Kitchens are made to bring families together, and these Peanut Butter Blossom Cookies are proof. This recipe is a true family favorite and is requested regularly. If you haven’t tried them yet, you’ll want to—they’re EAZY PEAZY!

I first discovered this recipe in a 2005 Holiday Cookies magazine. Years later, I still have the same wrinkly, folded, torn-out page tucked into my recipe binder. The corners are stained with butter and sugar, and every time I pull it out, it takes me right back to that season of life. It’s one of my most treasured keepsakes from that time, not just because of the recipe itself, but because of all the memories it’s helped create—late-night baking, Christmas music playing, and the smell of warm peanut butter filling the house.

Over the years, these cookies have shown up at countless holiday parties, school events, and cozy nights at home. I’ve rolled hundreds if not thousands of little dough balls in sugar and topped just as many with melty chocolate kisses. Friends and family now recognize them as “my” cookies, and I love that something so simple has become part of how I show love and hospitality.

Today, they’re also a top pick for our two daughters. They love helping in the kitchen—pouring in the sugar, cracking the eggs, and carefully pressing the chocolate into the warm cookies. Their giggles, flour-dusted cheeks, and sticky little fingers are now woven into this recipe’s story, too. What started as a simple holiday recipe has become a sweet family tradition I hope they’ll pass down to their own kids someday.

How To Make Peanut Butter Blossom Cookies

First, you will need to gather all your ingredients.

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (light or brown, whatever you have on hand)
1/2 cup smooth peanut butter
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar (for sugar coating)
25 milk chocolate Hershey kisses, unwrapped
Parchment Paper or silicone baking mat

Heat oven to 375°F degrees. Line 2 baking sheets with silicone baking mats or parchment paper.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter, peanut butter, 1/2 cup sugar, brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce speed to medium-low and add in egg and vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.

In a separate bowl whisk the flour, baking soda, and salt. Slowly add the flour mixture to the sugar mixture and beat until just combined.

Place the 1/4 cup sugar in a small bowl and unwrap the Hershey Kisses.

Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls.

Roll each ball in the sanding sugar to cover completely.

Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes.

Remove from oven and immediately press 1 chocolate kiss in center of each cookie.

Cool completely until chocolate is firm, about 2 hours or better yet eat them when they are nice and warm.

Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

FREQUENTLY ASKED QUESTIONS

Can I use different Hershey Kiss flavors other than milk chocolate?

Absolutely! You can use any Hershey Kiss you would like. Hershey with almonds, cookies ‘n’ cream, dark chocolate, caramel, or any of the “speciality” ones that come out during holidays are all good options to swap out for milk chocolate. I also liking using Dove Chocolates especially the heart shapes during Valentines Day.

Do I have to chill the cookie dough?

No, these cookies you do not have to chill the dough before baking.

How far in advance can I make cookie dough?

Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can bake frozen cookie dough balls but the baking time will be a few minutes longer.

How do I store baked cookies?

Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

How To Make Homemade Colored Sugar

Ingredients:

1 cup granulated sugar
2 drops any color liquid food color or you can use food gel

Directions:

Place sugar into a ziplock plastic bag.
Drip the food coloring onto the sugar, seal the bag, and shake vigorously for about 1 minute.
Adjust color with additional food coloring and repeat if the color is too light or if your sugar comes out darker than you’d like, simply add more sugar to the mix, until you get the color you want.
Next you’ll need to dry the sugar before using. To dry the sugar, simply spread it out in a thin, even layer on wax paper or a baking sheet, and allow it to air dry. It should be dry in about 15-20 minutes.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Peanut Butter Blossom Cookies

Adapted from a 2005 Holiday Cookies Magazine

By: Tammie

March 30, 2019
25
45 min
Print this

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup smooth peanut butter
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar
25 milk chocolate Hershey kisses, unwrapped
Parchment Paper or silicone baking mat

Directions

Step 1: Heat oven to 375°F degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter, peanut butter, 1/2 cup sugar, brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 3: Reduce speed to medium-low and add in egg and vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
Step 4: In a separate bowl whisk the flour, baking soda, and salt.
Step 5: Slowly add the flour mixture to the sugar mixture and beat until just combined.
Step 6: Place sugar in a small bowl.
Step 7: Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls. Roll each ball in the sanding sugar to cover completely.
Step 8: Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes.
Step 9: Remove from oven and immediately press 1 chocolate kiss in center of each cookie.
Step 10: Cool completely until chocolate is firm, about 2 hours or better yet eat them when they are nice and warm. Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.