Some call them Peanut Butter Hershey Kissed Cookies but we call them Peanut Butter Blossom Cookies. Call them what you like, they are a perfect year-round or make them for a tasty traditional Christmas cookie. The dough requires no chilling so, they can be made quickly!
Peanut Butter Blossom Cookies
Every Christmas season, we make many different cookies. Traditional cookies are my favorite. Classics like Oatmeal Rasin, Spritz Cookies and our Santa Cookies are made every year. But, Peanut Butter Blossoms are everyone’s favorite. We make multiple batches every holiday season.
This cookie recipe is so simple. We start with creamy peanut butter dough, roll it in sugar and then bake until slightly browned. After removing from the oven, you top them with a Hershey Kiss. The dough requires no chilling so, they can be made quite quickly.
Homemade cookies and candy are excellent for gifting. Tossing baked goods into an inexpensive tin or box is what we do. Friends and family always like personal food gifts.
Peanut Butter Cookies topped with Hershey kisses are always popular. Which, makes them great for office parties or a cookie exchange too! You will have many requests for this recipe. So, I have warned you to be prepared.
Ingredients for Making Peanut Butter Blossom Cookies
- Creamy Peanut Butter
- Butter
- Egg
- Sugar
- Brown Sugar
- Vanilla Extract
- Flour
- Baking Soda
- Salt
- Hershey’s Chocolate Kiss Candy
How to Make Peanut Butter Blossom Cookies
First, preheat your oven to 350 Degrees. Then, unwrap all of the Hershey kiss candies and set aside. Add softened butter, peanut butter, sugar, and brown sugar to a large bowl.
Now, with a hand mixer beat until combined and creamy consistency is reached. Next, add the egg and vanilla. Set bowl aside.
In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt.
Now with a hand mixer or spatula gradually add flour mixture into the creamy peanut butter mixture. Be very careful to not overmix.
Now, add white sugar to a small bowl or plate. Next, make small cookie dough balls about one inch in size. Then, roll them in sugar and place on an ungreased baking sheet. If the dough seems to loose, place in the fridge for about 5 minutes. Work quickly so it does not warm from hand heat.
Make a small indentation with your thumb or measuring spoon. Bake for about 12-14 minutes or until light golden brown edges are present. The cookie will look slightly undone. Immediately after removing from oven place a kiss on the top of each cookie.
Allow the peanut butter blossom cookies to cool completely before transferring to a wire rack or plate. Store in an air-tight container for up to a week. You can make the dough ahead of time and keep in the freezer. When ready to bake, remove from freezer, allow to thaw and bake.
Peanut Butter Blossom Cookies
Ingredients
- 1/2 cup Peanut Butter
- 1/2 cup Butter
- 3/4 cup Sugar divided
- 1/2 cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla
- 1 1/3 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 24 Hershey Kisses unwrapped
Instructions
- Preheat oven to 350.
- Put 1/4 cup sugar in a small shallow dish. Set aside.
- Cream together peanut butter, butter, 1/2 cup sugar and brown sugar until smooth.
- Add egg and vanilla and beat until smooth.
- Whisk together flour, baking soda and salt in a separate bowl.
- Slowly add dry ingredients to the creamed mixture, beating until incorporated.
- Roll into 1" balls then roll in the prepared dish of sugar.
- Place on cookie sheet several inches apart.
- Gently make an indentation in the center of each cookie.
- Bake 12-14 minutes.
- Place a Hershey Kiss in the center of each cookie.
I’ve never made peanut butter blossom cookies before, but we do love the chocolate and peanut butter combination. Thank you for sharing your recipe at the #HomeMattersParty
I just made these for a friends Christmas party and they are pretty good. As far as placing the cookies “several inches apart”, 1 1/2 inches is enough. I don’t know what several inches apart means, but it seems far:) I had a regular sized cookie sheet, and put 4 cookies across and 5 down. Worked out well. And, I forgot to make the indentions before cooking, but it didn’t seem to matter when I stuck the kisses on. This is one of my favourite cookies, and a good recipe. One thing about making cookies that isn’t stated anywhere, but helps out a lot, is after everything is mixed, if you have the time, let it sit in the mixing bowl for at least 5 minutes for the flour to soak up everything, then mix it again. You will get a better cookie this way.
Made these on a February snow day. Came out yummy! Thanks for a good recipe.
I like to make these at Christmas time, and use the Brach’s chocolate star instead of the Hershey’s Kiss. The kiss tends to fall off & is hard to bite into. The stars are flatter and work out very well. Plus its a star for Christmas!
How many cookies does this recipe make?
I made it for my niece and she loved it my son tried one but went for the Hershey kisses first.I followed the recipe and added granulated sugar and came out delicious.
Can you freeze these cookies? Do they still taste good after freezing and the chocolate doesn’t get that white spots from freezing?
Though I haven’t tried this recipe, I’ve had/made similar cookies before. I prefer when they are baked part way, add the chocolate kisses, and then finish baking. It changes the texture of the chocolate, and it’s easier to bite through.
I have made these twice. We love the flavor but mine keep spreading out too much. Any suggestions?
Hi Kathrine. You can make smaller balls. Or, check that you have fresh baking soda. Sometimes old baking soda will not work well. Merry Christmas and a Happy New Year to you!