Best peanut butter kiss cookie recipe! These peanut butter blossoms are soft peanut butter cookies topped with chocolate candy kisses.
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 traditional version of my chocolate 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.
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How to make peanut butter kiss cookies
In a large bowl, cream butter, peanut butter together until well-combined. Mix in the 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. Don’t overmix.
Cover and chill dough for about 1 hour. Scoop dough in 1-inch balls.
Roll cookies in sugar.
Place dough 2 inches apart on cookie sheet. Bake until puffed and edges are set.
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.
Tips
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.
More easy cookie recipes!
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Peanut Butter Kiss Cookies
Ingredients
- 1/2 cup butter (at room temperature)
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 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.
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.
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