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Desserts | December 11, 2019

Peanut Butter Blossoms

Peanut Butter Blossoms on a tray

Peanut Butter Blossoms are classic Christmas cookies! Found on every Christmas cookie tray in America, this cookie is one I’ve made several times, but never posted. I’ve tweaked it over the years to be one little bite of peanut butter and chocolate candy perfection!

History lesson

Peanut Butter Blossoms on cookie sheet

The Peanut Butter Blossoms aka Peanut Butter Kiss Cookies recipe was developed back in 1957 by a woman named Freda Smith of Gibsonburg, Ohio. Freda entered her recipe in the Pillsbury bakeoff in hopes of winning the Grand prize,  which at the time was 45 thousand dollars!

Not a small amount back in the day. Actually, not a small amount today!  In 2017, the value of the grand prize winner is just shy of 100k! Freda didn’t  actually  win the contest back in 1957, but she has earned a place in American baking legends, in my opinion.

Timeless treat

hand holding peanut butter blossoms

From the time I was a young girl, I remember Peanut Butter Blossoms making appearances in December on countless neighborhood cookie trays. Some recipes come and go, but this cookie has stood the test of time. Because who doesn’t love a good soft peanut butter cookie, topped with an equal portion of classic chocolate?

The Peanut Butter Kiss cookie is simple and straightforward, but also a cookie like no other. I love a good peanut butter cookie, but this is just so darn cute. It reminds me of my favorite candy, the Reeses Peanut Butter Cup. Perfection in a candy bar. Not really a bar, but a perfect blend of creamy peanut buttery chocolate in a bite, or two.

The Peanut Blossom cookie is much the same way. It’s soft and sugary, has just the right amount of peanut butter goodness and the chocolate is the perfect topper. Bless you Freda Smith.

Updated Classic Peanut Butter Blossoms

peanut butter blossoms on cookie sheet

You know how I am about cookies that turn out one time, and not the next! I wanted this cookie to turn out perfectly every time. One neat little package of peanut butter and chocolate cookie perfection. After making this cookie many many times over the years, and not getting the results I wanted, I sat down and wrote out my issues and alterations to Freda’s nearly perfect recipe.

I felt like the original peanut blossom cookie could use a little boost in the peanut butter department, so I increased the amount of peanut butter slightly in the recipe.

Rolling twice in sugar helped keep the cookie coated perfectly and dividing the dough before shaping also helped achieve a perfect size cookie. When I started out making the peanut butter kiss cookie, I made the balls of dough too big, which resulted in a cookie that was too big and spread out too much.

I also wanted the cookie to have a little variation in color on the tray, so I make them with half classic Hershey’s Kisses and half Hershey’s Hugs ( a white chocolate, chocolate swirl candy) found at most grocery stores, next to classic Hershey’s Kisses.

Double trouble

up close peanut butter blossoms cookie

I often feel like making one batch of cookies is not an efficient use of my time. If you’re going to make one batch of Peanut Butter Blossoms cookies, making a double batch is well worth the extra few minutes it will take to make and shape these yummy little treats. I promise you’re going to pop one in your mouth and then go back for another and another.

Before you know it, the three dozen cookies you made will be reduced to two dozen! I can easily make a double batch in my Kitchen Aid mixer in minutes. Peanut Butter Blossoms are perfect for sharing and look pretty on a tray by themselves or with other cookies. They travel well and can be made 3-4 days in advance of serving. They also freeze well (instructions and tips on recipe notes). Hope you love this updated classic!

Peanut Butter Blossoms on a tray
5 from 4 votes

Peanut Butter Blossoms

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar I prefer dark brown sugar
  • 1/2 cup creamy peanut butter you may also use crunchy *
  • 1 large egg
  • 1 3/4 cup plus 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • dash of salt
  • Additional granulated sugar for rolling
  • About 36 Hershey’s brand kisses unwrapped and set aside


  1. Heat oven to 375 regular bake or 350 convection bake.
  2. Beat butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, peanut butter and egg with mixer on medium speed. Scrape down sides and continue mixing until all ingredients are blended.
  3. Add flour, baking soda, baking powder and salt to bowl. Pulse or mix on low just until flour disappears and all ingredients are incorporated. If the dough seems dry, add a couple of tablespoons of milk to dough and mix in gently.
  4. Divide the dough in three even portions.
  5. Shape each portion into 12 1-inch balls, roll in granulated sugar. Roll again in sugar to insure a solid layer of sugar on outside of cookie.
  6. Place balls of dough on cookie sheet 2 inches apart. Do not flatten dough balls.
  7. Bake until edges are light golden brown. about 10-12 minutes for 375 regular bake, or 8-9 minutes for 350 convection bake.
  8. After the cookies are done, remove from oven and immediately press 1 Hershey’s Kiss in center of each cookie.
  9. Let cool until chocolate is set.

Recipe Notes

-Do not use natural peanut butter for this recipe. Skippy or Jiff are best. Either smooth or chunky work well. If you like little pieces of peanuts in your cookies, use chunky!
-I use a melon ball scoop to portion out the cookies. It makes the cookies easy to shape and after scooping out onto a cookie sheet, I give them a roll in sugar and then roll to make smooth between my hands.
-If you are freezing the cookies, let the cookies cool completely and then layer in an air tight container, using wax paper or parchment to separate layers. If the chocolate falls off the cookie after thawing, which happens sometimes after freezing, use a little dab of peanut butter to the bottom of the chocolate kiss to secure it back onto the cookie!

9 thoughts on “Peanut Butter Blossoms

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Recipe Rating

  1. I’ve used Nutella instead of peanut butter. And Carmel Kisses!👍
    Also Sunflower butter… Nut Allergic son.

    Thank you for your recipe!🌹

  2. 5 stars
    Peanut butter blossoms have been part of my families Christmas traditions since I was little, sometimes they would turn out a little flat, so this year I tried this recipe and they turned out perfect! The adjustments you made to the original recipe did the trick! Thanks so much!

    1. So glad you enjoyed the recipe, Lisa, these cookies have always been one of our traditions too. Thanks for sharing and for reading ABK!

  3. 5 stars
    Made a double batch to freeze and then deliver to family for Christmas! I added all the flour in the recipe so my dough seemed crumbly, but as I formed the dough into balls, it stayed together. I decided it didn’t need any extra milk. Putting on the Hershey kiss right out of the oven created the crinkled look of peanut butter cookies that have been pressed down with a fork. The cookies were nice and full. I haven’t tried one yet, but my son did. He gave it a “YUMMY!”. Thank you for your great recipes. I really appreciate the detailed instructions you provide with each recipe. Merry Christmas!

  4. 5 stars
    I always loved my grandma’s peanut butter blossoms growing up and looked forward to them every Christmas. I have been wanting to make them for my kids for awhile now and came across this recipe and knew I had to try it, because Si’s recipes never disappoint! And I was right! I followed the recipe exactly (my dough was a little bit dry so I added a tiny bit of milk like she suggested in the recipe notes) and they came out perfect and were a huge hit with my family! Thanks so much!

  5. 5 stars
    Had a peanut butter blossom more times than I can count growing up but these have been my favorite. NOT dry and sooo easy. Love that they are rolled in sugar.