Introduction: Peanut Butter Blossom Cookies

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to make Peanut Butter Blossom Cookies. Peanut butter blossoms are a peanut butter cookie with a Hershey kiss smooshed in the middle. This recipe is so easy to make. This cookie is enjoyed by many people around the holidays and throughout the whole year. If I can do it, you can do it. Let's get baking!

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Follow the easy steps below or watch the video tutorial or do both. :)

Step 1: Ingredients and Tools

You may print the recipe here.


  • 1/2 cup softened room temp butter (113g)
  • 3/4 cup peanut butter (190g)
  • 1/3 cup white granulated sugar (75g)
  • 1/2 cup packed light brown sugar (100g)
  • 1 large egg
  • 1 tsp. vanilla extract (4ml)
  • 1 1/2 cups all-purpose flour (192g)
  • 1 tsp. baking soda (4g)
  • 1/2 tsp. table salt (2g)
  • 24 Hershey Kisses


  • Hand mixer or stand mixer
  • large bowl
  • sifter or whisk
  • spatula
  • 1 Tbsp. measuring spoon
  • parchment paper or a silicone mat
  • cookie sheet
  • wire rack

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Step 2: Cream Together, Butter, Peanut Butter, Egg, and Vanilla

In a large bowl combine the softened butter and the peanut butter. Blend those two ingredients together with a hand mixer or stand mixer. Then add in the egg and the vanilla extract and blend them in as well.

Step 3: Sugar Time

Next, add in the white granulated sugar and light brown sugar and cream those with the other ingredients. Scrape the sides of the bowl as needed throughout this cookie dough making process.

Step 4: Sift and Blend

Now, using a sifter or sieve add the flour, salt, and baking soda and sift about half of it into the large bowl. Mix the flour in until combined, then sift the remaining dry ingredients in. Blend until just combined. Remove the beaters.

Step 5: Chill That Dough

Now, cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for one hour. Also, unwrap 24 Hershey kisses and place them in a bowl. Add that bowl to the fridge as well. Chilling the Hershey kisses helps them not to melt too much when pushing them into the hot cookies.

Step 6: Roll and Sugar

Preheat the oven to 375 F/190 C. Next line a baking sheet with parchment paper or a silicone mat. Take some dough, about a one-inch ball worth and roll it in your clean hands. Then roll the ball of cookie dough in a little bowl of white granulated sugar. Place the peanut butter cookie ball on the baking sheet and space them about 2 inches apart. They will spread a little bit. Bake the cookies for 9 to 11 minutes until the cookies are slightly cracked on top and a hint of brown on the tops and the edges.

Tip: A 1-inch round tablespoon measuring spoon works great for this or a mini ice cream or cookie scoop as well.

Step 7: Press and Cool

Next, once the cookies come out of the oven allow them to sit for a minute or two and then press the Hershey kisses straight down in the middle, this will cause the cookie to spread out even more and the edges to crack. Let the cookies cool for 5 minutes on the baking sheet and then transfer them to a wire rack to cool completely. Enjoy!

Step 8: Video Tutorial

You may print the recipe here.

Now watch those steps in action by checking out the video tutorial.

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