Close view of a peanut butter blossom cookie cooling on a rack.

What’s better than a delicious holiday cookie? One that only needs four ingredients and is super easy to make!  These peanut butter blossoms have the magical combination of peanut butter and chocolate, which makes them the perfect cookie to bring to your next holiday get-together. Try them today and see if you can save enough to take to your annual Christmas cookie exchange.

Peanut butter kiss cookies cooling on a parchment paper lined cooling rack.

Why are they called Peanut Butter Blossoms?

Mrs. Freda Smith submitted the original recipe to Pillsbury’s 9th bake-off competition in the 1950s. She made it to the finals, but she didn’t win the grand prize. At the time, she submitted the recipe under the name Black-Eyed Susan to represent the dark chocolate kiss in the center of the cookie. Later, the cookies were renamed  Peanut Blossoms to pay homage to their flower-like appearance. The name has stuck ever since.

Are peanut butter blossoms gluten-free?

Yes! While many peanut butter blossoms recipes call for flour, this one doesn’t need it, making it completely gluten-free. But don’t worry, you won’t miss the flour! In its place, this recipe uses a mixture of peanut butter and sugar to create the richest peanut butter cookies you’ve ever tasted!

Wholefully Protip

It’s best to use a creamy processed peanut butter in these cookies. Natural peanut butter won’t give you quite the same texture.

Close view of chocolate kisses pressed into still-warm blossom cookies on a dark cookie sheet.

What do I need to make these cookies?

You only need four ingredients to make peanut butter kiss cookies. Before baking, make sure you have creamy peanut butter, eggs, granulated sugar, and milk chocolate kisses. That’s it!

Wholefully Protip

Feel like mixing it up a bit? Try swapping out your milk chocolate Hershey kisses for caramel kisses, white chocolate kisses, or Hershey hugs! If you’re feeling extra creative you could try using chocolate chips, milk chocolate candy, or even mini peanut butter cups.

How do I make peanut butter blossoms?

This is one of the easiest Christmas cookie recipes you’re ever going to make with only four ingredients and a few simple steps.

Collage of six easy steps to make peanut butter blossom cookies. A text overlay reads, "How to Make Peanut Butter Blossoms."

  1. Preheat the oven to 350°F and prepare a large cookie tray by greasing it or lining it with parchment paper.
  2. In a large bowl, use a wooden spoon to mix the peanut butter, eggs and sugar. You don’t need a stand mixer to make these cookies, but you can use one on medium speed if you find it helpful.
  3. Shape dough into 1-inch balls using a small cookie scoop, floured hands, or hands wetted with a bit of water. 
  4. Bake for 12-14 minutes—or until the tops of the cookies start to crack.
  5. Remove the tray from the oven and push a Hershey kiss gently into the center of each cookie while they’re still hot. The heat of the cookie will allow the chocolate to melt slightly and sick.
  6. Let the cookies cool on the tray for a few minutes before moving them to a wire rack.

Wholefully Protip

The dough will be sticky and tacky, but it should be workable. If you’re having trouble working with the dough, add a bit more sugar.

How do you store peanut butter blossom cookies?

You can store peanut butter blossom cookies on the counter at room temperature in an airtight glass or plastic container. They can also go in the freezer—just use a double layer of zip-top bags to keep them fresh.

How long can you keep peanut butter blossom cookies?

In my house, peanut butter blossom cookies barely last long enough to reach the cooling rack! If you’re making up a large batch to serve to guests and family, you can keep them on the counter in an airtight container for up to 10 days (but the texture will be best in the first 3). Any longer than this and you should move them to the freezer to keep them fresh. When stored in the freezer, they’ll last for four to six months.

Wholefully Protip

To thaw your cookies, remove the entire container and allow it to come up to room temperature with the lid on. This prevents your peanut butter kiss cookies from drying out.

Why did my peanut butter blossoms crumble?

Since this recipe doesn’t contain flour, you shouldn’t run into an issue with crumbly cookies. That being said, if your cookies crumbled, it’s most likely because you pushed the Hershey kiss too far into the cookie. Since you need to add the kiss right after they finish baking, the cookies are still soft and fragile. As long as you’re gentle, your peanut butter blossoms should stay together.

Close view of a bite taken out of a peanut butter kiss cookie, still warm on the cooling rack.

Why are my cookies dense?

Dense peanut butter blossoms are still rich and sweet, so if this happens to you, I’m sure you’ll have no trouble finding someone to gobble up the whole batch! In order to lighten up your cookies so they’re less dense next time, use more sugar. Adding a ¼ to a ½ cup of additional sugar will make the cookie dough easier to work with. It also creates lighter, softer peanut butter blossom cookies that are just as decadent.

Want more simple Christmas cookie recipes?

Peanut butter blossoms are a delicious Christmas treat, but they’re certainly not the only Christmas cookie out there! We’ve rounded up a bunch of delicious Christmas cookies for you to make this holiday season. Some of my favorites are cut-out sugar cookies and chocolate candy cane gooey butter cookies. They’re super festive and help my family celebrate the joy of the holiday season! We also love:

Close view of a peanut butter blossom cookie cooling on a rack.

Peanut Butter Blossoms

Yield: 35 cookies
Prep Time: 5 minutes
Cook Time: 13 minutes
Additional Time: 10 minutes
Total Time: 28 minutes

Peanut butter blossoms are a holiday classic, but you've never tasted them as rich and peanut buttery as this! With only four ingredients, these cookies come together in a snap.

Ingredients

  • 14 ounces creamy peanut butter
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 35 milk chocolate Hershey's Kisses

Instructions

  1. Preheat your oven to 350°F. In a large bowl, combine the peanut butter, sugar, and eggs until well combined. The dough should be tacky but easy to shape into balls.
  2. Using a small cookie scoop, roll about a tablespoon of dough at a time and place them on a greased or lined baking sheet 1 1/2" apart.
  3. Bake in the preheated oven for 12-14 minutes, until the tops start to crack.
  4. Remove from the oven and immediately place an unwrapped chocolate kiss in the center of each cookie, pressing lightly. Allow to cool for 5-10 minutes, then move to a cooling rack to cool completely.

Notes

  • Make sure to have all your chocolate kisses unwrapped before the cookies come out of the oven. We like to unwrapping them while the cookies bake so we're ready when they come out!
  • These cookies keep well in an airtight container for up to 10 days (but the texture is best in the first 3 days). Be really careful when transferring them, it’s very easy to misshape the chocolate kisses once they've melted on the cookie!

Nutrition Information:
Yield: 35 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 94mgCarbohydrates: 37gFiber: 2gSugar: 31gProtein: 6g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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