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Peanut Butter Blossoms on a tray

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!