Peanut butter blossom bars turn the classic holiday cookie into a tray-bake favorite. These chewy peanut butter cookie bars are studded with Hershey’s Kisses that soften and meld into the bars for the ideal chocolate-peanut butter bite. Slice into squares and serve.
Seriously — these are perfect.
These peanut butter blossom bars capture everything you love about the cookie, just in bar form. Chewy peanut butter cookie base, a slightly crunchy sugared top, and a soft, melty Hershey’s Kiss tucked into each square — it’s nostalgia in every bite.
The idea is so simple and satisfying: the chocolate gets soft and almost truffle-like while baking, sinking into the warm peanut butter dough and creating the classic peanut butter-chocolate pairing we all know and love.
I’ve made my grandma’s peanut butter blossom recipe for years, and this version adapts it to fit a 9×13-inch pan. The original makes a huge batch of individual cookies, but the bar version is faster, less fussy, and perfect when you want that same flavor with less work.
No rolling into individual balls, no separate baking sheets — press the dough into the pan, sprinkle with sugar, bake, then press in the Kisses partway so they melt and set into the warm bars. The result is equally chewy and peanut-butter-forward as the classic cookie.
You can stick with classic Hershey’s Kisses or swap in flavored Kisses or mini peanut butter cups — whatever chocolate you prefer pairs beautifully with the peanut butter base.
Peanut Butter Blossom Bars
Peanut Butter Blossom Bars
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cups creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons sugar, for sprinkling
- 20 Hershey’s Kisses
Instructions
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Preheat the oven to 350°F. In a small bowl, whisk together the flour, baking soda, and salt.
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In the bowl of an electric mixer, beat the butter and peanut butter until creamy and combined.
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Add both sugars and beat on medium speed until light and fluffy, about 5 minutes.
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Add the eggs one at a time, mixing until each is incorporated, then add the vanilla. Beat in the dry ingredients until just combined.
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Press the dough evenly into a 9×13-inch baking dish. Sprinkle the top with the 2 tablespoons of sugar. Bake for 20 minutes.
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After 20 minutes, remove the pan and press the Hershey’s Kisses into the bars in rows, leaving about an inch between each. Press them deep enough so the chocolate softens and stays secure as the bars cool. Return to the oven and bake another 2–4 minutes.
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Remove from the oven and let cool completely. Slice into bars and serve.
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