Peanut Butter Blossoms

Chewy peanut butter cookies with milk chocolate kisses. These Peanut Butter Blossoms are a classic Christmas cookie recipe that our family has been making for decades. You'll always find these peanut butter blossom cookies on a cookie tray or in a Christmas cookie exchange package.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 60 cookies
Author Jessica @


  • 2 1/4 cups minus 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch if you don't have, just replace with 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 sticks ( 6 oz. ) unsalted butter, at room temperature
  • 3/4 cup smooth peanut butter
  • 3/4 cup granulated sugar, plus more for rolling
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 tablespoons milk
  • 1/2 tablespoon vanilla extract use 2 teaspoons if you'd like.
  • 60 chocolate kisses prepared and unwrapped


  • In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and baking soda; set aside.
    In a bowl fit with a mixer, cream butter, peanut butter, granulated sugar, and brown sugar; about 5 minutes on medium high. 
    Beat in eggs, one at a time. Beat in milk, and vanilla extract until combined; about 2 minutes. 
    Slowly beat flour mixture into wet ingredients. Mix just until incorporated.
    Cover bowl and refrigerate for 5 hours or overnight. 
    Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease.
    Using a cookie scoop ( I used 3/4 tablespoon scoop ) scoop dough. Roll into ball then roll into a bowl with granulated sugar. Place on baking sheet.
    Bake in oven for 8 minutes. Remove and place chocolate kiss in center of cookie. Return to oven for 3 minutes. 
    Allow cookies to cool then transfer to a cooling rack. Store in an airtight container once cool.