Peanut Butter Blossoms

A Classic Cookie with a Surprising Origin Story

These soft peanut butter cookies with a chocolate kiss in the center have been a holiday staple for decades. The recipe was created by Mrs. Freda F. Smith for the ninth Pillsbury Bake-Off contest. She originally called them Black-Eyed Susans, but Pillsbury renamed them Peanut Blossoms. Though she didn’t win the grand prize, the cookie earned its spot in the Bake-Off Hall of Fame in 1999. This version is my take on that classic, simple to make and always a crowd-pleaser.

Why You’ll Love These Soft Peanut Butter Cookies

• The combination of a soft, chewy peanut butter cookie and a solid chocolate kiss creates the perfect bite.
• They come together in under an hour with minimal effort, using basic pantry ingredients.
• They’re a guaranteed hit at cookie exchanges, holiday parties, and on Santa’s plate.

Key Ingredients for Classic Peanut Butter Blossoms

• Peanut butter, Use creamy peanut butter like Skippy or Jif for the best texture. Natural peanut butter (the kind that separates) will make the cookies greasy and cause them to spread too much.
• Hershey’s Kisses, Classic milk chocolate is traditional, but you can use any flavor (dark chocolate, caramel, etc.). Keep them frozen before adding so they don’t melt into puddles.
• Sugar, The granulated sugar for rolling adds a sparkly crunch. You’ll need 1/2 cup for the dough and an extra 1/2 cup for coating. Don’t skip the coating, it’s part of the cookie’s signature look and texture.

Essential Tools for Making Peanut Butter Blossoms

• Stand mixer or hand mixer, for creaming butter and sugar until smooth
• Baking sheet, heavy-duty sheets prevent warping
• Silpat or parchment paper, for easy release and even baking
• Plastic wrap, to chill the dough

Tips for Perfect Peanut Butter Blossoms Every Time

Chilling the dough for at least 30 minutes prevents spreading. You can even keep it in the fridge for up to 72 hours if you want to bake later. When you’re ready, roll the dough into 1-tablespoon balls and coat them generously in sugar. Freeze the Hershey’s Kisses beforehand so they hold their shape when pressed into the hot cookies. Bake just until the edges crack, about 8 to 9 minutes, then add the kiss and bake 2 minutes more. Don’t overbake, you want the cookies soft and the kisses just set.

Expert Tricks for the Best Texture

To ensure your cookies stay soft, measure your flour correctly: spoon it into the cup and level with a knife. Too much flour makes them dry. Also, make sure your butter is at room temperature, soft but not melted, so the dough creams properly. If the dough feels sticky after chilling, let it sit at room temperature for a few minutes before rolling.

Make-Ahead Peanut Butter Cookie Dough Tips

The dough can be prepared in advance and kept in the fridge for up to 72 hours. You can also freeze the unbaked dough balls: roll them into balls, coat in sugar, place on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time. No need to thaw, just pop them in the oven. This is perfect for spreading out the holiday baking workload.

Easy Variations on Peanut Butter Blossoms

You can swap the milk chocolate kisses for dark chocolate, white chocolate, or caramel-filled ones. For a double-chocolate twist, use a chocolate peanut butter cup instead of a kiss, just cut it in half and press it in after baking. If you prefer a crunchy texture, roll the dough in chopped peanuts mixed with sugar before baking. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend, the dough may be slightly stickier, so chill it longer.

Serving Ideas for Peanut Butter Blossoms

These cookies are perfect on their own, but they also shine on a holiday cookie platter alongside sugar cookies and gingerbread. For a fun dessert, sandwich two cookies with a scoop of vanilla ice cream for an ice cream sandwich. They also make great gifts, arrange them in a tin lined with parchment and tie with a ribbon.

How to Store Peanut Butter Blossoms

Keep the cookies in an airtight container at room temperature for up to 4 days. Choose a cool, dry spot away from heat so the chocolate stays firm. Avoid the fridge, it will dry out the cookies and make the kisses lose their shine.

Can You Freeze Peanut Butter Blossoms?

Freeze the baked cookies in a single layer in an airtight container, with parchment between layers, for up to 3 months. Thaw at room temperature for about 30 minutes before serving. The kisses will harden back up nicely.

Peanut Butter Blossoms FAQs