Peanut Butter Blossom Cookies

Peanut butter and chocolate are a classic combination for a reason. Today these long-time friends are coming together in the form of Peanut Butter Blossom Cookies! These peanut butter blossoms are everything: sweet, warm, soft, and have the perfect amount of chocolate because of that lil' Hershey Kiss.

Peanut Butter Cookies topped with a Hershey Kiss sit on a off-white plate next to a cup of coffee.

What are Peanut Butter Blossoms

Peanut Butter Blossoms are cookies are made with a peanut butter cookie dough, rolled in sugar, and topped with a Hershey Kiss after they come out of the oven! They are so delicious and are a must-have during the holiday season!

I had actually never made peanut butter kiss cookies until a couple of years ago. It's a really popular holiday cookie but until I made them and tried them myself, I realized how much I was missing out. If you like peanut butter cookies AND milk chocolate, you will love these Hershey's peanut butter blossoms!

Peanut Butter Blossom Cookies on a baking sheet with a cooling rack and parchment paper underneath.

Are Peanut Butter Blossom Cookies Easy to Make?

Absolutely! These Hershey Kiss cookies are probably one of the simplest desserts ever. All you have to do to make the BEST peanut butter blossoms is make the dough, bake the cookies in the oven, and top the cookies with Hershey Kisses.

How to Make Peanut Butter Blossoms

First, pre-heat the oven to 375 degrees.

Next, mix the peanut butter and unsalted butter together until it's well combined. I highly suggest using an electric hand mixer for this recipe.

Peanut Butter and Shortening fully combined together in a glass bowl.

Add the granulated sugar and the brown sugar to the peanut butter mixture, and beat until fluffy.

A mixture of peanut butter, shortening, sugar, and brown sugar in a glass bowl.

Add one egg, milk, and vanilla — being sure to fully incorporate the egg into the dough before the next step.

Milk and egg in a glass bowl with a peanut butter cookie dough.

Finally, combine the dry ingredients (the flour, baking soda, and salt) into a smaller bowl. Gradually add the flour mixture to the peanut butter cookie dough. You might need to switch from a hand mixer to a rubber spatula for this part.

Flour being added to the peanut butter blossom cooking dough in a glass bowl.

The dough should start coming together.

Peanut Butter Blossom Cookie Dough in a glass bowl.

And eventually it look like the smooth and cohesive dough pictured below.

Peanut Butter Blossom Cookie dough a glass bowl with a pink rubber spatula.

Once the dough comes together, it's time to form them into 1 inch balls. You can use a mini ice-cream scoop/melon baller to help with this process.

Next, roll them in granulated sugar and place on a baking sheet. Be sure to give the cookie blossoms some room to spread out.

A Peanut Butter Blossom dough ball being rolled in a granulated sugar in a white bowl with red trim. A glass bowl with peanut butter blossom cookie dough can be seen in the background.

After the Peanut Butter Blossom Cookies have been shaped and rolled in sugar, it's time to bake those beauties! I like to line my baking sheet with parchment paper to prevent the cookies from sticking and to help with easy clean-up! It's a win-win.

Peanut Butter Blossom Cookie dough balls on a parchment paper lined baking sheet.

Bake the cookies in a 375 degree oven for 8-10 minutes or until lightly golden. Immediately after taking the cookies out of the oven, place a Hershey Kiss in the center.

The residual heat from the Peanut Butter Blossoms will slightly melt the chocolate — which I think is just divine. My mouth is watering just thinking about it.

How to Keep Peanut Butter Blossoms from Cracking

These Peanut Butter Cookies with Hershey Kisses will crack in the oven, but it's okay! The Peanut Butter Blossoms will still taste the same. I think the small cracks add to their beauty and authenticity.

Peanut Butter Blossoms on a white plate next to a cup of coffee.

How to Store Peanut Butter Blossoms

The cookies will stay fresh for several days if stored in an air-tight container. And if you want to ensure their softness, include a slice of white bread in the container, the cookies will stay super soft!

Can peanut butter blossoms be frozen?

One of my favorite things about this recipe is that it's super flexible. The dough is freezer-friendly. To freeze: shape the dough into balls without the kiss and place them in a plastic food storage bag.

When you're ready to bake the cookies, let them defrost on the counter and bake as directed in the recipe card below.

Recipe

Peanut Butter Blossom Cookies

Servings : 48 cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 48 Hershey's Kisses, unwrapped
  • ¾ cup creamy peanut butter
  • ½ cup unsalted butter
  • cup granulated sugar
  • cup light brown sugar, packed
  • 2 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour, unbleached
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cup granulated sugar, for rolling the cookie dough into

Instructions

  • First, heat the oven to 375° F degrees. Unwrap the Hershey Kisses.
  • Next, mix the peanut butter and butter together until it's well combined. I highly suggest using an electric hand mixer for this recipe.
  • Add the granulated sugar and the brown sugar to the peanut butter mixture, and beat until fluffy.
  • Add one egg, milk, and vanilla — be sure to fully incorporate the egg into the dough before the next step.
  • Mix the dry ingredients: flour, baking soda and salt in a small mixing bowl.
  • Add half of the flour mixture to the peanut butter cookie dough. I recommend switching from a hand mixer to a rubber spatula for this part.
  • Once the dough comes together, it's time to form them into 1 inch balls. You can use a small cookie scoop to help with this process.
  • Line a baking sheet with parchment paper.
  • Next, roll them in granulated sugar and place on the prepared baking sheet. Be sure to give the cookie blossoms some room to spread out.
  • Bake the cookies in a 375° F oven for 8-10 minutes or until lightly golden.
  • Immediately after taking the cookies out of the oven, place a Hershey Kiss in the center and press down.
  • Carefully remove the parchment paper with the cookies on top and place on a cooling rack to cool.

Have you tried this recipe?

Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!

Extra Sweet Treats You'll Love:

If you looking for an excellent gluten-free Peanut Butter Blossom recipe, I highly recommend this cookie recipe!

Other cookies you need to add to your baking list this year: red velvet crinkle cookies, Doubletree Hotel cookies and these wonderful white chocolate pretzel toffee cookies!

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