Easy Peanut Butter Blossoms
These Easy Peanut Butter Blossoms are a holiday favorite. A homemade soft and chewy peanut butter cookie is rolled in sugar and topped with a milk chocolate kiss!
Servings: 26 cookies
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Nutrition Facts
Easy Peanut Butter Blossoms
Amount Per Serving
Calories 143 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 107mg 4%
Potassium 49mg 1%
Total Carbohydrates 17g 6%
Sugars 11g
Protein 2g 4%
Vitamin A 0.2%
Calcium 1.7%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup peanut butter I use Jiff’s
  • 1/2 cup granulated sugar plus more for rolling
  • 1/2 cup brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 26 Hershey’s Milk Chocolate Stars unwrapped (I personally love Brach’s Milk Chocolate Stars)
  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
  2. Place some granulated sugar into a medium sized bowl and set aside.
  3. Place butter, peanut butter, 1/2 cup granulated sugar, brown sugar, the egg, and vanilla extract into a large bowl.

  4. Using a hand mixer, beat together until well combined.
  5. Add in flour, baking soda, and salt.
  6. Mix, again, until combined.
  7. Use a medium cookie scoop to scoop the dough into a ball (you'll make about 26 cookies) and drop the cookie dough ball into the bowl of sugar.

  8. Gently roll it around in the sugar until the dough is fully coated.

  9. Place onto the prepared baking sheet.
  10. Repeat with remaining dough, I like baking 12 at a time, so they don't spread into each other.
  11. Bake in preheated oven for 10-12 minutes.
  12. The dough will NOT look very golden. Don’t over bake.
  13. Remove from oven and gently press a Hershey’s kiss into the center of the cookie.
  14. Repeat with remaining cookies.
  15. Cool slightly before removing from the baking sheet.
  16. Cool completely on a wire rack before storing them in a sealed Tupperware container.
  17. Repeat with remaining dough (you’re making 26 TOTAL cookies).
  18. Enjoy!

*Some people have trouble with cookies spreading, so I’d suggest doing a test batch of 1 or 2 cookies to see if they spread. If they DO, cover the cookie dough bowl (Step 6, before you scoop any more cookies) in saran wrap and place in fridge for at least an hour. See my notes in the post above for making the dough ahead of time.

** See my notes above on storing and or freezing these cookies.

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