Peanut Butter Blossoms — also known as Peanut Butter Kiss Cookies or Peanut Butter Thumbprints — are classic soft peanut butter cookies with a large chocolate center. They’re easy to make and perfect for sharing during the holidays.
I wanted to recreate these beloved Peanut Butter Blossoms using my popular Thick & Chewy Peanut Butter Cookies as a starting point, and I’m so glad I did. The combination of a tender peanut butter cookie and a big chocolate morsel pressed into the center is irresistible — ideal for cookie exchanges, holiday platters, or a simple family treat.
If you love holiday cookie parties, these are a must. Bring a tray of one kind of cookie and you’ll likely come home with a dozen different varieties—one of the many reasons cookie swaps are so much fun.
Everyone I know enjoys these cookies — they’re a universal favorite unless someone has a peanut allergy. If they could, I’m sure they’d love them too.
If you haven’t tried Peanut Butter Blossoms yet, now is the perfect time. Here’s a straightforward recipe that yields about 30 cookies. Happy baking and happy holidays!
Peanut Butter Blossoms
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla
- 1 ½ cups (180 g) + 2 Tbsp all-purpose flour (stir, spoon, & level)
- 1 tsp baking soda
- ½ tsp salt
- 30 Hershey Kisses (or similar chocolate candies)
Instructions
- Cream the butter and both sugars together in a stand mixer using the paddle attachment until light and fluffy.
- Add the peanut butter, egg, and vanilla. Mix until combined, scraping the bowl as needed.
- Whisk the flour, baking soda, and salt together. Add to the butter mixture all at once and mix until just incorporated.
- Chill the dough for 2 hours in the refrigerator or 45 minutes in the freezer. This helps the dough stay thick and prevents excessive spreading while baking.
- Scoop the dough into balls about 1 rounded tablespoon each. Place them 2 inches apart on silicone-lined or parchment-lined baking sheets.
- Bake at 350°F (175°C) for 8 to 9 minutes. Remove from the oven and immediately press a Hershey Kiss into the center of each warm cookie. Let rest for 1 minute, then transfer to a wire rack to cool. Store in an airtight container up to 5 days.
Notes
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