Why You’ll Love This Recipe

These Peanut Butter Blossoms are incredibly soft and full of peanut butter flavor. The addition of the Hershey’s Kiss on top adds the perfect amount of chocolatey sweetness, and the cookies are rolled in sugar for an extra touch of sweetness and crunch. Whether you’re making them for the holidays or a fun treat for any day, these cookies are sure to be a crowd-pleaser. Plus, they’re easy to make and don’t require much prep time!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter (1 stick)
¼ cup granulated sugar
¾ cup packed brown sugar
1 cup peanut butter (not natural peanut butter)
1 large egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup granulated sugar (for rolling)
40 Hershey’s Kisses (about half an 11-ounce package)

Directions

Chill the Hershey’s Kisses:
Start by placing your bag of Hershey’s Kisses in the freezer. Chilled Kisses will help prevent them from falling off when pressed into the cookies after baking.
Make the Dough:
In a large bowl or stand mixer, beat the butter until smooth and creamy. Add ¼ cup granulated sugar and ¾ cup packed brown sugar. Beat well until fluffy, scraping the sides of the bowl as needed.
Add Peanut Butter and Wet Ingredients:
Add 1 cup peanut butter and beat until combined. Then add the egg and 1 ½ teaspoons vanilla extract. Beat until fully combined.
Mix the Dry Ingredients:
Add 1 ½ cups flour, 1 teaspoon baking soda, and ¼ teaspoon kosher salt on top of the flour. Stir them together with a spoon to combine the dry ingredients a bit before adding them to the wet mixture. Turn on the mixer and combine everything until the dough just comes together. Be careful not to overmix to avoid tough cookies.
Chill the Dough (Optional):
Cover the dough and chill for 15 minutes to an hour to make it easier to handle. However, you can skip the chilling if you’re in a hurry.
Preheat the Oven and Prepare Baking Sheets:
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Pour about ½ cup granulated sugar into a small bowl.
Shape the Cookies:
Shape the dough into 1-inch balls using your hands or a cookie scoop. Roll each ball in the sugar to coat it. Place the balls on the baking sheets, about 1 inch apart. You can fit 15 cookies per 11×17 inch baking sheet since these cookies don’t spread much.
Bake the Cookies:
Bake the cookies at 350°F for 8-10 minutes. They are done when the edges are set, and the center is matte (not shiny). The cookies will be plump and soft.
Add the Hershey’s Kisses:
While the cookies are baking, unwrap 40 Hershey’s Kisses and place them back in the freezer. Once the cookies are done, immediately press one frozen Hershey’s Kiss into the center of each cookie. The edges should crack beautifully.
Cool and Serve:
Let the cookies set on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The chocolate will melt but maintain its shape, so let the cookies cool undisturbed to prevent messing up the Kisses.
Enjoy:
If you know what’s good for you, enjoy at least one of these warm with a tall glass of milk!

Servings and Timing

Servings: 40 cookies
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 15 minutes
Total time: 40 minutes

Variations

Use Different Chocolate: Try topping the cookies with any type of chocolate that you prefer, like milk chocolate, dark chocolate, or even mint chocolate for a twist.
Add Chopped Nuts: For an extra crunch, add chopped peanuts or other nuts into the dough before baking.
Peanut Butter Cups: Swap the Hershey’s Kisses for mini peanut butter cups for an even more decadent version.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They will stay fresh and soft.
Reheating: To enjoy warm cookies again, pop them in the microwave for about 10-15 seconds, just until the chocolate softens.

FAQs

Do I need to chill the dough?

You don’t need to chill the dough, but it helps to make it easier to handle and allows the flavors to develop. If you’re short on time, you can skip this step.

Can I freeze the dough?

Yes, you can freeze the dough for later use. After shaping the dough into balls, place them on a baking sheet and freeze until firm. Then transfer the dough balls to an airtight container or zip-top bag and freeze for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the baking time.

Can I use natural peanut butter?

It’s best to use regular peanut butter (like Jif or Skippy) for this recipe, as natural peanut butter tends to be too oily and could affect the texture of the dough.

Can I use something other than Hershey’s Kisses?

Yes, you can use mini peanut butter cups or any other chocolate candy you prefer. Just be sure to press it into the cookie while it’s still warm so it sticks.

Conclusion

These Peanut Butter Blossoms are the perfect combination of soft, peanut buttery goodness and chocolatey sweetness. Whether you make them for the holidays or just because, they are sure to be a hit with everyone. Easy to make and irresistible to eat, these cookies are a must-have in your baking rotation!