Classic Peanut Butter Blossom Cookies

classic peanut butter blossom cookies Dessert
Classic Peanut Butter Blossom Cookies
  • Prep 60 min
  • Total 60 min
  • Servings 36

If you're a member of the sweet-and-salty fan club, these chocolate and peanut butter classics are irresistible any time of year. Peanut Butter Blossom cookies come together in just an hour, so they’re easy to mix up any time. MORE+ LESS-

Updated June 14, 2019
Gold Medal Flour
Make with
Gold Medal Flour


cup granulated sugar
cup packed brown sugar
cup creamy peanut butter
cup butter, softened
1 1/2
cups Gold Medal™ all-purpose flour
teaspoon baking soda
teaspoon baking powder
Additional granulated sugar
About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped


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  • 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.

  • Cookies spread during baking so it’s important to arrange the cookies at least two inches apart so they don’t bump into each other in the oven as they bake.

Expert Tips

  • Roll the cookies in coars sparking sugar or colored decorating sugar for festive or gift-giving occasions.
  • If you’re a super peanut butter fan, try using chunky instead of creamy peanut butter for extra nuttiness.
  • Trade the chocolate kiss candies for mini peanut butter cups or a chunk of dark caramel-filled chocolate bar, upping the decadence quotient.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
% Daily Value
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. For the invention of peanut butter Hershey's® Kiss® cookies, we need to fast-forward to 1956, when Freda Smith, baking in her home kitchen in Ohio, ran out of chocolate chips and used a bag of chocolate kisses on top of the cookie, instead of mixing in chips. The world has never really been the same, and cookie baking certainly hasn’t. If these stories of peanut butter blossoms have inspired you, 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.
  • The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.

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