Peanut Butter Blossoms

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These classic peanut butter blossoms are rolled in sugar and topped with Hershey’s Kisses (would you expect anything less?!). This recipe uses simple ingredients and is so easy to make! They’re by far a Christmas favorite over here–you’re going to love them!

Plate of peanut butter blossoms with another plate of the cookies in the background.

It’s officially cookie season!! While I’m always baking in my kitchen, Christmas time is next level and basically *all* about the cookies. And these ones are my absolute favorite!

They’re simple to make, with common ingredients, and you don’t need to chill the dough beforehand. Plus, they’re so fun to make with kiddos. Mine love to add the Hershey’s Kiss on top once the cookies come out of the oven.

Why You’ll Love These Cookies

Peanut Butter and Chocolate – Peanut butter and chocolate are such a lovely flavor combination! These cookies are my favorite Christmas cookies for a reason!
Simple to Make – No fancy ingredients here. Mix the ingredients in the order laid out in the recipe card and you will have delicious tasting cookies!
No Chill Time – I’m usually a huge advocate for chilling your cookie dough before baking (and you can certainly do that still if you wish) but this recipe does not require any time in the fridge. Simply make the dough and bake the cookies!

Ingredients

Granulated Sugar – This is added to the dough, but you’ll need a little extra to roll the dough balls in before baking.
Brown Sugar – You can use light or dark brown sugar for this recipe. The brown sugar complements the granulated sugar in this recipe and gives the cookies some chewiness.
Shortening – I use Crisco vegetable shortening in these cookies. I prefer to use shortening instead of butter. It helps the cookies hold its shape and gives it a softer, chewier texture than butter. But, if butter is all you have, you can certainly swap the shortening for equal parts butter. It will give a different taste, but still be good!
Peanut Butter – I use regular creamy peanut butter, not natural peanut butter. Natural peanut butter doesn’t produce the same consistency as regular peanut butter does when it comes to baking. But, if it’s all you have, just make sure you give it a real good stir before adding it to the dough!
Egg
Vanilla Extract – Vanilla extract adds so much flavor to cookies!
Milk – I use whole milk, but any milk will do, as we just use a little. Heavy cream would work also.
All-Purpose Flour
Baking Soda
Salt
Hershey Kisses – You’ll top the cookies with these right when they get out of the oven. You could also substitute mini peanut butter cups instead!

See recipe card for quantities.

Two plates full of peanut butter blossom cookies with a kitchen towel and glass of milk in the background.

Instructions

Peanut butter, shortening, granulated sugar, and brown sugar creamed together in a mixing bowl with a spatula sitting in the bowl.

Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper. Use a hand mixer to cream together the shortening, peanut butter, brown sugar, and granulated sugar.

The cookie dough with an egg, vanilla extract, and milk added.

Step 2: Mix in the egg, vanilla extract, and milk.

All of the ingredients in a mixing bowl mixed together.

Step 3: Add the baking soda and salt. Gradually add the flour in. Make sure to scrape the sides of the bowl to incorporate all the ingredients!

Cookie dough balls on a parchment paper lined baking sheet.

Step 4: Roll the dough into 1-tablespoon dough balls. Roll the dough in granulated sugar. Place the cookies at least 2 inches from each other on the baking sheet.

Cookies fresh out of the oven sitting on a parchment paper lined baking sheet.

Step 5: Bake the cookies for 10-12 minutes. You’ll know they’re ready when the outside edges are golden brown but the middle is still soft and underbaked. The cookies always bake longer while sitting on the baking sheet once out of the oven.

Cookies on the baking sheet topped with a chocolate Hershey Kiss.

Step 6: Immediately after removing the cookies from the oven, place a chocolate kiss on top, gently pushing it down. Allow the cookies to cool for about 5 minutes before transferring to a wire rack to cool further. Store the cookies at room temperature in an airtight container for up to 5 days.

Peanut butter blossoms on a counter with a plate of more cookies and a glass of milk in the background.

Equipment

Hand Mixer or Stand Mixer
Mixing Bowl
Parchment Paper
Baking Sheet
Measuring Cups
Measuring Spoons
Cookie Scoop
Spatula

Storage

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.

Freeze the Cookies: You may also freeze the cookies by storing them in an airtight container, or a Ziploc bag for up to 3 months.

Freeze the Cookie Dough: If you wish to freeze the dough, make sure to chill the dough balls beforehand (about 30-60 minutes). Then transfer the cookie dough to a Ziploc bag. The dough can stay frozen for up to 2 months. When you’re ready to bake them, pop them in the oven immediately from the freezer. Follow the baking instructions listed in the recipe card below, but add an extra minute or two.

Top Tips for Baking the Best Peanut Butter Blossoms

Fluff up the flour before you measure it out. That way you’re not getting it packed in the measuring cup and accidentally adding too much. Too much flour equals dense cookies or cookies that fall apart easily.
Immediately after the cookies come out of the oven, place the chocolate kisses on top of the cookies. I unwrap the Hershey Kisses while they are still baking and put them in a bowl. That way I can easily grab them and put them on the cookies without messing around with the wrappers.
Take the cookies out of the oven when they are still slightly underbaked. We are looking for golden brown edges with the middle of the cookies still underbaked and soft. They bake further out of the oven on the baking sheet.
Use normal, creamy peanut butter for these cookies. Natural peanut butter tends to separate and doesn’t produce consistent results.
Always scrape the inside of the mixing bowl with a spatula to ensure you are mixing all the ingredients together. This is important, because not doing this could results in baking soda only being in part of the dough and not all of it. Cookies will bake unevenly and inconsistently if the dough isn’t incorporated well.
Use one baking sheet at a time. I know it’s tempting to bake as many cookies as possible (especially during Christmas when you’re baking a TON of cookies) but they will bake more evenly if you only have one baking sheet in the oven (and on the middle rack) at a time.

FAQ

Can I use natural peanut butter for these peanut butter blossoms?

I don’t recommend it. (See above). Natural peanut butter tends to separate and doesn’t provide consistent results. Normal, creamy peanut butter is the way to go with these cookies.

Why are my cookies falling apart?

You probably used too much flour! I always fluff up my flour before scooping it and leveling with a knife or my finger. Too much flour will results in cookies that crumble and fall apart.

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