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Peanut Butter Blossoms

Peanut Butter Blossom cookies on a blue plate with wrapped Hershey kisses

In my family, Peanut Butter Blossoms (aka Chocolate Kiss Cookies) are synonymous with Christmas cookies. Every year, we make a large batch and enjoy the sweet and salty combination of chocolate and peanut butter. You really can’t beat that flavor combo! The best part is they are super fast and easy to make. All you need is a peanut butter cookie and a Hershey kiss.

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Ingredients for Peanut Butter Blossoms

Equipment:

Preparation Steps

Preheat the oven to 375°F/190°C. 

Unwrap the chocolate kisses and place them in the refrigerator while preparing the dough. 

Making the Peanut Butter Blossoms Dough

Making Peanut Butter Blossom dough - creaming stage

Place butter, peanut butter, egg, vanilla extract, milk, granulated sugar, and brown sugar in the bowl of the stand mixer fitted with the paddle attachment (or a large bowl if mixing with a hand mixer or by hand).  Cream the ingredients together on medium speed until light and smooth.   

Peanut Butter Blossom Dough in bowl

Whisk together the dry ingredients in a medium bowl before adding them to the dough.  Mix on low speed until incorporated. 

Baking Peanut Butter Blossoms Cookies

Shape dough into balls using a rounded teaspoonful.  Roll the cookies in granulated sugar and place them on a baking sheet lined with parchment paper with room for spreading. 

Baked Peanut Butter Blossom cookies

Bake in the oven for 10-12 minutes or until the cookies begin to brown slightly. 

Peanut Butter Blossom cookies on a blue plate with wrapped Hershey kisses

Remove the cookies from the oven and immediately top each cookie with a refrigerated chocolate kiss.  Press the chocolate into the cookie until the cookie begins to crack along the edges. 

Transfer the cookies to a wire rack to cool completely. 

Tips for Success

Peanut Butter Blossom cookies on a blue plate and wire rack with wrapped Hershey kisses
  • Make sure the butter is softened to room temperature before combining with the other ingredients.  This will allow it to incorporate fully without leaving chunks of butter in the dough.
  • If using natural peanut butter, you might need to add slightly more salt and bake for a shorter time.  Also be aware that the cookies are likely to spread slightly more than when using a regular peanut butter.
  • If the dough is too soft to roll into balls, place the dough in the refrigerator for 5-10 minutes to allow the butter to harden. 
  • Use a small ice cream or cookie scoop to get equal sized cookies. 

Storing Peanut Butter Blossoms

Peanut Butter Blossom cookies on a blue plate and wire rack with wrapped Hershey kisses

Keep the peanut butter blossoms in an airtight container at room temperature for up to 5 days.  Place the cookies in a single layer and then stack them by placing the next layer of cookies between the chocolate kisses. 

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Peanut Butter Blossoms

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 48 cookies (approximate – based on size)

Equipment

  • Digital scale (or dry measuring cups, measuring cup for sticky ingredients, and measuring spoons)
  • Stand mixer with paddle attachment, hand mixer, or wooden spoon
  • Whisk
  • Bowls (medium and large if mixing by hand)
  • Parchment paper (I like to use precut parchment paper sheets)
  • Baking sheet
  • Wire rack

Ingredients

  • 48 chocolate Hershey’s Kisses
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (130g) smooth peanut butter
  • 1 large (53g) egg
  • 1 tsp (4g) vanilla extract
  • 2 tbsp (32g) whole milk
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar
  • cup (260g) all-purpose flour
  • ½ tsp (3g) salt
  • 1 tsp (5g) baking soda
  • 3-4 Tbsp (36-48g) granulated sugar for coating the outside of the cookies

Instructions

Preparation Steps

  • Preheat the oven to 375°F/190°C.
  • Unwrap the chocolate kisses and place them in the refrigerator while preparing the dough.

Making the Peanut Butter Blossoms Dough

  • Place butter, peanut butter, egg, vanilla extract, milk, granulated sugar, and brown sugar in the bowl of the stand mixer fitted with the paddle attachment (or a large bowl if mixing with a hand mixer or by hand). Cream the ingredients together on medium speed until light and smooth.
  • Whisk together the dry ingredients in a medium bowl before adding them to the dough. Mix on low speed until incorporated.

Baking Peanut Butter Blossoms Cookies

  • Shape dough into balls using a rounded teaspoonful. Roll the cookies in granulated sugar and place them on a baking sheet lined with parchment paper with room for spreading.
  • Bake in the oven for 10-12 minutes or until the cookies begin to brown slightly.
  • Remove the cookies from the oven and immediately top each cookie with a refrigerated chocolate kiss. Press the chocolate into the cookie until the cookie begins to crack along the edges.
  • Transfer the cookies to a wire rack to cool completely.

Storing Peanut Butter Blossoms

  • Keep the peanut butter blossoms in an airtight container at room temperature for up to 5 days.  Place the cookies in a single layer and then stack them by placing the next layer of cookies between the chocolate kisses. 

Notes

Tips for Success
  • Make sure the butter is softened to room temperature before combining with the other ingredients. This will allow it to incorporate fully without leaving chunks of butter in the dough.
  • If using natural peanut butter, you might need to add slightly more salt and bake for a shorter time. Also be aware that the cookies are likely to spread slightly more than when using a regular peanut butter.
  • If the dough is too soft to roll into balls, place the dough in the refrigerator for 5-10 minutes to allow the butter to harden.
  • Use a small ice cream or cookie scoop to get equal sized cookies.

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