Peanut Butter Blossom Bars

A fuss-free twist on the classic holiday cookie we all love.

You know those cookies that just feel like Christmas? For me, peanut butter blossoms are one of them. Soft peanut butter cookies with a shiny Hershey’s Kiss in the center—simple, nostalgic, and absolutely delicious. But here’s the thing: rolling out individual dough balls, chilling, and pressing kisses one at a time can feel like a whole project during the busiest season.

That’s where these Peanut Butter Blossom Bars come in. They take all the magic of the classic cookie and turn it into one easy-to-make pan of chewy, peanut buttery goodness—with melty chocolate kisses tucked into each square.

No scooping. No rolling. No chilling. Just mix, press, bake, and slice.

Why You’ll Love This Version

All the flavor, less effort – You get the same peanut butter-chocolate combo, without the cookie sheet assembly line.
Perfect texture – Soft and chewy on the inside, lightly crisped at the edges.
Holiday-ready – These look adorable on cookie trays and gift plates, and they freeze like a dream.
Customizable – Use your favorite chocolate candy on top, or swap in festive sprinkles.

Once you try the bar version, it might just replace the original in your holiday rotation.

Tips for Better Bars Every Time

Use creamy peanut butter – Classic brands like Jif or Skippy work best. Natural peanut butter tends to separate and won’t hold the same texture.
Don’t overmix the dough – Once the flour goes in, mix just until combined to keep the bars soft and tender.
Press the kisses in right after baking – Let them sit in the hot bars for a minute or two so they soften slightly and hold their spot.
Let them cool before slicing – The chocolate needs to set up a bit so it doesn’t smear when cutting.

Can I Use Different Toppings?

Absolutely. While Hershey’s Kisses are the classic choice, you can get creative:

Mini peanut butter cups
Chocolate stars
Rolo candies
Squares of milk or dark chocolate
Colored candy melts or drizzle for a decorative twist

The bars are your canvas—have fun with them!

Storing & Freezing

These bars keep well at room temperature for 3–4 days in an airtight container. If you want to make them ahead:

Refrigerator: Store for up to a week.
Freezer: Freeze in a single layer until solid, then stack between parchment in a container or freezer bag. They’ll keep for up to 2 months. Let them thaw at room temperature before serving.

Peanut Butter Blossom Bars

Yield: About 20 bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons granulated sugar, for sprinkling
20 Hershey’s Kisses (unwrapped)

Instructions

Preheat the oven to 350°F. Lightly grease or line a 9×13-inch baking dish with parchment paper for easy removal.
Whisk the dry ingredients: In a small bowl, combine the flour, baking soda, and salt. Set aside.
Cream the butter and peanut butter: In a large mixing bowl, beat the softened butter and peanut butter together until smooth and creamy.
Add sugars and mix: Beat in the granulated sugar and brown sugar. Continue mixing for about 5 minutes until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Combine everything: Gradually mix in the dry ingredients just until the dough comes together. Don’t overmix.
Press into pan: Spread the dough evenly into your prepared baking dish. Use a spatula or your hands to press it into all corners.
Add a little sparkle: Sprinkle the top with the 2 tablespoons of granulated sugar.
Bake for 20 minutes, then carefully remove the pan from the oven. Quickly press Hershey’s Kisses into the bars—about four across each row, spaced evenly.
Return to oven and bake for another 2–4 minutes to let the chocolate melt slightly into the top of the bars.
Cool completely in the pan before slicing. Use a sharp knife to cut into bars, wiping the blade between cuts if needed.