Peanut Butter Blossom Cookies recipe

Okay, real talk: nothing says “I love the holidays” like shoving a Hershey’s Kiss into a warm peanut butter cookie the second it comes out of the oven.

You walk in, the house smells like peanut butter heaven, and suddenly everyone’s fighting over who gets the first one. That’s the magic we’re making today—and it takes literally 30 minutes. Ready? Let’s do this before your motivation runs away.

Why This Recipe is Awesome

Because it’s basically foolproof. Even if your baking history is “burnt toast and tears,” these turn out perfect every single time. Soft, chewy, peanut-buttery bliss with a chocolate kiss on top that melts in your mouth? Yeah, it’s unfair how good they are for how little effort you put in. Plus, they look fancy but require zero skill. Win-win.

Ingredients You’ll Need

Grab these from your pantry (or make a dramatic grocery run in pajamas—no judgment).

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt (don’t skip it, salt makes everything sexier)
• ½ cup unsalted butter, softened (aka not melted into soup)
• ½ cup creamy peanut butter (crunchy works too if you’re into that chaos)
• ½ cup granulated sugar (plus extra for rolling—yes, more sugar)
• ½ cup packed brown sugar
• 1 large egg
• 2 Tbsp milk
• 1 tsp vanilla extract (the real stuff, not that imitation sadness)
• About 48 Hershey’s Kisses, unwrapped (pro move: unwrap while the dough chills so you’re not panicking later)

Step-by-Step Instructions

Let’s roll. Literally.

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment or silicone mats unless you enjoy scrubbing pans for fun.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set it aside like the responsible adult you pretend to be.
3. In a big bowl, beat butter, peanut butter, both sugars until creamy and fluffy. Think “pillow fight with angels.”
4. Add the egg, milk, and vanilla. Beat again until it looks smooth and happy.
5. Dump in the dry ingredients. Mix just until combined—don’t overwork it or your cookies will be tough and nobody wants that drama.
6. Scoop tablespoon-sized balls (I use a cookie scoop because I’m lazy and accurate). Roll them in granulated sugar for that sparkly holiday glow.
7. Place 2 inches apart on your sheets. Bake 8–10 minutes until lightly golden. Edges set, centers still soft.
8. The magic moment: Pull them out and immediately press an unwrapped Kiss into the center of each cookie. They’ll crack a little—that’s hot and sexy.
9. Let cool on the pan 3–5 minutes, then move to a rack. Or just eat one immediately and burn your tongue. Your call.

Common Mistakes to Avoid

• Forgetting to preheat. Your cookies will spread like gossip and be flat sad pancakes.
• Using cold dough straight from the fridge without chilling first (optional but helps them stay thick).
• Overbaking. If they look fully done in the oven, they’re already overdone. Trust the timer.
• Pressing the Kiss too hard and smashing the whole cookie. Gentle, friend. Gentle.
• Eating all the Hershey’s Kisses before baking. We’ve all been there. Buy two bags.

Alternatives & Substitutions

• Nut allergy? Sunbutter works shockingly well—tastes almost identical.
• Gluten-free? 1:1 gluten-free flour swap. I’ve tested it. Still perfection.
• Vegan? Use plant butter, flax egg (1 Tbsp flax + 3 Tbsp water), and dairy-free kisses (they exist!).
• Want to get fancy? Roll in turbinado sugar instead of granulated for extra crunch and sparkle.
• No Kisses? Top with a Reese’s miniature or a square of chocolate. Still ridiculous.

FAQ (Frequently Asked Questions)

Can I make the dough ahead of time?

Yes! Chill it up to 48 hours or freeze balls for 3 months. Bake straight from frozen—just add 1–2 extra minutes.

Why do my cookies spread too much?

Your butter was too soft or your oven wasn’t hot enough. Next time, chill the dough 20 minutes before baking.

Can I use natural peanut butter?

You can, but it’ll spread more because of the oil separation. Stir it really well and chill the dough longer.

Help! My kisses are melting into blobs!

Totally normal when they’re warm. Let the cookies cool 10 more minutes and they’ll firm up into perfect little hats.

How do I store these bad boys?

Airtight container at room temp for 5 days. Or freeze baked cookies (they thaw in like 10 minutes and taste fresh).

Can I double the recipe?

Duh. Holiday parties don’t care about portion control.

Final Thoughts

There you go—your new signature holiday cookie that makes people think you’re a baking wizard when really you just followed 9 steps and pressed chocolate into dough. That’s the beauty of peanut butter blossoms: maximum adoration, minimum effort.

Now go bake a batch, pour yourself something cozy, and eat at least three while they’re still warm. You deserve it. And if anyone asks for the recipe? Send them here and act mysterious. Your secret is safe with me. 😏

Happy holidays, you glorious cookie monster. 🥜🍫