Peanut Butter Blossoms are a classic cookie and perfect for your next holiday cookie tray. Soft peanut butter cookies are coated in sugar and 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 for these homemade cookies.
The base of these cookies is an incredibly soft and tender peanut butter cookie. Each cookie is topped with a chocolate Hershey’s kiss.
They’re a crowd-pleasing favorite, especially around the holidays. What cookie tray is complete without these Hershey’s kiss cookies?
Room temperature ingredients
For this recipe, you’ll need room temperature butter and a room temperature egg.
I like to set my butter out an hour or two beforehand. To speed up the process, slice your butter into small pieces.
You can also set your egg out on the counter an hour beforehand. Or, place your egg in a bowl and fill the bowl with very warm tap water. Your egg will warm to room temperature within 15 minutes.
Ingredients and substitutions
If desired, peanut butter can be substituted with your favorite nut butter, like almond butter.
Make sure you’re using baking soda in this recipe, not baking powder. The two react differently with the other ingredients in the recipe, and they are not interchangeable.
I like to use an OXO Small Cookie Scoop for this recipe. It will help to perfectly portion your dough into 48 cookies.
I found that the medium cookie scoop (my go-to size for chocolate chip cookies) was too big. For this recipe, the small scoop is the perfect size.
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 creamed and fluffy, about a minute. Add your egg, milk, and vanilla. Beat until creamed and fluffy.
- 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. Scoop dough using a small 2 teaspoon cookie scoop or shape by hand into 3/4 inch balls. Roll balls in granulated 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.