¾ cup Smooth Peanut Butter
- 1 teaspoon Pure Vanilla Extract
Toppings
- ½ cup Granulated Sugar or Sanding Sugar
- 24 Hershey's Kiss Chocolates
Instructions
- Preheat the oven to 375°F. In a medium sized mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large mixing bowl or bowl of a stand mixer, beat the butter with a handmixer or stand mixer until it is creamy, about 1-2 minutes, scraping down the sides as needed. Add the granulated sugar and brown sugar, beating until smooth. Add the egg, peanut butter and vanilla. Beat on medium-high speed until the batter is smooth and no lumps remain. Add the dry ingredients to the batter and mix until just combined and no dry bits remain (don't overmix).
- Using a cookie scoop, scoop the cookie dough (1 ½ - 2 tablespoon per cookie). Roll the cookie dough into a ball. In a shallow bowl, add the granulated sugar or sanding sugar and roll the cookie dough balls in the sugar until they are completely coated. Place the cookies on a baking sheet, leaving space in between each cookie. Bake for 8-10 minutes until the bottoms of the cookies are a light golden brown. Transfer the cookies to a cooling rack and let the cookies cool slighty.
- While the cookies are still warm (but not hot) press a Hershey Kiss chocolate into the center of each cookie. Let the cookies cool completley before serving or storing.
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Notes
- To prevent the Hershey Kiss chocolate from melting, chill it in the refrigerator or freezer before adding it to the warm cookies.
- Classic store-bought smooth peanut butter works best for these cookies. Natural peanut butter can still be used, but it will give them a crumbly texture.
- Hershey's Kisses are the classic chocolate candy to use for these cookies, but any chocolate will work, like mini Reese's Peanut Butter Cups!
- For a nut-free version, use Wowbutter or Sunbutter sunflower seed butter.
- Use colored sanding sugar or make your own colored sugar to roll the cookie dough balls in for a fun, festive color. To make your own colored sugar, add a couple of drops of food coloring to granulated sugar and shake it together in a jar until the sugar is fully colored.
- Unwrap the chocolates while the cookies are baking. The chocolates need to be added while the cookies are still warm, and unwrapping them one by one takes some time.
- Store the cookies in an airtight container at room temperature for up to 4 days. See these detailed instructions for freezing cookie dough and baked cookies.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
I developed the recipe for these peanut butter blossom cookies. The recipe tastes just like the classic cookies you grew up with, and it is a must-bake every Christmas! I hope you love it as much as we do!