Make these Peanut Butter Blossoms for an easy sweet treat. Soft peanut butter cookies topped with Hershey’s Kisses are a crowd favorite and especially popular for Thanksgiving and Christmas Cookies.
HERSHEY KISS COOKIES
This recipe makes a soft, thick cookie with a crispy shell and a melty chocolate kiss on top. Super quick and easy, you can have these peanut butter cookies in 30 minutes start to finish.
- Instead of using granulated sugar to roll them in at the end, you can roll them in a coarser sugar like demerara sugar. Colored sugar or nonpareils are also a good alternative for something more colorful and festive.
- The chocolate kisses can be switched out with another little chocolate candy, like peanut butter cups or Rolos.
What type of peanut butter should I use?
I recommend using traditional creamy peanut butter, not natural peanut butter. Natural peanut butter can have a lot of variation and does not always stay emulsified, so you can get very different results depending on the natural peanut butter you use. Traditional peanut butter, like Skippy or Jif, is the safe bet when baking!
You can store the dough in the refrigerator for a day or two before baking. I would recommend rolling it into balls before refrigerating in order to avoid scooping hard cookie dough. Roll them in the sugar right before you are ready to bake.
MORE COOKIE RECIPES:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar, divided
- 1/2 cup packed light brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 15 chocolate kisses, unwrapped
- Preheat the oven to 350F. Line two baking sheets with parchment paper and set them aside.
- In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, and a 1/2 cup granulated sugar until light and fluffy.
- Add the peanut butter, egg, and vanilla extract to the sugar mixture. Beat on medium speed until fluffy, about 2 minutes.
- Add the flour, baking soda, and salt to the peanut butter mixture and mix on low speed until just combined.
- Form the dough into 1.5-inch balls (about 3 tablespoons) and roll them in the remaining 1/4 cup of granulated sugar. Place the dough balls on the two baking sheets approx 1.5 inches apart.
- Place the unwrapped chocolate kisses in the freezer while the cookies bake. Bake the cookies for 10-15 min until the edges are just set and the center is no longer liquid. You don’t want the whole cookie to be firm because they firm up more as they cool.
- Right after removing the cookies from the oven, push the slightly frozen chocolate kisses into the center of each cookie. Let the cookies cool on the pan for about 5 minutes or until you can move them without them breaking. Transfer the cookies to a wire rack to continue cooling. As the cookies cool, the chocolate kisses will melt a little and keep their shape. These are best served when they are still warm, but they will stay fresh for 3 to 4 days when stored at room temperature in an airtight container.
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Nutrition InformationYield 15 Serving Size 1
Amount Per Serving Calories 214Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 216mgCarbohydrates 31gFiber 1gSugar 19gProtein 5g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.