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Classic Peanut Butter Blossom Cookies

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  • Prep 60 min
  • Total 60 min
  • Servings 36
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Christmas just isn’t Christmas without these—they’re the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it’s no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they’re out of the oven, HERSHEY’S KISSES are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they’re cooled and ready to eat, they’re the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie—and you’d better believe they’ll disappear fast!
Updated Sep 25, 2023
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What Are Peanut Butter Blossoms?

The peanut butter blossom is an absolute classic for the holidays—and for good reason! This tender, perfectly-snackable cookie is made with a creamy peanut butter dough that’s topped with HERSHEY’S KISSES while it’s still warm from the oven. It’s a fairly straightforward cookie, but nothing beats the combination of silky chocolate and sweet-salty peanut butter—and this simple homemade peanut butter blossom recipe is practically foolproof! If you’d prefer using peanut butter cookie mix, try out our Easy Peanut Butter Blossoms. We also love our Peanut Butter Blossom Bars for a fun twist on the Classic Peanut Butter Blossom Cookie!

Wondering how the peanut butter HERSHEY’S KISSES cookie came about? In 1956, Freda Smith ran out of chocolate chips while baking in her home kitchen in Ohio. Instead of mixing in chocolate chips, she ended up using chocolate kisses on top of her cookies. The world of cookies has never been the same since! Serve up a platter of mouthwatering peanut butter blossom cookies at your next holiday gathering or cookie exchange and watch as they disappear before your very eyes.

How to Store Peanut Butter Blossom Cookies

Have some leftover peanut butter blossoms? You’ve got willpower! There’s no need to refrigerate your extra cookies. Store them at room temperature in a covered container, separate from other kinds of cookies to avoid any transfer of texture or flavor. Cookies can also be frozen. Cool cookies until the kisses are set up, then place in an airtight freezer bag or container. Freeze up to 2 months. If you want to make the dough ahead of time and bake your peanut butter blossom cookies later, try keeping the dough in the refrigerator, tightly wrapped, for up to 24 hours. Chilled dough bakes very well and helps to maintain the shape of the cookies while baking.


  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 egg
  • 1 1/2 cups Gold Medal™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Additional granulated sugar
  • About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Make With
Gold Medal Flour


  • 1
    Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • 2
    Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • 3
    Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    For more festive fun, roll the cookies in coarse sparkling sugar or colored decorating sugar before baking.
  • tip 2
    Trade the chocolate kiss candies for mini peanut butter cups or a chunk of caramel-filled chocolate bar for a delicious twist.
  • tip 3
    Use a cookie scoop to keep your dough balls all the same size. Cookies bake best when they are uniform in size and shape.
  • tip 4
    If you are planning on baking these for a Christmas-cookie marathon, take a look at our Tips for Holiday Power Baking for help making your baking day a fun and family-favorite tradition.
  • tip 5
    Make these cookies gluten free with this easy-to-make recipe for Gluten-Free Peanut Butter Blossoms that have the same taste and texture as the classic recipe!

Frequently Asked Questions

Can I Freeze Peanut Butter Blossom Dough?

We love having cookie dough on hand in the freezer so we’re always prepared for guests! To freeze unbaked peanut butter blossom cookie dough, just wrap it in wax paper, plastic wrap or foil and place it in resealable food-safe plastic freezer bags or freezer containers. We’d recommend forming the dough into individual cookies before freezing to save time later. Label the dough and freeze it for up to six months. When you’re ready to bake them, reduce the oven temperature by 25 degrees, if you are baking from frozen, or thaw the dough in the refrigerator and bake as directed. Add the HERSHEY’S KISSES when they’re done baking, and enjoy!


115 Calories, 6g Total Fat, 2g Protein, 14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • It’s hard to say for certain, but many food historians believe the first person to dream up the idea of putting peanut butter and chocolate together was Harry Burnett (H.B.) Reese, who started selling REESE’S PEANUT BUTTER CUPS in 1928. It’s easy to bake up all sorts of delicious variations of peanut butter cookies. Be sure to check out Betty’s guide to making the best-ever peanut butter cookies. You’ll find tips for those who like them extra soft and some pointers for those who want them on the crispy side. There are gluten-free baking options, too.
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