Peanut Butter Blossoms
Last Updated on September 17, 2026 by Kiersten James
Soft peanut butter blossoms rolled in sugar and topped with Hershey’s Kisses. An easy Christmas cookie with no chill time.
I don’t like peanut butter, so I don’t make these for myself. The boys, however, love them.
That is enough reason for me to add peanut butter blossoms into my Christmas baking every year. They’re also SO easy, which helps when I’m already making several other cookies at the same time.
This version makes a soft peanut butter cookie with a sugar-coated outside and a Hershey’s Kiss pressed into the center right after baking. There’s no dough chilling and no decorating.
Why You’ll Love These Peanut Butter Blossoms
- No chill time
- Makes about 24 cookies
- Soft in the center
- Easy to make ahead for Christmas
A Few Notes
- I use regular creamy peanut butter for these, not natural peanut butter.
- The cookies should still be soft when they come out of the oven. They’ll continue to set as they cool.
- The Hershey’s Kisses will soften quite a bit from the heat of the cookies. Let them cool completely before stacking or storing them.
How to Make Peanut Butter Blossoms
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3/4 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar, for rolling
- 24 Hershey’s Kisses
Instructions:
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Unwrap the Hershey’s Kisses before you start. You’ll need to press them into the cookies as soon as they come out of the oven.
Put some sugar in a shallow bowl to roll the cookies in later.
Using the paddle attachment, beat the butter, brown sugar, and peanut butter together until light and fluffy – about 2 to 3 minutes on medium speed.
Add the egg and vanilla and beat until combined. Scrape down the sides as needed.
In a separate bowl, mix the flour, salt, and baking soda.
Add the dry ingredients to the peanut butter mixture and mix just until the dough comes together.
Scoop about 1 tablespoon of dough at a time and roll it into a ball. A measured cookie scoop makes this easier and faster.
Roll each ball in granulated sugar, then place on a baking sheet about 1 1/2 inches apart.
Bake for 10 to 12 minutes.
As soon as the cookies come out of the oven, press one Hershey’s Kiss into the center of each one. Press it in just enough to hold it in place but not so deep that it deflates the cookie.
Let the cookies sit on the pan for about 5 minutes before moving them to a cooling rack.
Storage & Freezing:
Store peanut butter blossoms in an airtight container at room temperature for up to 5 days.
If you stack them, put parchment or wax paper between the layers so the chocolate doesn’t get smashed.
Freeze in an airtight container or freezer bag for up to 3 months.
FAQs
Do peanut butter blossoms need to be refrigerated?
No. Store them in an airtight container at room temperature for up to 5 days.
Why do peanut butter blossoms crack?
The cracks are normal. They form as the cookies bake and again when the Hershey’s Kiss is pressed into the warm center.
Can I use natural peanut butter?
I recommend regular creamy peanut butter for this recipe. Natural peanut butter can be oilier and may change the texture and spread of the cookies.
Do I need to chill the dough?
No. This dough can be scooped, rolled in sugar, and baked right away.
When do you put the Hershey’s Kisses on peanut butter blossoms?
Press the Hershey’s Kisses into the cookies immediately after they come out of the oven.
Can peanut butter blossoms be frozen?
Yes. Let them cool completely, then freeze them in an airtight container with parchment between the layers.
Why are my Hershey’s Kisses melting?
They soften from the heat of the cookie after you press them into the center. This is normal. Leave the cookies undisturbed until the chocolate firms back up.
More Christmas Cookies to Bake
- Chocolate Crinkle Cookies
- Iced Oatmeal Cookies
- Raspberry Thumbprint Cookies
- Classic Snickerdoodles
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Cookies
Peanut Butter Blossoms
Soft peanut butter blossoms rolled in sugar and topped with Hershey’s Kisses. An easy Christmas cookie with no chill time.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3/4 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar, for rolling
- 24 Hershey’s Kisses
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Unwrap the Hershey’s Kisses before you start. You’ll need to press them into the cookies as soon as they come out of the oven.
- Put some sugar in a shallow bowl to roll the cookies in later.
- Using the paddle attachment, beat the butter, brown sugar, and peanut butter together until light and fluffy - about 2 to 3 minutes on medium speed.
- Add the egg and vanilla and beat until combined. Scrape down the sides as needed.
- In a separate bowl, mix the flour, salt, and baking soda together.
- Add the dry ingredients to the peanut butter mixture and mix just until the dough comes together.
- Scoop about 1 tablespoon of dough at a time and roll it into a ball. A measured cookie scoop makes this easier and faster.
- Roll each ball in granulated sugar, then place on a baking sheet about 1 1/2 inches apart.
- Bake for 10 to 12 minutes.
- As soon as the cookies come out of the oven, press one Hershey’s Kiss into the center of each one. Press it in just enough to hold it in place but not so deep that it deflates the cookie.
- Let the cookies sit on the pan for about 5 minutes before moving them to a cooling rack.
Storage & Freezing:
Store peanut butter blossoms in an airtight container at room temperature for up to 5 days.
If you stack them, put parchment or wax paper between the layers so the chocolate doesn’t get smashed.
Freeze in an airtight container or freezer bag for up to 3 months.
