Peanut Butter Blossoms Cookie
Complete with a soft peanut butter cookie base and topped with Hershey’s kisses, these peanut butter blossom cookies are a classic family favorite that will keep you coming back for more.
For all your peanut butter and chocolate lovers, these cookies are for you!
One of my favorite parts about these peanut butter blossoms is putting the Hershey’s kisses on the peanut butter cookies, waiting about 10 minutes and then popping one in my mouth! The heat of the cookie makes the entire kiss soft, and it’s so amazing! I’m drooling just thinking about it! 🤤
If that’s not your jam, let the PB blossoms sit for about an hour and the cookies and Hershey’s kisses will return to room temperature. They are delicious either way.
This peanut butter blossoms cookie recipe is amazing because it yields perfectly soft cookies. It’s also a great recipe to make with your kiddos. They’ll love rolling the cookie balls in sugar, helping you unwrap the chocolate kisses and pressing the kisses into the cookies — but, I mean, what kid wouldn’t! The biggest trick is making sure the kisses go on the cookies and not in their mouths. 😂
I’m all about creating ways for my kids to pitch in: It’s an activity they love and it helps mom. Win, win.
I’m a huge sucker for peanut butter and chocolate combinations! I love peanut butter no-bake cookies, Reese’s peanut butter blizzards (confession: my family makes this way too often, haha!), and especially my healthy and incredibly delicious chocolate peanut butter protein balls (no lie, my husband kept coming back for more!). If you love the peanut butter-chocolate combo as much as me, try out one of these recipes as well and let me know what you think!
- Baking soda — our cookie leavening agent 🙂
- Butter — softened to room temperature
- Creamy peanut butter — could also use another nut butter such as cashew, almond butter if needed or desired
- Granulated sugar — plus more for rolling
- Light brown sugar — packed
- Large egg — one of the building blocks of cookies! Eggs add structure to the cookie dough and even pitch in as a leavening agent, too.
- Milk — Just a splash! What are cookies without a splash of milk?
- Hershey’s Kisses — Have your kids help you remove the foils. Points if you can do it without anyone popping one in their mouth!
How to Make Peanut Butter Blossoms
- Mix the dry ingredients (flour, baking soda, baking powder, and salt).
- Cream the butter, peanut butter, sugar, and brown sugar.
- Beat in the egg, milk, and vanilla extract.
- Mix in the dry ingredients.
- Portion the dough into 1-inch balls.
- Place a spoonful of granulated sugar in a small bowl. Roll the cookies in the sugar and place on the baking sheet.
- Bake for 7-9 minutes or until light brown and puffed. Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie.
- Transfer cookies to a cooling rack to cool completely.
Tools Used for This Recipe
1-inch cookie scoop – I have so many cookie scoops, but this one will yield about the size you need.
To make things smooth and seamless, have the kisses unwrapped before you remove the cookies from the oven. I like to unwrap the kisses right after putting the cookies in the oven.
To make the cookies festive, roll the cookies in coarse sparkling sugar or colored sugar before baking instead of normal granulated (white) sugar.
Using a cookie scoop is helpful to make sure the dough balls are the same size. Cookies bake more evenly when they are the same size and shape.
Put the Hershey’s kisses in the peanut butter blossoms cookies right after you take the cookie sheet out of the oven.
This is a great cookie for game day parties, family gatherings, bake sales, or your traditional Christmas cookie baking days!
If you don’t want melty chocolate kisses, chill your Hershey’s kisses prior to pressing to the hot cookies.
The cookies will have a classic cracked edge to them when they are done.
Store in an airtight container for 4-5 days.
How long do peanut butter blossom cookies last?
I’d store them in an airtight container for 4-5 days.
Can you freeze peanut butter blossom cookies?
I recommend freezing the dough balls prior to the sugar rolling. Roll the dough into the 1-inch balls, line a cookie sheet with parchment paper and line the dough balls on the parchment paper. Let freeze for 15 or so minutes. Then you can remove the cookie sheet and put the dough balls in a zip-top bag and return to the freezer. They’ll last for 1-2 months in the freezer, then remove from the freezer, let thaw and continue at the sugar rolling step.
Should I chill the cookie dough?
You can chill the cookie dough if you’d like, however, you really don’t need to for this recipe.
More Delicious Cookie Recipes
Peanut Butter Blossoms
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup creamy peanut butter - could also use another nut butter, ie cashew, almond, granted the taste will change.
- 1/2 cup granulated sugar - plus more for rolling
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons milk
- 1 teaspoon vanilla
- 11 oz bag Hersheys chocolate kisses - foil removed (you'll need 40-50 kisses).
- In a medium bowl whisk the flour, baking soda, and salt.
- In the bowl of an electric mixer cream the butter, peanut butter, sugar, and brown sugar, about 2 minutes on medium speed, scraping down the bowl as needed.
- Beat in the egg, milk, and vanilla extract. Once fully combined, add the dry ingredients and mix until combined. Again, making sure to scrape down the sides of the bowl so everything is evenly combined.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Portion the dough into 1 inch balls.
- Place a spoonful of granulated sugar in a small bowl. Roll the cookies in the sugar and place on the baking sheet 2 inches apart. Bake for 7-9 minutes or until light brown and puffed. Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie.
- Transfer cookies to a cooling rack to cool completely. Store in an airtight container for 4-5 days.