Soft, chewy peanut butter cookies topped with a melted Hershey’s Kiss are the ultimate treat for any occasion. These Peanut Butter Blossoms combine the rich, nutty flavor of peanut butter with the smooth sweetness of chocolate, creating a perfect balance in every bite. Ready in just 20 minutes, they’re a quick yet irresistible way to satisfy your sweet tooth or impress guests with minimal effort.
The cookies’ tender texture contrasts beautifully with the firm chocolate center, making each mouthful a delightful experience. With a golden exterior and a hint of saltiness, these treats are as comforting as they are indulgent. Whether you’re baking for a holiday spread or a cozy night in, these blossoms are sure to bring smiles and warmth to your table.
What You’ll Need for Peanut Butter Blossoms
- 1 ¾ cups flour (all-purpose works best)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter (softened, unsalted or salted works)
- ½ cup peanut butter (creamy or crunchy, your choice)
- ½ cup sugar (granulated)
- ½ cup brown sugar (packed, light or dark)
- 1 egg (large, at room temperature)
- 2 Tablespoons milk (any kind, or substitute with almond milk)
- 1 teaspoon vanilla extract
- 2 Tablespoons sugar (for rolling the cookies)
- 48 Hershey’s chocolate kisses (unwrapped)
How to Make Peanut Butter Blossoms
- Mix dry ingredients: In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Set aside.
- Cream butter and peanut butter: In a large bowl, beat the softened butter and peanut butter on medium speed for 30 seconds until smooth.
- Add sugars and wet ingredients: Add the granulated sugar and brown sugar to the butter mixture. Beat until fluffy. Then, mix in the egg, milk, and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Mix until the dough is well blended and no streaks of flour remain.
- Chill if needed: If the dough feels sticky, cover and chill it in the fridge for about 1 hour to make it easier to handle.
- Shape and roll: Preheat your oven to 375°F (190°C). Shape the dough into 1-inch balls, then roll each ball in the additional sugar to coat evenly.
- Bake: Place the sugar-coated dough balls on an ungreased cookie sheet, spacing them about 2 inches apart. Bake for 8-9 minutes, or until the edges are lightly golden.
- Add the kisses: Remove the cookies from the oven and immediately press an unwrapped Hershey’s kiss into the center of each cookie. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage and Reheating Tips
Store your Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without the Hershey’s Kisses) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the oven at 300°F for 5 minutes to restore their soft, chewy texture.
Fun Variations to Try
Switch up the classic recipe by using dark chocolate or caramel-filled Hershey’s Kisses for a richer flavor. For a nut-free version, swap peanut butter with sunflower seed butter. You can also roll the dough in crushed nuts or sprinkles instead of sugar for extra texture and flair.
Time-Saving Hacks
If you’re short on time, skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. To speed up unwrapping the Hershey’s Kisses, enlist a helper or use pre-unwrapped chocolates if available. Baking multiple trays at once? Rotate them halfway through for even browning.
Perfect Pairings
Serve these cookies with a glass of cold milk or a cup of hot cocoa for a classic combo. For a festive touch, pair them with a scoop of vanilla ice cream or drizzle melted chocolate over the top. They also make a great addition to holiday cookie platters alongside gingerbread and sugar cookies.
Common Questions Answered
Can I use natural peanut butter? Yes, but it may make the dough oilier, so chill it longer. Why do my cookies spread too much? Ensure your butter isn’t too soft, and don’t skip chilling the dough if it’s sticky. Can I make these gluten-free? Absolutely! Use a 1:1 gluten-free flour blend for the same delicious results.
Peanut Butter Blossoms (Hershey’s Kiss Cookies)
Ingredients
Dry Ingredients
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 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.