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How to make the best Peanut Butter Blossoms cookies. These classic cookies are soft and chewy, the perfect combination of peanut butter and chocolate!

Close up of a peanut butter blossom cookie

What are Peanut Butter Blossoms?

I’m only slightly embellishing when I say I could eat a million of these. Peanut Butter Blossoms are SO GOOD, especially if you are of the mindset that peanut butter and chocolate is the best combination of all time. A soft and chewy peanut butter cookie, topped off with a chocolate kiss. My version is SUPER peanut buttery – because peanut butter is the best.

We all need to thank Freda Smith, who came up with the recipe for these cookies for the 1957 Pillsbury Bake-Off. She originally called them Black Eyed Susan’s because they reminded her of the flower. Interestingly, her recipe didn’t win the Grand Prize, but came in second place. But she obviously won in the court of popular opinion, because this cookie has become almost legendary.

How to make Peanut Butter Blossoms

Peanut Butter Blossoms are a simple cookie. Find the full recipe below, but here are some quick tips for making them!

  • Mix up the peanut butter dough.
  • Chill the dough for at least an hour.
  • Roll the dough into 1.5 inch balls – use a small cookie scoop for fast and easy portioning!
  • Roll the balls in granulated sugar.
  • Space the dough balls about 2 inches apart on a cookie sheet.
  • Bake at 375 F for 8-10 minutes.
  • Remove cookies from the oven and immediately press a Heresy’s kiss into the center of each cookie.
  • Allow the cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack to cool completely.

Some recipe suggest freezing the Hershey kiss before placing it on the hot cookie. Others suggest freezing the whole cookie after baking, or putting the cookie back in the oven with the chocolate kiss for a minute or two. I didn’t find any of this necessary. The cookie will be hot when if first comes out of the oven. The heat will melt the chocolate kiss slightly, but it will retain its shape. If you eat it shortly after baking it the chocolate kiss will be soft. If it is allowed to cool for several hours, the chocolate kiss should harden again, but will be stuck to the cookie.

Peanut butter cookie dough balls on a cookie sheet lined with Silpat

Can you make peanut butter blossoms with butter?

Traditional Peanut Butter Blossoms use a combination of butter and shortening, but my Peanut Butter Blossoms are made with all butter. I just generally don’t have shortening in the house so it’s easier for me to use all butter. I also think butter just tastes better!

Can You Freeze Peanut Butter Blossoms?

Yes, Peanut Butter Blossoms freeze well. Cool completely and freeze in a freezer bag or airtight container for up to three months. The chocolate kiss will stay soft for awhile after the cookie cools. Make sure it is completely hardened before freezing to avoid a mess!

Peanut butter blossom cookies on a white plate, surrounded by red, green and silver wrapped Hershey kisses.

Helpful Equipment

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Peanut Butter Blossoms

Prep 15 minutes
Cook 10 minutes
Chilling Time 1 hour
Servings 36 cookies


  • 1 ½ cups all-purpose flour
  • 3/4 teaspoon baking soda
  • ½ tsp baking powder
  • ½ teaspoon fine sea salt
  • 4 ounces butter room temperature
  • 1 cup peanut butter
  • 1/2 cup granulated sugar plus more for rolling
  • ½ cup light brown sugar packed
  • 1 large egg
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • 36 Hershey kisses


  • Whisk together flour, baking soda, baking powder and salt, set aside.
  • Cream butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Add egg, milk and vanilla. Beat until fully combined.
  • Gradually add flour mixture, stir until fully mixed. Refrigerate the dough for at least 1 hour.
  • Preheat the oven to 375 degrees F. Line a baking sheet with a silicon baking mat or parchment paper.
  • Roll dough into 1.5 inch balls. Roll dough balls in sugar and place 2 inches apart on the cookie sheet. Bake until puffed and just starting to crack, 8 – 10 minutes.
  • Remove cookies from the oven and press a chocolate kiss into the center of each cookie, allowing it to crack slightly. Cool cookies on baking sheet for a few minutes before transferring cookies to a wire rack to cool completely.


Serving: 1cookie | Calories: 132kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 113mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 87IU | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Peanut Butter Blossom Cookies on a white plate

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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