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Why You’ll Love My Recipe
There are few things that go together better than peanut butter and chocolate! These cookies are delicious, soft, and easy to make in big batches, which makes them perfect for potlucks or just to have on hand as a sweet treat!
There is a reason that these Peanut Butter Blossom Hershey Kiss Cookies are one of the most requested cookies in every household for the holiday season—pillowy soft peanut butter cookies with a chocolate kiss on top…cookie perfection!
Karlynn’s Recipe Notes
- Skill Level: These cookies are easy to make and a great way to get your kids to join you in the kitchen!
- Total Time: You can have a big batch of these delicious bites ready to go in just 20 minutes!
- Variations: Want something a little richer than milk chocolate on top of these cookies? Feel free to go for dark chocolate kisses instead! You can also substitute them for fun-sized peanut butter cups for an extra punch of peanutty goodness, frost them before adding your kisses, or even dip half of your cookie in melted chocolate for a more elegant presentation! To make your cookies more festive, you can even roll them in colorful sanding sugar before baking them instead of your run-of-the mill granulated sugar.
- Tools For This Recipe: You will need large baking sheets, a stand mixer or electric hand mixer to make bringing this dough together easy, and mixing bowls to make this recipe! If you’re a stickler for precision, consider picking up a cookie scoop to make portioning your dough easy!
What You’ll Need for Ingredients
Creamy Peanut Butter: Even if it might not be your favorite to spread on toast, creamy peanut butter is a big part of what gives these cookies their soft, smooth and moist texture.
Baking Powder and Baking Soda: Baking powder contributes to the flavor of cookies—one of the byproducts of the chemical reaction that occurs when it hits the oven is sodium, or other words, salt. Baking soda also helps your cookies to get that great golden color and rich, toasty flavor. Using both in this recipe gets you the best of both worlds!
Milk Chocolate Hershey Kisses: These gorgeous, pre-portioned chocolate treats make for an easy and adorable topping! Make sure to press them down onto the cookies after pulling them out of the oven, though! They won’t be as cute after they’ve melted into puddles while baking!
White Sugar: I suggest rolling your balls of cookie dough in a little extra white sugar before you drop them onto the baking sheet and get them ready to bake! This adds a little sparkle that makes them look extra cute when they’re finished. Karlynn’s Tip: This is an easy step you can have your kids help with to get them more involved in the kitchen!
How to Make Peanut Butter Blossom Hershey Kiss Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 375°F and line two large baking sheets with parchment paper. In a stand mixer fitted with a paddle attachment or a large bowl using an electric hand mixer, beat the butter and sugars together on high speed until smooth and creamy, about 2 minutes.
- Add in the egg and beat until fully incorporated, then add the peanut butter and vanilla and mix until well combined.
- Add the dry ingredients to the wet and mix together until a soft dough forms.
- Divide the dough into 1-inch balls, roll in the reserved white sugar and bake 1.5 inches apart for 8-10 minutes or until the edges are golden brown and set. Remove from the oven and immediately press an unwrapped candy of choice onto the top of the cookie, then allow to cool completely.
Karlynn’s Tips and Tricks for the Perfect Peanut Butter Blossom Hershey Kiss Cookies
Xs and Os: Press the kisses into the middle of the cookies immediately after pulling them out of the oven! The kiss won’t fuse together properly if they don’t have the chance to melt into the cookie and harden as it cools. Your cookie will crack a little, but that just adds to the homemade charm!
Room Temp Is Best: Make sure that your peanut butter, butter and eggs are at room temperature before you get started! If everything’s too cold, it’ll be difficult to incorporate the ingredients together evenly.
Storage Instructions
You can store these cookies in layers, with parchment or wax paper between each layer, in an airtight container at room temperature for up to 5 days.
Freezer: This cookie is perfect for making ahead of time and freezing. Once rolled into balls, freeze on a parchment-lined baking sheet in a single layer for about an hour, then move the frozen dough balls into an airtight container or zip-top bag for up to a month. To bake, allow your dough balls to defrost overnight in the fridge, roll them in white sugar, and bake as instructed. To freeze pre-baked cookies, make sure they’ve cooled completely, then store them in an airtight container or zip-top bag in the freezer for up to 3 months. Allow them to come to room temperature before serving.
More Delicious Cookie Recipes
- Want to try something new, but don’t know where to look? Why not give my recipe for Italian Christmas Cookies a try? Flavored lightly with anise and topped with a delicious glaze, they might become a new family favorite!
- For a gorgeous bite that’ll scratch an itch when the local scout troop isn’t fundraising, try my recipe for Samoa Cookies!
- Tender, rich, and flavored with just a hint of lemon, I’m sure you’ll love my recipe for Ricotta Cookies!
These are currently sitting in my freezer waiting for us at Christmas…..and I can’t stop thinking about them. These are going to be the FIRST cookie I eat when we pull out all the treats this year!
Try this recipe out and let me know if you’re a peanut butter lover in the comments below!
Happy Baking!
Karlynn
Classic Peanut Butter Blossom Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup creamy peanut butter
- 1 teaspoon vanilla
- ½ cup granulated sugar
- 36 Hershey's® Kisses® milk chocolates, unwrapped
Instructions
- Preheat your oven to 375°F. Line two large baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and sugars together on high speed until smooth and creamy, about 2 minutes.
- Add the egg, beating well. Add the peanut butter and vanilla, mix until combined.
- Slowly beat in the dry ingredients until a soft dough forms.
- Place the ½ cup white sugar onto a small plate.
- Roll the dough into one-inch balls, then roll in the white sugar, coating completely. Place on the prepared baking sheet 2 inches apart.
- Bake in the oven for 8-10 minutes or until the edges are golden brown and set.
- Remove from the oven. Press a chocolate candy of choice into the center of each cookie.
- Let the cookies cool on the baking sheets completely, then
- Store in a lidded container in layers, with parchment or waxed paper between each layer at room temperature for up to 5 days. Freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vida says
Just made these and they are very good…and…quite easy to make!!
lydia hernandez says
For the peanut butter cookies do u use salted or unsalted butter.
Mr. Kitchen Magpie says
We never use unsalted in anything, always salted.
Leslie says
You can avoid unwrapping all the kisses by using a bag of Brachs chocolate stars. They turn out very pretty.