Best peanut butter blossoms! This classic recipe makes soft peanut butter kiss cookies that are topped with a chocolate Hershey's kiss.
There are a lot of classic flavor combinations, but it's hard to beat chocolate and peanut butter! These peanut butter kiss cookies are the peanut butter version of my chocolate Hershey's kiss cookies.
They're soft peanut butter cookies that are topped with chocolate candy kisses. The cookies are simple to make, and they make a great lunchbox treat or easy dessert.
These iconic cookies are a especially popular at Christmas time, but they make a delicious treat any time of year! Check out the tips below to help you make perfect peanut butter blossoms!
What you'll need to make peanut butter blossoms
- Butter: I like to use salted butter in this recipe. If you're using unsalted butter, increase the salt to ¾ teaspoon.
- Peanut butter: It's important to use regular peanut butter, not natural peanut butter in this recipe. Natural peanut butter can give you dry, crumbly cookies.
- Granulated sugar: Granulated sugar is sometimes called white sugar. You'll need additional granulated sugar to roll the cookie dough in.
- Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
- Large egg: The egg helps to bind the dough together.
- Vanilla extract: The vanilla extract adds flavor.
- All-purpose flour
- Baking soda: Baking soda helps the cookie dough to spread while baking.
- Salt: Salt adds flavor.
- Hershey's kisses
How to make peanut butter blossoms
Step 1: In a large bowl, cream butter, peanut butter together on medium-high speed until well-combined.
Step 2: Mix in the sugars together until well-combined, scraping down the sides of the bowl as needed.
Step 3: Add egg and vanilla, and mix until well-combined.
Step 4: Add flour, baking soda and salt. Stir in dry ingredients just until incorporated. Don't overmix.
Step 5: Cover and chill dough for about 1 hour.
Tip >> Chilling the dough will give you a thicker cookie that holds its shape while it bakes.
Step 6: Using a small cookie scoop or coop dough in 1-inch balls. Roll cookies in sugar.
Step 7: Place peanut butter cookie dough 2 inches apart on cookie sheet.
Step 8: Bake until puffed and edges are set.
Step 9: Remove from oven and gently press chocolate kisses the center of the cookies. Let cool on baking sheet 5 minutes.
Step 10: Remove to a wire rack to finish cooling.
Tips
- Butter: I like to use salted butter, but you can use unsalted if you prefer.
- Peanut butter: I use regular peanut butter, not natural peanut butter, in this recipe.
- Flour: It's important to properly measure the flour. Stir or sift the flour to break it up. Then, lightly spoon into the measuring cup and level.
- Kisses: You'll need 36 kisses for this recipe. You can use any flavor of chocolate kiss that you like in this recipe. When pressing the kisses on, be sure to gently press them in so that you don't break the cookies.
- Christmas cookies: Peanut butter blossoms are always welcome at any cookie exchange during the holiday season. To make these favorite Christmas cookies more festive, you can roll the balls of dough in colored sugar.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
More easy cookie recipes!
If you’ve tried this peanut butter blossoms recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Peanut Butter Blossoms
Equipment
- Mixer
- Mixing bowl
- Spatula
- Cookie sheets
- Silicone baking mat/parchment paper
Ingredients
- ½ cup butter at room temperature
- ½ cup smooth peanut butter
- ½ cup granulated sugar plus more for rolling
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 11 ounce package Hershey’s Kisses unwrapped
Instructions
- In a large bowl, cream butter, peanut butter, and sugars together until well-combined.
- Add egg and vanilla, and mix until well-combined.
- Add flour, baking soda and salt.
- Stir in just until incorporated.
- If the dough is very soft, refrigerate for about 1 hour.
- Preheat oven to 375 F.
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Scoop dough in 1-inch balls.
- Roll cookies in sugar and place 2 inches apart on cookie sheet.
- Bake until puffed and edges are set, 6 to 8 minutes.
- Remove from oven and gently press a chocolate kiss into the center of each cookie.
- Let cool on baking sheet 5 minutes.
- Remove to a wire rack to finish cooling.
Video
Notes
- Butter: I like to use salted butter, but you can use unsalted if you prefer.
- Peanut butter: I use regular peanut butter, not natural peanut butter, in this recipe.
- Flour: It's important to properly measure the flour. Stir or sift the flour to break it up. Then, lightly spoon into the measuring cup and level.
- Salt: If you'd like more of a salty/sweet taste to the cookies, use 1 teaspoon of kosher salt instead.
- Kisses: You'll need 36 kisses for this recipe. You can use any flavor of chocolate kiss that you like in this recipe. When pressing the kisses on, be sure to gently press them in so that you don't break the cookies.
- Want to try the chocolate version? You can find that recipe here.
- Nutrition values are estimates.
Nutrition
Originally published 3/7/20.
Jenika
How am I the first to rate this delicious recipe? I've made alot of peanut butter blossom cookies but this is my favorite recipe. The only thing I do differently is to roll the cookies in sparkling sugar.
Kate
Thank you! I'm glad you liked the recipe!