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+ servings

Peanut Butter Blossoms

An absolute classic! Soft peanut butter cookies topped with a Hershey's chocolate kiss.
peanut butter blossom cookies are a nostalgic classic
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5 from 2 votes


  • ½ cup unsalted butter , at room temperature (113 grams)
  • ¾ cup peanut butter, crunchy or creamy (185 grams)
  • cup packed light or dark brown sugar (75 grams)
  • cup granulated sugar (80 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda (2 grams)
  • ½ teaspoon salt (2 grams)
  • 24 Hershey’s chocolate kisses , unwrapped
  • About ⅓ cup granulated sugar , for rolling cookies (75 grams)


  • Preheat oven to 375°F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, brown sugar, and sugar. Beat together on medium high speed until light and creamy, about 4-5 minutes, scraping down the bowl as necessary. Add the egg and vanilla and mix until combined.
  • Add the flour, baking soda, and salt and mix until just combined. Roll dough by the tablespoon into a ball and roll the ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.
  • Bake until cookies are beginning to crack on the surface and the bottoms just begin to brown, about 10 minutes. Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. Let sit on the pan for a few minutes before transferring to a wire rack to cool completely.
  • Store cookies in an air tight container at room temperature for up to 3 days.
Adapted from Hershey's.


Calories: 95kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 72mg, Potassium: 35mg, Fiber: 1g, Sugar: 6g, Vitamin A: 64IU, Calcium: 14mg, Iron: 1mg
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