Peanut Butter Kiss Cookies are a soft and moist Peanut Butter Cookie topped with a Hershey’s Kiss. This classic cookie recipe is everyone’s favorite & this Peanut Butter Cookie base is the best ever!
Peanut Butter Blossoms
These cookies will fill you with memories of Christmas past and you are going to love every single bite! I mean, Christmas just wouldn’t be Christmas without peanut butter kiss cookies! Of course, they are just as delicious anytime of year.. I’ll admit, I make them often! They are the perfect combination of sugary, tender, peanut butter cookies and smooth silky chocolate!
I love making these cookies with my littles! They love rolling the cookie dough in the sugar, and pressing the chocolate kisses in the cooked cookies! These cookies will quickly become a new family tradition!
Peanut Butter Blossoms Recipe Ingredients
- Creamy Peanut Butter- We are not fancy in this house! Store brand creamy is how we roll. But if you like crunchy peanut butter in your cookies you are welcome to use that too!
- Butter- Salted or unsalted is fine, I generally use salted because I am not fancy enough to keep two butters on hand. 😉
- White Sugar
- Brown Sugar- Brown sugar, in my opinion, is essential in cookie recipes! It adds so much to the texture and flavor!
- Egg
- Milk- I always use skim milk because that is what I have in the fridge, but fat content isn’t essential in this recipe. You can use whatever you have.
- Vanilla Extract
- Flour- All Purpose flour will work fine, again nothing fancy here!
- Baking Powder
- Salt
- Hershey’s Kisses- A fun thing about this recipe is that now they make kisses in different flavors. Switch things up by trying different types kisses. You could use hugs, almond kisses.. even caramel kisses would be delicious!
How to make Peanut Blossom Cookies
There is nothing too crazy when it comes to making these cookies. Just the regular 350°, creaming together the butter, peanut butter and both sugars until light and fluffy. Then we’ll add the egg, milk and vanilla and beat again. Next the dry ingredients are added to the mix and then the cookie dough is done.
Scoop out a tablespoon of dough and roll into a ball. I use a cookie scoop to make sure they are all the same size. Personally, I have a #50 dough scooper that I bought on Amazon. I LOVE it!
Roll your dough balls in granulated sugar. This step is totally optional, but the sugar makes the cookies nice and sparkly! And who doesn’t love sparkly things! You could also use red and green sugar to give them even more holiday cheer!
Place the balls on a parchment lined cookie sheet about 2 inches apart.
Bake for 8-10 minutes. DO NOT OVERCOOK! These cookies are best when they are soft and just barely cooked through.
WHILE BAKING, unwrap your kisses. I highly recommend doing this step either before baking or while the cookies are in the oven. The cookies bake quickly and you want to press the kisses on the cookies when they are hot from the oven.
Immediately after taking the cookies out of the oven, gently press a Hershey’s kiss into the center of each one. Allow the cookies to cool completely and the chocolate to set before serving.
How to store Peanut Butter Kiss Cookies
These cookies are best kept at room temperature in an air tight container or baggie. Just make sure to let those chocolate kisses set all the way back up before storing them.
They will keep at room temperature in an air tight container for 3-4 days and still be delicious.
Can you freeze these cookies?
While, yes, you can, just know that sometimes the chocolate will have white speckles on it after they warm back up to room temperature. This is totally safe to eat, it just might not be visually appealing. So if you are making these for a large party or something, its best to make these the day of or maybe the day before.
How to Gift Peanut Butter Blossom Cookies
Gifting peanut butter blossom cookies seem daunting, but honestly, I find it easiest to just arrange them on a paper plate once the cookies have cooled and the chocolate has set back up. I don’t usually stack these cookies, so once the bottom of the plate is covered, I usually put them inside of a zip top bag to keep them nice and safe while transporting them.
Peanut Butter Blossom Cookie Recipe FAQ
Why are they called Peanut Butter Blossoms?
Pillsbury coined the term ‘peanut butter blossom’ in 1957 after Freida Smith of Ohio submitted them to a cooking contest Pillsbury was hosting. Freida actually made them by mistake, she was making some peanut butter cookies and thought they looked plain so after scouring her cupboards and coming up with a bag of kisses, she added them to the cookies. She initially thought they would melt, but when they didn’t she thought they looked like a black-eye Susan Flower, which is what she named the cookie for the contest. Pillsbury later changed the cookie name to Peanut Butter Blossom.
Why are my peanut butter blossoms dry?
If your peanut butter cookie is dry, that means that it was over baked. Remember, when your cookies cool on the hot pan, they will continue to bake so you’ll want to pull them out of the oven just before they are finished cooking.
How much sugar is in a peanut butter blossom?
There is 1 cup of sugar (1/2 cup granulated, 1/2 cup brown sugar) in this entire recipe that makes 36 Peanut Butter blossoms.
How do you keep Hershey’s kisses from melting?
The Hershey’s kiss will melt when you place them on the warm peanut butter cookie, however they will keep shape so you don’t need to worry too much about them melting.
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
[et_bloom_inline optin_id=optin_2]
Other Holiday Cookie Recipes
Peanut Butter Blossom Cookies
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup + 2 tbsp butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 36 Hershey's Kisses
Instructions
- With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
- Beat in the egg, milk, and vanilla.
- Combine the flour, baking powder and salt in a separate bowl.
- Add flour mixture to the peanut butter mixture and mix together. Scoop tablespoonfuls of dough and roll into balls.
- Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes.
- Immediatly after removing the cookies from the oven, gently press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.
Camie says
Another great recipe! We are 2 for 2 so far. 😂 My only suggestion is to maybe add the “roll in sugar” part of your instructions to the actual recipe down at the bottom of your page! The first dozen I did I didn’t catch this step because it’s not in this part, but I just happened to read through your actual post instructions before putting the next pan in the oven! Overall, another delicious cookie! Thanks, Karli!