Peanut Butter Blossoms Recipe -
Peanut Butter Blossoms Recipe
  • READY IN 4+ hrs

Peanut Butter Blossoms

Recipe by  

"This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!"

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    4 hrs 25 mins


  1. Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
  2. Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
  5. Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.
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  • Cook's Notes:
  • Refrigerate dough at least 1 hour to make dough easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.
  • Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough. Baking dough too long before adding kisses can cause kisses to fall out of the cookie dough when cooled. Kisses need to bake long enough to adhere to the cookie base but not to the point that they lose shape. Do not over bake!
  • Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and loose shape. Freeze immediately when cooled. I've kept them up to 2 months and they taste as fresh as the day they were baked. Try also carmel-filled kisses or other chocolate candy (add caramel-filled kisses during last 2 minutes bake time and increase cooling time by at least 1 hour).

Reviews More Reviews

Dec 07, 2014

This was exactly the kind of blossom/kiss cookie recipe I was looking for. Soft, chewy, full. I've had others that are more along the lines of a traditional peanut butter cookie on the bottom, crunchier texture, flat, greasy tasting... Not this one. I prefer when the cookie holds it's shape and comes out thicker and soft, and this recipe fit the bill. Made them yesterday with my 4 year old son and we had a blast doing it together. Ate one his morning and they are yummy! The baking times were spot on for me. The only issue I had was that my kisses seem to want to pop off the cookie... But really, who cares?!

Jan 05, 2015

I wanted to respond to caliboo. First, thanks for trying my recipe, hope you enjoyed (assume so given the 4 star rating). In my oven, I find it IS important to rotate the pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. So it's up to each baker to decide whether rotating is needed or not, but I would recommend it if you're POWER BAKING :) It helps keep a consistent color to all your cookies. Also I would have to disagree with the idea that adding flour will not affect the texture. Flour will stiffen the dough, which may help hold the form of the cookie/prevent spread, but there will be a slight difference in the texture (and flavor). it will be a little bit more dry and crumbly. I do like your tip on using mini muffin tins :) Also I wanted to clarify something, Allrecipes changed my title from what I submitted, which included the words DOUBLE BATCH. They left my ingredient list as written, but the yield shown on the published version is 4 doz, which is incorrect. This recipe is for about 8-10 doz cookies depending how small you make the balls. (I aim for no bigger than 1.5" diameter cookies when baked, or about 2 tsp of dough) One last note.. These are almost impossible to ruin. I thought I did this year, I forgot to add the milk when mixing everything until was ready roll them & knew they'd crumble, balls were not holding form. So I added the milk last, re-chilled 15 mins, and they may have ended up my best batch ever :)


14 Ratings

Dec 30, 2014

I have never made PB Blossoms but have a customer who loves them. These are great. My daughter, sil, and 21 yo gdaughter were here and ate them right out of the oven. BIG HIT! Mine are a little bigger than the recipe says but baked good in 9-10 min. I like that they are soft. Family took 1/2 the left overs. Will take some to my customer for her review..I know they will be a big hit

Dec 23, 2014

There is no need to make this recipe so complicated. If you add just a small amount of extra flour, the dough holds together enough to shape without having to wait for it to chill. It does not affect the taste or texture at all. Also, I didn't use baking sheets. I rolled them into balls, dipped in sugar, and put in mini muffin tins with cupcake liners. Then, you don't have to worry about cracking or spreading. I baked in a pre-heated oven for 6 minutes, removed, added the kisses, and baked for an additional 3 minutes. No need to rotate the pans. There is just no need to keep opening the oven. Keep it closed and let them bake. I shaved three minutes off the time as written. Perfection and much easier than the way it's written!

Apr 19, 2015

Very good cookie, a family favorite at the holidays. Cookie is not the chewy base but a tasty cookie.

Mar 28, 2015

Thought these came out great!!! I like to use the cherry flavored kisses. Make thems like a peanut butter and jelly sandwich.

Feb 28, 2015

Just how I remember them. Perfect!

Jan 01, 2015

Great recipe. Have husband's grandmother's recipe and it never worked out so tried this one and they were perfect - nice and fluffy (use to always end up flat). Wonder if it's because I kept the dough chilled?


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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