Peanut Butter Blossoms Recipe – Tender peanut butter cookies, made from scratch, and topped with Hershey Kisses. The perfect combination of chocolate and peanut butter. These cookies disappear fast! Butter, peanut butter, brown sugar, sugar, all-purpose flour, baking soda, baking powder, egg, and vanilla extract. Simple to make and even easier to eat! Add this easy recipe to your holiday baking list. It is sure to be a hit!
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Pin This RecipePeanut Butter Kiss Cookies
This Peanut Butter Blossom recipe is the one cookie that I have to make every year for Christmas. It is a must for our holiday cookie tray! Delicious homemade peanut butter cookies topped with a Hershey Kiss candy. Super simple and it tastes incredible! The hardest part about this recipe is waiting on the chocolate to harden. Don’t worry, no one will know if you can’t wait. They are SUPER delicious slightly warm and melty!
How to Make Peanut Butter Blossom Cookies
This classic cookie recipe is effortless to make with only a few simple ingredients. In the bowl of an electric mixer, beat together butter and peanut butter. Add all-purpose flour, brown sugar, granulated sugar, egg, baking soda, baking powder, and vanilla extract. Mix well. Scrape down the sides of the bowl. Add more flour and mix until well combined.
Using a small cookie scoop, scoop cookie dough and roll it into sugar. Place cookies on parchment paper lined baking sheets and bake in a preheated oven until the edges are golden brown. Remove the cookies from the oven and immediately press the chocolate candies into the center of each cookie. Transfer cookies to a wire rack. Chill in the refrigerator until the chocolate is firm.
Helpful Tips & Frequently Asked Questions
- I use unsalted butter, but you can use salted butter if you prefer. Either works fine.
- You can use creamy peanut butter or crunchy peanut butter.
- Use a small 1 tablespoon cookie scoop.
- Variations: Bake the cookie dough in a mini muffin pan and press a Reese’s Peanut Butter Cup into the center of each cookie. Add sprinkles for an extra festive treat!
- Rolo candies are equally delicious.
- Roll the cookie dough in colored sugar. I use red and green for the holidays.
- Can Peanut Butter Blossoms be frozen? Yes! Bake the cookies and cool them completely. Transfer to a freezer bag and store in the freezer for up to three months.
- Store cookies in an airtight container at room temperature.
Hershey Kiss Cookies for the Holidays
Christmas just isn’t Christmas without these delicious cookies! One bite and they are sure to earn a place on your holiday cookie tray. I usually double the recipe because these cookies fly off the plate.
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Peanut Butter Blossoms
Ingredients:
- ½ cup unsalted butter softened
- ½ cup peanut butter
- 1¼ cups all-purpose flour
- ½ cup sugar
- ½ cup packed brown sugar
- 1 large egg
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp vanilla
- 44 unwrapped chocolate kisses
- granulated sugar for rolling cookie dough
Instructions:
- Preheat oven to 375ºF. Line cookie sheet with parchment paper.
- Beat butter and peanut butter with an electric mixer on medium speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour.
- Shape dough into 1-inch balls (small scoop) and roll in granulated sugar. Place 2 inches apart on a cookie sheet.
- Bake for 7-9 minutes. Immediately after baking, press one chocolate kiss into each cookie.
- Transfer cookies to a wire cooling rack and refrigerate for 15 to 20 minutes.
Notes:
- I use unsalted butter, but you can use salted butter if you prefer. Either works fine.
- You can use creamy peanut butter or crunchy peanut butter.
- Use a small 1 tablespoon cookie scoop.
- Variations: Bake the cookie dough in a mini muffin pan and press a Reese’s Peanut Butter Cup into the center of each cookie. Add sprinkles for an extra festive treat!
- Rolo candies are equally delicious.
- Roll the cookie dough in colored sugar. I use red and green for the holidays.
- Can Peanut Butter Blossoms be frozen? Yes! Bake the cookies and cool them completely. Transfer to a freezer bag and store in the freezer for up to three months.
- Store cookies in an airtight container at room temperature.
Steph
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