What are peanut butter flowers?

If you haven’t had a peanut butter blossom before, let me introduce you. They are soft peanut butter cookies that are coated with sugar and topped with a chocolate kiss candy. Yes, cookie perfection!

And a little history lesson for you, because I found this interesting 🙂 This perfect peanut butter cookie was created by Mrs. Freda F. Smith for the ninth Pillsbury Bake-off competition. Mrs. Smith’s recipe was a finalist, but could not win the main prize. And fun fact, she originally called her cookies Black-Eyed Susans, but Pillsbury changed the name to Peanut Blossoms. In 1999, peanut blossoms received their overdue recognition and were inducted into the Pillsbury Bake-Off Hall of Fame to honor the contest’s most popular recipes.

I’m not sure what Mrs. Smith’s exact recipe was, but this is the peanut butter flower cookie I’ve been making for years, and it’s a winner. I’m pretty sure she would agree 🙂

Ingredients for biscuits

  • All-purpose flour – to measure flour, fluff up the flour, spoon it into the measuring cup and level it with a knife.
  • Never pack the flour in the measuring cup.
  • Baking soda
  • Salt
  • Butter- I use unsalted butter that is at room temperature. Make sure that your butter is at room temperature and not too soft or melted. You don’t want the cookies to spread. If you touch the butter stick, it should leave a slight indentation, but it should not be super soft or mushy.
  • Peanut Butter- I use creamy peanut butter, a brand like Skippy or Jif.
  • Sugar- granulated sugar and brown sugar for the biscuit dough. You will also need granulated sugar to roll up the biscuit dough balls before baking. The sugar makes the cookies extra sweet and extra pretty!
  • Egg – always use large eggs for baking.
  • Milk – This recipe contains some milk to keep the dough soft and moist. I use whole milk, but any milk works.
  • Vanilla Extract – I always use pure vanilla extract
  • Hershey’s chocolate kisses – a classic praline!

How to make peanut butter flowers

Peanut butter flowers are easy to make and I’m going to share a few tips to make sure you make them perfect every time!

(See full recipe with instructions below)

In a medium bowl, whisk together the dry ingredients.
Using a stand mixer or hand mixer, mix butter, peanut butter, ½ cup granulated sugar (keep the other ½ cup of sugar to coat the biscuits) and brown sugar until smooth and scrape off the side of the bowl if necessary.
Add the egg, milk and vanilla extract. Beat them up combined.

Add the dry ingredients and mix them on a low level until they are just mixed. Do not mix too much.
Wrap the dough in plastic wrap and refrigerate in the refrigerator for at least 30 minutes. Can be refrigerated for up to 72 hours.

PRO TIP! Put the Hershey’s Kisses in the freezer so that they are frozen when you put them on the cookies. This will help the kisses to keep their shape and not melt.

When you’re ready to bake, preheat the oven to 350 degrees F. Line a large baking sheet with a silpat baking mat or parchment paper.

Roll the peanut butter cookie dough into balls, about 1 tablespoon of dough per cookie. Put the remaining ½ cup of sugar in a small bowl. Roll the cookie dough balls in the sugar until they are generously coated.
Place the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake the cookies until they start to crack at the edges, about 8 or 9 minutes.

Remove the baking sheet from the oven and lightly press a frozen chocolate kiss into the center of each cookie so that it can crack easily. Return to the oven and bake for another 2 minutes. Do not scallop!!
Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Transfer to a cooling rack and let cool until the kisses harden. If you want to speed up the process, you can put the cookies in the freezer so that the kisses harden faster.

How to save

Store the cookies in an airtight container for up to 4 days. Be sure to store the container in a cool, dry place so that the chocolate kisses do not melt or become too soft. I do not recommend storing cookies in the refrigerator. They will dry up.

Can you freeze peanut butter flowers?

Sir, yes, sir! To freeze peanut butter flowers, make sure that they are completely cooled and the kisses are hard. Place the cookies in an airtight container in a single layer. If you need to make two layers, put a piece of parchment paper or wax paper on the bottom layer. Add another layer of cookies. Seal and freeze the cookies for up to two months.

You can also freeze the cookies in a freezer bag.Just make sure you don’t put anything on the cookies in the freezer. You don’t want to smash the kisses.


If you want to mess things up, you can use different Hershey kisses. Dark chocolate, caramel, almonds or even hugs are good options.

And if you want a double dose of peanut butter, you can use instead of mini peanut butter cups

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