Classic Peanut Butter Blossom Cookies are made with a sugar covered peanut butter dough topped with a Hershey Kiss. They’re delicious AND easy to make!
One classic Christmas cookie that we see in almost every cookie exchange is Peanut Butter Blossoms.
But, there is no reason that these cookies are just for Christmas! They’re delicious any time of year!
I love these little Hershey Kiss Cookies because I feel like I’m getting two treats in one – both the cookie itself and then the whole Hershey Kiss that’s sitting on top.
The dough I use for these Hershey’s peanut butter blossoms is the same that I use for my Peanut Butter and Jelly Thumbprint Cookies and also for the Peanut Butter Nutella Cookies.
Sometimes I will make the dough and split it up and make half with the Hershey Kisses (my favorite) and half with the jelly (my husband’s favorite).
Another option besides using Hershey Kisses is to use milk chocolate stars. This is what my Grandma always used for her cookies.
Brach’s Chocolate Stars are the most common type, but you can also look for store brands, which may make your cookies less expensive than using Kisses.
🧾 Ingredients Needed
- flour – I use all-purpose flour.
- baking soda and baking powder and salt
- peanut butter – Choose smooth for your dough to also be smooth.
- butter – At room temperature.
- brown sugar and white sugar
- egg – I use a large egg.
- vanilla – Pure vanilla extract gives the best flavor.
- Hershey Kisses, unwrapped
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🥣 How to Make
Heat oven to 350 degrees. Blend together flour, baking soda and powder and salt and set aside. Beat butter and peanut butter with an electric mixer until smooth.
Add sugars and beat until fluffy. Blend in egg and vanilla. Add in the flour mixture and stir until combined.
Place additional white sugar in a small bowl. Form balls using 1 Tablespoon of dough for each cookie.
Roll the balls in the sugar and then place on cookie sheets about 2 inches apart.
Bake for approximately 7-8 minutes or until puffed up and edges are just beginning to brown.
Remove from oven and top each cookie with a Hershey Kiss and press down slightly. Return to oven for 2-3 minutes until light brown. Remove from oven.
Let sit for 2 minutes and then move to cool completely on wire racks.
When to Add the Hershey Kiss
Many people have asked me when to put the Kiss on the Hershey Kiss Christmas Cookies. A lot of people put them on right at the end when they have finished baking.
I like to put them on close to the end of baking and then put them back in the oven for a couple minutes. This way the bottom of the Kiss melts a bit and stays adhered to the cookie.
How to Store
These cookies should be stored at room temperature in an airtight container. They will remain fresh for up to 5 days. Be careful if stacking the cookies because you don’t want the Hershey Kisses to become dislodged from the cookies.
How to Stack
As I mentioned above, you need to be careful with storing these cookies so the Kisses don’t pop off. The best way to stack them is by starting with a layer of cookies place right next to each other edge to edge. For the second layer, look for the spaces where four cookies touch and place the 2nd level cookies in those “empty” spaces that don’t have a Kiss on them.
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📖 Recipe
Peanut Butter Blossom Cookies
Ingredients
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup peanut butter – smooth is best
- ½ cup butter softened
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 24 Hershey Kisses
Instructions
- Heat oven to 350 degrees.
- Blend together flour, baking soda and powder and salt and set aside.
- Beat butter and peanut butter with an electric mixer until smooth.
- Add sugars and beat until fluffy.
- Blend in egg and vanilla.
- Add in the flour mixture and stir until combine.
- Place additional white sugar in a small bowl.
- Form balls using 1 Tablespoon of dough for each cookie.
- Roll the balls in the sugar and then place on prepared cookie sheets about 2 inches apart.
- Bake for approximately 7-8 minutes or until puffed up and edges are just beginning to brown.
- Remove from oven and top each cookie with a Hershey Kiss and press down slightly.
- Return to oven for 2-3 minutes until light brown. Remove from oven.
- Allow to cool 2 minutes before moving to cool completely on wire racks.
Danielle says
I see salt in the ingredients but I can’t see when to add it – so sorry if I missed it but does it mix with the dry ingredients or the sugars?
Chrysa says
It’s included there in the step where you combine flour, baking soda and powder and salt.
Kym says
I used almond butter instead of peanut butter and added a couple tablespoons of egg whites and they are perfect!
Margaret Wallace says
Thanks for this recipe! I am taking it for a church function. I was looking for a way to use leftover Halloween candy. Win- win. Less for me to eat.
One question though. The recipe says to put the cookies on the prepared cookie sheet. I didn’t see how it was to be prepared. I just put them on an ungreased cookie sheet. Came out well.
Rachel says
Great recipe. Cookie was soft and light and the kiss was an added delight. Making them again.
Linda says
Just made them fir Christmas. One of the easiest recipes I have tried and they are great. Thank you
Chrysa says
I’m so happy to hear that! I just made them again yesterday too.
Stephanie says
Hi there , I want to make these for a cookie exchange and I’m wondering if you have any suggestions on how to package so they do not become dry or hard ?
Chrysa says
We usually package them in either plastic containers with airtight lids, cookie tins, or for short term giving to someone we’ll put them on a paper plate and slip inside a large ziploc bag.
Sara says
I just made these, but with Reese’s peanut butter cups & they were AMAZING!
Chrysa says
Oh, yum! Glad you liked them!
Offherockerbettycrocker says
I have also made with Dove milk chocolate squares! I have even pushed them into the middle of a dough ball and wrap the dough around the edges and top etc. Then bake! My grandson benefited from the last batch and said “grandma really loves me”!
Linda says
Can you freeze these after baking?
Linda says
Can you prepare dough, roll in balls and freeze? Then thaw, roll in sugar! and bake? Wanted to make sure texture would hold up afterward!
Chrysa says
I haven’t tried it, so I can’t give you a definitive answer. My guess is that it would work, but I can’t guarantee it.
Offherockerbettycrocker says
I have frozen balls of just about every type of cookie I make! I put them on a paper plate in single layers until almost frozen. Then dump the plate of dough balls into a freezer ziplock bag! Just don’t freeze the chocolate kiss on these! I put those on after baking and taking out of the oven!
Melinda says
When do you put the Hershey kiss on top? Before putting in oven or after?
Deborah says
Step 11 – after taking out of oven 🙂