Peanut Butter Blossom cookies, also known as Peanut Butter Kiss Cookies, are a delicious and classic peanut butter cookie topped with a Hershey’s Kiss!
This peanut butter blossom cookie recipe is a holiday staple, and for good reason! You just can’t go wrong with a super soft and chewy peanut butter cookie with a Hershey Kiss pressed right in the middle!
And, while these are found in almost every Christmas cookie tray, they are so simple they’re a great treat all year round! Why you’ll love them:
- Easy: These are a super simple drop cookie with a 15-minute prep time!
- Delicious: Peanut butter and chocolate is such a classic and delicious combination!
- Festive: Not only are these cookies adorable, but they’re super easy to jazz up for every occasion. Check out the variations section for fun ideas!
Ingredients
- Peanut Butter: For the best texture, I recommend smooth peanut butter life JIF or Skippy.
- Hershey’s Kisses: You can use your favorite Hershey Kisses, mini peanut butter cups or other small chocolates.
- All-purpose flour: make sure the flour is weighed using a kitchen scale or measured using the spoon and level method so you don’t get too much flour in the recipe (if you do, the cookies will not be soft and chewy!).
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
- Brown Sugar: This recipe calls for light brown sugar, but you can substitute dark brown sugar if desired.
How to Make
Step 1: Make Cookie Dough
Whisk Flour, Salt, and Baking Soda: In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
Cream Butters and Sugars: Add the peanut butter, softened butter, brown sugar, and granulated sugar to a large bowl or standing mixer. Mix on medium for 2-3 minutes until the mixture is super light and creamy.
Add wet ingredients: Mix in the egg and vanilla extract until combined, scraping down the sides of the bowl with a spatula as needed.
Add dry ingredients: Add flour mixture, and mix until just combined, being sure not to overmix the cookie dough.
Step 2: Chill Dough then Coat in Sugar
Chill dough: Cover the bowl of cookie dough with plastic wrap and place in the refrigerator for 30 minutes. While the dough is chilling, preheat the oven to 350℉ and unwrap your chocolate Kisses.
Roll in Sugar: Once the dough has chilled, scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in a bowl of granulated sugar to coat. Place the coated cookie dough balls onto a baking sheet lined with parchment paper, keeping them at least 2 inches apart.
Step 3: Bake
Bake: Bake one baking sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the edges just start to brown and there is some slight cracking.
Add kiss: Remove from the oven and immediately press an unwrapped chocolate kiss into the center of each cookie. You must add the cookies right when they get out of the oven and before they firm up.
Cool: Let the cookies cool on the baking sheet for 5-10 minutes. Once slightly firm, transfer to a cooling rack to finish cooling.
Repeat: Repeat with remaining cookie dough. Once the cookies are cool and the chocolate firm, enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measuring cups. Then, swipe the excess flour off the top of the cup with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
- Make sure to unwrap your candy before the cookies come out of the oven! This way you can quickly press them into the cookies.
Variations to Try
- Dark Chocolate Kisses: Swap the milk chocolate kisses for dark chocolate kisses or Hershey Hugs for a fun twist.
- Peanut Butter Cups: Use mini peanut butter cups instead of kisses for a double dose of peanut butter chocolate.
- Holiday Sprinkles: Roll the dough balls in colored sanding sugar or sprinkles to match the season!
FAQ
Storing and Making Ahead
- Storing: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Baked and cooled cookies can be frozen in an airtight container up to two months.
Looking for more holiday cookie recipes? Check these out!
WANT TO JOIN THE PARTY? Subscribe to my newsletter and follow on Tik Tok, Pinterest, Instagram, and Facebook for all the latest recipes!
Peanut Butter Blossoms
Equipment
- Baking Sheet
- Mixer
INGREDIENTS
- 1 3/4 cups all-purpose flour (218 g) weighed or spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt or 1/4 tsp table salt
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup smooth peanut butter (130 g)
- 1/2 cup firmly packed light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g), plus 1/4 cup more for rolling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 36-48 Hershey Kisses unwrapped, see notes
Instructions
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- Add the peanut butter, softened butter, brown sugar, and granulated sugar to a large bowl or standing mixer.
- Mix on medium for 2-3 minutes until the mixture is super light and creamy.
- Add the egg and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula as needed.
- Add the prepared flour mixture, and mix on medium for until just combined, about 1-2 minutes. Do not overmix the cookie dough.
- Cover the bowl of cookie dough with plastic wrap and place in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 350℉ and unwrap your chocolate Kisses.
- Once the dough has chilled, scoop out 1 tablespoon-sized portions of dough and roll them into balls (a small ice cream scoop works great for this!).
- Roll each cookie dough ball in a small bowl of granulated sugar to coat and place the coated cookie dough balls onto a baking sheet lined with parchment paper, keeping them at least 2 inches apart.
- Bake one baking sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the edges just start to brown and there is some slight cracking.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie. You must add the cookies right when they get out of the oven and before they firm up.
- Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a cooling rack to finish cooling. Repeat with remaining cookie dough. Once cool, Enjoy!
Notes
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe and it will be dry and crumbly rather than a smooth cookie dough.
- An ice cream scoop works great for getting even sized cookies.
- Make sure to unwrap your candy before the cookies come out of the oven, so you can quickly press them into the cookies.
- This recipe typically makes 3-4 dozen cookies The nutrition facts are calculated based on 36 cookies per batch.
Leave a Reply