Classic Peanut Butter Blossom Cookie Recipe

A Cookie With a Happy Surprise

I have always loved cookies that have a little secret inside. These peanut butter blossoms are just like that. You get a soft, sweet cookie. Then you find a chocolate kiss right in the middle. It is a happy little surprise every single time.

My grandson calls them the “hugging cookies.” He says the cookie dough hugs the chocolate tight. I still laugh at that. It is a wonderful treat to make with someone you love. What is your favorite kind of cookie to bake?

The Heart of the Dough

Making the dough is simple. First, you cream the butter and sugars together. This makes the cookies soft. Then you add the peanut butter, egg, milk, and vanilla. Doesn’t that smell amazing already?

Here is a small tip from my kitchen. If the dough feels too sticky, just chill it. Pop it in the fridge for a bit. This matters because it makes the dough easier to roll. Your hands will not get as messy. Well, maybe just a little.

A Sweet Little Roll

Now for the fun part. Roll the dough into little balls. Then, roll each ball in sugar. This gives the cookie a pretty, sparkly look. It also adds a tiny crunch.

*Fun fact: Rolling the dough balls in sugar is not just for looks. It helps keep the cookies from spreading too much in the oven. I learned that from my own grandma. Do you have a baking tip passed down in your family?

The Magic Minute

Watch the cookies carefully in the oven. You want them to be just set. They should not be brown on the bottom. Take them out and let them sit for a minute. This waiting is important.

Why does this matter? If you press the kiss into a too-hot cookie, it will melt into a puddle. If the cookie is too cool, the kiss will not stick. That one-minute wait is the secret to a perfect blossom. Timing is everything in baking, and in life.

A Memory in Every Batch

I remember making these with my mom. We would race to see who could unwrap the Hershey’s Kisses faster. I always lost because I would sneak a few for myself. The sweet, melty chocolate is just too good to resist.

This is more than a recipe. It is a way to make a happy memory. The smell of peanut butter and chocolate filling your kitchen is pure joy. What is a food that always reminds you of a happy time?

Ingredients:

Ingredient	Amount	Notes
Butter (or shortening)	1/2 cup
Granulated sugar	1/2 cup	plus more for rolling
Light brown sugar	1/2 cup	packed
Creamy peanut butter	3/4 cup
Egg	1
Milk	2 Tablespoons
Vanilla extract	1 1/2 teaspoons
All-purpose flour	1 1/2 cups	spooned and leveled
Baking soda	1 teaspoon
Salt	1/4 teaspoon
Hershey’s Kisses	36	unwrapped

My Favorite Peanut Butter Blossom Cookies

I have made these cookies every Christmas since my children were small. My grandson calls them the hat cookies. I still laugh at that. The smell of them baking is pure happiness. It fills the whole house with warmth. Doesn’t that smell amazing? Let’s make some new memories together.

• Step 1: First, let’s get our oven nice and hot. Set it to 350 degrees. Then grab two baking sheets. I like to line mine with parchment paper. It makes cleanup so much easier. My granddaughter loves to help with this part.
• Step 2: Now, let’s mix the good stuff. Cream your butter with both sugars. It should look light and fluffy. Then mix in the peanut butter. Add the egg, milk, and vanilla. Stir it all until it’s smooth. This is the heart of the cookie.
• Step 3: Time for the flour. Add it with the baking soda and salt. Mix just until you don’t see white powder. (A hard-learned tip: if the dough feels too sticky, chill it for 10 minutes. It makes rolling the balls so much neater!) I learned that the messy way one summer.
• Step 4: This is the fun part. Roll the dough into little one-inch balls. Then roll each ball in a bowl of sugar. They will look like tiny, sparkly snowballs. Place them on your baking sheet. What’s your favorite part of baking? Share below!
• Step 5: Bake them for about 8 minutes. Watch them closely. You want the tops to not look doughy. But don’t let the bottoms get brown. Take them out and let them sit for a minute. This is the most important step.
• Step 6: Gently press a chocolate kiss into each warm cookie. You will hear a little crackle. If the cookies cooled too much, pop the whole tray back in the oven for one minute. This helps the kiss stay put. Now, try to wait for them to cool!

Cook Time	7-9 minutes per batch
Total Time	About 30 minutes
Yield	3 dozen cookies
Category	Dessert, Cookies

Let’s Get Creative!

This recipe is like a good friend. It’s wonderful as it is, but it’s also happy to change. Sometimes I like to play around with it. It’s fun to add a little surprise. Here are a few ideas I’ve tried over the years.

• Chocolate Swirl: Use chunky peanut butter for a little crunch. It’s a tiny change with a big reward.
• Festive Fun: Roll the dough balls in red or green sugar. Perfect for a holiday party.
• Cookie Sandwich: Put a little frosting between two cookies. A very special treat for a birthday.

Which one would you try first? Comment below!

Serving Them Up Right

I love serving these cookies on my old blue plate. It just feels right. For a real treat, place them on a cake stand. They look so fancy that way. A glass of cold milk is their best friend. It always has been.

For the grown-ups, a cup of black coffee is lovely. The bitter taste pairs so well with the sweet cookie. Or, a cold glass of milk is always the classic choice. It just makes the peanut butter taste even better. Which would you choose tonight?

Keeping Your Blossoms Fresh

These cookies stay soft for days. Just keep them in a sealed container. I use my old tin with the tight lid.

You can freeze the dough balls for later. Roll them in sugar first. Then place them on a tray to freeze hard.

Once frozen, put them in a bag. This way you can bake just a few. Fresh cookies anytime are a wonderful treat.

I once baked a whole batch for my grandson. He ate three and left. The rest stayed perfect in the tin for his next visit.

Batch cooking like this saves you time. It also makes your home smell lovely on a busy day. Have you ever tried storing it this way? Share below!

Cookie Troubles and Easy Fixes

Sometimes cookies spread too flat. Your dough might be too warm. Chilling it for a bit fixes this.

If your cookies are dry, you baked them too long. Take them out when the tops look set. The bottoms should not be brown.

I remember when my kisses slid right off. The cookies had cooled too much. Now I press them on after one minute.

Knowing these fixes builds your confidence. You learn that small changes make a big difference. Your cookies will taste better and look perfect.

*Fun fact: The peanut butter blossom cookie won a national recipe contest in 1957!* Which of these problems have you run into before?

Your Cookie Questions Answered

Q: Can I make these gluten-free?

A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the dough ahead?

A: You can keep it in the fridge for two days. Or freeze it for a month.

Q: What can I use instead of butter?

A: Shortening works well. The cookies will be a little softer.

Q: Can I double the recipe?

A: Of course! Just use a bigger bowl. You will have lots to share.

Q: Do I have to use the kisses?

A: No, you can press in a chocolate chip. It will still be delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cookies. They always bring a smile. Baking is a way to share love.

I would love to see your creations. Your kitchen is full of stories too. Sharing them makes us all feel connected.

Have you tried this recipe? Tag us on Pinterest! Let’s build a sweet little community. I can’t wait to see your blossom cookies.

Happy cooking!

—Grace Ellington.