Peanut Butter Blossom Cookies
These peanut butter blossoms are such a nostalgic classic! Soft peanut butter cookies topped with a Hershey’s chocolate kiss— who can resist that?
Peanut butter blossom cookies are one of my favorite treats from when I was younger. They seemed to show up at every potluck and almost all holiday cookie platters. And I had no complaint! I couldn’t resist the simple combination of peanut butter and chocolate. and that’s till true today.
This is just Hershey’s classic recipe, but I figured it was still worth sharing. Consider this a little reminder to bake yourself a batch, whether these are a favorite of yours too, or you’ve never had the pleasure. These peanut butter blossoms are soft and tender, with a nice crunch from the sugar coating, and a delicious chocolate kiss in the middle of each one.
“I made these and they were perfect! Such a nice soft texture. I like how thick they are– puffing/cracking up around the kiss. Lovely peanut butter taste. Hard to eat just one.⭐️⭐️⭐️⭐️⭐️” —from Rose
Don’t mess with a classic
There’s nothing fancy about these cookies— it’s a simple straightforward (but still delicious!) peanut butter cookie recipe with a Hershey’s kiss candy in the center. You’ll need basic cookie ingredients like butter, sugar, flour, eggs, vanilla, and peanut butter. And chocolate kisses, of course.
How to make peanut butter blossom cookies
- Prepare cookie dough according to recipe instructions (below).
- Portion into rounds and roll in sugar. I like to use a medium cookie scoop for the perfect size.
- Bake. Place on prepared sheet pan and bake at 375°F just until cookie is puffed and starts to crack, about 10 minutes.
- Top with a chocolate kiss. As soon as cookies come out of the oven, place chocolate kiss (or other chocolate candy) in the center, pressing down slightly.
- Let cookies cool before serving. Then, enjoy!
Can I use other candy instead of a Hershey’s Kiss?
Yes! This recipe works with just about any small bite-sized chocolate candy. Rolos, Reese’s peanut butter cups, Dove chocolates, Hershey’s kisses in other flavors are just a few examples. If it’s small enough to fit in the center of the cookie, you can use it!
More peanut butter + chocolate cookie recipes
- Chocolate Peanut Butter Cup Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- One Giant Peanut Butter Chocolate Chip Cookies
- Soft and Chewy Peanut Butter Chocolate Chip Cookies
Peanut Butter Blossoms
Ingredients
- ½ cup (113 grams) butter , at room temperature
- ¾ cup (185 grams) peanut butter, crunchy or creamy
- ⅓ cup (75 grams) packed light or dark brown sugar
- ⅓ cup (80 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 Hershey’s chocolate kisses , unwrapped
- (75 grams) About ⅓ cup granulated sugar , for rolling cookies
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, brown sugar, and sugar. Beat together on medium high speed until light and creamy, about 4-5 minutes, scraping down the bowl as necessary. Add the egg and vanilla and mix until combined.½ cup (113 grams) butter, ¾ cup (185 grams) peanut butter, crunchy or creamy, ⅓ cup (75 grams) packed light or dark brown sugar, ⅓ cup (80 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking soda, and salt and mix until just combined. Roll dough by the tablespoon into a ball and roll the ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.2 cups (250 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, (75 grams) About ⅓ cup granulated sugar
- Bake until cookies are beginning to crack on the surface and the bottoms just begin to brown, about 10 minutes. Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. Let sit on the pan for a few minutes before transferring to a wire rack to cool completely.24 Hershey’s chocolate kisses
- Store cookies in an air tight container at room temperature for up to 3 days.
Notes
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I made these and they were perfect! Such a nice soft texture. I like how thick they are – puffing/cracking up around the kiss. Lovely peanut butter taste. Hard to eat just one. Made exactly 24 with the medium oxo scoop.
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hi annalise! i just stumbled upon your blog. everything looks amazing! i made peanut butter sweethearts recently but subbed chocolate hearts for the hershey kisses. yours look perfect! 🙂
A delicious classic. I’m thinking I’d like eating this in a hot bath.
They taste soooo good!!! I usually use dark chocolate instead of the milk chocolate… I realize that the dark ones are gone first!
I was thinking about these all day yesterday because of National Peanut Butter Day! It was funny to see them on foodgawker today because I also haven’t thought about these in years. I am definitely going to have to make some this weekend!
My mom made these when I was a kid. These are going on my must make list.
Wat a super gorgeous and pretty looking peanut butter blossoms..
Wow, Annalise! I had no idea you were pregnant, and I’m not sure how I missed that. Congratulations! I am so truly excited for you. As far these cookies go, they look awesome. I have, for some reason (and that reason isn’t pregnancy) been eating peanut butter by the spoonful lately, which isn’t like me. I may have to make these! xo