Peanut Butter Blossoms are so perfectly tasty with their chewy peanut butter cookie base and Hershey's Kisses milk chocolate candies set on top! The added touch of white sugar is part of this classic cookie's charm and deliciousness!
The perfect cookie for peanut butter and chocolate lovers!
If you hear the words chocolate and peanut butter and think “yum!” then these cookies are for you! They're the perfect balance of peanut butter and chocolate!
Peanut butter blossom cookies are one of the most popular cookies to bake EVER at Christmastime. Without a doubt, once baked, they will be a new favorite for you and all the peanut butter & chocolate combo fans in your life.
This cookie is as simple as mixing together a few basic ingredients, rolling the dough into balls, and topping with a Hershey's Kiss. The final kiss is the second half to the dynamic taste duo but also makes these cookies look extra special – making them perfect to share with others.
Take them to your next holiday party as the perfect gift to everyone’s taste buds! I also love to package them up as gifts for neighbors or friends.
❤️ Why You'll Love This Recipe!
Super Easy! These cookies are the perfect example of what a good cookie should be: easy and fun to make! Just mix the ingredients, shape the dough, bake, and top them with a kiss!
So Tasty! Chocolate and peanut butter – the perfect taste duo. If you haven’t tried this perfectly tasty combo before, then these cookies will be the best surprise your taste buds have ever had.
Perfect For Sharing! These cookies are one of my favorite treats to share during the holiday season. You can make a platter of cookies for any party, and everyone will be impressed with the taste and look of the cookies.
These cookies are made with the basic baking ingredients needed for most cookies: sugar, eggs, butter, flour. If you don’t have these ingredients yet, this recipe is a great excuse to stock up on these basic ingredients to keep in your pantry.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- ½ cup + ⅓ cup Sugar – Granulated white sugar is a staple in most cookie recipes to provide the overall sweetness. Sugar also encourages dough to spread as it melts, helping to provide the final cookie shape. The second portion is for rolling the portioned dough in before baking. Yum!
- ½ cup Light Brown Sugar – Light brown sugar is used to add a richer flavor to baked goods and helps to retain moisture.
- ½ cup Butter – I use salted butter for alot of my cookie baking, but salted or unsalted butter will work. Be sure to add ¼ teaspoon salt for each ½ cup (1 stick) of unsalted butter.
- ½ cup Creamy Peanut Butter – creamy (or smooth) peanut butter will give you the best consistency for these cookies.
- 1 Large Egg – Large eggs are the most common size you purchase in the store. Bringing your egg to room temperature helps the cookies bake evenly and quickly.
- 1 teaspoon Vanilla Extract – Vanilla extract helps bring out the flavor in baked goods. Most stores sell real vanilla extract or imitation vanilla.
- ¾ teaspoon Baking Soda – Baking soda is a leavening agent that is used in baking to create the 'lift' of these tasty cookies.
- ½ teaspoon Baking Powder – Baking powder is a leavening agent that helps baked goods rise. It is often combined with baking soda to create the most rise in a baking.
- 1 ½ cups All-Purpose Flour – All-purpose flour is truly a baker's staple ingredient. It's also the most common type of flour you buy in the grocery store.
- 36 Hershey’s Kisses – Hershey’s Milk Chocolate Kisses will provide you with the ideal look and flavor for these cookies.
Choose your favorite Kiss – I used milk chocolate kisses in this recipe because it provides a sweeter combination with peanut butter. Hershey’s makes a lot of great different chocolate kiss options though. This would also be delicious with a dark chocolate kiss or even one that has caramel in the middle!
Dark brown sugar – If your store is out of light brown sugar, you can use dark brown sugar in place of it. Dark brown sugar is made with a bit more molasses, so you will end up with a little bit of a richer taste. *Brown sugar dries out really quickly, so make sure you seal the leftover brown sugar in an airtight container or plastic bag.
Homemade Brown Sugar - To make this quick DIY brown sugar in the ½ cup amount called for in the recipe, combine ½ cup granulated white sugar with 1 tablespoon of molasses. Use your fingertips and rub the sugar and molasses together until it looks like the brown sugar you buy at the store. That's it! 🙂
🔪 Step-By-Step Instructions
These cookies are great if you have little kitchen helpers. Let the little ones roll the balls in sugar and help unwrap the chocolate kisses.
You can even unwrap the Hershey’s Kisses while the cookies are baking and place them in a bowl, so they are ready to go. Just make sure to keep the bowl away from the hot stove though - you don’t want the Kisses to melt!
Mix the Cookie Dough
- Prep. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix sugar, butter, and peanut butter. In a large mixing bowl or the bowl of your stand mixer, cream together ½ cup each of granulated sugar, packed light brown sugar, and softened butter. Add ½ cup creamy peanut butter and mix it into the sugars.
- Add additional ingredients. Mix in 1 large egg and 1 teaspoon vanilla extract then add ¾ teaspoon baking soda and ½ teaspoon baking powder. Once the wet ingredients are fully combined, mix in 1 ½ cups all-purpose flour until your dough forms.
- Prepare cookies. Place the additional ⅓ cup of sugar in a shallow bowl or dish. Portion dough and roll it into 1-inch balls then roll through the granulated sugar to coat completely. Place onto your prepared baking sheet(s) with 2 inches of spacing between the cookies.
Bake the Peanut Butter Blossoms
- Bake. Bake at 375°F (190°C) for 8-10 minutes or until the bottoms of the cookies are just beginning to turn light golden brown.
- Add Hershey’s Kisses. Remove from the oven and immediately top each cookie with an unwrapped Hershey’s Kisses milk chocolate candy.
- Cool. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire cooling rack to cool completely.
Topping the cookies while they are hot is important. Don’t worry, the chocolate won’t melt all the way!
Just the bottom will melt a little bit when you set it on the hot cookie, then as the cookies cool the chocolate will also cool and get “stuck” on top of the cookie.
💭 Angela's Tips & Recipe Notes
- Cream Sugar and Butter. Creaming sugar and butter simply means to combine them together until it gives you a smooth and creamy consistency. This is an important step in baking because when the sugar is combined with the butter it loses its grainy texture. This is what will give you a smooth cookie dough.
- Vanilla Extract - Real vs. Imitation. Real vanilla extract comes from the vanilla bean and provides the richest flavor when baked. Imitation vanilla extract is a synthesized flavor that is created to mimic the flavor of the vanilla bean. Both extracts will work when baking. The flavor of imitation vanilla will often cook out more than real vanilla, so if you use imitation vanilla you may choose to add an extra half teaspoon of vanilla to your cookie dough.
- Choosing a Peanut Butter. A creamy peanut butter like Jiffy, Skippy, or a similar generic brand will provide the best consistency for these cookies. If you choose to use an all-natural peanut butter that has the oil separated on top, just make sure to mix it well. You want to make sure it is as smooth as possible, and all the oil has been incorporated before combining with the other cookie dough ingredients.
- For denser, chewier peanut butter blossoms. The average all-purpose flour has around 11.7% protein and cookies like a bit more than that. For perfect cookies, try adding ¼ cup of bread flour to the mix.
These cookies are best eaten within 3 days of baking. However, they'll last up to 5 days if you haven't enjoyed all of them by then!
I recommend leaving these cookies in an airtight container on the counter or in the pantry to keep them soft. Refrigerating them will harden them and dry them out quickly.
If you are using these as gifts or to take to a party, the closer you can make them to the event the better. If you have time the day of, make them early in the day so they can completely cool.
You can also make them the night before and store your baked peanut butter blossoms in an airtight container. Transfer to gift plates or a serving platter the next day (I like to wrap cookie trays with festive red or green cellophane and tie them with a bow).
🍪 More Great Cookies
Peanut Butter Blossoms
- ½ cup sugar (+ ⅓ cup additional sugar to roll the dough balls in)
- ½ cup light brown sugar (packed)
- ½ cup butter (softened, at room temperature)
- ½ cup creamy peanut butter
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour
- 36 Hershey's Kisses (roughly 36 milk chocolate candies, unwrapped)
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or the bowl of your stand mixer, cream together the sugar, brown sugar, and butter. Add the peanut butter and mix it into the sugars.½ cup sugar, ½ cup light brown sugar, ½ cup creamy peanut butter, ½ cup butter
- Mix in the egg and vanilla extract then add the baking soda and baking powder. Once the wet ingredients are fully combined, add the all-purpose flour and mix until your dough forms.1 large egg, 1 teaspoon vanilla extract, ¾ teaspoon baking soda, ½ teaspoon baking powder, 1 ½ cups all-purpose flour
- Place the additional sugar in a shallow bowl or dish. Portion dough and roll it into 1-inch balls then roll through the granulated sugar to coat completely. Place onto your prepared baking sheet(s) with 2 inches of spacing between the cookies.½ cup sugar
- Bake at 375°F (190°C) for 8-10 minutes or until the bottoms of the cookies are just beginning to turn light golden brown.
- Remove from the oven and immediately top with unwrapped Hershey's Kisses milk chocolate candies. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire cooling rack to cool completely.36 Hershey's Kisses
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!