Satisfy your peanut butter and chocolate craving with classic Peanut Butter Blossoms that combine a soft peanut butter cookie with an indulgent Hershey’s Kiss.
Peanut Butter Blossoms, also known as Hershey’s Kiss Cookies, Peanut Butter Kisses and Black Eyed Susans, are a classic cookie recipe made with just a few staple ingredients and of course, Hershey’s Kisses! They were created in 1957 during a Pillsbury bake off contest and have been a staple in kitchens ever since.
It’s no wonder why – the classic combination of peanut butter and chocolate is irresistible. They’re soft and chewy with just a little crunch.
Peanut Butter Blossoms are easy enough to make for you and your family, but beautiful and festive on a platter to take to a party, bring to a Christmas cookie exchange or gift to neighbors. And don’t skip these Peanut Butter Cup Cookies if you’re a fan of peanut butter!
This is an easy recipe to make with kids! They can mix, roll into balls, and of course, they can unwrap Kisses and press them in the cookies – just make sure you have extra because a few Kisses are sure to sneak into little mouths! Funfetti Cookies are another recipe that is fun to make with kids.
You can make these cookies start to finish in less than 30 minutes to satisfy your cravings!
These cookies start with a delicious peanut butter cookie dough. They are baked until almost done, and then you take them out to add a Hershey’s Kiss. They return to the oven to finish baking and to soften the chocolate.
Peanut Butter Blossoms are so fun to eat because you get a big mouthful of chocolate – right in the middle of the cookie, making the chocolate-to-cookie ratio unbeatable!
Table of Contents
About Peanut Butter Blossoms
- Soft and Chewy
- Quick and Easy
- Made with Staple Ingredients
- Made in Less than 30 Minutes
Tools You Need
- Medium Cookie Scoop – This is the best way to get the cookies the same size, but you can also eyeball the size using a spoon to scoop.
- Mixer – Stand or hand-held.
- Baking Sheet
- Optional: Parchment paper, for easy clean up.
What You Need to Make Peanut Butter Blossoms
- Butter – Real unsalted butter (rather than margarine or shortening – you can learn about Salted vs Unsalted Butter here) offers the best flavor. Soften to room temperature.
- Creamy Peanut Butter – Creamy works best for this recipe but you can use crunchy as well. For best results and flavor, use processed peanut butter rather than natural varieties.
- Brown Sugar – Light or dark brown sugar, packed.
- Granulated Sugar – To sweeten the cookies and roll dough balls in.
- Vanilla Extract – Pure vanilla extract is recommended for the best flavor.
- Egg – A single eggs binds all the ingredients together.
- Flour – All purpose, spooned into the measuring cup and leveled for light, fluffy cookies.
- Baking Soda – The leavening agent that makes these cookies so soft. (Learn about the difference between Baking Soda vs Baking Powder here).
- Salt – Omit if using salted butter.
- Chocolate Kisses – Milk chocolate is classic for Peanut Butter Blossoms, but you can substitute using Hugs or a dark chocolate Kiss.
Variations
- Substitute with Chocolate Chips – Press a few on top! Semi-sweet or milk chocolate and no need to unwrap!
- Make these peanut butter blossoms into the cutest Halloween Peanut Butter Spider Cookies.
- Substitute with Mini Peanut Butter Cups – Calling all peanut butter lovers! This little variation is for you!
- Use Sunbutter – Peanut allergy? Sunbutter also works well!
Overview | How to Make Peanut Butter Blossoms
The full printable recipe is below
- Combine Dry Ingredients – In a medium mixing bowl, whisk dry ingredients to combine. Set aside.
- Cream Butter, Peanut Butter and Sugars – Creaming adds air to the mixture giving the cookies added height.
- Add Egg and Vanilla – Mix until just combined.
- Add the Dry ingredients to Wet Ingredients – Mix until just combined, scraping down the sides as needed.
- Make Dough Balls – Using a cookie scoop or teaspoon, create dough balls, rolling in the palm of your hands. Optional: Roll dough balls in a shallow bowl of white granulated sugar for added crunch and a shimmery texture.
- Bake – Bake cookies and remove just before they’re done.
- Add Kisses – Gently press kisses into the center of each cookie.
- Bake – Return to oven and bake until slightly golden around the edges.
Pressing Method
There are two easy ways to add your chocolate Kisses: 1) You can remove cookies from the oven two minutes before they’re done, then press Kisses and finish baking to soften the chocolate. 2) Or bake cookies all the way and press Kisses at the end if you prefer the chocolate to not melt.
Tips
- Unwrap your Hershey’s Kisses ahead of time so they’re ready to add as soon as the cookies have baked for 8 minutes.
- For a fun and festive look, you can roll the unbaked ball into sugar – or just the top side – before you bake it.
To Store
- Room Temperature – Cookies will stay fresh in an airtight container for up to five days.
- Refrigerate – Store baked cookies in an airtight container for up to one week.
- Freeze Cookies – Make sure to let cookies cool completely before freezing. Place cookies in an airtight container or in a freezer bag. When you’re ready to eat them, thaw cookies in the refrigerator or on the counter.
- Freeze Dough Balls – Freeze doughballs in an airtight container or freezer bag for up to 3 months. When you’re ready to bake, remove from the freezer and bake according to recipe instructions. You can bake the dough from frozen – you just have to add a few minutes to the baking time and bake until the cookies are set.
Yes, you can use crunchy peanut butter in your cookies. They will have crunchy bits in them instead of being smooth.
Dry cookies are often caused by using too much flour or overbaking. Sift or spoon flour into your measuring cup to avoid using too much (learn more about Baking Measurements here). Cookies shouldn’t get any darker than the color of the dough. When you add the Hershey’s Kiss on the top, it is normal for the cookies to get little cracks.
Yes! Peanut Butter Blossom Cookies can be frozen in an airtight container for up to 3 months. They’re the perfect bake ahead treat! For the complete how-to, see the instructions in the “To Store” section above.
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Peanut Butter Blossoms
Ingredients
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup brown sugar, packed
- ½ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 Hershey's Kisses
Optional
- 1 cup white granulated sugar, to roll dough balls in before baking
Instructions
- In a large mixing bowl or stand mixer cream butter and sugars 3 minutes until light and fluffy.
- Add vanilla and egg. Beat until just combined.
- Add flour, baking soda and salt. Mix until just combined.
- Using a medium cookie scoop or tablespoon, form 1¼”dough balls. Roll in your hands until smooth. Optional: roll in white granulated sugar.
- Place on a baking sheet (up to 12 for a full sheet). Bake 8 minutes.
- Remove from oven and press kisses into cookies. Return to oven 2 minutes.
- Remove from oven. Allow to cool 1 minute before transferring to a cooling rack.
Notes
Tips
- Unwrap your Hershey’s Kisses ahead of time so they’re ready to add as soon as the cookies have baked for 8 minutes.
- For a fun and festive look, you can roll the unbaked ball into sugar – or just the top side – before you bake it.
Tammy Fletcher says
Made these!!! My boys love these every year!!
julieblanner says
Thank you, Tammy! They’re always a favorite!