Make these soft and chewy Peanut Butter Blossoms, a classic holiday cookie topped with a melted Hershey’s Kiss. This recipe is beginner-friendly and delivers rich, familiar flavor.
Author:jaxriley
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:About 28 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup creamy peanut butter
½ cup unsalted butter, very soft
â…“ cup granulated sugar (for dough)
½ cup granulated sugar (for rolling)
â…“ cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
28 Hershey’s Kiss candies, unwrapped and frozen
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the peanut butter, soft butter, â…“ cup granulated sugar, and brown sugar until creamy.
Beat in the egg and vanilla extract until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Place the remaining ½ cup of granulated sugar in a shallow dish.
Roll the dough into 1-inch balls. Roll each ball in the granulated sugar to coat completely.
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes, or until the edges are lightly set. Do not overbake.
Immediately upon removing the cookies from the oven, gently press one frozen, unwrapped Hershey’s Kiss into the center of each warm cookie.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The Kiss will soften slightly as the cookie cools.
Notes
Freezing the Kisses before pressing them into the warm cookies helps them hold their shape better.
Use creamy peanut butter for the best texture in this recipe.
You can substitute Hershey’s Hugs or other chocolate kisses if desired.