These Hershey’s Kiss Peanut Butter Blossoms are the BEST peanut butter kiss cookies out there. The plump, chewy peanut butter cookie bottoms topped with melty Hershey’s kisses in the center of each cookie just can’t be beat.
Peanut butter blossom cookies are a staple cookie recipe in our house, especially during the holiday season.
These cookies are great for beginning bakers, too. And if you have little littles, you can task them with helping you place the Hershey’s kisses on top (that was always our favorite part growing up!).
You will only need simple ingredients to make a soft peanut butter cookie recipe that the whole family will love.
Recipe Ingredients:
- Flour: use any all-purpose flour you have on hand for this cookie recipe
- Leavening agents: you will need both baking powder and baking soda
- Salt: use regular kosher salt for the best results
- Butter: have unsalted butter softened at room temperature and ready to mix with the wet ingredients
- Peanut butter: for the best texture, use creamy peanut butter
- Sugar: you will need to use both white sugar and brown sugar in these peanut butter cookies
- Egg: use a large egg that has come up to room temperature
- Milk: you don’t need fancy milk, just whatever you have in your fridge
- Extract: homemade vanilla extract or a bottle of vanilla from the grocery store will do the trick
- Chocolate: be sure to have your favorite Hershey’s chocolate kisses unwrapped and ready to go
How To Make Hershey’s Kiss Peanut Butter Blossoms:
- Stir together the flour, baking powder, salt, and baking soda in a small bowl. Set aside.
- In another bowl beat the butter and peanut butter on medium speed for 30 seconds with a hand mixer.
- Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
- Add the dry ingredients and mix until well blended.
- If dough is sticky, chill for an hour. Shape dough into 1 inch ball and roll in additional sugar.
- Place on ungreased cookie sheet and bake at 375℉ for 8-9 minutes or until done. Remove from oven, press an unwrapped kiss in the center of the cookie, then transfer to a wire rack to allow them to cool.
Frequently asked questions when making this peanut butter kiss cookie recipe:
I know that a peanut butter blossom recipe has plenty of sugar in it (kind of what makes them a great recipe perfectly sweet and chewy and a total indulgence), so if you want to limit the amount of sugar, give one of those creamy no-stir natural peanut butter options a try in place of the regular creamy peanut butter.
However, I would not suggest using crunchy peanut butter as it will add a crunchy texture to the classic recipe.
Truly, you can make these cookies all year round. You can never go wrong with peanut butter and chocolate flavors. But, this simple peanut butter cookie recipe will go great on a holiday cookie tray, a cute Christmas charcuterie board, or a Christmas cookie platter.
If you are not sure about using the chocolate candy for the thumbprint cookies, you could also use Reese’s peanut butter cups or sprinkle chocolate chips on top of the cookie.
Make Ahead & Storage Instructions:
Freezer: The best way to store and preserve them is to let them cool completely, then place them in an airtight container and put them in the freezer.
The day before serving them, we recommend removing them from the freezer and putting them on the counter, or in the fridge for 24 hours.
Other cookie recipes:
- Andes Mint Cookies Recipe
- Santa Sugar Cookies Recipe
- Chocolate Reindeer Cookies Recipe
- Chocolate Marshmallow Brownie Cookies Recipe
Hershey’s Kiss Cookies
Ingredients
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 2 Tablespoons sugar, for rolling cookies
- 48 Hershey's chocolate kisses, unwrapped
Instructions
- Stir together the flour, baking powder, salt, and baking soda. Set aside.
- In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
- Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
- Add the dry ingredients and mix until well blended.
- If dough is sticky, chill for an hour. Shape dough into 1 inch ball and roll in additional sugar.
- Place on ungreased cookie sheet and bake at 375℉ for 8-9 minutes or until done. Remove from oven and press an unwrapped kiss in each cookie.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
