Peanut butter blossoms are the quintessential holiday cookie—soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate Hershey’s Kiss in the center. They’re a beloved tradition on Christmas cookie platters, at holiday parties, and in lunchboxes everywhere.
The combination of sweet, slightly salty peanut butter cookie and rich milk chocolate is simply irresistible. This recipe delivers that perfect texture: soft and chewy, not dry or crumbly, with the kiss nestled perfectly in the center. Whether you’re making them for the holidays or just because, these cookies never fail to bring a smile.
Instructions
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add Peanut Butter, Egg, and Vanilla
Add the peanut butter, egg, and vanilla. Beat until well combined and smooth.
Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
Chill the Dough
Cover the bowl and refrigerate for at least 1 hour, preferably 2 hours. Chilling prevents spreading and makes the dough easier to handle.
Preheat and Prep
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Place the ¼ cup granulated sugar in a shallow bowl for rolling.
Shape and Roll
Using a cookie scoop or tablespoon, portion the chilled dough into 1-inch balls. Roll each ball in the granulated sugar to coat completely. Place on prepared baking sheets, leaving about 2 inches between each cookie.
Bake
Bake for 8-10 minutes, until the cookies are lightly golden and set around the edges but still soft in the center.
Add Kisses
Immediately after removing from the oven, gently press a Hershey’s Kiss into the center of each warm cookie. The cookie will crack slightly around the edges—that’s perfect. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Serve
Once completely cool, the chocolate will be set. Serve and enjoy!
Pro-Tips for Peanut Butter Blossom Perfection
- Use Creamy Peanut Butter: Creamy peanut butter works best. Natural peanut butter can separate and affect the texture.
- Chill the Dough: This dough is soft and spreads easily. Chilling is essential for thick, chewy cookies.
- Don’t Overbake: Pull cookies when edges are set but centers still look slightly soft. They’ll continue to set as they cool.
- Work Quickly with Kisses: Add the kisses immediately after baking while the cookies are still warm. If they cool too much, the kisses won’t adhere.
- Unwrap Kisses Ahead of Time: Have all your kisses unwrapped and ready before you start baking—you’ll need to work fast.
- Variations: Try using different flavored Hershey’s Kisses—candy cane, dark chocolate, or caramel-filled.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months.
- Holiday Favorite: These cookies are perfect for Christmas cookie exchanges and holiday platters.
These Peanut Butter Blossoms are classic holiday cookies—absolutely delicious.
