Peanut Butter Blossom Cookies

Peanut Butter Hershey Kiss Blossoms stacked up on white plate with more cookies in the background.

5 from 5 votes

Made with a soft and tender peanut butter cookie topped with a sweet and rich chocolate kiss, this easy recipe delivers the ultimate treat.

Prep Time10

Cook Time8

Cooling5

Total Time23

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

½ cup creamy peanut butter
½ cup unsalted butter softened
½ cup brown sugar
½ cup granulated sugar plus more for rolling
½ teaspoon vanilla extract
1 large egg at room temperature
1¾ cups all-purpose flour spooned and leveled
¼ teaspoon table salt
½ teaspoon baking soda
¾ teaspoon baking powder
36 Hershey Kisses unwrapped

US Customary - Metric

Instructions

Preheat oven to 375℉/190℃.
In a large mixing bowl or bowl of a stand mixer, cream together ½ cup creamy peanut butter, ½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, ½ teaspoon vanilla extract, and 1 large egg on medium speed until creamy and well combined, scraping down the sides as needed.
In a separate medium bowl, whisk together the 1¾ cups all-purpose flour, ¼ teaspoon table salt, ½ teaspoon baking soda, and ¾ teaspoon baking powder to evenly combine. Add the flour mixture to the creamed peanut butter mixture and mix together using a wooden spoon or on low speed until the flour is just incorporated into the wet ingredients.
Place about ½ cup of granulated sugar in a shallow bowl. Shape dough into 1-inch balls, roll to coat in sugar, and place 2 inches apart on an ungreased cookie sheet.
Bake for 9-11 minutes or until puffy and the edges are set and golden. Remove the cookies from the oven, and place an unwrapped Hershey's Kiss in the center of each cookie. Let the cookies sit on the baking sheet for 2-3 minutes to finish setting up. Note: If your house is on the warmer side and you notice your kisses quickly melting, transfer the cookies to the freezer or refrigerator for 5-10 minutes to stop the cooking process and set the chocolate.
Transfer the cookies to a cooling rack to cool completely.

Notes

Storage: Store cooled peanut butter blossoms in an airtight container at room temperature for up to 5 days. While you can freeze these cookies for up to 1 month in a freezer-safe container, keep in mind that the color of the chocolate kiss may alter slightly.

Peanut Butter: I highly recommend using shelf-stable creamy peanut butter, rather than all-natural peanut butter that needs refrigeration after opening.

Brown Sugar: I have made these cookies using both light and dark brown sugar. The dark brown sugar adds a richer molasses taste to the cookies, but both varieties result in a tasty cookie.

Soft vs Chewy Peanut Butter Blossom Cookie: Bake immediately for soft, yet SLIGHTLY chewy peanut butter blossom cookies or chill the dough for at least 30 minutes for softer, fluffier cookies.

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