Peanut butter and chocolate are a timeless pairing, and here they come together in the beloved Peanut Butter Blossom Cookies. These cookies are sweet, soft, and warm, with just the right amount of chocolate from a classic Hershey’s Kiss on top.
What are Peanut Butter Blossoms
Peanut Butter Blossoms are peanut butter cookies rolled in sugar and finished with an unwrapped Hershey’s Kiss pressed into the center right after baking. They’re a holiday classic, but they’re great any time you crave a soft peanut butter cookie with a chocolate center.
Although these cookies are a familiar sight around the holidays, they’re easy to make at home and surprisingly irresistible. If you enjoy the combination of creamy peanut butter and milk chocolate, these will quickly become a favorite.
Are Peanut Butter Blossom Cookies Easy to Make?
Yes—these Hershey Kiss cookies are simple and quick. The basic steps are: make the peanut butter dough, shape and roll the dough balls in sugar, bake until lightly golden, then press a Hershey’s Kiss into each cookie while still warm. No advanced skills required.
How to Make Peanut Butter Blossoms
Begin by preheating the oven to 375°F (190°C). Unwrap 48 Hershey’s Kisses and set them aside so they’re ready to go when the cookies come out of the oven.
In a mixing bowl, combine 3/4 cup creamy peanut butter with 1/2 cup unsalted butter until well blended. An electric hand mixer makes this step faster and yields a smoother texture.
Add 1/3 cup granulated sugar and 1/3 cup packed light brown sugar to the peanut butter mixture and beat until light and fluffy.
Stir in 1 egg, 2 tablespoons milk, and 1 teaspoon pure vanilla extract, making sure the egg is fully incorporated.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture. Toward the end, switch to a rubber spatula if needed to finish combining the dough.
The dough will come together into a smooth, cohesive ball. Use a small cookie scoop or roll by hand to form 1-inch dough balls.
Roll each dough ball in about 1/3 cup granulated sugar, then place them on a parchment-lined baking sheet, spacing the cookies to allow for slight spreading.
Bake for 8–10 minutes at 375°F, or until the edges are set and the tops are lightly golden. Immediately press a Hershey’s Kiss into the center of each cookie as soon as they come out of the oven; the residual heat will slightly soften the chocolate and adhere it to the cookie.
How to Keep Peanut Butter Blossoms from Cracking
Some cracking on the surface is normal and doesn’t affect flavor. The small fissures give the cookies a classic, homemade look. If you prefer smoother tops, avoid overmixing the dough and do not flatten the dough balls before baking.
How to Store Peanut Butter Blossoms
Store cooled cookies in an airtight container at room temperature for several days. To help keep them extra soft, tuck a slice of white bread into the container; the cookies will absorb moisture from the bread and stay tender.
Can peanut butter blossoms be frozen?
Yes. The dough freezes well. Shape the dough into 1-inch balls, place them on a tray to freeze briefly, then transfer to a freezer bag without the Hershey’s Kisses. When ready to bake, thaw on the counter and bake as directed, adding the Kiss after baking.
Peanut Butter Blossom Cookies
Ingredients
- 48 Hershey’s Kisses, unwrapped
- ¾ cup creamy peanut butter
- ½ cup unsalted butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour, unbleached
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar, for rolling the cookie dough into
Instructions
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Heat the oven to 375°F. Unwrap the Hershey’s Kisses.
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Mix the peanut butter and butter together until well combined.
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Add the granulated and brown sugars and beat until fluffy.
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Add the egg, milk, and vanilla, mixing until the egg is fully incorporated.
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Whisk the flour, baking soda, and salt together in a separate bowl.
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Add half of the flour mixture to the peanut butter dough, then finish mixing until combined.
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Form the dough into 1-inch balls using a small scoop or by hand.
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Line a baking sheet with parchment paper.
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Roll each ball in granulated sugar and place on the prepared sheet, leaving space to spread.
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Bake for 8–10 minutes at 375°F, or until lightly golden.
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Immediately press an unwrapped Hershey’s Kiss into the center of each cookie after removing from the oven.
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Transfer the parchment with cookies to a cooling rack and cool completely.
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Extra Sweet Treats You’ll Love:
Try these cookies with variations or alongside other favorites—red velvet crinkle cookies, DoubleTree-style chocolate chip cookies, or white chocolate toffee crunch cookies are all excellent additions to your baking lineup. For a gluten-free take on Peanut Butter Blossoms, seek out a trusted gluten-free recipe that adapts these flavors for those who avoid gluten.
Happy baking, and enjoy sharing these classic Peanut Butter Blossom Cookies with family and friends.