This Peanut Butter Blossom Cookie Recipe is a timeless favorite you’ll want to make again and again! The irresistible combination of peanut butter and chocolate makes these cookies perfect for any occasion, from bake sales to holiday gatherings and more.
Why You’ll Love This Recipe
- Easy to Make: The steps are straightforward and the ingredients are simple. In fact, you may already have all or most of them in your kitchen right now!
- Fun for Kids: Young bakers love pressing chocolate candies into the centers of these peanut butter Hershey's Kiss cookies.
- Perfect Texture & Flavor: Soft and chewy peanut butter cookies and milk chocolate Hershey kisses are a match made in heaven.
If you love pairing peanut butter and chocolate, be sure to check out our chocolate peanut butter cupcakes and chocolate peanut butter maple frosting next.
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Ingredients
- Dry Ingredients: All-purpose flour provides structure for the dough, baking soda helps the cookies rise and stay nice and chewy, and salt works to enhance the flavors and balance the sweetness.
- Butter: Provides moisture and adds richness to the Hershey kiss peanut butter cookies.
- Peanut Butter: I recommend creamy, no-stir peanut butter for the best results. Natural peanut butters are too runny and don’t work well in this recipe.
- Sugar: I used a combination of white and brown sugars to sweeten the cookies. Feel free to use either light or dark brown sugar, but keep in mind that dark brown sugar will give the cookies a deeper color.
- Egg: Provides moisture and acts as a binder for the peanut butter cookies with kisses.
- Hershey Kisses: You’ll need one milk chocolate Hershey kiss for the center of each cookie. Feel free to swap the kisses with chocolate chips if that’s what you’ve got on hand. If you’re making these for Halloween, check out our version of this recipe for witch hat cookies.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
- Different Kisses: Try using dark chocolate, caramel-filled, or peppermint kisses to change up the flavor.
- Holiday-Themed: Roll the dough balls in holiday-colored sanding sugar before baking, such as red and green for Christmas, black and orange for Halloween, purple and yellow for Easter, etc.
How to Make Peanut Butter Blossom Cookies
To get started making these peanut butter blossoms, you’ll need a large mixing bowl and either an electric hand mixer or a stand mixer.
- Step 1: Mix the wet ingredients. Beat the butter and peanut butter together, then stir in the brown and white sugar, followed by the egg.
- Step 2: Combine the wet and dry ingredients. Add the flour, baking soda, and salt to the mixture and stir until just combined. Place the bowl of dough in the fridge to chill.
- Step 3: Roll and bake. Preheat your oven to 350°F. Use a cookie scoop or your hands to roll the dough into balls. Then, place the dough balls on a parchment-lined baking sheet and bake for 10-12 minutes.
- Step 4: Add the chocolate. Remove the baking sheet from the oven, and carefully place a Hershey kiss in the center of each cookie. Transfer the cookies to a cooling rack. After cooling, enjoy with a mug of warm milk and cinnamon.
Expert Tips
- Use room temperature ingredients: Be sure to soften (not melt) the butter and allow the egg (and peanut butter if it was refrigerated) to come to room temperature, which helps the dough mix more evenly.
- Roll evenly-sized dough balls: The dough balls should be uniform in size to ensure the cookies bake evenly. I recommend ping pong ball-sized portions so that the chocolate kiss fits nicely in the center.
- Storing: Store the cookies in a single layer in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Thaw the cookies at room temperature before serving.
Serving Suggestions
- Enjoy a cookie (or several) with a cup of steaming coconut milk hot chocolate.
- Make these scrumptious cookies for a cookie exchange or bake sale.
- Add them to your holiday cookie tray along with these chocolate waffle cookies and gingerbread cookies.
Recipe FAQs
Using too much flour can cause the cookies to turn out dry and crumbly. Be sure to use the spoon and level method for measuring the flour rather than scooping it directly from the bag.
Cookies will spread during baking if the dough is too warm. Be sure to chill the dough in the fridge for at least 30 minutes to give it time to firm up. If after rolling, the dough balls still seem too soft and warm, you can also place the cookie sheet in the fridge for a few minutes before baking.
Yes! Roll the cookie dough into balls and freeze them on a parchment-lined baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake from frozen, adding an extra 1-2 minutes to the total time.
More Delicious Cookie Recipes
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Peanut Butter Blossom Cookie Recipe
Ingredients
- ½ Cup Butter 1 stick
- ½ Cup Peanut Butter
- ½ Cup White Sugar
- ½ Bup Brown Sugar
- 1 Egg
- ½ Tablespoon Baking Soda
- ½ Tablespoon Salt
- 1 ¼ Cup Flour
- Chocolate Chips
Instructions
- Cream butter and peanut butter together.
- Add white and brown sugar and stir.
- Add egg, stir.
- Add baking soda, salt, and flour, and stir.
- Refrigerate for at least 30 minutes.
- Make dough into ping pong sized balls.
- Bake 350 degrees F for 10-12 minutes
- Add hershey kisses or chocolate chips in the center right after they come out of the oven. remove immediately from hot cookie sheet.
Video
Notes
- Measure the flour using the spoon and level method to avoid dry and crumbly cookies.
- Allow the butter, egg, and peanut butter to come to room temperature for easier mixing.
- The dough balls should be uniform in size so that they bake evenly.
Emily Kemp says
Love the sound of these...they wouldn't last long in my house!
krystal says
Just letting you know there's mention of red food coloring in your recipe, seems to be a mistake. :)
These were my favorite cookies growing up. My sister and I had a baked goods stall at our local farmer's market and we made *a lot* of blossoms. They go so fast! We always preferred using the brach's chocolate stars instead of hershey's kisses. The look and shape of them just looks so much prettier to me. Also something about them being shorter and wider? They seem to give a better ratio of melty chocolate to cookie in each bite rather than the big lump of chocolate in the middle. *shrug* they'll all good.
krystal says
they're* all good :)