These peanut butter thumbprint cookies are made with a soft peanut butter dough and topped with a classic chocolate kiss candy in the center.
They’re an easy cookie to make and work well for everyday baking, parties, and simple family desserts. This is my husband’s favorite cookie and one I make often when we want something sweet.
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This recipe was originally published in 2012 and has been updated with new photos. I hope you enjoy the refreshed version.
Recipe at a Glance
Prep: 10 min | Cook/Bake: 10 min | Difficulty: Easy | Servings: 24 cookies
Main Ingredients: flour, peanut butter, granulated sugar, brown sugar, egg, candy kisses
Best For: everyday treats, cookie trays, school parties
Make Ahead: dough can be prepared and chilled up to 24 hours before baking
Storage: store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months
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Table of Contents
- Recipe at a Glance
- Why This Recipe Is a Family Favorite in Our Home
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- How Long to Bake Peanut Butter Blossoms?
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Try these cookie recipes next...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Why This Recipe Is a Family Favorite in Our Home
My daughter, Olivia, used to love helping me make these when she was little. From rolling the dough into perfect balls to coating them in sparkling sugar, she was my little sous-chef every step of the way.
If you have little ones at home, I encourage you to invite them into the kitchen to help create some sweet memories of your own!
Looking for more easy dessert ideas with peanut butter? Try my Peanut Butter Cookies recipe or my Peanut Butter Chocolate Chip Cake recipe.
Helpful Kitchen Tools
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total Sheets
Baking Sheet Pan Set, Cookie Sheet for Oven, Nonstick Bakeware SetsHudson Essentials Stainless Steel Measuring Cups Set (6 Piece Set)3 PCS Cookie Scoops for Baking
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Use red and green sugar for Christmas, pastels for Easter, or any color to match the occasion.
- Add cocoa powder in place of the peanut butter to make chocolate thumbprint cookies.
- Try Rolos, mini Reese's Peanut Butter Cups, or even caramel-filled chocolates for a fun twist.
- Another fun thing about making this recipe is using heart shaped candies like I do with my Valentine's Day Peanut Butter Blossoms!
- Experiment with different Hershey's Kisses flavors like dark chocolate, caramel, mint, or even pumpkin spice!
- For even more chocolate flavor, drizzle melted chocolate over the cookies after the kiss is set!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In the bowl of a stand mixer, cream together the butter and peanut butter. Add both the sugars and mix until blended and smooth.
Step 2: In a separate bowl, mix together the egg, milk and vanilla. Next, add them to the stand mixer as well.
Step 3: Continue to mix until everything is combined. Combine the dry ingredients in another bowl. Once combined, add the flour mixture to the peanut mixture one cup at a time, beating between each addition.
Step 4: In the meantime, place the dough in the refrigerator to chill for at least 30 minutes.
Step 4: Once chilled, scoop the dough into tablespoon-sized balls and roll each one in the extra sugar until fully coated. Then, place them on a parchment-lined baking sheet about two inches apart to give them room to spread.
How Long to Bake Peanut Butter Blossoms?
Step 5: Bake for 8-10 minutes at 375°F. As soon as they're out of the oven, press an unwrapped chocolate kiss into the center of each cookie.
Insider Tips from My Kitchen to Yours
✔️ DO use creamy peanut butter for the best texture and consistent results.
❌ DO NOT skip the chill time, or the cookies may spread too much.
Storage & Serving Tips
Room Temperature: Store them in an airtight container at room temperature for up to 3-5 days.
Freezer: For longer storage, freeze the cookies in a single layer in an airtight container or freezer bag for up to 3 months.
Serving Tips: Serve at room temperature or slightly warmed for a soft texture and best flavor.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
For best results, stick with creamy peanut butter. Crunchy peanut butter can make the dough crumbly and affect the texture of the finished cookies.
Yes, you can make them without rolling in sugar, but the cookies will be less crisp on the outside and slightly less sweet. The sugar coating adds texture and helps give the cookies their classic look, so it’s recommended for best results.
To prevent cracking, gently press the kiss into the cookie instead of pushing straight down. If the cookies are very firm, let them sit for 30–60 seconds after baking before adding the kiss so the centers are slightly softer.
Try these cookie recipes next...
If you love chocolate and peanut butter, try my Chocolate Peanut Butter Cookies next!
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📖 Recipe Card
Peanut Butter Kiss Cookies (Classic Peanut Butter Blossoms)
Ingredients
- ½ cup butter; softened
- ¾ cup peanut butter
- ⅓ cup white sugar
- ⅓ cup light brown sugar; packed
- 1 egg
- 2 tablespoon milk
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 Candy Kisses
- ⅓ cup cup white sugar for rolling the cookie balls
Method
- In the bowl of a stand mixer, cream the butter and peanut butter together.
- Add the sugars and mix until blended.
- In a separate bowl, mix together the egg, milk and vanilla and add to the stand mixer. Mix until everything is combined.
- Combine the dry ingredients in another bowl. Then add the flour mixture to the peanut mixture one cup at a time, beating between each addition.
- Place the dough in the refrigerator to chill for at least 30 minutes.
- While the dough is chilling, preheat oven to 375°F and prepare a baking sheet by lining with parchment paper.
- After the dough has chilled, use a tablespoon or cookie scoop to scoop out dough and form each scoop into a ball.
- Place the ⅓ cup white sugar in a small bowl and roll each dough ball in the sugar until coated.
- Place each coated dough ball on the prepared baking sheet two inches apart to allow for spreading.
- Bake cookies 8 to 10 minutes, or until the cookies are golden brown and puffy.
- Remove the cookies from the oven and press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely.
Nutrition
Notes
Tips
- Use creamy peanut butter for a smooth dough and soft cookie texture.
- Roll the dough balls evenly so the cookies bake at the same rate.
- Gently press the chocolate kiss into the center as soon as the cookies come out of the oven to avoid cracking.
Storage & Make Ahead
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- The dough can be made ahead and refrigerated for up to 24 hours before baking.
- Baked cookies also freeze well for up to 3 months.
mickeydownunder says
G'day! One word Lois? YUM! true!
WISH I could try one or two, okay, maybe three right NOW too!
Cheers! Joanne
Joanne DiPalo says
Hi Lois, The cookies look so delicious. I'm definitely gaining weight after cookie testing all the great recipes.
Thanks so much for sharing on FFF.
Joanne/Winelady Cooks
Joy says
Lois, I saw these on Foodie Friends Friday, and wanted to come over and tell you how much I love them! I want them ALL THREE WAYS...great excuse to buy THREE different kinds of candy! 😉
~Joy (Yesterfood)
Miz Helen says
Hi Lois,
I just love your Peanut Butter Blossoms, they just look awesome! I sure hope you saved me some. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Maureen says
Lois,
My Mom makees these every time my brother (Army) is TDY.
Maureen
Paula says
Oh my goodness~ these look SO good!
Christine says
If I were to bake cookies my hubby would think I was up to something. BUT, I am going to try these. They look so easy.
Blackberry brambles says
I can't wait to try these, they look so good.. Thank you for your visit today..
Cranberry Morning says
I am so glad to hear that you are feeling better...and I really wish you hadn't reminded me of those amazing peanut butter blossom cookies!!! 😉
Nellie's Cozy place says
HI Lois,
Oh, I love those cookies, they are the best but I never make them, but I have eaten them at others peoples houses in the past.
I do make a gluten free peanut butter cookies that has 3 ingredients,
peanut butter, eggs, and sugar, but
I use less sugar than it calls for,
this time I put some choc. chips in them, (and I used your freeze them method and have some left to bake later, probably tonight now that I have seen this post. lol) but am making them for valentines day for sure and putting the hearts in....what a great idea.......
so cute and perfect for the Love day!! lol
Thanks for stopping by today, and for your sweet comments as always and No, you aren't a hoarder, you just have more people in your household,
remember it is just the 2 of us, but I do have 2 fridges, and I do keep some extra stuff in a cabinet in the garage, for those great deals when I find them, but I don't buy a lot of stuff in boxes cause it has the dreaded oils of course, so that cuts down on a lot of stuff.
Now I just need to find a wider and
shorter basket to put the chips in
and the pantry should look nicer.
Have a great weekend sweetie,
Love and Blessings, Nellie