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Peanut Butter Blossoms cookies on a white background.
5 from 3 votes

Peanut Butter Blossoms

Chocolate + peanut butter combo is my favorite! And if you agree, you'll LOVE these cookeis! They feature a soft peanut butter cookie topped with a chocolate kiss!
Prep Time: 25 mins
Cook Time: 8 mins
Total Time: 33 mins
Servings: 42 cookies


  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter - softened to room temperature
  • 1/2 cup creamy peanut butter - could also use another nut butter, ie cashew, almond, granted the taste will change.
  • 1/2 cup granulated sugar - plus more for rolling
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 teaspoons milk
  • 1 teaspoon vanilla
  • 11 oz bag Hersheys chocolate kisses - foil removed (you'll need 40-50 kisses).


  • In a medium bowl whisk the flour, baking soda, and salt. 
  • In the bowl of an electric mixer cream the butter, peanut butter, sugar, and brown sugar, about 2 minutes on medium speed, scraping down the bowl as needed.
  • Beat in the egg, milk, and vanilla extract. Once fully combined, add the dry ingredients and mix until combined. Again, making sure to scrape down the sides of the bowl so everything is evenly combined. 
  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. 
  • Portion the dough into 1 inch balls.
  • Place a spoonful of granulated sugar in a small bowl. Roll the cookies in the sugar and place on the baking sheet 2 inches apart. Bake for 7-9 minutes or until light brown and puffed. Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie. 
  • Transfer cookies to a cooling rack to cool completely. Store in an airtight container for 4-5 days. 


To make things smooth and seamless, have the kisses unwrapped before you remove the cookies from the oven. I like to unwrap the kisses right after putting the cookies in the oven.
To make the cookies festive and fun, roll the cookies in coarse sparkling or colored sugar before baking. 
Use a cookie scoop to ensure the dough balls are the same size. Cookies bake best when they are the same size and shape. 


Calories: 113kcal (6%), Carbohydrates: 14g (5%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 3g (15%), Cholesterol: 12mg (4%), Sodium: 77mg (3%), Potassium: 31mg (1%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 74IU (1%), Calcium: 20mg (2%), Iron: 1mg (6%)