This Peanut Butter Blossom 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.
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Hershey Kiss Cookies
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 these Hershey Peanut Butter Blossom Cookies. 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! Hershey Kiss Cookies are a nostalgic Christmas Cookie Recipe that everyone loves.
And if you love kiss cookies, be sure to try our Hot Cocoa Kiss Cookies too.
Ingredients in Hershey Peanut Butter Blossom
- 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 Peanut Butter Kiss 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!
Pro Tips For Making the Best Peanut Butter Blossoms
- 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.
Variations
- 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.
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.
Can I Freeze Peanut Butter Blossom Cookies?
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.
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
Peanut Butter Blossom Cookies
Ingredients
- 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
Instructions
- 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!
Nutrition
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These Peanut Butter Blossom 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!
Christina
I had a recipe similar to this but lost it. These are great. thanks.
The Carefree Kitchen
Happy baking!
Izzy
The taste of a Hershey's kiss together with the peanut butter cookie makes for a rather unexpected but enjoyable flavor. This is a favorite dessert recipe for sure!
Carol Popp
Used your recipe they turned out great!
Ashley
We made these and they were gone quickly. So delicious!