My peanut butter kiss cookies are a staple in my house every Christmas. They’re sweet, rich, and soft to create the perfect cookie that my kids are obsessed with!
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My go-to Peanut Butter Blossoms
My peanut butter kiss cookies recipe is the one cookie I have to bake year after year for the holidays. Every year, I ask my kids what cookies they would like for Christmas and every time, they yell for these cookies.
I think it’s because they love to help make them. Both kids love unwrapping the Hershey kisses and placing them on the cookies.
And I would be lying if I pretended not to see when they sneak a kiss or two while they top the cookies. It’s cute because my son fully thinks he’s getting away with it. Maybe that’s why they love them so much!
If you love a good peanut butter recipe, you will love my recipes for peanut butter balls, peanut butter frosting, peanut butter oatmeal balls, buckeyes, and peanut butter rice krispie treats!
Ingredients for Peanut Butter Blossom Cookies
- Butter
- Peanut butter – I recommend creamy for a nice soft texture
- Brown sugar – use light brown
- Egg
- Vanilla extract – I recommend the real stuff, which is pure
- All-purpose flour
- Baking soda
- Sugar
- Hershey kisses – at least 34, but I like to use around 40 to have extras for my kids
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 your oven to 350 degrees F, then line two large baking sheets with parchment paper so your peanut butter kiss cookies don’t stick.
STEP TWO: Add the butter and peanut butter to the bowl of a stand mixer with the paddle attachment. Beat on medium until 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 as you go along. 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 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 your easy peanut butter cookies from the oven and place Hershey’s Kiss candies on top of each one. Let the cookies cool a bit before digging in.
Peanut Butter Substitutions For Hershey Kiss Cookies
If I’m baking blossom cookies for someone who can’t eat peanut butter, I typically bake my Hershey Kiss cookies without peanut butter or chocolate kiss cookies recipes instead. But if you still want that peanut butter-like flavor, you can use almond butter, sunflower butter, macadamia butter, or even pumpkin seed butter.
How to Store Peanut Butter Blossom Cookies
Once the cookies have cooled, store them in an airtight container on the counter at room temperature for up to 3 days. I have also refrigerated them to keep them for up to a week and freeze them for up to 3 months around the holidays.
Peanut Butter Kiss Cookies FAQs
How do I prevent the Hershey’s Kisses From Melting on Peanut Butter Blossoms?
To prevent them from melting, I unwrap them, put them on a plate, and place them in the fridge before I start making the cookies. Since they’re colder when they are placed on the cookie, it’s harder for them to melt.
How Do You Keep Peanut Butter Cookies With Kisses From Falling Apart?
I created this cookie recipe to have the perfect ratio of wet to dry ingredients so the cookies don’t fall apart. To get that perfect ratio, I scoop the flour from the container into a measuring cup. Don’t just dig your measuring cup into all the flour—if you do, it will add too much.
Why Do My Peanut Butter Hershey Kiss Cookies 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 You Make Peanut Butter Kiss Cookies Moist?
My peanut butter blossoms are designed to be moist already, but if you want to make another cookie extra moist, doubling the eggs in the recipe usually does the trick. I have not tried it with this recipe because I feel like it doesn’t need it, but feel free to try it!
More Easy Christmas Cookies
- Butterscotch Cookies
- Thumbprint Cookies Recipe
- Banana Pudding Cookies
- Fruitcake Cookies
- Pumpkin Cheesecake Cookies
- M and M Cookies
- Easy Christmas Cookie Recipes
Easy Peanut Butter Kiss Cookies
Ingredients
- 1 stick butter softened
- 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 350F 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 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. Store at room temperature for up to five 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.
