Peanut Butter Blossom Cookies – Soft, chewy, delicious, and classic peanut butter cookies topped with a rich Hershey chocolate kiss. They’re the perfect addition to your cookie trays!

What are peanut butter blossom cookies?

Peanut Butter Blossom Cookies are a classic Christmas cookie made with creamy peanut butter, brown sugar, and Hershey’s kisses. These are soft, sweet, chewy and nutty with the creamy richness of milk chocolate kisses. A simple peanut butter cookie dough is rolled into balls, coated in sugar for a mild crunch, and baked to perfection. Then the warm cookies are topped with a Hershey’s kiss. These peanut buttery cookies are a favorite recipe that brings joys to the holiday season.

Whether you call them peanut butter blossoms, or peanut butter kiss cookies, these classic cookies are a must-have for any cookie exchange or holiday gathering.

Ingredients & Substitutions:

Flour – I have used plain flour or all-purpose flour as a base of the cookies. You can try replacing it with whole wheat flour.

Peanut Butter – It is the key ingredient to make the best peanut buttery cookies. It adds the signature flavor and soft texture. Use natural peanut butter for the best results. Make sure it’s well-stirred to a avoid an oily dough. Do not use crunchy peanut butter.

Butter – I used unsalted one. Make sure it is softened at room temperature. Use a plant-based butter for a dairy-free version.

Chocolate Kisses – These are highlight of peanut blossoms. Use either milk chocolate kisses or dark chocolate kisses, they will melt slightly in the cookie for a gooey and rich topping. You could also replace them with mini peanut butter cups for a fun twist.

Light Brown Sugar – Adds moisture and a rich, caramel-like flavor to the cookies. It can be replaced with dark brown sugar for a deeper molasses flavor, though it will darken the cookies slightly.

Granulated Sugar – Adds sweetness and light crunch when the dough balls are rolled in sugar.

Milk – The original recipe calls for 1 egg and 2 tablespoons of milk, I have substituted egg with milk. If you are using regular egg or vegan egg, use 1 egg and 2 tablespoons of milk.

Vanilla – It enhances the overall flavor of the cookie.

Baking Soda – Helps the cookies rise and creates a soft texture. Make sure it is fresh.

Salt – Skip if you are using salted butter.

Serving suggestions:

These are a popular choice for cookie recipes during the festive season. These chewy cookies are perfect for parties, gifting, potlucks, or as part of a cookie exchange. They can also be served as a snack along with a cup of coffee or tea.

Storage suggestions:

Once the chocolate kiss candy is set store the cookies in an airtight container for up to 5 days at room temperature. They can be frozen for up to 3 months.

Variations:

Use different types of chocolate kiss candies such as dark chocolate, caramel-filled, or peppermint kiss for a unique variation. You can also replace it with a miniature peanut butter cup to enhance the peanut butter flavor.

Add a little bit of cocoa powder to the dough for a chocolate-peanut variation.

Roll the cookie dough balls in colored sugar before baking for a festive look.

Tips & Notes:

Make sure you are using fresh and high-quality ingredients for the best flavor and taste.

The original recipe calls for 1 egg and 2 tablespoons of milk, I have substituted egg with milk. If you are using regular egg or vegan egg, use 1 egg and 2 tablespoons of milk.

Use a cookie scoop to make even-sized dough balls for consistent baking.

Press the Hershey kiss in the the center of each cookie while cookies are still warm. The residual heat will slightly melt the base of the candy, helping it stick without losing shape. You can try chilling the kisses for sometime before pressing to prevent excess melting.

Step by step instructions:

In a medium bowl, combine flour, salt and baking soda and mix well. Keep it aside until use.

Line a baking sheet with a parchment paper and keep it aside.

In a bowl of stand mixer or large mixing bowl, combine softened butter and peanut butter.

Beat until using a whisk or hand mixer until smooth and creamy. Add brown and white sugars to the creamed butter mixture. Beat until well combined.

Add vanilla extract and milk and mix well.

Add the dry ingredients little by little to the wet ingredients mix until dough forms. Occasionally scrape the sides of the bowl using a spatula.

Add little more flour if you feel the dough is too sticky.

Shape dough into 1-inch balls.

Roll the balls well in sugar.

Arrange them on the prepared baking sheet spacing 2 inches apart. Bake them in the pre-heated oven at 180C (350F) for about 10-12 minutes or until set but still soft.

Once they are baked, remove them from the oven and let them cool down for 2-3 minutes. While they are still warm, press a Hershey’s Kiss into the center of each cookie. Allow chocolate to set and store in an airtight container.

More Christmas recipes:

Recipe adapted from Hersheyland

Peanut Butter Blossom Cookies