Soft sugar coated peanut butter blossoms topped with a chocolate Hershey’s kiss. An amazing classic cookie recipe that is perfect for any occasion!

If you’re looking for a traditional cookie recipe, these peanut butter blossoms are perfect for you! They’ve been around for as long as I can remember and are so delicious. They are one of my favorite Christmas cookies, but are great for any time of the year too!

Peanut butter blossoms (also known as peanut butter kiss cookies or Hershey kiss cookies) are such a classic and delicious cookie recipe that have been around forever! The sugar coated peanut butter dough paired with the chocolate Hershey’s kiss is the absolute best combo. Plus the kiss cookies taste amazing with a cold glass of milk. Yum!

One thing I love about this recipe is that it’s easy enough for my kids to help with. They love to be my special helpers in the kitchen, which makes baking these blossom cookies that much more sweet. I love sharing moments like these with my kids…it’s one of my favorite parts about being a mom!

How to make peanut butter blossoms

1. DOUGH. Cream together butter and sugars, then add peanut butter and blend until smooth. Add egg, milk and vanilla and stir. Then mix in the flour, baking soda and salt. If dough is too sticky, chill for 10-20 minutes.
2. ROLL. Shape dough into 1″ balls (I used a small cookie scoop) and then roll in sugar until fully coated. Place on a lined baking sheet.
3. BAKE. Bake at 350°F until very lightly browned on bottoms, about 7 to 9 minutes. Immediately after the cookies come out of oven, press Hershey’s kiss into the center.

Tips + variations

• Peanut butter. Make sure to use the creamy kind (I prefer Jif or Skippy). The natural drippy type won’t give you the same soft texture.
• Chill the dough. I recommend chilling the dough so that it’s not as sticky and easier to roll. It also helps make the cookies extra thick.
• Adding Hershey kiss. The cookies should be warm when you press the chocolate kiss on top. If they have cooled, add the kisses to the tops and then place back in the oven for a minute or so. This will ensure that the kisses stay on top in the center of the cookies.
• Decorations. To make them extra festive, try rolling them in colored sanding sugar instead of granulated sugar.
• Reese’s cup version. Add a Reese’s cup on top instead of a chocolate kiss. Make sure to transfer the cookies to the cookie rack before adding them, as they tend to melt quickly.

Storing & freezing

• Storing: They will keep for about a week, if stored in an airtight container or bag at room temperature. Just make sure to let them cool completely before storing.
• Freezing baked cookies: Once they have cooled, add to an airtight freezer container. I like to assemble the cookies in layers, with a piece of parchment paper between each layer. They will keep in the freezer for about 3 months.
• Freezing the dough: Make dough according to instructions, then shape and roll the cookies. Place on a baking sheet in the freezer for about 30 minutes, or until the dough has hardened. Then transfer to a freezer bag or container and freeze for up to 3 months. Let thaw on a baking sheet while the oven warms, then bake as directed.

More cookie recipes you’ll love:

• Peanut butter M&M cookies
• 3-ingredient peanut butter cookies
• S’mores cookies
• Peanut butter and jelly cookies

Peanut Butter Blossoms

Course: Dessert

Cuisine: American

Keyword: peanut butter blossoms

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 36

Calories: 140

Author: Jamielyn Nye

Soft sugar coated peanut butter blossoms topped with a chocolate Hershey's kiss. An amazing classic cookie recipe that is perfect for any occasion!

Print Recipe Rate this Recipe

Ingredients

• 1/2 cup butter (or shortening)
• 1/2 cup sugar (more for rolling)
• 1/2 cup packed brown sugar
• 3/4 cup peanut butter
• 1 egg
• 2 Tablespoons milk
• 1 1/2 teaspoons vanilla
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 36 Hershey's Kisses (unwrapped)

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper or a baking mat and set aside. 
• Cream butter and sugars. Add peanut butter and blend until smooth. Add egg, milk and vanilla.
• Next add the flour, baking soda and salt. Mix just until combined. Refrigerate 10-20 minutes if the dough is too sticky to handle. 
• Roll dough into 1″ balls (I use a full small cookie scoop). Roll in sugar and then place onto prepared baking sheet. 
• Bake for 7-9 minutes or until the top no longer looks dough (do not let the bottoms brown or the cookies will be dry instead of soft. Remove from oven and let sit on the pan for a couple minutes.  
• Press Hershey's kiss into cookie about a minute after the cookies come out of the oven. If the cookies have cooled slightly, put the cookies back in the oven for 1 minute once the kisses are on top to ensure they stay on top of the cookie.

Notes

Recipe slightly adapted from Hershey's.

Recipe change (9/16/20): I reduced the flour by 1/4 cup to create less cracking. If your dough is too sticky, try adding 1-3 Tablespoons extra flour. 

Nutrition

Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 123mg | Potassium: 54mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 10mg | Iron: 0.6mg

PIN THIS RECIPE