These classic peanut butter blossoms cookies are a favorite around the holidays! A soft peanut butter cookie with a Hershey’s kiss in the middle.

For more holiday treats, try our pecan balls or caramel toffee cookies.

hershey's peanut butter blossoms

What are Hershey’s Peanut Butter Blossoms?

Hershey’s peanut butter blossoms also known as kiss cookies are a holiday classic.

The base of a peanut butter blossoms cookie is a thick, soft peanut butter cookie made up of peanut butter, butter, and brown sugar. While warm and soft out of the oven, they are topped with Hershey’s Kiss Chocolates giving these an unexpectedly tasty sweet and salty flavor combination.

These cookies are a real treat! Loved by kids and adults. They also make great gifts as they are small, delicate, and fit perfectly into a mason jar.

hershey kiss peanut butter cookies

Ingredients

  • Butter – unsalted butter
  • Peanut butter – you’ll need creamy peanut butter
  • Sugar – I like using cane sugar but feel free to use granulated sugar
  • Brown sugar – brown sugar will make these soft and moist
  • Baking powder – make sure not to confuse it with baking soda
  • Salt – I like using kosher salt but sea salt works great too
  • Egg – you’ll need 1 large egg for this recipe
  • Milk – the milk will add moisture to the batter
  • Vanilla – to enhance the flavor of the cookies
  • Flour – all-purpose unbleached flour is ideal for baked goods
  • Hershey’s Kisses – I like using milk chocolates

Variations

Hershey’s Kisses is the traditional way to top these cookies. I personally love milk chocolates but you can also try other types of kisses such as dark chocolate, caramel-filled, or with almonds. Around the holidays, there are always fun flavors available to experiment with too!

best peanut butter blossoms

What Kind of Peanut Butter to Use?

Creamy peanut butter is ideal for making these peanut butter blossoms cookies and there are many different varieties available.

I personally like to use natural peanut butter — containing just two ingredients, peanuts, and salt. There are also salt-free varieties. With natural peanut butter cookies will most likely be a little crumbly.

Peanut butter with added oils will yield a softer cookie. In the end, both are delicious, just a little different in texture.

Ingredient Note: If using natural peanut butter, make sure to stir the peanut butter well to mix in the oil on top.

How to Make Hershey’s Peanut Butter Blossoms

  • Step 1: Beat together the butter and peanut butter. Add cane sugar, brown sugar, baking powder, and salt. Add in egg, milk, and vanilla.
  • Step 2: Gradually add flour on low speed.
  • Step 3: Add the remainder of the cane sugar into a small bowl. Shape dough into balls and roll in sugar to coat. Place on a baking sheet.
  • Step 4: Bake at 350F for 10-12 minutes.
  • Step 5: While cookies are still warm, press Kisses Milk Chocolate into the center and transfer them onto a wire rack to cool.
peanut butter blossoms cookies

Recipe Tips

  • Peanut butter. Use good-quality creamy peanut butter. If using natural peanut butter, make sure to stir the peanut butter to incorporate the natural oil on top.
  • Spoon & level the flour. Use the scoop and level method for measuring the flour. Use a spoon to scoop the flour into your measuring cup. Then, level off the top with the back of a knife so the flour is level with the top of the measuring cup.
  • Add Kisses Milk Chocolate right away! After the cookies are done baking, press the Kisses Milk Chocolates into the center of each cookie while they are still warm and immediately transfer them to a wire rack. You want to do this quickly or the cookies will crack as they begin to cool when you try to press the chocolates.

FAQs

Why are my peanut butter blossoms falling apart?

It could be a variety of reasons but the most common is that the dough is lacking liquid or fat. Also if you add too much flour the cookies will fall apart. Use the spoon & level method for measuring the flour and do not skip on milk or substitute butter with anything else.

How to store peanut butter blossom cookies without drying out?

Store cooled cookies in an airtight container for up to 5 days. After that, they will start to dry out. You can freeze baked cookies after cooling them. Or freeze the cookie dough after it’s been rolled in sugar. The cookies can be baked from frozen. Add an extra 2 minutes to the baking time.

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Hershey’s Peanut Butter Blossoms

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  • Author: Katya
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 2830 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These classic peanut butter blossoms cookies are a favorite around the holidays! A soft peanut butter cookie with a Hershey’s kiss in the middle.


Ingredients

Units Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 3/4 cup cane sugar, divided
  • 1/2 cup brown sugar, packed
  • 1 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. pure vanilla extract
  • 1 3/4 cups all-purpose flour, spoon & leveled
  • Hershey’s Kisses Milk Chocolates

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until combined. Add 1/2 cup cane sugar, brown sugar, baking powder, and salt. Beat until combined. Beat in egg, milk, and vanilla. Gradually add flour on low speed. The dough should be thick and crumbly consistency.
  3. Place the remaining 1/4 cup cane sugar in a small bowl. Shape dough into 1 1/2-inch balls. Roll the balls in sugar to coat and place on a parchment lined baking sheet, about 2 inches apart.
  4. Bake for 10-12 minutes or until edges are lightly golden and firm. Cookies will be very soft in the middle but as they cool they will slightly harden.
  5. While the cookies are baking, unwrap approximately 30 Kisses Milk Chocolates.
  6. Immediately after the cookies are done baking, press Kisses Milk Chocolates into the center of each cookie and transfer to a wire rack to cool. You want to do this quickly or the cookies will crack as they begin to cool when you try to press the chocolates.

Nutrition

  • Serving Size: 2 cookies
  • Calories: 367
  • Sugar: 33.2 g
  • Sodium: 66.5 mg
  • Fat: 19 g
  • Carbohydrates: 47.7 g
  • Protein: 6 g
  • Cholesterol: 28.7 mg

Recipe adapted with changes from Better Homes and Garden.