These classic Peanut Butter Kiss Cookies, aka Peanut Butter Blossoms, are always a hit during the holidays. Everyone loves the combination of peanut butter and chocolate!
Easy Peanut Butter Blossoms Recipe
Peanut butter blossoms are a combination of peanut butter cookies topped with a chocolate Hershey’s kiss. The kiss is placed in the center of the cookie while they are slightly warm so that the chocolate melts a bit and the kiss stays in the center.
Hershey Kiss Cookies are a classic cookie that is popular around the holiday season.
Why You’ll Love this Peanut Butter Kiss Cookie Recipe:
- Classic cookies: These peanut butter kiss cookies are a classic recipe that everyone knows and loves! The recipe is simple to follow and will make a delicious cookie bound to bring back baking memories.
- Simple ingredients: These cookies are homemade and full of ingredients that you probably already have in your kitchen. Flour, sugar, and peanut butter are a few of the common ingredients needed.
Don’t leave your furball friend out! Make them these peanut butter dog treat cookies so they have something too.
How to Make Peanut Butter Blossoms at Home
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter, sugar and the peanut butter.
- Mix in the egg.
- Mix in the flour, baking soda, baking powder and salt.
- Chill the dough.
- Scoop the dough into balls and roll in sugar.
- Bake for 9-11 minutes.
- Press a Hershey kiss into the center of the cookie.
- Enjoy!
The cookies look like a flower when you place the chocolate candy in the center. Thus, the name peanut butter blossom!
If you end up with dry peanut butter blossoms, you do not have enough fat or liquid in them. Next time, be sure to add the butter to the cookies. It helps keep the cookies soft and chewy!
There are a few reasons your cookies went flat. If you added too much sugar, if your baking powder was old or if you don’t chill the dough the cookies will not rise.
You can unwrap your Hershey’s kisses while your cookies are baking so that you have them ready to add to the center of the cookies after they cool. Allow the cookies to cool for a few minutes before adding the kiss to the center.
Rolling the cookies in the sugar is optional, but gives the cookie an extra sweet taste when you bite into them. Some people skip this step, but a classic peanut butter blossom is rolled in sugar before baking.
Recipe Tips and Notes
- Make sure to scrape down the sides of the bowl so that you can fully incorporate everything into the dough.
- Chilling the dough is a vital part of this recipe. It helps make the cookies fluffy and soft.
- You can store any leftover cookies in a Tupperware of Ziplock bag on the counter.
This is an easy cookie idea for Easter, Christmas, or any holiday that needs a sweet treat!
Everyone loves these classic peanut butter blossom cookies! They are a holiday favorite and can be found at almost any cookie exchange. Make a double batch – one to share and one to keep!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Peanut Butter Blossoms
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup creamy peanut butter 135 grams
- ½ cup granulated sugar 100 grams
- ½ cup light brown sugar 107 grams
- 1 large egg 50 grams, room temperature
- 1¼ cups all-purpose flour 150 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- ¼ cup granulated sugar 50 grams, for rolling
- 24 unwrapped chocolate kisses 108 grams, such as Hershey's
Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, using a hand mixer, beat the butter, peanut butter, and sugars together until creamy.½ cup unsalted butter, ½ cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add in the egg and continue to mix on medium speed until it is well combined with the peanut butter mixture.1 large egg
- Add in the flour, baking soda, baking powder, and salt, mixing until the dough is smooth and creamy.1¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Wrap and chill the dough for about 30-60 minutes.
- While the dough chills, preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Scoop the dough and roll each dough ball in sugar. Place on the prepared baking sheet, leaving about 2 inches in between the cookies.¼ cup granulated sugar
- Bake for 9-11 minutes. Remove from the oven and let cookies cool for about 2-3 minutes. Then, gently press a kiss into the top of each cookie before they completely cool. Let the cookies set for an additional 5 minutes.24 unwrapped chocolate kisses
Notes
- Make sure to scrape down the sides of the bowl so that you can fully incorporate everything into the dough.
- Chilling the dough helps the cookies keep their shape without too much spread. You can also chill in the freezer for about 5-10 minutes.
- I used a small portion scoop, and this recipe made exactly 2 dozen cookies.
- I used a light-colored baking sheet, and the bake time was perfect at 9 minutes.
- Let the cookies sit for about 2 minutes before pressing the kiss to the cookie. Otherwise, they will melt.
- The cookies will be soft for the first 5-10 minutes.
This recipe was so easy to follow. Thank you. Giving the instructions the way you did was fabulous. Thank you