This Peanut Butter Blossom Cookie Recipe is the best of Christmas baking—simple, timeless, and iconic! They have a chocolate Hershey's Kiss on top, are soft and chewy, and are rolled in sparkling sugar. A favorite throughout the holidays, these easy cookies are a necessity for every cookie exchange.
Kick up the fun of a peanut butter cookie with these easy peanut butter blossoms. The cookies will get attention at your home or at a cookie exchange. Kids will love to help by pressing the candies into each of the cookies.
Fun origin story about these cookies: Mrs. Freda F. Smith created the ultimate peanut butter cookie in 1957 for the ninth Pillsbury Bake-Off contest. She used Hershey's Kisses in place of chocolate chips. Because of the size of the chocolate kiss, only one was used and placed into the center of each cookie. Mrs. Smith's recipe made it to the finals but lost out on the top honor. She named them Black-Eyed Susans, which Pillsbury later changed to to Peanut Butter Blossom Cookies.
Give them a try and let us know what you think in the comments below!
Try some of our other favorites, such as Easy Christmas Toffee, Peanut Butter Cup Cookies, Christmas M&M Cookie Bars, Pumpkin Cheesecake Brownies.
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Ingredients
- unsalted butter, softened
- granulated sugar
- brown sugar, packed
- egg
- peanut butter
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- salt
- Hershey's Kisses
FAQs
Peanut Butter Blossom Cookies are a classic cookie featuring a soft and chewy peanut butter base topped with a Hershey’s Kiss chocolate candy pressed into the center right after baking. They are popular during holidays and special occasions.
Yes, you can use crunchy if you prefer a bit of texture in your cookies. However, creamy peanut butter is more traditional and gives a smoother texture to the cookies.
The cookies crack around the edges when the Hershey’s Kiss is pressed into them because they are soft and still hot from the oven. This cracking is normal and gives the cookies their distinctive appearance.
If your dough is too sticky, refrigerate it for about 30 minutes to make it easier to handle. Chilling the dough also helps the cookies maintain their shape while baking.
Top Tips
- Try different types of Hershey's Kisses. There are so many varieties!
- Another variation of this cookie, is to roll them into colored sanding sugar. You could get red and green coated cookies for Christmas.
- While the cookies are still baking, open your candies. Working quickly is necessary to press the chocolate into the warm cookies.
- You can place the kisses into the freezer while preparing and baking the cookies, to prevent any melting when pressed into the hot cookie.
- To store, place in an airtight container up to 5 days. Add a slice of bread to the cookie container to increase the shelf life. Replace the bread as needed (it will get stale as it helps keep your cookies fresh).
How to make Peanut Butter Kiss Cookies
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper or non stick cooking spray.
- In a large bowl or stand mixer, cream butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla, until light and fluffy.
- Beat in all purpose flour, baking soda, baking powder and salt.
- Scoop or shape into 1 inch balls.
- Roll each ball into granulated sugar.
- Place on prepared baking sheets, about 2 inches apart.
- Bake 8-10 minutes or until edges are slightly golden.
- Immediately press a Hershey's kiss into the center of each cookie. To set the Hershey's kiss, place back into the oven for 1-2 minutes, keeping a close eye on the cookies. Remove and rest 2-3 minutes before placing onto cooling racks. Enjoy!
Best Peanut Butter Blossom Cookies Recipe
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 36 Hershey's kisses
Instructions
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper or non stick cooking spray.
- In a large bowl or stand mixer, cream butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla, until light and fluffy.
- Beat in all purpose flour, baking soda, baking powder and salt.
- Scoop or shape into 1 inch balls.
- Roll each ball into granulated sugar.
- Place on prepared baking sheets, about 2 inches apart.
- Bake 8-10 minutes or until edges are slightly golden.
- Immediately press a Hershey's kiss into the center of each cookie. To set the Hershey's kiss, place back into the oven for 1-2 minutes, keeping a close eye on the cookies. Remove and rest 2-3 minutes before placing onto cooling racks. Enjoy!
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