These classic cookies are a must at Christmas time, but also delicious all year long! Sweet and salty peanut butter cookies are made perfect with a Hershey’s kiss in the center.
Peanut butter blossoms might be my favorite type of flower! I am a huge fan of the combination of peanut butter and chocolate, and I think I’d choose a peanut butter cup over a bouquet of flowers any day. If you love peanut butter cookies like I do, try making my Peanut Butter No Bake Cookies next.
This recipe for Hershey’s kiss cookies with peanut butter is not a new recipe, it’s one that has been made for many years by our moms, grandmas, and beyond. Whether you call them blossom peanut butter cookies, kiss cookies, or kisses cookies, I bet you remember enjoying these as a kid.
A perfect addition to any holiday cookie platter, peanut butter blossoms fit right in next to Italian Wedding Cookies, Chocolate Crinkle Cookies, Ricotta Cookies, Chocolate Peppermint Cookies, and Spiced Rum Cookies.
Why You’ll Love This Recipe
- Fun with Kids: Little hands will enjoy helping you make these cookies. Let them unwrap the kisses and carefully place them on top of the cookies. It’s the best part, because the person in charge of the kisses has the opportunity to steal one.
- Simple Recipe: A handful of ingredients, a typical cookie recipe, and some time with the oven is all you need to make a whole batch of cookies that will put a smile on your family’s faces.
- Chocolate + Peanutbutter: I’ll say it again, This is the perfect combination of sweet flavors. Make these, you’ll love them!
Wondering how I made the cute Christmas trees that you can see in the image above? Green candy melts or green frosting and sprinkles! Super simple and adorable!
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour, Baking Soda, Salt: These three dry ingredients are the beginning of almost every cookie recipe. Learn how to correctly measure the ingredients in this guide here.
- Butter: Let your butter sit out to come to room temperature before mixing up this cookie dough.
- Sugar: Both granulated sugar and brown sugar are used. This lets the cookies stay soft, but get crispy on the edges. Have a small bowl of extra white sugar on hand to roll the dough in before baking.
- Egg: Leave your egg out with your butter so it also comes to room temp. Cold eggs don’t mix in well.
- Peanut Butter: Regular creamy style peanut butter will be your best choice for these cookies.
- Vanilla: If you’re starting to bake Christmas cookies, make sure to stock up on this extract. It goes in almost all of my baking recipes.
- Hershey’s Kisses: For traditional kisses cookies with peanut butter, milk chocolate Hershey’s kisses are the perfect choice.
How to Make Peanut Butter Blossoms
- Mix Dry Ingredients: In a bowl, combine the dry ingredients (flour, baking soda, and salt). Set aside.
- Cream: In a large bowl, using a hand mixer or stand mixer, cream the butter for 1 minute. Scrape off the sides of the bowl with a spatula.
- Beat Wet Ingredients: Add the egg, peanut butter, and vanilla, and beat until well combined.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined. Cover with plastic wrap, and chill in the fridge for at least 30 minutes and up to overnight.
- Make Cookies: Line two baking sheets with parchment paper. Divide the cookie dough into 1 tablespoon sized balls using a cookie scoop. Gently roll each ball in granulated sugar to coat from all sides, and arrange on the baking sheets 2 inches apart.
- Bake: Bake for 10 minutes. The cookies will puff up and have cracked tops. Remove from the oven and cool for 5-10 minutes. No longer though, letting them cool for too long will make the next step difficult.
- Add Kisses: Press a chocolate kiss candy in the center of each cookie, then remove onto a cooling rack. Allow the cookies to cool completely before eating.
Blossom Cookies Tips
- Don’t Melt the Kisses. There are two ways that you can accidentally melt the kisses. One is if you don’t let the cookies cool for a bit before adding the kisses, and the second is if it’s too warm where you leave the cookies to cool. Use your freezer if needed to keep the kisses set and in their pointy shape.
- Don’t Wait Too Long. If you let the cookies cool down too much before adding the kisses, they won’t be soft enough. You need to find the sweet spot between 5 and 10 minutes where the cookies are still soft, but not so hot that they melt the chocolate.
- Use a Cookie Scoop. It’s important that your cookies are uniform in size, this will make sure that they bake evenly and they will look better too!
- Make Ahead. The dough for these blossom cookies can be frozen for up to three months. When you’re ready to bake, allow it to thaw overnight, then follow the rest of the steps to make the cookies.
- Try Other Kisses. Go crazy if you want to and use other flavors of Hershey’s kisses to make blossom cookies. Kisses “hugs” are one of my favorites, or the dark chocolate Kisses.
What To Serve with Peanut Butter Blossoms
On a Dessert Tray: Obviously, where there are cookies, there should be more cookies, and maybe some cakes and pies too! See all of my cookie recipes, and try serving these with other holiday desserts like Ricotta Cookies, Chocolate Crinkles, Tiramisu, or Divinity Candy.
After Dinner: Are you planning a holiday meal? Check out my Thanksgiving Turkey post for lots of holiday meal planning tips and recipes that apply to Christmas as well.
You should get 30 cookies total from this recipe. If you’re crafty, you should be able to fit them all onto two cookie sheets. Feel free to double the recipe if needed.
Sure! I’ve seen them using miniature Reese’s cups and Rolo’s before. If that sounds good to you, go ahead and try it.
If your cookies came out dry it’s probably due to them cooking for too long. Make a note, and adjust the baking time next time.
Are you familiar with the Pillsbury Bake-off? This cookie was entered into that famous contest by Freda Strasel Smith in 1957. She won third place in the competition with her cookies, which she called “black-eyed Susans” When Pillsbury released the recipe they changed the name to Peanut Butter Blossom. Pillsbury has stated that this cookie is one of the most famous recipes ever entered into the bake-off contest, despite it not winning first prize.
These Hershey Kiss cookies with peanut butter are really easy to make, and a family favorite during the holidays. Happy Baking!
- 1 ½ cups (180g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter 1 stick, at room temp
- ¼ cup (50g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg at room temp
- ½ cup (140g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 30 Hershey’s milk chocolate kisses unwrapped
- Hand or stand mixer
- Mixing Bowl
- Plastic wrap
- Small cookie scoop
- Cookie sheet
- Parchment paper or silicone baking mat
- In a bowl, combine the dry ingredients (flour, baking soda, and salt), set aside.
- In a large bowl, using a hand or stand mixer, cream the butter for 1 minute. Add the sugars and beat for 1 minute. Scrape off the sides of the bowl with a spatula.
- Add the egg, peanut butter, and vanilla, and beat until well combined.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Cover with plastic wrap, and chill in the fridge for 30 minutes or overnight.
- Preheat oven to 350°F/180°C.
- Line baking 2 baking sheets with parchment paper, and set aside.
- Divide the cookie dough into 1 tablespoon dough balls (use a small cookie scoop, or scales). Gently roll ball in granulated sugar to coat from all sides, and arrange on the baking sheets 2 inches apart.
- Bake for 10 minutes the cookies will puff up and have cracked tops, remove from the oven and cool for 5-10 minutes (if you add the chocolates right away they will melt, so it’s recommend that you cool the cookies a little first, but not for too long as you don’t want them to set completely).
- Press a chocolate kiss candy in the center of each cookie, and remove onto a cooling rack. If it’s very warm where you are working, then you can place the cookies in the freezer for 10 minutes – this will prevent the chocolate from melting.
Freezing. You can freeze the dough before baking, and before rolling in sugar. Each cookie is 1 tablespoon of cookie dough which equals 20 grams.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen