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Cookies / Desserts

Easy Peanut Butter Blossom Cookies

These easy peanut butter blossom cookies are rich, chewy, and a must around the holidays! Rich peanut butter cookie dough, rolled in sugar, baked until golden brown topped with a kiss. These make the perfect addition to cookie boxes or treat bags. This cookie dough can be made and kept in the freezer for fresh cookies on hand anytime!

Easy Peanut Butter Blossom Cookies

Highlights of these peanut butter blossoms:

  • Chewy cookies
  • Studded with Hershey’s chocolate kisses
  • Loaded with creamy peanut butter
  • Classic favorite holiday cookies
  • Thick cookies
  • Slightly crisp edges
  • Rolled in sugar for an extra crunch

Use a portion scoop to get perfectly sized cookies!

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Easy Peanut Butter Blossom Cookies

Grocery List & Substitutions:

  • Unsalted butter, softened
  • Creamy peanut butter, or substitute crunchy peanut butter
  • Granulated sugar
  • Large whole eggs
  • Vanilla extract
  • All-purpose flour
  • Kosher salt
  • Baking soda
  • Hershey’s kisses

Let’s make them!

Tools I used for this recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Cookie Scoop – my go to for getting even sized cookies that bake perfectly each time!
cookies on a sheet pan

If you like these easy peanut butter blossom cookies, you’ll love these other easy cookie recipes…

Peanut Butter Chocolate Chip Oatmeal Blondies

Chocolate Peanut Butter Blondies

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

The Best Chewy Peanut Butter Blondies

Easy Peanut Butter Blossom Cookies

Instructions for the peanut butter cookies:

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the peanut butter and mix for another 1-2 minutes. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
  • In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
  • Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a 1 oz. portion scoop or measuring spoon, scoop out even amounts of dough. Roll in sugar. Arrange 2-3 inches apart on the prepared cookie sheets.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Press a Hershey’s kiss into the middle of each cookie. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Store in an airtight container for up to a week!

Easy Peanut Butter Blossom Cookies

5 from 1 vote
Course: Dessert
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time 30 minutes
Total Time: 55 minutes
Servings: 24 cookies
Calories: 278kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Ingredients: 

  • 1/2 cup Unsalted butter, softened
  • 1 cup Creamy peanut butter
  • 1 1/2 cups Granulated sugar + 2 tbsp for rolling
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 2 1/2 cups All-purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 24 Hershey's kisses

Instructions:

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the peanut butter and mix for another 1-2 minutes. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
  • In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
  • Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a 1 oz. portion scoop or measuring spoon, scoop out even amounts of dough. Roll in sugar. Arrange 2-3 inches apart on the prepared cookie sheets.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Press a Hershey's kiss into the middle of each cookie. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Store in an airtight container for up to a week!

Nutrition:

Serving: 1 cookie | Calories: 278 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 24 mg | Sodium: 198 mg | Potassium: 91 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 138 IU | Calcium: 10 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.