Learn how to make soft, chewy peanut butter blossom cookies in just 30 minutes without having to chill the dough. Plus, I’m sharing my best tips to make flawless looking cookies with no melted hershey kisses!

peanut butter blossom cookies on silicone baking mat

Picture this: a soft, chewy peanut butter cookie with sugary edges that are slightly crispy. At the center sits a Hershey’s Kiss, like a little crown on top.

These cookies bake up in the oven, filling the kitchen with an irresistible smell. When you take a bite, you get the creamy peanut butter mixing with the rich chocolate from the Kiss.

It’s a simple pleasure that brings happiness to anyone who loves cookies. Peanut butter blossoms are just that—magical!

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Make a double or triple batch and fill up those Christmas cookie plates! 

hershey kiss cookies on a blue plate with glass of milk in the background

Ingredients for Hershey Peanut Butter Blossoms

  • unsalted butter: adds flavor and and tender texture
  • brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
  • granulated sugar: adds sweetness, flavor and encourages browning
  • creamy peanut butter: gives flavor and structure
  • egg: binds the cookies together by providing structure
  • vanilla extract: adds flavor
  • all purpose flour: flour is necessary to build structure in cookies
  • baking soda: helps to leaven and lift the dough, affects browning and flavor
  • baking powder: helps to leaven and lift the dough, affects browning and flavor
  • salt: enhances the other flavors in the cookies
  • hershey kisses: necessary for these cookies! 
how to make hershey kiss cookies collage

How to make this Peanut Butter Blossoms Recipe

  1. Combine the all purpose flour, baking soda, baking powder and salt in a separate bowl.
  2. Cream the butter, brown sugar and granulated sugar together with a mixer.
  3. Add in the peanut butter, vanilla extract and egg, beat again until smooth.
  4. Gently add in the dry ingredients, mixing on low or by hand just until combined.
  5. Use a cookie scoop to form dough balls, roll in sugar and place on a silicone mat lined baking sheet.
  6. Bake. Remove from the oven and place a hershey kiss in the center of each cookie.

Total Time Required

  • 10 minutes to make the cookie dough
  • 9-11 minutes to bake the cookies
  • 15-20 minutes to cool the cookies
peanut butter blossom cookies lined up close together

Making the Dough for the Best Peanut Butter Blossoms

The good news is that this peanut butter cookie dough doesn’t need to be refrigerated before making the cookies. But, you can definitely make the dough ahead of time and keep it in the fridge. Wrap the dough well in plastic wrap and keep it in the fridge for 2-3 days. 

Making this Peanut Butter Blossoms Recipe gluten free

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.

peanut butter blossom cookies on silicone baking ma
  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • I recommend using processed (not natural) creamy peanut butter, like Jif or Skippy.
  • Unwrap the Hershey kisses, place in a bowl and put them in the freezer before making the dough. This helps them to maintain their shape once added to the hot cookies.
hershey kiss cookies on a blue plate with striped napkin underneath the plate

How to Store this Recipe for Peanut Butter Blossoms

Cool cookies to room temperature, store in a clean, dry airtight container (plastic or tin). If stacking, use parchment paper to prevent sticking. Room temperature storage is ideal for up to a week, or refrigerate for up to 2 weeks. For long-term storage, freeze in airtight containers or bags with parchment paper for up to 3 months. Thaw at room temperature before serving to maintain texture and flavor.

Christmas Peanut Butter Cookies Gifting Ideas

Christmas Peanut Butter Cookies can be a delightful and thoughtful gift during the holiday season. Here are some gifting ideas and ways to present these cookies:

  • Cookie Mix in a Jar: Layer the dry ingredients for the peanut butter cookie recipe in a jar and attach a recipe card with instructions on how to complete the baking process. This makes for a creative and DIY gift.
  • Cookie Gift Baskets: Create a cookie gift basket with an assortment of homemade Christmas treats, including Peanut Butter Cookies. Add some holiday-themed decorations like ornaments or fake snow for a festive touch.
  • Personalized Cookie Boxes: Customize cookie boxes with the recipient’s name or a holiday message. You can find various online services that offer personalized packaging.

Remember to add a personal touch, such as a heartfelt holiday card or a handwritten note, to make your gift even more special. Christmas Peanut Butter Cookies can be a delightful and delicious way to spread holiday joy to friends, family, and colleagues.

More Christmas Desserts

30 Minute Christmas Peanut Butter Cookies

4.30 from 17 ratings
Prep Time: 10 minutes
Cook Time: 9 minutes
Additional Time: 15 minutes
Total Time: 34 minutes
Yield: 20 -24 cookies
Learn how to make soft, chewy peanut butter blossom cookies in just 30 minutes without having to chill the dough. Plus, I’m sharing my best tips to make flawless looking cookies with no melted hershey kisses!

Ingredients

  • 1 stick unsalted butter, 1/2 cup, room temperature
  • ½ cup brown sugar
  • cup granulated sugar
  • ¾ cup creamy peanut butter, not natural
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • Hershey Kisses
  • Granulated sugar, for rolling the cookies

Instructions
 

  • Unwrap the Hershey kisses, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350ºF.
  • In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
  • Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
  • Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
  • Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in hands to form a uniform ball, then roll in granulated sugar. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 9-11 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2 tablespoons large and baked for 9-11 minutes. Be sure to adjust the baking time for smaller cookies.
  • Remove the cookies from the oven and press a hershey kiss into the center of each cookie. Allow the cookies to cool for 15-20 minutes before moving to cooling rack. 
Cuisine: American
Course: Dessert
Author: Beth
Calories: 170kcal, Carbohydrates: 18g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 174mg, Potassium: 85mg, Fiber: 1g, Sugar: 10g, Vitamin A: 155IU, Calcium: 19mg, Iron: 1mg
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