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Soft and sweet Peanut Butter Blossoms are a classic cookie and perfect for your next holiday cookie tray. Tender peanut butter cookies are topped with a Hershey’s chocolate kiss.
I can’t think of a more iconic and recognizable cookie than the peanut butter blossom. Peanut butter and chocolate are the perfect pairing in these easy to make cookies.
They’re a crowd-pleasing favorite, especially around the holidays. What cookie tray is complete without these Hershey’s kiss cookies?
The base of these cookies is an incredibly soft and tender peanut butter cookie. In fact, it is the same base I use for my Soft Peanut Butter Cookies. If I want a peanut butter cookie, this is the recipe I reach for.
Each cookie is topped with a single Hershey’s Kiss. I used classic milk chocolate kisses for this recipe, but dark chocolate or caramel kisses would also make a great choice.
How to make Peanut Butter Blossoms
Peanut butter blossoms require only a few simple ingredients. Gather everything before starting, including room temperature butter.
I like to set my sticks of butter out an hour or two before I plan on preparing my dough. Room temperature butter will easily incorporate with the other ingredients and create a creamy and smooth dough.
Gather your ingredients. You’ll need an egg, peanut butter, unsalted butter (at room temperature), granulated sugar, brown sugar, flour, vanilla extract, milk, baking soda, and salt.
Combine the dry ingredients into a single bowl, whisk to remove any lumps, and set aside.
In a large mixing bowl, add your peanut butter and butter. Mix to combine, then add your sugars and continue mixing.
Last, add your egg, vanilla, and milk, and mix until fully combined.
Then, add half of your flour mixture and mix until just incorporated. Add your remaining flour and again mix until just incorporated.
Once your gluten (the flour) has been added to the dough mixture, you want to mix the dough as little as possible. Over-mixing the dough after the flour has been added can cause your cookies to be tough.
Now it’s time to refrigerate your cookie dough. I like to spoon my cookie dough onto wax paper, wrap, and refrigerate.
I suggest refrigerating your dough for at least one hour, up to 24 hours. This gives your dough a chance to chill, and also allows your flavors to meld.
Once your dough has chilled, scoop into balls and roll in granulated sugar. I like to use an OXO Small Cookie Scoop for this recipe. It will help you perfectly portion your dough into 48 cookies.
I found that the medium cookie scoop (my go-to size for cookies) was too big, and the proportions look off when the kiss is added. For this recipe, the small scoop is the perfect size.
Don’t forget to grab your Hershey’s Kisses and unwrap them before baking your cookies.
For peanut butter blossoms, you will partially bake your cookies, remove them from the oven, then place your chocolates on top. The cookies then go back in the oven to bake for a few more minutes.
Doing this will melt the kisses enough to adhere to the cookies, without burning the chocolate on top. So, I suggest unwrapping your kisses before you begin baking, so that you have them ready to pop onto each cookie.
When you press each kiss into a cookie, the top will crack a little. This is expected, don’t worry!
No, the kisses do not melt when using this method. They perfectly keep their shape, and there was no need for me to refrigerate or freeze the cookies after baking.
After baking, allow them to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool completely.
Holiday Cookie Trays
Peanut butter blossoms are at the top of my list when it comes to holiday cookie trays. What else is on my cookie tray? Check out my top 5 favorite holiday cookies below!
Peanut Butter Blossoms
- 1/2 cup unsalted butter room temperature
- 3/4 cup peanut butter
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1 large egg room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar for rolling
- 48 Hershey's Milk Chocolate Kisses unwrapped
- In a large bowl, cream together the butter and peanut butter. Add sugars, then beat until fluffy (about 1 minute). Add the egg, milk, and vanilla. Beat for another 2 minutes until well combined.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually stir dry ingredients into butter mixture until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 375 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a small 2 teaspoon cookie scoop or shape by hand into 3/4 inch balls. Roll balls in white sugar.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 6 minutes, then remove from oven. Gently press a single Hershey's kiss into the center of each cookie. Return to oven and bake for an additional 2-3 minutes, or until edges of cookies have lightly browned.
- Allow to cool for 5 minutes before removing to a wire rack to cool completely.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
- For a classic peanut butter cookie, scoop using a medium cookie scoop, press down the tops with a fork, and increase the baking time to 10-12 minutes, skipping the Hershey's kiss step.