Peanut Butter Blossoms are a classic holiday cookie and one of my personal favorites. These cookies use dark brown sugar for a slightly deeper flavor (a hint of molasses) and a turbinado sugar coating for an extra crunch! You can top them with either milk chocolate or dark chocolate kisses!
If you're looking for other holiday cookie ideas, check out these Molasses Marshmallow Stuffed Cookies, Chocolate Espresso Cookies, and Chocolate Covered OREOs. Looking for something a bit more fruit-forward? Try these Candied Orange Slices.
Why you'll love this recipe
- These Peanut Butter Blossoms are easy to make and come together in under 30 minutes.
- These cookies combine all-time-favorite flavors of chocolate and peanut butter.
- You can easily adapt the recipe by using your favorite chocolate kiss - dark chocolate, milk chocolate, candy cane kisses, and more!
- This recipe uses peanut butter, but you could try it with other nut butters as well!
There are just a few key ingredients you'll need to make these Peanut Butter Blossoms.
- Creamy peanut butter: I recommend using creamy peanut butter, but chunky would work well, too! They might be a bit messier when it comes to adding the Hershey kiss, but I'm sure they would be delicious.
- Turbinado sugar: You'll use this to coat the dough before you bake the cookies. This will add a little extra sweetness, crunch, and holiday shimmer to the cookies once they're baked! I like to use Sugar in the Raw.
- Hershey kisses: I'd recommend using milk chocolate or dark chocolate kisses, but you can use any type you like (those candy cane kisses work well, too!).
See full recipe below for detailed instructions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Change the chocolate - This recipe uses milk chocolate kisses, but you could also make these cookies with dark chocolate, or any of the festive Hershey Kiss options (like these candy cane kisses).
- Add sprinkles - Instead of rolling the dough in turbinado sugar, try sprinkles! This will work well with nearly any type of sprinkle (these holiday nonpareils will work well!).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Peanut Butter Blossoms
These Peanut Butter Blossoms come together in just a few easy steps.
Combine the sugars, peanut butter, egg and vanilla extract in the bowl of a stand mixer. Mix to combine.
Add the remaining dry ingredients to the peanut butter mixture and stir to combine.
Scoop 1 ½ Tablespoonfuls of dough and roll between your hands to create a smooth ball.
Roll each dough ball in turbinado sugar to coat.
Place on an ungreased baking sheet, about 2 inches apart.
Bake and remove the cookies from the oven. While still warm, press a Hershey kiss in the center of each cookie. Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool fully.
Expert Baking Tips
- The cookies may look fairly round (they won't spread much) when they come out of the oven; that's ok! They will flatten when you add the Hershey kiss on top.
- The cookies are already baked by the time you add the Hershey kiss but keep in mind, the chocolate will get a little melty once it's on the warm cookie! Let the cookies cool on the pan for a few minutes before adding the chocolate. Afterward, transfer to a cooling rack to cool fully.
- These cookies freeze well and are great to make in advance!
I like to make the dough in a KitchenAid 5-Quart Stand Mixer, but you could certainly do this with a large bowl and a handheld mixer or wooden spoon. You'll need two baking sheets (I like these Calphalon baking sheets), and a cooling rack.
I also recommend using a 1 Tablespoon cookie scoop to scoop the dough onto the baking sheet.
Room Temperature Storage: Store these Peanut Kisses at room temperature in an airtight container for up to two weeks. You can also freeze these cookies in an airtight container for up to three months, just make sure to thaw before serving!
Freezer Storage: Once the cookies are fully cooled (and the chocolate is hard), place them in a single layer in an airtight container. If needed, use a piece of parchment paper between layers of cookies. You can freeze them for up to 2 months. Before serving, let the cookies thaw to room temperature.
Yes! Instead of rolling the dough in turbinado sugar, you could roll them in sprinkles (these holiday nonpareils would work well) before baking.
I like the extra crunch (and sparkle!) the turbinado sugar gives to the cookies, so I do recommend it. If you don't have any on hand, you can roll the dough in granulated sugar instead.
Yes, you can, but your cookies will likely look a little lumpy when they're finished. If you're ok with that, I'm sure they'll be delicious!
Yes! Traditionally, these are made with milk chocolate or dark chocolate kisses, but you can also use any of the holiday flavors. These candy cane kisses would work well!
Peanut Butter Blossoms
- ¼ cup granulated sugar
- ¾ cup packed dark brown sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup turbinado sugar for rolling
- 24 Hershey kisses for topping
- Preheat oven to 375°F.
- Combine granulated sugar, dark brown sugar, peanut butter, butter, egg and vanilla extract in the bowl of a stand mixer. Mix on medium speed until combined.
- Stir in flour, baking soda, and salt. Mix until combined and the dough forms.
- Use a cookie scoop to divide the dough into 1 ½ Tablespoonfuls, then roll each into a ball between your palms. Roll each dough ball in turbinado sugar to coat, then place on an ungreased baking sheet, about 2 inches apart.
- Bake for 8-10 minutes until slightly golden. Remove from the oven, and press a Hershey kiss in the center of each cookie while the cookie is still warm. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool fully.