Perfect Peanut Butter Blossoms Cookie Recipe

Peanut butter blossoms, also known as Hershey Kisses cookies, are the ultimate holiday treat. These soft peanut butter cookies topped with a milk chocolate kiss are a classic recipe that belongs on every Christmas cookie platter.

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: American

Keyword: bakery cookie, bakery recipe, copycat, food gifts, Holiday cookie, Holiday recipe

Servings: cookies 1-inch

Calories: 68kcal

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Kitchen Essentials

Wire Rack

Half Sheet Baking Pan

Parchment paper

Ingredients

Dry Ingredients

1 ¾ Cups All-Purpose Flour
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Salt

Wet Ingredients

½ Cup Butter unsalted butter softened, room temperature butter for best results
½ Cup Creamy Peanut Butter or substitute natural peanut butter for a slightly different texture
½ Cup Granulated Sugar
½ Cup Brown Sugar packed
1 Large Egg
1 Teaspoon Vanilla Extract
2 Tablespoons Milk

Extras

48 Hershey’s Kisses unwrapped
Extra granulated sugar for rolling

Instructions

Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
1 ¾ Cups All-Purpose Flour, 1 Teaspoon Baking Powder, ½ Teaspoon Baking Soda, ¼ Teaspoon Salt
Cream the Wet Ingredients. In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), cream the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
½ Cup Butter, ½ Cup Creamy Peanut Butter, ½ Cup Granulated Sugar, ½ Cup Brown Sugar
Add the egg, vanilla extract, and milk to the peanut butter mixture, mixing on high speed until fully combined.
1 Large Egg, 1 Teaspoon Vanilla Extract, 2 Tablespoons Milk
Combine Wet and Dry. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing for soft peanut butter cookies.
Shape the Dough
Use a cookie scoop or tablespoon to form 1-inch balls of dough.
Roll each ball in granulated sugar for a classic finish.
Extra granulated sugar for rolling
Bake the Cookies
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or leave it ungreased.
Place the cookie dough balls about 2 inches apart on the prepared baking sheet.
Bake the first batch for 8-10 minutes, or until the edges are golden brown.
Add the Hershey’s Kisses
48 Hershey’s Kisses
Remove the cookies from the oven and quickly press a Hershey’s Kiss into the center of each cookie while still warm. The chocolate candy will slightly melt into the cookie, creating that signature look.
Transfer the cookies to a wire rack to cool completely.

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Notes

Tips for Best Results

Use Room Temperature Butter. It helps create a smooth and creamy peanut butter mixture.

Try Different Chocolates. Swap Hershey’s Kisses with peanut butter cups, candy cane-flavored chocolates, or even chocolate chips for fun variations.

Measuring Matters. Use a kitchen scale or measuring cups for accurate dry ingredient ratios. Too much flour can make the dough crumbly.

Freezing Dough. Shape dough into balls and freeze them in a freezer-safe container for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.

How many cookies does this recipe make?

This peanut butter blossom recipe makes about 48 cookies, depending on the size of your cookie dough balls.

What’s the best way to store these cookies?

Store in an airtight container in a single layer to keep the cookies fresh and prevent the chocolate from melting.

Place leftover peanut butter blossom cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze in a single layer before transferring to a freezer-safe container.

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