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An easy Peanut Butter Blossoms cookie recipe. Soft, chewy peanut butter cookies are rolled in sugar, baked, and topped with a single Hershey’s kiss!
Peanut butter recipes are always a hit. Try this classic recipe for No Bake Peanut Butter Bars which taste just like Reese’s, Peanut Butter Buckeyes, or Chocolate Cupcakes with Peanut Butter Frosting for an easy yet decadent dessert.
Whatever you like to call them, they all have a soft and chewy peanut butter shortbread dough. And a thin layer of sugar on the outside for a little extra crunch. And finally, a milk chocolate kiss that, depending on when you bite into it, may even be soft and melted.
Because they’re so simple to make, Peanut Blossoms are one of the best cookies for kids to make, too. Those little hands can unwrap the chocolate kisses, roll the dough, and carefully press the chocolate into the cookie when it finished baking.
Better make a double batch of Peanut Butter Blossoms–it’s easy! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to Make Peanut Butter Blossoms
This recipe uses shortening and makes about 48 deliciously chewy cookies. It’s also easy to make a double batch for a cookie exchange or Christmas gift-giving. And no need to chill the dough beforehand!
Oh, and these photos just take you through the steps. For the recipe with exact quantities of everything, scroll down to the recipe card.
- First, get ready. Preheat the oven to 375 degrees and line two baking sheets with parchment paper. Then fill a shallow bowl with granulated sugar.
- Using a stand (or hand) mixer with a paddle attachment, combine the flour, brown sugar, remaining white sugar, baking soda, and salt together.
- Then reduce the mixer speed to low and mix in the peanut butter, shortening, egg, milk, and vanilla. The dough should be stiff.
- No need to chill the dough with this recipe! Just shape the cookie dough into 1-inch balls. Next, carefully roll each one in sugar and place on the baking sheets about 2 inches apart.
- Bake the blossoms for about 10 to 12 minutes, until golden brown, rotating the baking sheets after 5 minutes for even baking. They’ll spread out as they bake.
- As soon as you remove the cookies from the oven, press one chocolate kiss into the top of each cookie. It’s okay that the cookie cracks around the edges—that’s the goal.
- Cool the cookies on wire racks before storing in tins.
How to make Peanut Butter Blossom cookies with butter:
Below is a Peanut Butter Blossom cookie without shortening. It uses butter, so you’ll have to chill the dough before rolling out. There are a few other changes to how you add the ingredients to the mixing bowl.
In the recipe, substitute softened unsalted butter for the vegetable shortening.
- Combine ½ cup sugar, brown sugar, butter, and peanut butter in a bowl.
- Beat this at medium speed using a stand or hand mixer until light and fluffy.
- Add egg, vanilla, milk, and salt; continue beating until well mixed.
- Sift in flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes or up to an hour.
- Proceed with the recipe as instructed, by rolling in sugar and baking.
Peanut Butter Blossoms with Bisquick:
It’s true… pancake mix can be used to make a version of Peanut Butter Blossoms, with sweetened condensed milk. Here’s how:
- 1 can (14 ounces) sweetened condensed milk
- ¾ cup peanut butter
- 2 cups Original Bisquick™ mix
- 1 teaspoon vanilla
- 36 Hershey’s® Kisses brand milk chocolates, unwrapped
- Sugar, for rolling
- First, mix sweetened condensed milk and peanut butter together in a large bowl until smooth.
- Next, stir in Bisquick and vanilla.
- Shape dough into 1-inch balls.
- Then just proceed with the recipe as instructed, by rolling in sugar and baking.
How to make gluten-free Peanut Butter Blossoms:
If you’re looking for a gluten-free easy peanut butter kiss cookie recipe, you have two options: using the original recipe as-is with gluten-free baking flour, or another recipe using gluten-free Bisquick mix.
Gluten-free flour. Substitute your favorite gluten-free baking flour for the flour in the recipe below.
Gluten-free Bisquick Peanut Blossoms:
- ½ cup granulated sugar, plus more for rolling
- ½ cup brown sugar
- ½ cup peanut butter
- ¼ cup shortening
- ¼ cup butter, softened
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 ½ cups Bisquick™ Gluten-Free pancake & baking mix
- 48 Hershey’s® Kisses, unwrapped
- First, in a large bowl, mix ½ cup granulated sugar, brown sugar, milk, vanilla, peanut butter, shortening, butter and egg.
- Then stir in Bisquick™ mix.
- Cover; refrigerate 1 hour or until firm.
- Shape dough into 1-inch balls.
- Finally, proceed with the recipe as instructed, by rolling in sugar and baking
Peanut Butter Blossoms variations:
- Hershey’s kiss cookies without peanut butter. Sunflower seed butter is a perfect substitute for peanut butter in recipes. It’s made of seeds but has a similar texture and taste to peanut butter. Look for sunflower seed butter brands like SunButter.
- Almond Butter Blossoms. Try making the cookie with natural almond butter, and write about it in the comments below.
- Dark chocolate. Some cookie pros swear by using dark chocolate kisses instead of milk chocolate kisses. Just sayin’…
- Brach’s chocolate stars. Farm and Fleet sells Brach’s candy all over the midwest. These little stars don’t have to be unwrapped and stay put a little better than the kisses.
- Baking the Hershey’s® Kisses. You can bake the cookies for about 7 minutes, then press the kisses in and continue baking for 2 to 3 minutes for a little extra melted chocolate texture.
- Invert the chocolate kisses. Push the chocolate kiss in upside down! The point will melt as you push it in, there will be a chocolate bite right in the middle of the cookie, and a perfectly lovely chocolate dot on top.
- Reese’s Peanut Butter Cups. Another way to make these amazing is to replace the kiss with a miniature Reese’s peanut butter cup.
- Peanut Butter Blossoms with chunky peanut butter. Of course, you can make this cookie recipe with chunky peanut butter.
- Run out of kisses? Bake the cookie as usual, then indent the middle after 9 minutes using the blunt end of a wooden spoon. When cool, fill the indentation with a dollop of homemade salted caramel.
Can you freeze Peanut Butter Blossoms?
Arrange the cookies in a single layer in a rigid, resealable container. Seal the container into a freezer bag for an additional barrier against freezer burn and odors. Freeze the cookies for up to 3 months.
When ready, thaw the cookies, uncovered at room temperature, for 1 to 2 hours before eating.
Making Peanut Butter Blossoms ahead of time:
You can also make the dough ahead of time and freeze the raw dough. Homemade cookie dough can be safely stored in the refrigerator for 3-4 days if kept tightly wrapped.
For longer storage, wrap and seal in plastic wrap, then place in freezer bags. Place in freezer for up to 3-6 months. Then you can thaw the dough when you need it and have freshly baked blossom cookies.
How to store Peanut Butter Blossoms:
Store Peanut Butter Blossoms in an airtight container at room temperature for up to 3 days. They don’t need to be refrigerated, and can even be overnighted to friends and family.
Peanut Butter Blossoms
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats. Place ½ cup sugar in a shallow dish.
- In a standing mixer with the paddle attachment at medium speed, or with an electric hand mixer, combine flour, brown sugar, remaining ½ cup white sugar, baking soda, and salt.
- Reduce heat to low and add peanut butter, shortening, egg, milk, and vanilla until stiff dough forms. Shape dough into 1-inch balls and roll in sugar and place on prepared baking sheets 2 inches apart.
- Bake until golden brown, about 10 to 12 minutes, rotating baking sheets after 5 minutes. Remove from oven and immediately press 1 Hershey's® Kiss into the top of each cookie so the cookies crack around the edges. Cool completely on wire racks.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.