Peanut Butter Kiss Cookies, also known as peanut butter blossoms, are a rich and delicious treat for any occasion. The easy recipe combines a peanut butter cookie and a Hershey Kiss for the perfect dessert.
I love treats. A little too much–in fact my tight-fitting jeans remind me of that every time I try to button them.
I guess life does consist of other things besides dessert, but I’m so thankful for treats, because wouldn’t it be so dull without them?
These peanut butter Hershey Kiss cookies are a great treat, by the way. They are soft and chewy, and there’s just the perfect amount of chocolate to mix in with the peanut butter.
Normally, I am convinced that peanut butter and chocolate should be kept apart. I know, I am strange. But, I never liked the two together; however, if you present me with the perfect dessert, I can make an exception. This is one of them. Plus, they are easy peasy to make.
Easy Peanut Butter Kiss Cookies
- Mix the butter, sugars, and peanut butter together in a medium bowl.
- Add the eggs and vanilla to the bowl and mix well.
- Next, add the baking soda, flour, and salt to the mixture and mix together.
- Roll into a ball and roll in powdered or granulated sugar.
- Bake. Take out of the oven when done and press a Hershey Kiss into the middle of the cookie.
Recipe and printable instructions listed below
First, mix the butter, granulated sugar, brown sugar, and peanut butter in a medium-sized bowl together. This mixture will create a creamy base for the kiss cookies.
Next, add the egg and vanilla to the mixture. Give everything another good mix to get the egg incorporated.
When you get to the next step, add the flour, baking soda, and salt to the dough.
Can I freeze peanut butter blossom cookies?
- You can freeze the dough. Be sure to cover the dough with Saran Wrap and place inside of a freezer-safe bag.
- It’s not advised to freeze the baked cookies as they will most likely become more crumbly.
Once you’ve mixed everything together well, roll the dough into 1-inch balls and roll in the powdered sugar. If the dough is too soft, you can place it in the fridge for about 30 minutes to harden up, which will make it easier to roll.
You can either roll the dough in powdered or granulated sugar. The granulated sugar will still be visible after the cookie is baked, which I think looks kind of neat.
The powdered sugar is going to make it a little sweeter, just like the granulated, but you won’t be able to see it as much.
Once the cookies are on the baking sheet, place your thumb in the middle and gently press down on the dough to create a spot for the Hershey Kiss. (But, don’t put the Kiss on until after it bakes).
Once the cookies bake, remove them from the cookie sheet to cook. While they are still warm, place a Hershey Kiss in the middle of the cookie. Let the cookies cool.
- 1 stick butter (1/2 cup), softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 tsp. vanilla
- 1 egg
- 1-1/3 cup flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup powdered sugar
- 18 Hershey Kisses (or more if needed)
Preheat oven to 350-degrees.
- In a medium bowl, mix butter, sugar, brown sugar, and peanut butter.
- Add the vanilla and egg. Mix until well blended.
- Add the flour, baking soda, and salt and mix well.
- Roll into 1-inch balls and roll in powdered sugar.
- Set on cookie sheet and press your thumb gently down into the middle of the cookie to create a spot for the Hershey Kiss when done baking.
- Bake for approx. 13 minutes.
- Place the Hershey Kiss into the indentation in the cookie while still warm.
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Serving Size:1 cookie
Amount Per Serving: Calories: 194 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 219mg Carbohydrates: 24g Fiber: 1g Sugar: 15g Protein: 3g
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