Warm, chewy, peanut butter cookies topped with a chocolate Hershey's Kiss. These peanut butter blossom cookies are a classic, timeless recipe and one I always look forward to eating each holiday season.
What would Christmas be without peanut butter blossom cookies? Sad, that's what it would be. In my book, it's a real shame if you don't have these on your holiday cookie trays in December.
This cookie is ultra thick and ultra soft and the perfect pillowy setting for a milk chocolate kiss (or dark chocolate if that's your preference). The best moment to sink your teeth into this cookie is about 10 minutes after you place the Hershey kiss in the center. The cookie is still warm and the kiss is set, but so melty when you take a bite. Pure heaven.
I highly recommend this chocolatey, soft, and chewy peanut butter cookie. Looking for a couple of cookies to make quickly? Make a double batch of this dough and use half of the dough to make our peanut butter cup cookies.
How to Make Peanut Butter Blossoms
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This peanut butter blossom recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Make flour mixture: Whisk together the flour, baking soda, and salt and set aside.
Mix the butter, peanut butter, and sugar: In a separate large bowl, beat the butter and peanut butter together. Then add granulated sugar and brown sugar and beat until light and fluffy, at least 3 minutes.
Add the wet ingredients: Pour in the egg, milk, and vanilla and beat until combined.
Finish the dough: slowly beat in the dry ingredients until combined.
Roll the balls of dough: Shape the dough into one-inch balls, roll them in a small bowl of extra sugar, and place on a baking sheet about 2 inches apart. Bake 8-10 minutes.
Add chocolate kiss candy: Press the Hershey's kisses into the center of each cookie right out of the oven. Allow the peanut butter kiss cookies cool on pan for 3 minutes and transfer to wire rack to cool completely. The milk chocolate kisses will be warm and melted.
Does The Hershey Kiss Melt In Peanut Butter?
When you place the Hershey Kiss in the center of the soft peanut butter cookie, the heat from the cookie will soften the chocolate.
Once you place the chocolate kisses on top of the cookie, allow to cool completely on a baking sheet until the chocolate hardens again before storing or serving.
Expert Recipe Tips
- If you have the extra time, chill the dough in the fridge for one hour before shaping dough balls and baking.
- While the first batch is baking, start unwrapping the Hershey kisses that will go in the center of the cookie.
- Creamy, non-stir peanut butter is the best peanut butter for peanut butter cookies. Avoid the drippy kind.
- Make sure your butter and eggs are at room temperature before creaming them together.
- Allow the cookies to cool completely on a wire rack until the Hershey Kisses are set.
- Make gluten-free peanut butter blossoms to feed your gluten-free guests.
Storing and Freezing Tips
- Store: Allow the cookies to cool to room temperature and then store them in an air-tight container on the counter. These gluten-free peanut butter blossoms will stay fresh at room temperature for up to one week.
- Freeze baked cookies: Store them in an airtight container in the freezer for up to two months.
- Freeze the dough: Make the cookie dough, roll them into balls then cover and place them in the freezer for up to two months. Bake the cookie dough balls straight from frozen, just add an extra minute or two to the bake time. Or you can thaw them in the refrigerator for a few hours then bake cookies.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Favorite Holiday Cookies
Peanut Butter Blossoms
- 1 ½ cups (188g) all purpose flour gluten-free if needed (Note 1)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick; 113g) unsalted butter softened to room temperature
- ¾ cup (194g) creamy peanut butter (Note 2)
- ⅓ cup (66g) granulated sugar
- ⅓ cup (66g) light brown sugar packed
- 1 egg room temperature
- 1 tablespoon (15ml) milk
- 1 teaspoon vanilla
- Extra sugar for rollling
- 24 Hershey Kisses unwrapped
- Preheat the oven to 350°F degrees. Line a large baking sheet with parchment paper. Unwrap all of the Hershey Kisses.
- Whisk the flour, baking soda and salt in a medium bowl.
- In a large bowl using a electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together until well combined, 1-2 minutes. Add the white sugar and brown sugar and beat until light and fluffy, at least 2-3 minutes. With the mixer on medium low speed, add the egg, milk and vanilla and beat until combined.
- Turn the mixer on low and gradually add the dry ingredients, scraping down the bottom and sides of the bowl as needed. Continue to mix until full incorporated.
- Place the extra cup of granulated sugar in a small bowl. Use a heaping teaspoon to scoop the dough and roll them into 1-inch balls. Roll each ball in the sugar and place them in the prepared muffin tin.
- Bake them for 8-11 minutes, until puffed and slightly golden around the edges. Immediately press the unwrapped Hershey's Kisses into the center of each cookie.
- Cool them on the cookie sheet for a few minutes then transfer them to a cooling wrap to cool completely. The kisses will warm and soften from the warm cookies, but will set up again as they cool. Cookies stay fresh in an airtight container at room temperature for up to 5 days.