Is there anything better than a classic Peanut Butter Kiss Christmas cookie? Soft and chewy on the inside with a shimmery sugar-coated crunch, these peanut butter cookies have a chocolate kiss in the middle, making them the cutest crinkle cookies around.
Easy Peanut Butter Blossom Cookies
Our easy Peanut Butter Kiss Cookie recipe combines the flavor of a classic peanut butter cookie with the sweetness of Hershey’s chocolate kiss candies. It’s the tastiest, must-make holiday treat for your dessert table.
So what are you waiting for? With a simple, from-scratch recipe and straightforward steps, you can create a perfect little package of the classic chocolate peanut butter combination.
The best part about this homemade chewy peanut butter blossom recipe is when the treats are fully baked. You press a Hershey’s kiss into each middle so that the warm cookie dough cradles the chocolate candy and holds it in place as it cools.
Bake them year-round or add a festive touch to your Christmas cookie tray – peanut butter kiss cookies are a sweet and salty treat that always hits the spot.
Peanut Butter Kiss Cookie Ingredients
- All purpose flour
- Baking soda
- Salt
- Peanut butter: I highly recommend using a commercial brand of creamy peanut butter for these cookies (such as JIF, Peter Pan or Skippy) for best results. Natural peanut butter, or nut butter, tends to have a lot more nut oils in it and will alter the final results for this recipe.
- Unsalted butter: Make sure to use very soft, room-temperature butter.
- Granulated sugar: Feel free to adjust the color of the sugar coating to match your party theme or holiday celebration.
- Light brown sugar: Adds moisture and contributes to the cookies’ chewiness. If you prefer a chewier cookie, you can use dark brown sugar.
- Egg
- Vanilla extract
- Hershey’s Kiss candies Provide a delicious chocolatey contrast to the peanut butter base and serve as a fun and decorative finish. You can substitute any seasonal Hershey’s kisses for the plain chocolate kiss or use any Hershey Kisses or Hugs flavor. You can even add mini Reese’s Peanut Butter Cups or Rolos in the middle of your pb blossoms cookies.
See the recipe card for full information on ingredients and quantities.
How to Make Peanut Butter Kiss Cookies
- Make The Dry Mixture: Whisk together flour, baking soda, and salt. Set aside.
- Make The Wet Mixture: Beat together the eanut butter, butter, granulated sugar, and light brown sugar until smooth.
- Create The Cookie Dough: Add the dry ingredients into the wet ingredients and mix to combine. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Scoop And Roll Round: Scoop out the cookie dough and roll into a smooth ball. Roll each dough ball in granulated sugar, then place them on the baking sheets.
- Bake The Cookie Balls: Bake at 350 degrees Fahrenheit for 10-12 minutes, or just until light golden brown around the edges and the centers are set.
- Add The Kiss Candy: Press a frozen Hershey’s Kiss candy into the center of each cookie. Cool on the baking sheets for 5 minutes.
- Serve: Serve at room temperature and enjoy!
Serving Suggestions
These peanut butter Hershey’s Kiss cookies are best enjoyed at room temperature. Serve them with a tall glass of milk for a classic treat, pair them with coffee or tea for a midday pick-me-up, or grab one for an on-the-go snack.
Pb Hershey kiss cookie recipes are versatile enough for any occasion, from casual get-togethers to special celebrations. They’re the perfect treat for a holiday cookie tray, potluck, Christmas cookie exchange, or after-dinner dessert.
Tips & Variations
- Stop The Spread: Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats. This will help keep the cookies from spreading too much when baked.
- Bake In Batches: You can bake your cookies in batches if needed, however I suggest keeping the prepared cookie dough balls in the refrigerator until ready to bake.
- Keep The Candy Cold: I like to unwrap all my chocolate kisses and place them in the freezer until I’m ready to top each of the baked cookies. This helps keep the chocolate candies from melting too much when placed into the middle of the warm cookies.
- Bake Another Blossom:
- Customize Your Cookies: Make your holidays and celebrations more special with my Christmas Peanut Butter Blossom Cookies, Spring Blossom Cookies, Christmas Sugar Cookie Blossoms, Birthday Cake Kiss Cookies
- Fill With Flavor: My Strawberry Kiss Cookies, Lemon Kiss Cookies, Gingerbread Kiss Cookies, Candy Cane Kiss cookies are a tasty twist on the traditional peanut butter chocolate treat.
Proper Storage
- To Store: Stored cooled peanut butter cookies in an airtight container, in a single layer, for up to 3 days for best results.
- To Freeze: Unbaked, sugar-coated cookie dough balls can be frozen for up to 2 months if stored in an airtight container. You can bake them from frozen however, you may need to add an extra minute or two to the total bake time if baking from frozen.
When do I add the Hershey Kiss to my Peanut Butter Blossom?
Before making your cookies, decide how soft or hard you want your Hershey Kisses. The time you allow the cookies to cool before pressing candy into the center will determine how soft the kisses become.
If you press the Kisses into the cookie straight from the oven, they will melt and lose shape when touched. The longer you allow the cookies to cool, the less the kisses will melt. I like to let the cookies cool for 2-3 minutes, but you can adjust the time to match your preferences.
More Easy Cookie Recipes
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Peanut Butter Kiss Cookies
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter JIF brand used
- ½ cup unsalted butter very soft room temperature
- ⅓ cup + ½ cup granulated sugar ⅓ cup for the cookie dough and ½ cup for rolling the cookie dough balls in to coat
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 28 Hershey’s Kiss candies unwrapped and frozen
Instructions
- In a medium bowl add the all-purpose flour, baking soda and salt. Whisk together and set aside.1½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, add the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Using a handheld mixer on medium speed, beat until fully combined and smooth.¾ cup creamy peanut butter, ½ cup unsalted butter, ⅓ cup + ½ cup granulated sugar, ⅓ cup light brown sugar
- Add the large egg and vanilla extract to the large mixing bowl. Beat again until the egg is fully incorporated and the mixture is smooth.1 large egg, 2 teaspoons vanilla extract
- Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until combined. Be sure to scrape the sides, and bottom, of the bowl as needed to ensure the cookie dough is evenly combined.
- Cover the mixing bowl with plastic wrap and refrigerate the peanut butter cookie dough for at least 1 hour, or up to 2 days.
- Once the cookie dough has chilled, line two large baking sheets with parchment paper. Set aside.
- Add the remaining ½ cup granulated sugar to a small bowl.
- Using a 1 ½ tablespoon-sized cookie scoop, scoop out a level amount of peanut butter cookie dough and gently roll it in the palm of your hand to create a smooth ball. Roll the cookie dough ball in the bowl of granulated sugar, then place it onto one of the prepared baking sheets. Repeat until all the cookies have been rolled in the granulated sugar and placed on the prepared baking sheets.
- Preheat oven to 350* F. Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats. This will help keep the cookies from spreading too much when baked.
- Place 9-12 prepared cookie dough balls, 2 inches apart, onto one of the prepared baking sheets. Bake the peanut butter blossom cookies in the center of the oven for 10-12 minutes, or just until pale golden brown around the edges and the centers are set. The cookies will start to have a cracked look to them from the sugar coating.
- Remove the baked cookies from the oven. Gently press a frozen Hershey’s Kiss candy into the center of each cookie.28 Hershey’s Kiss candies
- Allow the peanut butter blossom cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely at room temperature.
- Repeat steps 10 and 11 until all the cookies have baked and cooled.
Jenn’s Notes
- To Store: Stored cooled peanut butter cookies in an airtight container, in a single layer, for up to 3 days for best results.
- To Freeze: Unbaked, sugar-coated cookie dough balls can be frozen for up to 2 months if stored in an airtight container. You can bake them from frozen however, you may need to add an extra minute or two to the total bake time if baking from frozen.
- Be sure that your unsalted butter is at a very soft room temperature. It should be the same consistency as your room temperature creamy peanut butter.
- I highly recommend using a commercial brand of creamy peanut butter for these cookies (such as JIF, Peter Pan or Skippy) for best results. Natural peanut butters, or nut butters, tend to have a lot more nut oils in them and will alter the final results for this recipe.
- You can bake your cookies in batches if needed however, I suggest keeping the prepared cookie dough balls in the refrigerator until ready to bake.
- I like to unwrap all my Hershey’s Kiss candies and place them onto a freezer safe plate to place into the freezer until ready to top each of the baked cookies. This helps keep the chocolate candies from melting too much when placed onto the warm cookies.
