Peanut Butter Kiss Cookies

Indulge in the timeless delight of these soft, nostalgic, and chocolate-topped Hershey’s Peanut Butter Blossoms. These cookies boast a tender interior, crackly sugared edges, and a melt-in-your-mouth milk chocolate kiss nestled in the center. Be warned: these peanut butter blossoms disappear quickly, making them a hit at any cookie exchange or festive gathering.

Why You’ll Absolutely Love These Hershey’s Peanut Butter Blossoms

• Classic Flavor Combination: The perfect marriage of sweet peanut butter and creamy milk chocolate.
• Soft and Chewy Texture: Enjoy the satisfyingly soft and chewy texture, enhanced by that signature sugar sparkle.
• Simple Pantry Ingredients: Crafted with readily available pantry staples and requiring a quick bake time, these blossoms are a breeze to make.
• Perfect for Any Occasion: Ideal for holiday cookie trays and satisfying year-round cravings, these cookies are a versatile treat.

Ingredients for Homemade Peanut Butter Blossom Cookies

Here’s what you’ll need to create these delightful peanut butter blossoms:

Peanut Butter Blossoms Recipe

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 2/3 cup creamy peanut butter (ensure it’s smooth for the best texture)
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk (any kind will work)
• 30 to 36 Hershey’s Kisses (unwrapped and ready to go!)

Sugar Coating

• 1/2 cup granulated sugar for rolling (this creates the beautiful, sparkly exterior)

How to Make This Classic Peanut Butter Blossom Recipe: Step-by-Step Instructions

Follow these easy steps to bake a batch of perfect peanut butter blossoms:

1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the baking soda, which helps the cookies rise properly. Set this mixture aside.
2. Cream Butter and Peanut Butter: In a large bowl, using an electric mixer (a stand mixer or hand mixer works equally well), beat the softened butter and creamy peanut butter together until the mixture is light and creamy. This typically takes about 1 to 2 minutes on medium speed.
3. Add Sugars: Gradually add the brown sugar and 1/4 cup of granulated sugar to the butter and peanut butter mixture. Mix on medium speed until the sugars are fully incorporated and the mixture is smooth and well combined. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
4. Incorporate the Egg: Beat in the egg until it is fully combined with the sugar and butter mixture. Mixing well at this stage is important for creating a cohesive dough.
5. Add Vanilla and Milk: Mix in the vanilla extract and milk to the peanut butter mixture. These ingredients add flavor and moisture to the dough.
6. Combine Wet and Dry: Gradually add the dry ingredients (the flour mixture) to the wet ingredients (the peanut butter mixture). Mix on low speed just until a soft dough forms. Be careful not to overmix the dough, as this can result in tough cookies.
7. Chill the Dough: Using a tablespoon scoop or your hands, portion the cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover the baking sheet with plastic wrap and chill the dough in the refrigerator for 15 to 20 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking.
8. Preheat and Prepare: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Pour the remaining 1/2 cup of granulated sugar into a small bowl.
9. Shape and Coat: Roll the chilled scoops of cookie dough into smooth balls (about 1 inch in diameter). Then, roll each ball in the granulated sugar to coat it completely. Place the sugar-coated balls about 2 inches apart on the prepared baking sheets.
10. Bake the Cookies: Bake the cookies for 8 to 10 minutes, or until the tops of the cookies show small cracks and the edges look set. The cookies should not be overly browned.
11. Add the Hershey’s Kisses: Remove the baking sheets from the oven and let the cookies cool for 5 minutes. Gently press a Hershey’s Candy Kiss into the center of each cookie while they are still warm. The residual heat from the cookies will slightly melt the chocolate, helping it adhere.
12. Cool and Enjoy: Let the cookies sit on the baking sheet for another 5 to 10 minutes to allow the chocolate to set slightly. Then, transfer the cookies to a wire rack to cool completely before serving.

How to Store Your Delicious Hershey’s Peanut Butter Blossoms

Keep your peanut butter blossoms fresh and delicious with these storage tips:

• Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 4 days.
• Freeze: For longer storage, freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving.
• Make Ahead: Save time by freezing the rolled dough balls before baking. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding 1 to 2 minutes to the baking time.

More Peanut Butter Blossom Variations to Try

Get creative with these fun and tasty variations:

• Chocolate Swap: Experiment with different types of Hershey’s Kisses, such as dark chocolate Kisses or caramel-filled Kisses. You can also use mini peanut butter cups instead of Kisses for an extra peanut butter boost.
• Coating Twist: Instead of plain granulated sugar, roll the dough balls in sparkling sugar for extra shimmer or cinnamon sugar for a warm, spiced flavor.
• Gluten-Free: Make these cookies gluten-free by substituting a 1:1 gluten-free flour blend for the all-purpose flour. Be sure to choose a high-quality blend that is designed for baking.
• Colored Sugar & Sprinkles: Add a festive touch by rolling the dough balls in colored sugars or sprinkles instead of granulated sugar. This is a great way to customize the cookies for holidays or special occasions.

Frequently Asked Questions (FAQs) About Peanut Butter Blossoms

Here are some answers to common questions about making peanut butter blossoms:

My cookies turned out dry. What went wrong?

• The most common cause of dry cookies is overbaking. Be sure to pull the cookies from the oven when the tops just begin to crack and the edges look set, but the cookies are still slightly soft in the center.

Can I use crunchy peanut butter instead of creamy peanut butter?

• Yes, you can use crunchy peanut butter if you prefer a little extra texture in your cookies. Keep in mind that the texture of the cookies will be slightly different, but they will still be delicious.

When is the best time to press in the chocolate candies?

• The best time to press the Hershey’s Kisses into the cookies is after they have cooled for about 5 minutes on the baking sheet. This allows the cookies to firm up slightly, so the Kisses don’t sink all the way down and lose their shape. The heat from the cookies will soften the chocolate just enough for it to adhere properly.

These Holiday Hershey’s Kiss Peanut Butter Blossoms are the perfect treat for your festive gatherings. This classic peanut butter blossoms recipe combine a sweet peanut butter dough with a Hershey’s Kiss nestled on top, making them a favorite at cookie exchanges and holiday parties. Bake a batch to share with loved ones or give as a homemade gift. Try this timeless recipe for your next celebration.

Do you love baking classics like these peanut butter blossoms that Hershey fans grew up with? Share a rating and let me know your favorite chocolate on top!

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