Peanut Butter Blossoms are soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey’s Kiss. They’re made with just five simple ingredients and no flour.
These are one of my favorite cookies to make around Christmas. Peanut butter and chocolate are always a winning combination, and the chocolate Kiss makes them perfect for a holiday cookie tray. 🎄🍪
Why I Love Peanut Butter Blossoms
“These cookies look so delicious. Thank you for the recipe and for sharing.”
About the Ingredients ⭐
- Peanut Butter: Gives the cookies their rich peanut butter flavor.
- Sugar: Sweetens the cookies and is also used for rolling.
- Hershey’s Kisses: Pressed into the center of each warm cookie.
- Vanilla & Egg: Add flavor and help hold the cookie dough together.
Be sure to check out the full recipe and ingredient list below
How to Make Peanut Butter Blossoms
Make the Dough: Preheat the oven to 350°F. Mix the peanut butter, egg, and sugar until creamy, then stir in the vanilla.
Shape the Cookies: Roll the dough into 24 equal-sized balls and place them on a parchment-lined baking sheet.
Bake: Bake for 10–12 minutes, until the tops are lightly golden.
Add the Kisses: Immediately press a Hershey’s Kiss into the center of each warm cookie. Let them cool for a few minutes on the baking sheet before transferring to a wire rack.
Tips I Found Helpful 💙
- Use creamy peanut butter: It mixes easily and gives the cookies the best texture.
- Make the balls evenly sized: This helps all 24 cookies bake at the same rate.
- Add the Kisses right away: Press them into the cookies as soon as they come out of the oven.
- Let them cool: The cookies are soft when warm, so give them a few minutes before moving them.
Questions Readers Ask Most
Can I make peanut butter blossoms ahead of time?
Yes. You can make them a day or two ahead and store them in an airtight container once completely cooled.
Can I freeze peanut butter blossoms?
Yes. Once cooled, freeze them in an airtight container for up to 3 months. Place parchment paper between layers to protect the chocolate Kisses.
Storage
Store Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days.
No Flour Peanutbutter Blossoms
Soft and chewy Peanut Butter Blossoms made with just 5 ingredients and topped with a Hershey’s Kiss.
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 24 Hershey’s Kisses, unwrapped
- 1 tablespoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the peanut butter, sugar, and egg to a mixing bowl. Stir until creamy.
- Mix in the vanilla extract.
- Roll the dough into 48 equal-sized balls and place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the tops are lightly golden.
- Remove from the oven and immediately press one Hershey’s Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for a few minutes.
- Transfer to a wire rack to cool completely.
Notes
Press the Hershey’s Kisses into the cookies while they are still warm so they stay in place.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 17gSaturated Fat: 8gUnsaturated Fat: 9gCholesterol: 18mgSodium: 88mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 6g
These cookies look so delicious. Thank you for the recipe and for sharing.
Such a classic! I love these cookies – definitely one of my first stops at a cookie exchange 🙂 Will have to whip up a batch this season! Yum!