Do you love the taste of peanut butter and chocolate together? If so, you’re going to love our recipe for peanut butter blossoms. These cookies are a classic almost anyone will recognize during the holidays.
They are simple to make and require just a few ingredients. We guarantee you’ll be able to impress your friends and family with these delicious cookies!
Something about the holidays feels right with a plate of warm, fresh-out-of-the-oven peanut butter blossoms. Maybe it’s the nostalgic taste of chocolate and peanut butter combined, or perhaps it’s the memories of happy times spent baking with mom. We know you love these cookies no matter your reason for loving them!
With just a few simple ingredients like Hershey’s Milk Chocolate Kisses, peanut butter, and sugar, you can whip up a batch of these comforting treats in no time. Be sure to get creative by adding festive sprinkles or other toppings!
These Hershey Kiss Cookies are different from all the other recipes because of how you can decorate them for the holidays! The only complaint I have ever had about peanut butter blossoms is the Hershey’s Kiss at the top. I like a smooth surface so I can stack these cookies or make them easy to assemble on a cookie plate.
Ingredients for Peanut Butter Blossoms
The following ingredients are needed for this recipe:
- Hershey Kisses Milk Chocolate
- Shortening
- Creamy peanut butter
- Granulated sugar
- Brown sugar
- Eggs
- Milk
- Vanilla extract
- All-purpose flour
- Baking soda
- Sea salt
- Sprinkles!!!!
Butter vs. Shortening
If you use shortening rather than butter for this recipe, your cookies will be thicker and won’t spread as much.
How to make Hershey Kiss Cookies
Heat oven to 375°F. Remove wrappers from the chocolates.
In a large bowl, beat shortening and peanut butter until blended. Then, add in granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well again. In another bowl, stir flour, baking soda, and salt; gradually mix this into the peanut butter mixture from before.
Step 1: Scoop the dough into small balls. I used a cookie dough scooper to ensure that each ball is equal in size; I used a small scooper, which is 8” long and holds 2 tsp.
Roll in granulated sugar, I added some decorators sugar to add some holiday feel to them.
Step 2: Roll the balls in granulated sugar, then place them on an ungreased cookie sheet.
Bake for 8-9 minutes. Immediately remove from the oven and press a Hershey Kiss chocolate upside down (pointy side down) into the center of each cookie; the cookie will crack around the edges. Place back in the oven for another minute.
Remove from the cookie sheet and onto a wire rack. Immediately add sprinkles or decorations to the tops of the cookies; the chocolate is warm and melty and will hold the sprinkles.
Allow to cool completely and the chocolate to harden before you stack or store.
Storing and Freezing Peanut Butter Blossoms
Peanut Butter Blossoms are a must-have for any cookie platter. They are best stored in an airtight container at room temperature, which will help keep the chocolate kiss nice and soft. Cookie swaps, bake sales, or home holding, these Hershey Kiss cookie recipe is perfect for all your holiday occasions!
Recipe Variations
Press mini peanut butter cups into the center of your cookies for a delicious twist!
Use another type of Hershey Kisses; they have so many flavors now you can use any of them you’d like.
If you want to make your cookies more festive, try rolling the dough balls in sprinkles or decorators’ sugar.
For a gluten-free option, use an all-purpose gluten-free flour blend instead of traditional all-purpose flour.
More Peanut Butter + Chocolate recipes
Peanut Butter Toffee Bark
Soft Baked Chocolate Chip Peanut Butter Cookies
Chocolate Oatmeal Peanut Butter Bars
Chocolate Peanut Butter Fondue
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Peanut Butter Blossoms
Ingredients
- 60 HERSHEY'S KISSES Milk Chocolates
- 1 cup shortening
- 1 1/2 cups creamy peanut butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons fine sea salt if using table salt, only use 1/2 teaspoon
- 1/2 cup granulated sugar, for rolling (additional)
Instructions
- Heat oven to 375°F. Remove wrappers from chocolates.
- In a large bowl, beat shortening and peanut butter until blended. Then, add in granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well again. In another bowl, stir together flour, baking soda and salt; gradually mix this into the peanut butter mixture from before.
- Step 1: Scoop the dough into small balls. I use a cookie dough scooper to ensure that each ball is equal in size; I used a small scooper, which is 8'' long and holds 2 tsp.Step 2: Roll the balls in granulated sugar, then place them on an ungreased cookie sheet.
- Bake for 8-9 minutes. Immediately remove from the oven and press a Hershey Kiss chocolate upside down (pointy side down) into the center of each cookie; the cookie will crack around the edges. Place back in the oven for another minute.
- Remove from the cookie sheet and onto a wire rack. Immediately add sprinkles or decorations to the tops of the cookies; the chocolate is warm and melty and will hold the sprinkles.
- Allow to cool completely and the chocolate to harden before you stack or store.
Video
I love the festive look of these cookies, and the combination of chocolate and peanut butter is so classic!
The classic Christmas cookie is these peanut butter flowers. My recipe makes really soft cookies with a strong peanut butter taste. Good. I like this dish.
How cute and festive are these cookies! They are a must for the Christmas cookie table!
Looks totally irresistible! Can’t wait to make this!