My peanut butter kiss cookies are a Christmas tradition! I love making these sweet, rich, soft cookies to share with my family and friends. They’re always a hit!
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My Go-To Peanut Butter Blossoms
My grandma was the one who first introduced me to peanut butter kiss cookies. I always looked forward to going to her house for Christmas and making a batch together!
I remember taking my job of unwrapping the Hershey kisses very seriously. Getting all the foil off and lining up each chocolate kiss so we could press the candy into the warm cookies felt like a big deal.
Now, I love making this recipe with my kids! I have to make sure they aren’t getting too competitive with who can unwrap the most kisses, but we always have so much fun making batches for friends and family. And, my daughter Leah has already requested these again this year for Christmas.
I’ve tried a lot of recipes for peanut butter cookies, but this one is easily my favorite for making peanut butter blossoms. The cookie is sturdy enough to hold the chocolate kiss, but it is still magically soft when I bite into one!
For more peanut butter recipes, be sure to check out my peanut butter M&M cookies, peanut butter balls, peanut butter cup cookies, peanut butter pie with cool whip, peanut butter chocolate chip cookies, and chewy peanut butter cookies!
Peanut Butter Blossom Cookies Ingredients
- Butter – Starting with room temperature butter helps my dough cream smoothly and keeps the cookies tender.
- Creamy peanut butter – This gives my cookies their signature flavor and helps bind everything together.
- Light brown sugar – Brown sugar adds moisture and keeps the peanut butter cookies soft after baking.
- Granulated sugar – I roll the dough balls in sugar for that classic sparkle and slight crunch on the outside.
- Egg – The egg holds the dough together and gives the cookies structure.
- Vanilla extract – A little vanilla rounds out the peanut butter flavor.
- All-purpose flour – This creates a sturdy dough that still bakes up soft.
- Baking soda – Helps the cookies rise just enough without spreading too much.
- Hershey kisses – Milk chocolate is classic, but dark chocolate or other varieties work too.
How to Make Peanut Butter Kiss Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F, then line two large baking sheets with parchment paper.
STEP TWO: Add the butter and peanut butter to the bowl of a stand mixer with the paddle attachment. Beat on medium until it’s fully combined. Add the brown sugar and mix or stir again until light and fluffy, or about 2 minutes.
STEP THREE: Incorporate the egg and vanilla and mix. Make sure to scrape down the sides of the bowl. Add the flour and baking soda and mix until the dough begins to form. Be careful not to overmix!
STEP FOUR: Using a spoon or cookie scoop, create a 1-tablespoon-sized ball (1-inch balls) and roll each in granulated sugar. This extra step adds a bit of crunch to the final results! Place the cookie dough balls on the prepared baking sheet at least 2 inches apart.
STEP FIVE: Bake the cookies for 11 minutes or until they turn golden brown and the edges are set.
STEP SIX: Remove them from the oven and place Hershey’s Kiss candies on top of each one.
Tips for the Best Peanut Butter Hershey Kiss Cookies
- For dough that’s easy to work with, I make sure the butter and egg are fully at room temperature before mixing.
- My trick for cookies that hold their shape is to measure the flour carefully and avoid packing it into the cup.
- I space the cookies out 2 inches apart on the baking sheet so they don’t touch as they spread slightly in the oven.
- For the best texture, I bake the peanut butter cookies until the edges are just set and the centers still look soft.
- Chilling the kisses in the fridge or freezer for about 10 minutes helps prevent them from melting when I press them into the warm cookies.
- I unwrap all the kisses while the cookies are baking, so they’re ready as soon as the cookies come out of the oven.
Peanut Butter Cookies with Kisses Variations and Substitutions
- If I want to make a batch of nut-free blossoms, I swap peanut butter for sunflower butter or pumpkin seed butter, or make my kiss cookies using a shortbread cookie.
- To change up the chocolate, I use dark chocolate kisses or caramel-filled candies.
- When I want my cookies to look extra festive for the holiday season, I’ll roll the dough in red or green granulated sugar to add a pop of color.
- I sometimes like to switch up the candy and press a mini peanut butter cup into the center of each cookie for an extra burst of peanut butter!
- For extra richness, I’ll add a pinch of salt to the dough. Just a little can really enhance all the other flavors.
What to Serve With Peanut Butter Blossoms
If I’m hosting and want to set out a few different desserts, I’ll pair peanut butter kiss cookies with hot cocoa dip, Oreo fluff, and buckeyes.
For cookie parties, peanut butter blossoms go so well with sugar cookies, fudge cookies, and snickerdoodles!
Peanut Butter Kiss Cookies FAQs
How to store the cookies
Once my peanut butter kiss cookies have fully cooled, I store them in an airtight container at room temperature. They stay fresh for up to five days, but honestly, they never last that long in my house!
How do I prevent the Hershey’s kisses from melting on peanut butter blossom cookies?
I chill my Hershey’s kisses in the fridge or freezer for about 10 minutes. That way, if they’re colder when I press them into each peanut butter cookie, they won’t melt as easily.
How do I keep my peanut butter blossom recipe from falling apart?
My key to soft cookies is the perfect ratio of wet to dry ingredients. Rather than digging the measuring cup into the flour, which will compact the flour and end up scooping too much, I scoop the flour from the container into the measuring cup.
Why Do My peanut butter cookies with kisses Get Hard?
I overmixed my cookie dough once when making these cookies, and I will never do it again. Overmixing the batter causes the cookies to turn harder and not have the soft and chewy texture I designed them to have. They also turn harder when they’re overbaked.
How do I make my cookies moist?
My recipe for peanut butter kiss cookies is designed to turn out soft and moist, but for extra moist cookies, I know some people like to add another egg to the dough. I’ve never tried it, but it’s always an option!
More Easy Christmas Cookies
- Sugar cookies with Hershey kisses
- Thumbprint cookies with icing
- Peppermint kiss cookies
- Turtle cookies
- Chocolate chip cookies with walnuts
Easy Peanut Butter Kiss Cookies
Ingredients
- 8 tablespoons butter softened (one stick)
- ½ cup creamy peanut butter
- 1 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- 34 Hershey kisses milk, dark chocolate, or other variety
Instructions
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add the butter and peanut butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fully combined.
- Next, add the brown sugar and mix until light and fluffy, about 2 minutes.
- Add the egg and vanilla and mix to combine. Scrape down the sides of the bowl as needed.
- Add the flour and baking soda and mix just until the dough comes together. Make sure not to overmix!
- Scoop out 1 tablespoon-sized portions and roll them in granulated sugar. Place them on the parchment-lined baking sheets, making sure that they are at least 2” apart.
- Bake them for 11 minutes, or just until the edges are set and golden brown.
- Remove the cookies from the oven and press a Hershey kiss into the top of each cookie.
- Allow the cookies to cool completely, transferring to an airtight container.
Notes
- For dough that’s easy to work with, make sure the butter and egg are fully at room temperature before mixing.
- The trick for cookies that hold their shape is to measure the flour carefully and avoid packing it into the cup.
- Space the cookies out 2 inches apart on the baking sheet so they don’t touch as they spread slightly in the oven.
- For the best texture, bake the cookies until the edges are just set, and the centers still look soft.
- Chilling the kisses in the fridge or freezer for about 10 minutes helps prevent them from melting when you press them into the warm cookies.
- Unwrap all the kisses while the cookies are baking, so they’re ready as soon as the cookies come out of the oven.
- Store the cookies in an airtight container on the counter for up to 5 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Easy to make and super delicious
Hi Beverly, I’m so pleased to hear this! Enjoy!
I only have a hand mixer?
Can I use that ?
Hi Diane, Yes, a hand mixer would work just fine for this recipe! Enjoy.