This Peanut Butter Kiss Cookie Recipe is an iconic Christmas Cookie for any peanut butter lover. They’re soft and chewy, sweet and salty, and the perfect combo of peanut butter and chocolate.
Looking for the perfect peanut butter blossom cookie recipe? There's something undeniably comforting about the combination of creamy peanut butter and sweet, chocolatey goodness. If you're eager to whip up a batch of irresistible peanut butter blossom cookies, you're in for a treat.
- Peanut Butter Kiss Cookie Recipe
- Ingredients in Peanut Butter Kisses
- How to Make This Recipe for Peanut Butter Blossom Cookies
- Tips For Making the Best Peanut Butter Kisses Cookies
- Recipe Variations for Thumbprint Peanut Butter Cookies
- Frequently Asked Questions
- Storing and Freezing
- Peanut Butter Blossom Cookies
- More Of Our Favorite Holiday Cookies
Peanut Butter Kiss Cookie Recipe
This is one of the first Christmas cookies to be made in our house and one of the first to disappear! But, want to know a little secret? It doesn’t have to be December to make this Peanut Butter Hershey Kiss Cookies recipe. You can whip these out for a summer BBQ and I guarantee you will be the party's hero.
If you have kids, these are great to make with them as they can help roll in sugar or press the Hershey’s Kisses onto the tops. Our family likes these made with creamy peanut butter, but if you like a little crunch, you can use crunchy peanut butter, or even toss some chopped dry-roasted peanuts into your dough.
We also have listed a few variations to try if you are feeling adventurous. These come together quickly, so you may even have time to make a couple of different versions! Also known as Peanut Butter Blossoms or Peanut Butter Thumbprint Cookies, these are a nostalgic Christmas cookie that everyone loves.
And if you love kiss cookies, be sure to try our Hot Cocoa Kiss Cookies too.
Ingredients in Peanut Butter Kisses
- Butter - you want your butter to be at room temperature
- Peanut Butter - either creamy or chunky, as long as you stick to one of the regular “no-stir” types.
- Brown Sugar - brown sugar keeps your cookies softer than granulated sugar and adds a great flavor. It is also slightly acidic, so it is actually the ingredient that activates the baking soda.
- Egg - it’s best to pull this from the fridge ahead of time so it isn’t super chilled.
- Vanilla Extract - you can also use imitation vanilla if that’s all you have.
- Salt - salt is extremely important in all baked goods. It provides a great balance to the sweetness.
- Milk - again, it’s best if your milk isn’t straight from the fridge and is slightly more room temp.
- All-Purpose Flour - any brand is fine.
- Baking Soda - this will help your cookies stay slightly fluffy.
- Hershey’s Kisses - this is the signature part of Peanut Blossom Cookies. Still, you could absolutely switch this up by using mini peanut butter cups or chunks of your favorite chocolate bar instead.
How to Make This Recipe for Peanut Butter Blossom Cookies
- Preheat the oven to 350 degrees F.
- Add the room-temperature butter, peanut butter, and brown sugar in a standing mixer bowl. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
- Add in the egg, then mix on low to combine. Then add in the vanilla, salt, and milk and mix on low to combine.
- In a separate bowl, whisk together the flour and baking soda, add this to the butter mixture, and mix on low until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Once mixed, scoop and roll the cookie dough into 1 ¼" balls and roll in sugar. Place on a baking sheet lined with parchment paper or a Silpat.
- Bake for 7-8 minutes, until the bottoms and edges are lightly browned and the tops begin to crack.
- Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each cookie. Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack. Enjoy!
Tips For Making the Best Peanut Butter Kisses Cookies
- Roll these cookies in coarse or colored sugar if you want something a little more holiday-themed.
- If you have the time, chill your dough for at least 30 minutes before rolling in sugar and baking. This helps to prevent them from spreading in the oven.
- If you think of it, toss your Hershey’s Kisses into the freezer ahead of time so that when you press them onto the hot cookies, they won’t be as apt to melt from the heat.
- We highly recommend using a small cookie scoop to scoop and portion your cookies. It helps keep them all a uniform size.
Recipe Variations for Thumbprint Peanut Butter Cookies
- Roll in colored sugar - red and green for Christmas, orange for Halloween ... you get the idea.
- Substitute the Hershey’s Kisses with mini Reese’s cups, Rolos or chunks of your favorite candy bar.
- Use this recipe for Chocolate Peanut Butter Cookies as your base, then roll in sugar and top with a kiss.
- For nut allergies, you can substitute Sunbutter made from sunflower oil. You could substitute another nut butter, such as almond or cashew for strictly peanut allergies. The taste will be slightly different, but they will still work great.
Frequently Asked Questions
Absolutely. We recommend that you make and scoop the dough, then freeze it. You can store cookie dough this way, in freezer bags, or any other type of airtight container, for up to 3 months.
Once ready to bake, remove them from the freezer and transfer them to a baking sheet lined with parchment paper or a Silpat. You can let them thaw in the fridge overnight or bake them straight from the freezer.
Either way, you’ll want to roll them in sugar just before baking, and if you are baking from frozen, add on another 1-2 minutes of baking time.
While it’s not completely necessary, it’s perfectly fine to chill your cookie dough balls in the fridge overnight. It’s a great way to get a head start on making them. Just mix the dough, scoop onto baking sheets, and cover with plastic wrap. Store overnight in the fridge, then pull out while you preheat the oven the next day.
To prevent the Hershey's Kiss from melting when you press it into the cookie, make sure the cookies have cooled for a few minutes out of the oven. The warmth of the cookie will soften the chocolate but not melt it completely.
Yes, you can substitute the Hershey's Kiss with a different type of chocolate. Try using a dark chocolate or white chocolate kiss, or even a chocolate-covered almond or peanut butter cup for a fun twist on the classic recipe.
Yes, you can freeze the baked cookies. Once the cookies have cooled completely, place them in a single layer in an airtight container with parchment paper between the layers to prevent sticking. They will keep well in the freezer for up to 3 months.
Storing and Freezing
- Room Temperature: store Peanut Butter Kiss Cookies in an airtight container at room temperature for up to 5 days. You may want to put layers of parchment paper between so they don’t stick.
- Freezer: baked cookies can be stored in an airtight container and frozen for up to 1 month. Unbaked cookie dough balls can be stored and frozen for up to 2 months. To bake frozen dough balls, pull from the freezer onto baking sheets with parchment paper and bake as directed, adding a couple extra minutes to the total bake time.
Peanut Butter Blossom Cookies
- ½ cup Butter room tempreture
- ¾ cup Peanut Butter creamy or chunky; Jif or similar brand
- 1 ¼ cup Light Brown Sugar
- 1 large Egg
- 2 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 tablespoon Milk
- 1 ¾ cups All-Purpose Flour
- ¾ teaspoon Baking Soda
- 24 Hershey's Kisses unwrapped
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
- Add in the egg, then mix on low to combine. Then add in the vanilla, salt and milk and mix on low to combine.
- In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Once mixed, scoop and roll the cookie dough into 1 ¼" balls and roll in sugar. Place on a baking sheet lined with parchment paper, or a Silpat.
- Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
- Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each of the cookies. Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack. Enjoy!
More Of Our Favorite Holiday Cookies
- White Chocolate and Coconut Cookies
- Coconut Caramel Magic Bars
- Andes Mint Cookies
- Grinch Cookies
- Snickerdoodle Cookies
- Eggnog Cookies with Eggnog Buttercream Frosting
- White Chocolate Dipped Oreo Ornament Cookies
- More Cookies
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you. It helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
These Peanut Butter Kisses Cookies are an iconic holiday treat, but are perfect for any time of the year. They’re soft and chewy, sweet and salty and come together in a snap!