Peanut Butter Kiss Cookies are a classic Christmas cookie with a peanut butter base that houses a chocolate candy kiss. 

a couple of Peanut Butter Blossoms on a plate and a glass of black coffee at the background.
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Classic Peanut Butter Blossoms

Peanut Butter Kiss Cookies are a delightful blend of creamy peanut butter and rich chocolate, a classic pair made for each other. That’s what Peanut Butter Kiss Cookies are all about. Easy to make and even easier to love, these cookies bring together the best of both worlds in a delightful little package. They’re not just cookies; they’re tiny bites of comfort, perfect for satisfying your sweet tooth.
Why make these cookies? Because they’re the kind of simple, yet satisfying treat that everyone loves. Whether you’re baking for a holiday, preparing for a cookie exchange, or just craving something sweet, these cookies are sure to hit the spot. The dough is a breeze to work with, and the chocolate kiss on top adds the perfect finishing touch.
Serve them with a glass of milk for a classic treat, or pair them with your favorite coffee for a midday pick-me-up. Peanut Butter Kiss Cookies are versatile enough for any occasion, from casual get-togethers to special celebrations.

Why We Love this Peanut Butter Blossom Recipe

  • Quick and easy to make from scratch.
  • Uses a handful of simple ingredients.
  • Simple steps create the classic peanut butter chocolate combination in every cookie.
  • Soft and tender base topped with a sweet Hershey’s kiss makes these the cutest crinkle cookies around.
  • The perfect treat for a holiday dessert tray, potluck, Christmas cookie exchange, or after-dinner dessert.

Peanut Butter Blossom Cookies Ingredients

Peanut Butter Blossoms ingredients.
  • All purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Salted sweet cream butter
  • Creamy peanut butter (your favorite brand, I used Reese’s brand)
  • Granulated sugar
  • Dark brown sugar
  • Pure vanilla extract
  • Egg
  • Sanding sugar
  • Hershey’s chocolate kisses

See the recipe card for full information on ingredients and quantities.

Peanut Butter Blossoms Recipe Substitutions & Additions

  • Pick Your Peanut Butter: You can substitute chunky peanut butter for creamy peanut butter. Use processed peanut butter (like Jif or Skippy) rather than natural peanut butter for best results.
  • Choose Your Chocolate: 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 blossom cookies.
  • Swap The Sugar: You can substitute light brown sugar for dark brown sugar. It is a preference, and dark brown sugar tends to give a chewy cookie. 
  • Bake Another Blossom:
hand holding half of Peanut Butter Blossoms with hershey's kiss in the center.

How to Make Peanut Butter Cookies with Hershey Kiss

  1. Make The Flour Mixture: Whisk together the flour, baking soda, and salt. Set aside. 
  2. Create The Cookie Dough: Beat together the butter and peanut butter until smooth. Add the sugars and continue to mix for another 1-1½ minutes, then mix in the egg and vanilla. Add the flour mixture and mix to combine. Cover and chill the dough in the refrigerator for 30 minutes.
  3. Coat The Cookies: Scoop the dough into balls and roll them in sanding sugar.
  4. Bake: Bake at 375 degrees Fahrenheit for 10-12 minutes, until just golden around the edges. Allow the cookies to rest for 2-3 minutes.
  5. Top With A Kiss: Press a Hershey Kiss in the center of each warm cookie.
  6. Serve: Cool and serve. Enjoy!
roll the dough into a ball and roll them in sanding sugar. rolled dough lined up in baking sheet. add hershey's kisses in the center of the baked cookies.

When do I add the Hershey Kiss to my Peanut Butter Blossom?

Decide how soft or hard you want your Kisses before making your cookies. The time that you allow the cookies to cool before pressing in the Kisses will make a huge difference in how soft the Kisses get.

For example, if you press the Kisses in right out of the oven they will melt and any touch will cause them to lose their shape. The longer you allow the cookies to cool, the less the Kisses will melt. If you let the cookies cool completely first the Kisses will remain hard. I like to let the cookies cool for 2-3 minutes but you can adjust that to match your preferences.

Peanut Butter Blossoms Recipe Tips

  • You can place the unwrapped kisses in the freezer for 10 minutes before placing them in the cookies’ center. This should keep the chocolate from completely melting.
  • Ensure your butter is softened and your egg is at room temperature for the best results.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure accuracy. Keep a close eye on your cookies as the suggested baking time approaches.
  • You can adjust the color of the sanding sugar to match your party theme or holiday celebration.

Peanut Butter Blossom storage

Storing Peanut Butter Blossoms:

Store any leftovers in an airtight container at room temperature for up to 5 days.

Freezing Peanut Butter Blossom Cookies

You can freeze the cookies for up to 2 months. Allow the cookies to thaw overnight at room temperature before serving.

Peanut Butter Blossoms on a large plate with black coffee on top of white table.

Peanut Butter Blossom Recipe FAQs

Can I prepare peanut butter Kiss cookies in advance?

This dough can be made ahead of time, rolled, and then put in the fridge or freezer. Prepared dough balls will last up to 5 days in the fridge and 2-3 months in the freezer. I recommend bringing it to room temp before baking if stored in the fridge. 

HOW SHOULD I STORE MY peanut butter Kiss?

Avoid covering or storing these cookies while they are still warm, as it will cause the Kisses to deform. After they are cooled, you can place them in an airtight container and keep them at room temperature for 5 days. You may also refrigerate them for up to a week or freeze them for 2 months. Be aware that chilling these cookies may cause them to harden or dry out. For best results, bring to room temperature before serving. 

Why are my peanut butter cookies crumbling?

Ensure accurate measurements of ingredients and keep an eye on the baking time and temperature. Also, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack, as they continue to set and become less fragile while cooling.

Should peanut butter cookie dough be refrigerated before baking?

Yes, cover and chill the dough in the fridge for at least 30 minutes.

a couple pf Peanut Butter Blossoms on a cooling rack.

Other Easy Cookies

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5 from 1 vote
3 Peanut Butter Blossom cookies on a white plate.

Peanut Butter Cookies with Hershey Kiss

Serves — 24
Peanut Butter Kiss Cookies are a classic cookie with the perfect soft and tender peanut-buttery base to hold the chocolate Hershey's kiss.
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time and Rest Time 50 minutes
Total Time 1 hour 12 minutes

Ingredients
  

  • 1⅓ cups all-purpose flour spooned and leveled
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup salted sweet cream butter softened
  • ½ cup creamy peanut butter your favorite brand, I used Reese’s brand
  • ½ cup granulated sugar
  • ½ cup dark brown sugar packed
  • 1 teaspoon pure vanilla extract
  • 1 large egg room temperature
  • cup sanding sugar or granulated sugar
  • 24 unwrapped Hershey’s chocolate kisses

Instructions
 

  • Add the flour, baking powder, baking soda, and kosher salt to a medium-sized mixing bowl. Whisk to combine.
    1⅓ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
  • Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and peanut butter for 1-1½ minutes until smooth.
    ½ cup salted sweet cream butter, ½ cup creamy peanut butter
  • Add the granulated and dark brown sugars and continue to mix for another 1-1½ minutes.
    ½ cup granulated sugar, ½ cup dark brown sugar
  • Add the vanilla and egg, mix just until incorporated, and no yellow streaks remain.
    1 teaspoon pure vanilla extract, 1 large egg
  • Add the flour mixture and mix just until combined. Cover and chill the dough in the refrigerator for 30 minutes.
  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • Add the sanding sugar or granulated sugar to a small shallow bowl.
    ⅓ cup sanding sugar or granulated sugar
  • Use a 1½ tablespoon cookie scoop to scoop the cookie dough. Roll into a ball. Roll the cookie dough ball in the sugar. Place on the cookie sheet. Repeat the steps, spacing the dough balls 2 inches apart.
  • Bake for 10-12 minutes, until just golden around the edges. Remove from the oven and allow the cookies to rest on the baking sheet for 2-3 minutes. Press a chocolate kiss into the center of the cookie before transferring it to a cooling rack to cool completely.
    24 unwrapped Hershey’s chocolate kisses

Jenn’s Notes

Servings: 24 – 1 ½ tablespoon cookie scoop
Storage:
  • To Store: Store any leftovers in an airtight container at room temperature for up to 5 days.
  • To Freeze: You can freeze the cookies for up to 2 months. Allow the cookies to thaw overnight at room temperature before serving.
Tips:
  • You can place the unwrapped kisses in the freezer for 10 minutes before placing them in the center of the baked cookies. This should keep the chocolate from completely melting.
  • Ensure your butter is softened and your egg is at room temperature for the best results.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
  • You can adjust the color of the sanding sugar to match your party theme or holiday celebration.

Nutrition Info

Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 128IU | Calcium: 24mg | Iron: 1mg

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