Classic Peanut Butter Kiss Cookies, also known as Peanut Butter Blossoms, are soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey’s Kiss. I find them perfect for the holidays, especially Christmas, but honestly, they’re just as delightful any time of year. That irresistible combo of peanut butter and chocolate hits the spot every single time. Classic Peanut Butter Kiss Cookies (Peanut Butter Blossoms)

Why You’ll Love This Recipe

I love how simple and nostalgic these cookies are. The peanut butter flavor is rich without being overwhelming, and the sugar coating adds the perfect texture. Plus, there’s just something satisfying about pressing a Hershey’s Kiss into a warm cookie fresh from the oven. These cookies are a must-bake for cookie exchanges, parties, or just because I’m craving something sweet and classic. They’re freezer-friendly, kid-approved, and always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 3/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup creamy peanut butter

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar (plus extra for rolling)

  • 1/2 cup light brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 28 Hershey’s Kiss candies (frozen)

Directions

  1. I start by whisking together the flour, baking soda, and salt in a bowl and setting it aside.

  2. In a large mixing bowl, I beat the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.

  3. Then I mix in the egg and vanilla extract.

  4. I stir in the dry ingredients until everything is well combined. After that, I cover the dough and refrigerate it for at least 1 hour (or up to 2 days if prepping ahead).

  5. Once chilled, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper.

  6. I scoop the dough into balls, roll them in granulated sugar, and space them out on the baking sheets.

  7. I bake them for 10–12 minutes, just until the edges are lightly golden and the centers are set.

  8. Right out of the oven, I gently press a frozen Hershey’s Kiss into the center of each cookie.

  9. I let them cool on the sheet for about 5 minutes before transferring to a wire rack. Then, it’s cookie time!

Servings and timing Classic Peanut Butter Kiss Cookies (Peanut Butter Blossoms)

  • Yield: 28 cookies

  • Prep Time: 1 hour 15 minutes (includes chilling)

  • Cook Time: 10 minutes

  • Total Time: 1 hour 25 minutes

  • Serving Size: 1 cookie

  • Calories per serving: 160

Variations

When I want to switch things up, I like using Rolos or Reese’s instead of Hershey’s Kisses. Seasonal Hershey’s flavors like caramel or mint also work great. If I’m feeling adventurous, I sometimes add a bit of cinnamon or swap in chunky peanut butter for extra texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature, and they stay fresh for up to 5 days. If I need them to last longer, I freeze them in a single layer before transferring to a freezer bag. Thawing at room temperature works perfectly. I don’t usually reheat them, but if I do, a quick 5–10 seconds in the microwave brings back that soft, just-baked feel.

FAQs

How do I keep the Hershey’s Kiss from melting?

I always freeze the Kisses before using them. Pressing them into the hot cookie makes them just soft enough without melting completely.

Can I make the dough ahead of time?

Absolutely. I often make the dough a day or two in advance and store it in the fridge. Just let it sit at room temp for a few minutes before scooping.

Can I use natural peanut butter?

I prefer using creamy commercial peanut butter like JIF or Skippy. Natural peanut butter can be too oily and may cause the cookies to spread too much.

Why are my cookies too dry or crumbly?

If I add too much flour or overbake the cookies, they turn out dry. I always measure flour by spooning it into the cup and leveling it off, and I take the cookies out as soon as they’re set.

Can I freeze the baked cookies?

Yes, I freeze them all the time. Once cooled, I place them in a single layer on a baking sheet to freeze, then store in an airtight container or bag. They thaw beautifully.

Conclusion

These Classic Peanut Butter Kiss Cookies are the kind of treat I never get tired of baking. Whether it’s for a holiday tray or just a cozy night in, they always bring smiles. Soft, sweet, and packed with peanut butter and chocolate goodness—these cookies are a forever favorite in my kitchen.

Print
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Classic Peanut Butter Kiss Cookies (Peanut Butter Blossoms)

Classic Peanut Butter Kiss Cookies (Peanut Butter Blossoms)

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  • Author: Lidia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 28 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Classic Peanut Butter Kiss Cookies, also known as Peanut Butter Blossoms, are soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey’s Kiss. A festive favorite for Christmas or any occasion.


Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar (plus extra for rolling)
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 28 Hershey’s Kiss candies (frozen)

Instructions

  1. Whisk together flour, baking soda, and salt in a bowl. Set aside.
  2. In a large bowl, beat together peanut butter, butter, granulated sugar, and brown sugar until smooth.
  3. Mix in the egg and vanilla extract.
  4. Add the dry mixture into the wet mixture and stir to combine. Cover and refrigerate for at least 1 hour (up to 2 days).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop dough, roll into balls, and coat in granulated sugar. Place on prepared baking sheets.
  7. Bake for 10–12 minutes, until lightly golden around edges and set in the center.
  8. Immediately press a frozen Hershey’s Kiss into the center of each cookie. Cool for 5 minutes before transferring to a wire rack.
  9. Serve and enjoy!

Notes

  • Use creamy commercial peanut butter (like JIF or Skippy) for best results.
  • Freeze Hershey’s Kisses before using to help them keep their shape.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • You can substitute Kisses with Rolos, Reese’s, or seasonal Hershey’s flavors.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 13g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

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