Peanut Butter Blossoms

Peanut Butter Blossoms are creamy, soft peanut butter cookies topped with chocolate kisses. PERFECT for a holiday party, and ready to bake in 15 minutes!

The Christmas season is all about desserts and Cookie Recipes, like our crazy popular Award Winning Gingerbread Cookies. We started getting a lot of requests for these blossoms so we revisited this classic cookie recipe!

Peanut Butter Blossoms

Peanut Butter Blossoms are sweet Peanut Butter Cookies with a chocolate kiss candy in the center of each cookie. They’re one of my go-to recipes to bring to a party, because they look so decorative but actually take almost no time to make.

You can roll these in brown sugar or granulated sugar to add a little something extra to the cookies before baking (like we do with our super popular Hershey’s Kiss Cookies I’ve linked below). I’ve also done this with colored sprinkles on the holidays, or different flavored candies in the middle.

More Cookies with Candy Centers!

More classic Holiday Cookies you all love on the site include Black and White Cookies, and Dark Chocolate Crinkle Cookies, but this recipe is the perfect two bite cookie that works for your holiday party dessert table. It also makes great gifts.

Blossoms are easy to make to fit whatever event you’re attending, which is why I love them so much! They’re beautiful, festive and with just a bit of effort you can even find striped Hershey’s Holiday Kisses (linked) that can make them feel even more perfect for your Christmas Cookie Exchange!


  • Peanut butter cups
  • Truffles
  • Marshmallows
  • Jam
  • Caramels

Peanut Butter Blossom Cookies on cookie sheet


WHY ARE MY PEANUT BUTTER COOKIES FLAT? If your peanut butter cookies tend to flatten too much, it could be because the dough is too warm. When this happens, the fat in the dough spreads too thin once it hits the heat in the oven. Try rolling your dough into balls, then refrigerating your cookie sheet for 30 minutes before baking.
CAN YOU USE SHORTENING INSTEAD OF BUTTER? For these peanut butter blossom cookies, you can substitute shortening in place of the butter. Keep in mind that this will change the flavor and texture slightly, too. The cookies might not drop quite as much or taste as buttery.
WHY ARE MY PEANUT BUTTER BLOSSOMS CRUMBLY? Peanut butter blossoms might turn out crumbly for a few reasons.

  • Watch your time closely so they don’t over bake, which can dry your cookie out. If your cookies have started to brown around the edges, you’ve gone too far.
  • Make sure your oven is cooking at the correct temperature with an oven-safe thermometer. If the heat is too high, the cookies might end up dry and crumbly on the outside, and undercooked on the inside.
  • Regular peanut butter works better than natural peanut butter for this recipe. Natural peanut butter may make your dough too dense.



  • Make sure you wait until these are out of the oven to press the chocolate kiss in the middle, otherwise the chocolate will melt and it won’t look as decorative.
  • Use a small ice cream scoop to scoop the cookie dough into balls, so they’ll all be the same size.
  • If you don’t have extra brown sugar, you can roll the balls in granulated sugar instead.
  • The harder you press the cookies in, the more they’ll crack, so be gentle at this step.
  • Dust your hands lightly with all purpose flour to keep the dough from sticking when you roll them.
  • Line your cookie sheet with parchment paper for easier cleanup.
  • If you’re using gluten free flour, add a teaspoon of vanilla extract to help with the flavor.

How to Serve/Store These Cookies:

  • Serve: These can be stored on the counter for about a week in an airtight container. This is a general rule for most cookie recipes. If you have layers add a piece of parchment paper between the cookies to keep them from sticking together. I also add a piece of bread in the container with these cookies because I like these to stay extra moist and the bread helps to keep the cookies extra chewy.
  • Fridge: You can keep these in an airtight container in the refrigerator for up to two weeks but they will go stale at the same rate.
  • Freezer: These cookies can be frozen but make sure to let them cool completely, and layer them in an airtight container. If you freeze them warm, the kisses may fall off when you defrost them. If this happens, just use either peanut butter or melted chocolate to stick the kiss back on.

Easy Peanut Butter Cookies with Chocolate Kisses

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Peanut Butter Blossom Cookie on wavy cookie sheet
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Peanut Butter Blossoms

Peanut Butter Blossoms taste like peanut butter and brown sugar, topped with chocolate kisses. PERFECT for a holiday party, and ready in under 15 minutes!

Course Dessert
Cuisine American
Keyword peanut butter blossoms
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 25 servings
Calories 157 kcal
Author Sabrina Snyder


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter , room temperature
  • 1 large egg
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 25 Hershey's Chocolate Kisses


  1. Preheat oven to 375 degrees.
  2. In the stand mixer add the sugar, brown sugar, peanut butter, butter and egg on medium speed until well mixed, then add the flour and baking powder until just combined.
  3. Roll into one inch balls then bake for 8-10 minutes.

  4. When they come out of the oven press a chocolate kiss into the center of the cookie immediately.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Peanut Butter Blossoms
Amount Per Serving
Calories 157 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 66mg3%
Potassium 57mg2%
Carbohydrates 19g6%
Sugar 12g13%
Protein 2g4%
Vitamin A 125IU3%
Calcium 26mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Blossom Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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