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Thirteen Peanut Butter Blossom Cookies Lined Up on a Metal Rack

Peanut Butter Blossoms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 2 hours 19 minutes
  • Yield: 30 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


Soft peanut butter cookies with a warm Hershey’s kiss in the center – these Peanut Butter Blossoms are a Christmas classic! And they’re easy enough to enjoy year-round.


  • 1 cup creamy peanut butter
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar, divided
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 2430 unwrapped Hershey’s Kiss candies or miniature peanut butter cups


  1. In the bowl of your stand mixer fitted with the paddle attachment, mix the peanut butter, butter, 1/4 cup granulated sugar and brown sugar on medium speed for 2 minutes until creamy. 
  2. Add in the egg, vanilla, baking soda and salt and mix for 30 seconds until combined, scraping the sides of the bowl as necessary. 
  3. Turn the mixer to low and add in the flour. Mix until just combined.
  4. Cover the dough and chill the dough for 2 hours.
  5. Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside. Place the reserved 1/4 cup of granulated sugar in a bowl.
  6. Roll the dough into 1 1/2-inch balls and then roll them into the remaining 1/4 cup granulated sugar.
  7. Place the balls onto the prepared baking sheet and bake for 8-9 minutes, until the cookies are just set.
  8. Gently press a Hershey’s Kiss into the center of the warm cookies.
  9. Transfer the cookies to a wire rack to cool completely.


Store airtight for up to 3 days.

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