Peanut butter kiss cookies, also called peanut butter blossoms, are a classic holiday cookie with a soft chewy base and a chocolate kiss pressed into the center. They bake quickly, store well, and disappear fast at cookie swaps.
This recipe is perfect for Christmas trays, school bake sales, or any time you want an easy from-scratch cookie. If you love cozy baking projects, pair these with our soft chewy pumpkin cookies for a seasonal cookie platter.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 8 to 10 minutes
- Yield: about 24 cookies
- Best for: holiday baking, cookie exchanges, gift boxes
- Texture: soft centers with lightly crisp edges
Why This Recipe Works
Creaming the butter, peanut butter, and sugars creates air in the dough, which helps the cookies stay soft after baking. Rolling the dough balls in sugar gives a lightly crackly exterior that contrasts with the tender center.
Pressing the chocolate kisses immediately after baking lets them melt slightly into the warm cookie without losing their shape. For another peanut butter and chocolate treat, try our easy no-bake vegan Snickers treats when you want dessert without turning on the oven.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup additional granulated sugar for rolling
- About 24 chocolate kisses, unwrapped
How to Make Peanut Butter Kiss Cookies
1. Preheat and prep
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and unwrap the chocolate kisses so they are ready when the cookies come out of the oven.
2. Make the cookie dough
In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla until smooth.
3. Add the dry ingredients
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the wet ingredients just until a soft dough forms. Do not overmix.
4. Shape and roll
Roll the dough into 1-inch balls. Roll each ball in the extra granulated sugar and place them about 2 inches apart on the prepared baking sheets.
5. Bake
Bake for 8 to 10 minutes, or until the edges are set and the tops just begin to crack. The centers should still look soft.
6. Add the kisses
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each one. The cookies may crack slightly around the edges, which is normal.
7. Cool and serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Peanut Butter Blossoms
- Use room-temperature butter so the dough creams evenly.
- Choose creamy peanut butter, not natural oil-on-top styles.
- Unwrap all kisses before baking so you can work quickly.
- Do not overbake; soft centers set as the cookies cool.
- Store cooled cookies in an airtight container.
Variations
Use dark chocolate kisses for a less sweet finish or swap in peanut butter filled chocolates for extra nutty flavor. Add a pinch of flaky salt on top after pressing the kisses for a sweet-salty twist. For more holiday dessert inspiration, browse our gooey s’mores brownie bars.
Serving Ideas
- Pack into cookie tins for holiday gifts.
- Serve on a dessert tray with coffee or hot cocoa.
- Crush leftovers over ice cream for an easy sundae topping.
- Pair with milk for a classic after-school snack.
- Include on a cookie exchange platter with spiced cookies.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature for 15 to 20 minutes before serving.
Make-Ahead Checklist
- Soften the butter before you start mixing.
- Unwrap all chocolate kisses and keep them within reach.
- Line baking sheets with parchment paper ahead of time.
- Roll dough balls in sugar right before baking.
- Press kisses immediately after the cookies leave the oven.
- Cool completely before stacking in a storage container.
Frequently Asked Questions
Why are they called peanut butter blossoms?
The chocolate kiss in the center makes the cookie look like a flower blossom, which is why many people call them peanut butter blossoms.
Can I use natural peanut butter?
Creamy shelf-stable peanut butter works best. Natural peanut butter can make the dough oily and harder to shape.
Why did my cookies spread too much?
The butter may have been too warm or the dough overmixed. Chill the dough for 20 minutes before baking if needed.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 2 days. Let it soften slightly before rolling into balls.
Do I have to roll the cookies in sugar?
No, but the sugar helps create the classic crackled top and adds a little extra sweetness.
Can I use mini chocolate kisses?
Yes. Mini kisses work well on slightly smaller dough balls and are great for bite-size cookies.
How do I keep the kisses from melting too much?
Press them gently into warm cookies, then let the cookies cool on the pan for 5 minutes before moving them.
Final Thoughts
Peanut butter kiss cookies are one of the easiest classic holiday recipes to keep in rotation. Keep the dough soft, bake just until the tops crack, and press the kisses while the cookies are still warm. For another cozy cookie to bake this season, try our soft chewy pumpkin snickerdoodle cookies.