Peanut Butter Blossoms

Peanut Butter Blossoms - The epitome of classic Christmas cookies! |

When I think of Christmas cookies, peanut butter blossoms is always the very first thing to come to mind. They were a staple in my house each and every Christmas, and were one of the first cookies that my mom would churn out in early December. I loved helping her in the kitchen, and pressing the Hershey’s kisses into the middle of the soft peanut butter cookies was by far my favorite Christmas baking task!

While I’m sure that just about everyone has a recipe for these iconic Christmas cookies, I just had to give the photos a facelift and share them again… they’re just too good not to give them the respect they deserve!

Peanut Butter Blossoms - The epitome of classic Christmas cookies! |

I got this recipe straight from my mom’s recipe box, but I think it’s the same exact recipe for peanut butter blossoms that you’ll find on the back of a bag of Hershey’s kisses. I mean, is there any other version?! I don’t do any tinkering or tweaking; the classics are the classics for a reason!

I hope my kids love these cookies as much as I do, and that they’ll be excited to leave a few on a plate for Santa when the time comes. I’m sure that Santa would greatly appreciate them! 🙂

Peanut Butter Blossoms - The epitome of classic Christmas cookies! |

One year ago: Baked Brie with Blackberry Compote
Four years ago: Pistachio & Cranberry White Chocolate Bark
Six years ago: Birthday Cakes

Peanut Butter Blossoms

Yield: 48 cookies

Prep Time: 15 minutes

Cook Time: 8 to 10 minutes

Total Time: 25 minutes

Peanut butter cookies topped with a Hershey's kiss - the most iconic of Christmas cookies!


¾ cup peanut butter
½ cup vegetable shortening
⅓ cup granulated sugar
⅓ cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Granulated sugar, for rolling
48 Hershey’s kisses, unwrapped


1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

2. In a small bowl, whisk together the flour, baking soda and salt; set aside.

3. With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.

4. Shape dough into 1-inch balls and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.

5. Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.


59 Responses to “Peanut Butter Blossoms”

  1. MrsPresley on December 21, 2007 at 8:02 pm

    i can’t believe you don’t like these! they are so good! 🙂


  2. Beth on December 22, 2007 at 4:29 pm

    Thanks cuz! I made these and they were flatter than a board. I’ll have to try yours out.

    Love, Beth

    ps- MrsPresley, she likes them, but is allergic to peanut butter. Poor cousin. 🙁


  3. Amber on December 27, 2007 at 10:45 am

    Mmmm PB blossom’s are awesome. They are super cute.


  4. Deborah on December 28, 2007 at 2:47 pm

    I know that Christmas is over, but I bought a bag of Christmas kisses on sale yesterday just for these cookies!!


  5. Kristin on December 12, 2008 at 10:06 am

    I love making these year after year and my family LOVES them! I’m going to be baking them in a few days and I’m also going to try a similiar one where you put the peanut butter dough in a mini-muffin tin and then after it’s baked put a Reese’s Mini Peanut Butter Cup in the middle…mmmnnn!


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  7. Jaclyn on December 8, 2010 at 7:14 pm

    I just made these for a Christmas cookie party and they turned out wonderfully … thanks for sharing such a great recipe!


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  10. Helen on December 18, 2010 at 7:25 am

    cant wait to try them!! 😀


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  12. Elisa on December 6, 2011 at 7:11 pm

    YUMMO can’t wait to try them out!! One question-It says to use 1/2 c shortening, did you use vegetable or butter shortening? Thanks!


    • Michelle on December 6th, 2011 at 11:20 pm

      Hi Elisa, I used vegetable shortening, but if you have butter shortening you could use that too.


  13. Kim on December 19, 2011 at 12:54 pm

    My mom makes these every year. She replaces half of the kisses with jam (whatever kind is in the fridge) just for me!


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  15. Kerry on January 12, 2012 at 10:26 pm

    My grand kids are allergic to peanut butter.. I used Almond butter instead. The texture was different but the boys loved them.


  16. Valerie on July 26, 2012 at 12:44 pm

    I made a version of these cookies and they came out AMAZING! I used butter instead of shortening, because I didn’t have any on hand. and instead of peanut butter i used trader joes brand almond butter (roasted, salted, creamy), and rolled the cookies in chopped candied pecans instead of granulated sugar. they came out UNREAL. here’s a pic!


    • Michelle on July 28th, 2012 at 7:31 pm

      What a fabulous adaptation! They sound (and look) amazing!


  17. Nancy on September 16, 2012 at 7:16 pm

    I made these and they were good. Thanks again!


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  21. Michelle on November 21, 2012 at 6:14 pm

    It’s not your mother’s recipe. This recipe is found on Hershey’s and CVS’ website.


    • Michelle on November 21st, 2012 at 6:52 pm

      Michelle, Thank you for your interest in this recipe. This is, in fact, my mother’s recipe. She has it written on an index card and has been making it since before I was born. I don’t know when the recipes were posted to Hershey’s or CVS’ websites, all I can tell you is when mine was posted (December 2007) and where I got it.


  22. RM on November 25, 2012 at 11:57 pm

    These cookies are a classic, and I’ve always wanted to try making them myself. I followed this recipe as written and the cookies were perfect — thank you (and your mom)!


  23. Viktoriya on December 11, 2013 at 11:01 am

    Could I use regular golden brown sugar insread of light brown sugar? Will it be noticable in color or taste? Thanks!:)


    • Michelle on December 11th, 2013 at 1:14 pm

      Hi Viktoriya, I am not familiar with golden brown sugar or how it compares to light brown sugar, so I can’t say with certainty if it would affect the final outcome of the cookies.


  24. Alecia on December 18, 2013 at 2:06 pm

    My son is allergic to peanuts and eggs. I read that you were allergic to peanut butter, do you by chance make these without the peanut butter? I’m trying to do the best I can at making christmas cookies for him, but it’s really tough! I mostly have trouble subbing out eggs in cookie recipes. I was thinking of just making these without peanut butter and subbing the eggs for applesauce to keep them moist or possibly just using an egg free choc. chip recipe and adding the kiss. Pretty sure it will fail, but I’ve gotta try!


    • Michelle on December 18th, 2013 at 10:58 pm

      Hi Alecia, I did have a peanut allergy issue for about 5 years, and am now okay. I’ve never made these without peanut butter, but perhaps you could try something cashew butter or sun butter?


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  28. Averie @ Averie Cooks on December 3, 2014 at 1:26 am

    Thanks for resurrecting these – I love PB Blossoms! The photos are great! Pinned 🙂


  29. Cyndi B on December 3, 2014 at 6:07 am

    I always make these for christmas, but I roll the balls in red and green colored sugar. They look so pretty on a cookie tray. Great recipe!


  30. Mir on December 3, 2014 at 6:21 am

    These are my favorite. When I was a cookie-baking newbie, I left the shortening out and replaced it with butter. Wow, I’ve never seen flatter cookies in my life! So now I bake them the right way. And they’re always fabulous!


  31. Kim on December 3, 2014 at 6:22 am

    My mom always made these cookies at Christmas, and I loved them. I can’t believe that I’ve never baked them myself! I’m dying to try your recipe!


  32. Debbie S on December 3, 2014 at 6:38 am

    These cookies are THE best! My 25 year old son still says they are his favorite. Thanks for the beautiful photos!


  33. Sheri on December 3, 2014 at 7:10 am

    I try to avoid using shortening in baking. Last year we replaced the vegetable shortening with coconut oil and they were fabulous. It really adds a delicate flakiness to the cookie that is wonderful and it doesn’t make them taste like coconut (which is good because I’m not a huge fan of coconut)


  34. Sally on December 3, 2014 at 7:35 am

    I love these but haven’t made them for years. I’ll have to change that this year.


  35. Lois on December 3, 2014 at 7:39 am

    Also my favorite Chrisrmas cookie. Just made a batch this weekend.


  36. Michael R. on December 3, 2014 at 8:49 am

    Snickerdoodles Perfected!!! 😀


  37. Jessica @ Golden Brown and Delicious on December 3, 2014 at 10:18 am

    These are a HUGE favorite in our family. Love them!


  38. Ramona @ The Merchant Baker on December 3, 2014 at 10:31 am

    A family favorite and definitely one of my husband’s top choices!


  39. Deirdre on December 3, 2014 at 11:16 am

    Nice looking treat. Cannot get Herseys Kisses here. Could I substitute a Rolo instead? Chocolate covered toffee. Thanks for posting.


  40. Kelly on December 3, 2014 at 2:11 pm

    Love peanut butter blossoms! Can’t wait to make them this year!


  41. Denise on December 3, 2014 at 3:40 pm

    I love “Peanut Butter Blossom Cookies”- For someone in a hurry,here is a easy version- (my family couldn’t tell the difference when I switched recipes)
    1 14 oz can sweetened condensed milk
    3/4 cup of peanut butter’
    2 cups of Bisquick mix
    1 teaspoon vanilla extract
    granulated sugar
    5 dozen candy kisses
    preheat oven to 375
    In a large mixing bowl, beat sweetened condensed milk and peanut butter until smooth. Add Bisquick mix and vanilla and mix well. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake to 8 minutes or until lightly brown. Press candy kiss in center of each ball


  42. Angelyn @ Everyday Desserts on December 3, 2014 at 5:51 pm

    these look picture perfect – yum!!


  43. Linda on December 8, 2014 at 12:21 am

    Have never made these but got the Kisses last week and will before Christmas.


  44. Bailey on December 17, 2014 at 5:00 pm

    Just made these, substituted a stick of softened butter for the shortening and came out perfect!


  45. jen in pa on December 20, 2014 at 5:36 pm

    i made these for the first time and they turned out great! what type of peanut butter do you use? i had skippy natural on hand, but wondered if using natural peanut butter affected the recipe at all.


    • Michelle on December 21st, 2014 at 3:56 pm

      Hi Jen, I use regular Skippy. I think the natural Skippy is a no-stir type that can be kept at room temperature, correct? If so, it would be fine. You just don’t want to use natural peanut butter that separates – it’s way too oily for most baking recipes.


  46. Katie on December 21, 2014 at 10:27 am

    I am going to make these today… your site is always my “go to” site when I need a recipe. I have been following along for several years and I love it. Some of my favs- salted caramel cupcakes, favorite chilli (I call it “man chilli” in my house), cheesy chicken tortilla soup, “best banana bread”, buttermilk pnacakes…. I could go on and on. Thank you so much for your wonderful blog. Love the recipes and trust anything you post.


  47. Danielle on December 31, 2014 at 6:58 pm

    Hi, just curious why the chocolate has to be pressed into the cookie after baking and not before? Simply because it won’t hold its shape or some other reason? Thanks


    • Michelle on January 1st, 2015 at 8:23 pm

      Hi Danielle, If you put them on the cookie before, they would completely melt in the oven.


  48. Patty on May 22, 2015 at 3:57 am

    Hi Michelle,
    I’ve made these and the’re great. I have photos though not as lovely as yours.
    Can I sub the peanut butter to Cheez Whiz Milky Delight Spread? I have an unopened jar that is about to expire in a month. Should I reduce the sugar?
    I would love your recommendations on how to utilize it in baked goodies.
    Thanks ahead.I love your blog Michelle.Thank you for sharing your recipes.


    • Michelle on May 22nd, 2015 at 10:20 pm

      Hi Patty, I have no idea what Cheez Whiz Milky Delight Spread is?? I’m not sure if it’s something that could be safely substituted for the peanut butter while maintaining the integrity of the cookies.


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