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