Introduction

Peanut Butter Blossoms are classic cookies loved for their soft, chewy texture and iconic chocolate kiss topping. Combining rich peanut butter dough with a sweet Hershey’s Kiss makes these treats irresistible for any occasion.

The image shows a close-up of round peanut butter cookies with a cracked, sandy-textured surface covered in sugar crystals. Each cookie has a smooth, shiny, dark brown chocolate kiss in the center, forming a single raised layer on top of the golden cookie base. The cookies are laid on a white marbled surface that softly blurs out in the background, highlighting the sharp texture of the cookie’s sugar coating and the glossy chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (1 stick)
1/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 cup peanut butter (not natural)
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup granulated sugar (for rolling)
40 Hershey’s Kisses (about half an 11-ounce package)

Instructions

Step 1: Place the Hershey’s Kisses in the freezer so they are chilled when pressed on the cookies, helping them stick better.
Step 2: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the sides of the bowl.
Step 3: Add 1/4 cup granulated sugar and 3/4 cup packed brown sugar. Beat until fluffy and fully combined.
Step 4: Mix in 1 cup peanut butter until well combined.
Step 5: Beat in the egg and 1 1/2 teaspoons vanilla extract until incorporated.
Step 6: Add the flour to the bowl but do not stir yet. Sprinkle baking soda and kosher salt over the flour and gently mix them together.
Step 7: Turn the mixer on to combine the dry ingredients into the dough. Mix just until most of the flour disappears but still some dry spots remain. Scrape the bowl, then mix again until no visible flour streaks remain. Avoid overmixing to keep the cookies tender.
Step 8: Cover the dough and chill for 15 minutes to 1 hour (or up to 2 days for convenience).
Step 9: Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Pour 1/2 cup granulated sugar into a bowl for rolling.
Step 10: Shape dough into 1-inch balls using a cookie scoop or hands.
Step 11: Roll each ball in the sugar to coat, then place on the prepared baking sheets. Cookies can be placed close together as they do not spread much.
Step 12: Bake for 8 to 10 minutes until edges are set and centers look matte, not shiny.
Step 13: While baking, unwrap the chilled Kisses and keep them in the freezer until ready to use.
Step 14: Remove cookies from the oven and immediately press one frozen Kiss onto the center of each cookie; edges will crack slightly.
Step 15: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. The chocolate will soften but keep its shape.
Step 16: Enjoy warm with a glass of milk for the best experience!

Tips & Variations

Use regular peanut butter (not natural) for the best texture and flavor.
Chilling the dough helps prevent spreading and preserves the cookie shape.
For a different look, try using white chocolate or flavored kisses.
If you prefer a crunchier cookie, bake for an extra minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well for up to three months; thaw at room temperature before serving. Reheat gently in a microwave for a few seconds to enjoy them warm.

How to Serve

A close-up view of a single cookie with a thick, coarse golden brown base that looks soft and crumbly. On top of the cookie is a smooth, shiny, and creamy milk chocolate kiss, shaped like a teardrop with a pointed tip. The cookie is set on light brown parchment paper, with faint crumbs around it. In the blurred background, there are more similar cookies wrapped in red and dark brown foil, adding a festive touch. The whole scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular?

Natural peanut butter contains more oil, which can make the dough oily and affect texture. Regular peanut butter works best for these cookies.

Why do the chocolate kisses crack when pressed on the cookies?

The cookies are still hot when you press the chilled Hershey’s Kisses on top, causing the surface to crack and create the signature look of Peanut Butter Blossoms.