Homemade peanut butter blossoms are the quintessential Christmas cookie and trademark of any holiday cookie tray. My classic recipe yields soft, peanut buttery, and easy-to-make festive cookies!
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and a few more success tips.
One reader, Donna, commented: “These have always been one of my favorite cookies, and this is by far the best recipe. Follow it exactly and you will not be disappointed. Very simple and worth it. Thanks, Sally, for another home run. ★★★★★“
Peanut butter blossoms are easily one of the best Christmas cookies on this planet because they’re (1) easy to make, (2) super cute, (3) peanut butter + chocolate, and (4) peanut butter + chocolate. (Have to list that twice!)
This soft-baked-style peanut butter cookie is a tried and true favorite (you can even find the recipe in my cookbook, Sally’s Candy Addiction). This recipe has been well loved since I first published it—while small, these cookies pack a mighty peanut butter punch, and that’s what everyone loves about them!
What Makes These the Best Peanut Butter Blossoms?
- Simple + straightforward recipe using the same base dough as my flagship peanut butter cookies recipe (note that today’s recipe uses 1 Tablespoon less flour)
- Mega peanut butter flavor
- Extra soft & thick
- Only 1 hour needed for dough chilling, so they’re relatively quick
- Rolled in granulated sugar for an extra sparkle—use colorful sanding sugars for a festive touch
Key Ingredients in Peanut Butter Blossom Cookies
Here’s what you need to make this classic Christmas cookie recipe. You can find the full printable recipe below.
- Flour: We use all-purpose flour as the base of these peanut butter cookies. You may look at the recipe and wonder why there’s so little flour. Did you know that nut butters act as a binder and can actually replace some or all flour in cookie recipes? See these flourless almond butter cookies and flourless monster cookies. Using more flour will dry out the cookies, so stick with the recipe below.
- Baking Soda: Baking soda helps the cookies rise.
- Salt + Vanilla Extract: Use both salt and vanilla extract for flavor.
- Sugars: We use a combination of granulated sugar and brown sugar in this recipe. Both for sweetness, and brown sugar for extra softness.
- Egg: One egg binds everything together.
- Butter: Butter adds flavor and structure. Make sure you have proper room temperature butter before beginning. And if you’re a beginner baker, my video tutorial on how to cream butter and sugar will be helpful.
- Peanut Butter: Peanut butter is the most important ingredient for peanut butter cookies. For best results, use processed peanut butter like Jif or Skippy—the same I recommend for my peanut butter balls, peanut butter chocolate swirl cookies, and peanut butter chocolate chip cookies.
- Chocolate Kiss Candies: A necessity! This is the “blossom” part of these cookies.
You also have candy options! Instead of a Hershey’s Kiss, try a peanut butter cup or chocolate heart like I do in my peanut butter cup cookies and sparkle sweetheart cookies, or a Hershey’s Hug like I do in these gingerbread blossoms. Or fill with jam like in my peanut butter jam thumbprints.
And if you can’t get enough peanut butter and chocolate together, try these peanut butter fudge puddles or peanut butter M&M cookies next. Or you can use a few of your favorite candies in these thick & chewy candy bar blondies!
These Step-by-Step Photos Will Help
You can find the full written recipe below, but let me walk you through these steps. These cookies are quick and simple—a welcome recipe during the busy holiday season.
Make the dough. You’ll combine the dry and wet ingredients separately, and then together. Expect a very soft cookie dough:
Chill the dough for at least 1 hour to help solidify it, which helps guarantee your peanut butter blossoms will hold shape in the oven. Cold dough is also easier to portion and roll. After the dough chills, roll into 1 heaping Tablespoon balls and then roll each in sugar or sanding sugar sprinkles:
Bake the cookies and then cool them for 5 minutes before adding the chocolate candy.
Prevent the Hershey’s Kisses From Melting on Peanut Butter Blossoms
Press the candies into the center of each slightly cooled cookie. And then, here is my trick:
Stick the peanut butter blossoms in the freezer to prevent the chocolate kiss candy from melting. This ensures the chocolate kiss stays nice and snug in the cute little peanut butter cookie. The refrigerator works too, but the freezer is most effective at preventing any melty problems. This also helps cool the cookies quicker so you can immediately hoard them for yourself. I mean… share with your family.
My freezer usually doesn’t have room for a large baking sheet, so I place the slightly cooled cookies on a smaller tray or plate before placing in the freezer. This is the same process I use when I make red velvet blossoms, too!
Can I Make These Nut-Free?
For a nut-free version of this recipe, swap the peanut butter for sunflower seed butter or Biscoff spread. However, you’ll have better luck (and a tastier cookie!) if you make these sparkle sweetheart cookies and replace the Valentine’s Day heart candies with Hershey’s Kisses. Or try my candy cane kiss cookies or red velvet blossoms.
Other Classic Christmas Cookie Recipes
- Gingerbread Cookies
- Christmas Sugar Cookies
- Spritz Cookies
- Butter Cookies and Chocolate Butter Cookies
- Snowball Cookies
- Peppermint Mocha Cookies
- Chocolate Crinkle Cookies
- Lace Cookies
- Chocolate Ginger Cookies
- Shortbread Cookies & Pinwheel Cookies
- Cranberry Orange Icebox Cookies
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Classic Peanut Butter Blossoms
- Prep Time: 1 hour, 30 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These homemade peanut butter blossoms are extra soft and thick, super simple to make, and delightfully peanut buttery. So many reasons why this is a classic holiday cookie recipe! Don’t forget to place the cookies in the freezer for 10 minutes to prevent the chocolate kiss candy from melting.
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
Coating
- 1/2 cup (100g) granulated sugar
- OR: 1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the peanut butter and vanilla extract and beat until combined.
- Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour, and up to 3 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
- Roll & Bake: Scoop and roll cookie dough, about 1 heaping Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding sugar) and arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- Set the chocolate: Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.
- Remove from the freezer and serve.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Granulated Sugar: You’ll only need 1/4 cup of granulated sugar for the cookie dough and the other 1/2 cup will be for coating in step 5. Or you can use sanding sugar to coat the cookies instead, noted as optional in the ingredient list. If using sanding sugar, you do not need the extra 1/2 cup of granulated sugar listed under Coating. If you’re shopping for sanding sugar online, I like the sugars from this holiday set, these multicolor, these green, and these red (affiliate links).
- Peanut Butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. For this particular recipe, it’s best to use processed peanut butter such as Jif or Skippy. If you decide to use natural peanut butter, make sure it’s at room temperature, stirred well, and expect a slightly crumblier cookie.
- Can I use almond butter or other nut butter? Yes, you can use almond butter or another nut butter in this cookie recipe; however, expect a crumblier cookie. I have not tested this recipe with Nutella.
- Can I make these without nut butter? For a nut-free version of this recipe, swap the peanut butter for sunflower seed butter or Biscoff spread. However, you’ll have better luck (and a tastier cookie!) if you make these sparkle sweetheart cookies and replace the Valentine’s Day heart candies with Hershey’s Kisses. Or try my candy cane kiss cookies or red velvet blossoms.
Reader Comments and Reviews
I made these for Christmas and they were amazing! Everyone raved about how good they were!!
I followed this recipe exactly (and yes, I measured the flour correctly, and, no, I’m not at high altitude), but it turned out incredibly dry and very crumbly. It held together through pressing in the Hershey’s Kiss unlike some other commenters, but it had an almost sandy consistency when I ate my taster that wasn’t very pleasant. I’m debating if I’m even going to give these out this year, but I definitely will not make this version of a peanut butter blossom again. I’ve made blossoms from one recipe or another every Christmas for the last seven years, but I’ve never had a batch turn out this poorly.
I also followed the directions exactly and mine were also a very dry sandy texture. I never even baked the dough because I feel they would either be very dry or possibly fall apart. Pretty disappointing being Christmas Eve so I am going to try a different recipe unfortunately. I honestly don’t think I did anything wrong.
I thought this was a great recipe. Mine came out perfect. I don’t worry about freezing the cookies after I add the kisses. They firm up relatively quickly.
I’ve made this type of cookie many times before with different recipes. These crumble and fall apart. I should have read reviews before I made them.
There was something wrong with the recipe. Too salty.
Hi Bob, did you use 1/4 tsp salt and unsalted butter? These shouldn’t be too salty. Thank you for giving them a try.
I have always made these cookies and add 1 tsp. of baking powder with 3/4 tsp. baking soda. They always turn out great.
My husbands favorite! Followed the recipe exact and they turned out perfect!Thank you!
I followed this recipe very closely and the cookies completely crumbled like sand when I put the kisses in and can’t even be picked up without crumbling. Any idea why that would have happened?!
Hi Carly! Did the dough seem dry? How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
The dough wasn’t dry at all. I used the spoon and level method of measuring ♀️ I doubled the recipe, does that affect it?
Yes, it can! We do recommend making separate batches for best results.
Turned out perfect, I do always use a kitchen scale. Thanks for another great cookie recipe!
Need adjustments for high altitude, maybe add baking powder, I’m bummed as I made a double batch,
And they didn’t hardly spread at all, very dry and so the candies don’t go in
Hi Cin, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Thank you for giving these a try!
If I am making these ahead and freezing, should I wait to roll them in sugar? If so, can they be rolled in sugar frozen or do they need to defrost a bit for some time?
Hi Britt, we find it best to wait and roll the cookie dough in sugar after the balls have been frozen, right before you’re ready to bake. You can roll them frozen or if you find the sugar isn’t sticking well, let them sit at room temperature for a few minutes and give it another try.
Do you think adding orange zest to this recipe would be a good compliment?
Used this recipe as it was similar to the one I use to use from the Betty Crocker cookbook. I only changed the length of time that it mentioned to cook it. I only cooked them for 9 minutes. Didn’t have vanilla so I skipped that. Let them cool off outside on the deck cause it’s only 40 degrees and I don’t have room in the fridge. May try your other Christmas recipes as time goes on.
When I roll the dough into balls won’t it get stuck on my hands?
It’s a soft dough, but not too sticky after refrigerating.
Wayyyy too dry. Just crumble apart when I put the Hershey kiss in
Same! They are inedible. They literally turned to sand!
These cookies are always delicious.I always have issues making these. No matter how long I wait to put the chocplate on, the cookie cracks and may. Crumble. If I make them bigger, is that the solution? Help please.
Hi Marge, could the cookies be a little dry and that’s why they’re cracking? How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I plan to make the dough ahead and freeze the cookie balls. Should I put the sugar on them before I freeze them or after before I bake them?
Hi Lori, it’s best to coat the cookie dough balls after freezing, right before baking. Let them thaw for about half an hour so the sugar will stick to them. More details here: https://route-span.live/baking-basics-how-to-freeze-cookie-dough/%3C/p%3E
Can you freeze the cookies?
Hi Cindy, Sure can! See recipe notes for make ahead and freezing instructions.
Since I have a small freezer, was wondering if I could freeze the kisses before placing on the cooked cookies. Thank you
Hi Bernice! Yes, that should work well in a pinch.
Thanks for this recipe and all your details that made my bake successful.
I came to the comments to see if anyone else had issues with the cookies crumbling, I thought I did something wrong but looks like a common issue.
I make these every year and maybe once in a while they crack as i put the loss on there but i put it together and it’s fine. Never crumbles
Excellent cookies. Without question the best ever Blossom Cookie! Much thanks.
My cookies also crumbled as soon as I put the kiss on it. I scooped and leveled the flour and the batter was soft. The crumbs tasted good but the cookies has to be eaten with a spoon.
We’re happy to help troubleshoot. It’s important to spoon and level (rather than scoop), as scooping the flour can pack it in the cup. With too much flour, the cookies can become dry and crumbly. That can also happen if they’re over baked a bit, so if you decide to give these cookies another try, you can reduce the bake time by just a minute or two. Thank you for giving this recipe a try!
This recipe was easy and yummy! I may add a little bit more peanut butter next time per the husbands request, but I loved them just the way they were!!
They completely crumbled I followed the instructions perfectly and waiting five minutes meant the chocolate didn’t melt so they just fell off the cookie
Hi Jc, happy to help! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I really wanted to love this recipe, but sadly I’m tossing them. They crumble everywhere when you bite into them. The cookie is too soft and crumbly. Going back to my Hershey recipe.
Is there any reason not to use your regular peanut butter cookie recipe for these? I LOVE the deep peanut butter flavor most cookies don’t have because they don’t use as much PB.
I LOVE your recipes…I used only ONE recipe that wasn’t yours last Christmas for cookie week and it was the one that didn’t turn out…every single recipe from your site was PERFECT.
Hi EJ! These cookies actually use the same exact dough as our classic soft & thick peanut butter cookies. The only slight difference is that the plain cookies have an extra Tablespoon of flour to retain shape because we’re flattening with a fork. Hope this helps!
They came out and just crumbled. I did something wrong
Hi DT! Did the cookies cool completely? They can can crumbly when warm. Otherwise, how did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I agree with the author! I dropped a warm one on the floor and my husband went to pick it up and it crumbed. But once it was cooked down, it didn’t crumble as easy.
Hello, I love this recipe! I have made it in Michigan and they turn our amazing. I made a batch at 7,656 feet in altitude and they did not turn out as plump as they usually do. The same as the chocolate chip bars. I know it is the altitude. What changes do you recommend? I’d love some tips
Hi Lucki, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Loved the recipe, used the smallest cookie scoop (melon ball sized) baked a few minutes less, froze the chocolate stars (didn’t have kisses on hand) found they work gently placing a minute out of oven. Didn’t need to put cookies in freezer. Used regular sugar for rolling. Love the peanut flavor. Thanks Sally, another hit!
Hi! Does this recipe triple well?
This recipe doubles well, but tripling might be a bit overwhelming for your mixer. Hope you enjoy the cookies!
The flavor is great! But I was sad I ended up with regular peanut butter cookies since mine flattened out like a pancake. So I skipped putting the kiss on top.