Peanut Butter Blossom Cookies

So easy to make, these Butter Blossom Cookies are soft, chewy, and bursting with buttery peanut butter flavor in every bite! Rolled in sugar and topped with a classic Hershey’s Kiss, they’re a nostalgic favorite and one of the best holiday Christmas cookies to share or gift. Be warned—they disappear fast from any cookie tray!

If you enjoy Hershey kisses holiday treats try my Hershey Kiss sugar cookies, chocolate peppermint blossoms or peppermint pretzel bites next!

this recipe!

Easy Butter Blossom Cookies – The Ultimate Holiday Favorite!

They’re festive, simple to make, and a staple on any Christmas cookie tray.

Any Thanksgiving or Christmas cookie tray or platter would be incomplete without these delicious, classic peanut butter blossoms on it!

The combination of sweet & salty strikes just the right balance making them the Christmas cookie that everyone loves.

Why you’ll love this cookie

• Easy to make ultimate classic holiday blossom cookie
• Just 30 minute chill time
• Peanut butter lovers dream blossom cookie
• Ultimate holiday cookie for cookie exchanges and gift giving
• Customize with your favorite fun sanding sugar colors

Ingredients and Substitutions with notes

The full list of ingredients and instructions is featured on the recipe card at the bottom of the page.

• Butter – for best results, use high-quality butter that is softened at room temperature.
• Egg – room temperature eggs as always for baking. Take the egg out about an hour before you begin making the cookies.
• Brown sugar – use light brown sugar. If you only have dark, that will work and the flavour will be a richer caramel flavour. The sugar should be tightly packed in the measuring cup.
• Granulated sugar
• Vanilla – pure vanilla extra will yield the best flavour. The more expensive stuff is worth it, but artificial will work as well.
• Peanut Butter – Skippy or Jif smooth peanut butter is the best peanut butter for these cookies. Natural peanut butter is very oily and not recommended.
• Hershey Kisses – yum yum chocolate kisses. Need I say more?
• Baking soda
• Salt

Step by step instructions

Since these cookies must chill for 30 minutes, I do not have preheating instructions at the beginning of this recipe. The cookies bake in 375°F oven.

Line two baking sheets with parchment paper. You can also use ungreased baking sheets.

Take the butter out of the refrigerator about 30 minutes to about an hour before you’re ready to bake. Same for the eggs.

In a large mixing bowl, or bowl from a stand mixer, beat granulated sugar, brown sugar, softened butter and peanut butter at medium speed until light and fluffy. (about 1 minute)

Next, add in the egg and vanilla extract and beat until well combined. 

In a small mixing bowl, combine all-purpose flour, baking soda and salt. 

Gradually add the flour mixture, beating on low speed until well combined.

Wrap the dough and chill for 30 minutes. 

While the dough is chilling, unwrap the Hershey Kisses and place them on a plate in the refrigerator to chill. This will stop them from melting when you pop them into the warm cookie. This step isn’t a must but it does help!

Using clean hands, shape dough into 1 and 1/2″ balls, then roll each ball in the additional 1/2 cup of granulated sugar. (Place the sugar in a small bowl or dessert plate).

Place the dough balls 2″ apart on a baking prepared baking sheet. 

Bake in 375°F oven for 8 to 10 minutes until a light golden brown. 

Remove the cookies from the oven and immediately press a chocolate Hershey kiss into the centre of each cookie.

Cool on wire rack.

Variations

Nuts anyone? – You can finely chop pecans or walnuts and roll the cookie dough balls in the nuts before baking.

Try different flavors – Of course you can change up the Hershey’s kiss that you use on top with Hershey’s Kiss Milklicious, White Hershey Hugs or your favorite ones.

Sandra’s tips for making the best moist peanut butter blossom cookies

• Butter and eggs should be used softened at room temperature
• You’re likely baking these in November or December. If you have a cool kitchen at this time of year, resist the urge to soften the butter more in the microwave! This will result in flat cookies.
• Be sure to fluff up your flour before scooping it into your measuring cup with a spoon. Scoop it in and level it off with a knife.
• Using the best quality ingredients will make a big difference in the flavor
• Chilling the cookie dough is an important step in this recipe. Chilling will help the cookies hold their shape during baking.
• Line baking sheets with parchment paper to prevent over browning
• Chill the Hershey Chocolate Kisses while the dough is chilling. This will stop them from melting as much when you press them into the warm cookies.
• Don’t over-cook them or they will become hard

How can I stop the Hershey Kiss from melting on my blossom cookies?

The simple trick is to put the Hershey Kiss bag in the freezer the night before you bake them. This helps the Kiss to nicely set into the cookie and also cool the cookie for quicker eating!!

You can put them in the fridge as was well but the freezer option works much better for this Hershey Kiss blossom cookie.

Can I use other nut butters to make Hershey’s peanut butter blossoms?

Yes you can use Biscoff cookie butter or almond butter but beware this will dramatically change the burst of peanut butter flavor and texture that we all know and love with this holiday classic cookie.

Can I make a nut free peanut butter blossom?

Yes you can use Biscoff cookie spread to make these nut free but they will have a very different taste and texture.

Why are my peanut butter blossoms falling apart?

Your dough is probably too dry, it is very important to measure the ingredients correctly and use the scoop and level off method for the flour measurement as described in the tips above.

If you are having trouble you can use a bit more peanut butter to help bind the dry ingredients together.

Storage

Store cooled cookies in an a sealed airtight container for 3 to 5 days or in the fridge for up to 7 days. Separate any layers using parchment paper in the container.

Peanut Butter Blossom Cookies freeze well. Place in layers between sheets of parchment paper in a sealed freezer-safe container for 2 to 3 months.

Thaw in the fridge or at room temperature before serving.