Peanut Butter Blossoms
Updated Dec. 29, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon salt
- 4ounces (1 stick) butter, at room temperature
- ½cup smooth peanut butter (or other creamy nut butter)
- ½cup granulated sugar, plus more for rolling
- ½cup light brown sugar
- 1large egg
- 1tablespoon milk, half-and-half, oat milk or nut milk
- 1teaspoon vanilla extract
- Nonstick spray or vegetable oil for cookie sheet (optional)
- 5dozen (one 11-ounce package) Hershey’s Kisses, foil removed
Nutritional analysis per serving (60 servings)
100 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Step 2
Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Step 3
Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Private Notes
Comments
My grandmother, Freda Smith from Gibsonburg Ohio, created these cookies and was the Bake-Off prize winner. It is true she did not win the Grand Prize but her legacy lives on through these cookies. She would love that they became so beloved by so many. My mother and I made a TV commercial for Pillsbury flour in 1965 because Freda had passed away. What a gift she gave us. Enjoy her Peanut Blossoms and know a wonderful woman from Ohio created them for her Grandkids.
The recipe is wrong because it says it makes 5 dozen when it really makes 22 cookies
Longtime family tradition to use semisweet chocolate chips instead of Kisses. A less sweet chocolate makes them less cloying, there's a better chocolate-to-bite distribution, and the chips soften and then don't entirely harden after cooling. It's what's up.
When my mother used to make these, she’d put the kisses on top after the cookies were fully baked— the kisses would still soften but they would keep their shape. When I followed the method described here, the kisses collapsed into little puddles. Still tasty, but more of a chocolate thumbprint cookie (as my niece described them).
probably scoop/roll before unwrapping your kisses. I used my 1 tbsp scoop and they came out at 22-23g each and only yielded 36 cookies
Though delicious, I couldn’t understand why my cookies spread so much….then I did some research and found the old standard Betty Crocker recipe! HUGE difference. Hers were truly classic. Main difference was that the BC recipe had both baking powder and baking soda….additionally there were no added liquids (milk and vanilla). That small amount of liquid made this batter too loose and should have been a clue that the cookies wouldn’t rise and be the “blossoms” shown in the photo. A classic cookie should stick to a classic recipe. It worked for a reason!!!