This post may contain affiliate links. Please read our disclosure policy.
There’s something undeniably good about a homemade Peanut Butter Blossom Cookie. They are just the right amount of sweet, slightly salty, peanut buttery, and topped with a shiny Hershey’s Kiss that adds the perfect amount of chocolate. The sugary coating on the outside adds a unique, sandy-like texture that really makes these Hershey Kiss cookies pop. This is one cookie that has all the things!
Table of Contents
- Why you’ll love these peanut butter kiss cookies
- Ingredients to make classic peanut butter blossoms
- How to make the best peanut butter blossoms
- Tips for making the Best Peanut Butter Blossom Cookies
- Popular substitutions & additions
- How to Store & Reheat Peanut Butter Blossom Cookies
- More Cookie recipes:
- Peanut Butter Blossoms Recipe
To me, a peanut butter blossom, or Hershey Kiss cookie, whichever you prefer to call it, is like if a chocolate chip cookie, peanut butter cookie, and a Snickerdoodle cookie all got together and said, “How can we combine our greatness?!” Oh, I know – a PB cookie base, sandy sugar coating outside, and a big, oversize chocolate kiss at the top with – a slightly crumbly yet tender and oh-so-satisfying texture. I mean, you can’t go wrong here! I am going to show you how to make the BEST Peanut Butter Blossom Cookies, and I promise every bite will bring a wave of nostalgia and comfort.
Why you’ll love these peanut butter kiss cookies
- No-Fuss Recipe: This is a pretty straightforward recipe. You mix, chill, roll, bake, and press that iconic chocolate kiss on top. Nothing complicated, but the result? Absolutely spectacular.
- Common Ingredients: You probably have most of these ingredients sitting in your kitchen right now. Peanut butter blossoms are one of those cookies you can whip up on a whim without a special trip to the grocery store.
- All-Around Crowd-Pleaser: Whether it’s a last-minute bake sale contribution, holiday dessert, or just a weeknight treat, these cookies never fail to please. They’re loved by both kids and adults alike.
- Fun to Make: Baking these Hershey Kiss cookies is a blast, especially if you’ve got little ones. They love getting their hands messy rolling the dough and, of course, placing the Hershey’s Kiss on top.
Ingredients to make classic peanut butter blossoms
- Unsalted Butter: Part of the base of the cookies. Remember, it should be at room temperature to ensure easy mixing.
- Creamy Sweetened Peanut Butter: It gives the cookies a deeply nutty, wonderfully sweet flavor that is hard to resist.
- Light Brown Sugar & Granulated Sugar: I use a combination of these two sugars to give the pb cookies a perfect balance of sweetness, while contributing to their irresistible chewy texture.
- Egg: This serves as the binding agent, holding all the ingredients together. A room-temperature egg will blend smoothly into the dough.
- Vanilla Extract: A touch of vanilla goes a long way in boosting the flavor.
- All-Purpose Flour: This is what gives the peanut butter blossom cookies their structure. It helps to bind all the ingredients together and provides the perfect canvas for the flavors to shine.
- Baking Soda: This helps the cookies rise and achieve that soft chewy inside, while still being delightfully crispy on the outside.
- Salt: A pinch of salt does wonders in balancing out the sweetness of the cookies and enhancing the overall flavor.
The Finishing Touch
- Granulated Sugar: This is used to coat the cookie dough balls before baking, giving them a beautiful sparkling finish and some additional texture.
- Milk Chocolate Hershey Kisses: These are the final piece of peanut butter blossoms. The kiss of chocolate on top complements the nuttiness of the cookie and takes it to a whole new level of deliciousness. Without the chocolate kiss, there would be no pb blossom cookie!
How to make the best peanut butter blossoms
The secret to making the best peanut butter blossoms is to use high-quality, room temperature ingredients. Trust me on this the difference is real!
Make cookie dough
- In the bowl of a stand mixer, add the butter, peanut butter, brown sugar, and granulated sugar.
- Cream the ingredients together.
- Add the egg and vanilla extract. Mix.
- Add the dry ingredients to the peanut butter mixture.
- Roll the cookie dough into even balls with your hands.
- Then coat each in sugar.
Bake the Hershey kiss cookies
- Place the sugar-coated peanut butter cookies on a baking sheet and pop in the oven.
- Remove cookies from the oven. Working quickly, press a Hershey Kiss into each cookie, then transfer to a cooling rack until the cookies are cool and the chocolate is set.
Tips for making the Best Peanut Butter Blossom Cookies
- Don’t skip the chill time. Placing the dough in fridge before baking is crucial to the shape and texture of the cookies so be sure to plan for it. You can even increase it to one hour if you have time.
- Proper Creaming: Spend ample time creaming together the butter, peanut butter, and sugars. This process incorporates air into the dough and results in a lighter, fluffier cookie.
- Room Temperature Ingredients: Ensure that your butter and egg are at room temperature before you start. This helps them incorporate more smoothly into the mixture and creates a uniform texture.
- Don’t Overbake: The peanut butter blossom cookies should be soft and chewy. Remove them from the oven when they are just set around the edges but still soft in the center. They’ll continue to cook a bit on the hot baking sheet.
- Press Gently: When it’s time to add the Hershey Kisses, gently press them into the hot cookies. But be careful not to press too hard, you don’t want the cookie to crack too much.
Popular substitutions & additions
- Swap the Hershey Kisses. You can use your favorite candy like a peanut butter cup or a rolo!
- Alternative Nut Butter: If peanut butter isn’t your thing, you can swap it out with equal amounts of almond butter or cashew butter.
- Dark Chocolate Kisses: For a less sweet version, try replacing the milk chocolate Hershey Kisses with dark chocolate ones.
- Add Nuts: For added texture and flavor, consider mixing in some chopped peanuts or almonds to the dough.
- Substitute the Sugar: For a different flavor profile, you can replace the granulated sugar used to coat the cookies with coarse sugar for a more robust crunch.
Remember, baking is as much a science as it is an art. Feel free to experiment and adjust based on your preferences and dietary needs. And most importantly, enjoy the process!
How to Store & Reheat Peanut Butter Blossom Cookies
To store, place your peanut butter blossoms in an airtight container and keep them at room temperature. If you need to stack the cookies, use a piece of wax or parchment paper between the layers to prevent the chocolate kisses from sticking to the bottom of the cookies on top.
Reheating is not typically necessary for these cookies as they’re fantastic at room temperature. However, if you wish to enjoy a warm cookie, you can place it in a preheated oven (350°F) for just a few minutes or microwave it for about 10 seconds. Remember, the chocolate kiss will melt if heated too long, so be careful!
How Long Will Peanut Butter Blossom Cookies Last in the Fridge?
These cookies will last about a week at room temperature, but if you need to store them longer, they can be refrigerated. In the fridge, these cookies can last for up to 2 weeks, but be sure to store them in an airtight container to prevent them from drying out.
Can I Freeze Peanut Butter Blossom Cookies?
Yes, you absolutely can! To freeze Hershey Kiss cookies, first let them cool completely. Then place them in a single layer on a baking sheet and freeze until solid. Once frozen, you can transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a cookie, simply let it thaw at room temperature.
Absolutely! Crunchy peanut butter will give your cookies some added texture. Just make sure to use the same amount as indicated in the recipe.
Not at all. If you prefer another type of chocolate or even a different candy, feel free to experiment!
This might be due to the cookie dough being too warm. Try chilling the dough for about 30 minutes before baking.
Yes, you can prepare the dough, shape it into balls, and refrigerate for up to 3 days before baking. You can also freeze the dough balls for longer storage. Just add a couple of minutes to the baking time if baking from frozen.
Peanut butter blossoms will always be one of my favorites. With their soft, peanut-buttery goodness, and that cute chocolate kiss nestled right in the center, they’re bound to win the hearts of both kids and adults alike. It’s the perfect mix of simplicity and charm in a cookie.
More Cookie recipes:
- Chocolate Dipped Peanut Butter Cookies
- Oatmeal Cookies with Chocolate Chips
- Dark Chocolate Cookies
- Oatmeal Apple Cookies
- Trail Mix Cookies
- Tahini Chocolate Chip Cookies
- Cardamom Cookies
- Pistachio Cookies
If you try this feel good Peanut Butter Blossom recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
preorder MY book
The Feel Good Foodie Cookbook is now available everywhere books are sold!
Amazon Barnes & Noble Books A Million Hudson Booksellers BookshopSCHULER Books (SIGNED)
Peanut Butter Blossoms
Ingredients
For The Cookies:
- 1 stick unsalted butter at room temperature
- ¾ cup creamy sweetened peanut butter
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
To Finish:
- ¼ cup granulated sugar
- 24 Milk Chocolate Hershey Kisses unwrapped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, brown sugar and granulated sugar at medium speed for 3 minutes. Scrape down the sides of the bowl and egg and vanilla extract. Mix at medium speed for 1 minute.
- In a medium bowl, whisk together flour, baking soda and salt. Add the dry ingredients to the peanut butter mixture and mix at low speed until no streaks of flour remain. Cover the bowl with cling wrap and set in the fridge to chill for 30 minutes.
- While the dough chills, preheat the oven to 350˚F and line two rimmed baking sheets with parchment paper.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 2 inches apart. Roll into even balls, then coat each in sugar. Bake for 10-12 minutes, or until the cookies have puffed up and the edges have set.
- Remove cookies from the oven. Working quickly, press a Hershey Kiss into each cookie, then transfer to a cooling rack until the cookies are cool and the chocolate is set.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
My son loves these and I also sub some with the baby Reese cups😍
Oh what a fun way to top these, thanks for sharing!
These were a hit with my family for Christmas. They have such great peanut butter flavor.