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Classic Peanut Butter Blossom Cookies

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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 Nov 19, 2020


Make With
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!


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. 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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