When I think of holiday baking, one cookie always stands out as the most nostalgic and irresistible—Peanut Butter Blossoms. These soft, chewy cookies with a chocolate kiss pressed right in the center were a staple at every cookie exchange I attended growing up.

My mom would make them in big batches, and the entire kitchen smelled of roasted peanuts and melted chocolate. I can still remember sneaking warm cookies off the tray before the chocolate had fully set—it was the perfect balance of gooey, melty, and chewy.

What I love about these cookies is their simplicity. They don’t require fancy ingredients or complicated steps, yet they always feel festive and special. Over the years, I’ve tested countless variations, and this recipe is my go-to for getting that classic soft texture with just the right amount of peanut butter flavor.

One bite, and you’ll see why they’re a holiday favorite.

Why You’ll Love This Recipe

Soft & Chewy Perfection: A tender peanut butter base that stays soft for days, with a chewy bite in the center.
Classic Nostalgia: This recipe delivers the same flavor and look you remember from childhood cookie trays.
Perfect Chocolate-to-Cookie Ratio: Each cookie is topped with a Hershey’s Kiss, giving you that iconic peanut butter–chocolate combo.
Great for Gifting: Beautiful, uniform cookies that look impressive packaged in tins or holiday bags.
Freezer-Friendly: The dough freezes beautifully, so you can bake fresh cookies whenever the craving hits.

Ingredients (Makes ~30 cookies)

½ cup (1 stick) unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
Additional granulated sugar (for rolling)
30 Hershey’s Kisses, unwrapped

Instructions

Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter & sugars: In a large bowl, beat butter, peanut butter, and both sugars until light and fluffy.
Add egg & flavorings: Mix in egg, vanilla, and milk until smooth.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture.
Shape & roll: Scoop dough into 1-inch balls, roll in granulated sugar, and place on prepared baking sheets about 2 inches apart.
Bake: Bake 8–10 minutes, until edges are set but centers are soft.
Add chocolate: Immediately press a Hershey’s Kiss into the center of each cookie. Cool completely before storing.

Assembly

Arrange cookies neatly on a holiday tray with other festive treats.
For gifting, layer them in tins with parchment paper between layers.
To keep the chocolate from smudging, let cookies cool completely before stacking.

Mistakes to Avoid

Overbaking: These cookies should be soft; remove them when edges are just set.
Skipping the sugar roll: This step adds crunch and sparkle; don’t skip it.
Adding chocolate too late: Press Kisses into the cookies immediately after baking so they set properly.
Using natural peanut butter: Stick with classic creamy peanut butter for consistent texture.

Expert Tips

Chill dough for 20 minutes if it feels too sticky to roll.
Unwrap the Kisses ahead of time for easier assembly.
Swap Hershey’s Kisses with mini peanut butter cups or dark chocolate Kisses for variation.
Freeze unbaked dough balls and bake straight from the freezer (just add 1–2 minutes).
For holiday flair, roll dough balls in red or green sanding sugar instead of white sugar.

FAQs

Q1. Can I make these ahead of time?
Yes! They stay soft for 4–5 days when stored in an airtight container.

Q2. Can I freeze baked cookies?
Yes, but freeze them before adding the Kisses. Add chocolate after reheating for best results.

Q3. What type of peanut butter works best?
Classic creamy peanut butter (like Jif or Skippy). Natural peanut butters separate and affect texture.

Q4. How do I keep the Kisses from melting?
Let cookies cool at room temperature; avoid covering them until the chocolate has set.

Q5. Can I make them gluten-free?
Yes—substitute with a 1:1 gluten-free all-purpose flour blend.

Q6. Can I double the recipe?
Absolutely, and it’s perfect for cookie swaps or gifting!