Delicious Peanut Butter Kiss Cookies (AKA Peanut Butter Blossoms) are soft, chewy peanut butter cookies topped with a tasty Hershey’s Kiss! Everyone LOVES this yummy, simple cookie recipe.
This is one of our favorite cookie recipes to take to cookie exchanges and parties because everyone loves them! Some of our other favorites include M&M cookies, White Chocolate Macadamia Nut, and Sugar Cookies.
What do you call these cookies?
These tasty little cookies go by several different names—Peanut Butter Kiss Cookies, Hershey Kiss Cookies, Peanut Butter Blossoms… Whatever you want to call them, they’re a classic favorite, and we’ve been making them as long as I can remember, along with our Peanut Butter Cup Cookies!
The peanut butter cookie is rolled in a little bit of sugar, giving it a nice crystalized outside and soft and chewy inside. Then as soon as they come out of the oven, you pop on a chocolate Hershey’s Kiss which of course make them irresistible (if you’re a fan of PB and chocolate, you know exactly what I mean).
Try these kiss cookies/peanut butter blossoms/whatever you want to call them for yourself, and see how easy they are!
ultra simple to make
It’s hard not to love the peanut butter and chocolate combo in these cookies, but we especially love that they are so simple too! Here is how to make them…
WET INGREDIENTS. In a large bowl, beat both sugars, peanut butter, butter, and egg, until well blended. Note: Both butter or margarine work with this recipe, but we like to use butter.
DRY INGREDIENTS. Stir in flour, baking soda and baking powder until dough forms.
ROLL DOUGH. Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
BAKE. Bake at 375 for 8 to 10 minutes or until edges are light golden brown.
KISSES. Immediately press 1 kiss in the center of each cookie. Remove from cookie sheets to cooling rack.
Tip: Refrigerate dough prior to baking-cold dough helps keep them from spreading. It will also give a nicely done outside while leaving the center soft and chewy.
Storing and freezing
How to store hershey kiss cookies: Peanut Butter Kiss cookies will stay fresh in an airtight container (at room temperature) for about 5 days.
Can peanut butter blossoms be frozen? Yes the cookies can be frozen. Let them cool completely before freezing. Place cookies in airtight container and freeze for up to 6 months.
Can the cookie dough be frozen? Peanut Butter cookie dough CAN be frozen ahead of time. Place dough balls on a cookie sheet to flash freeze them. Freeze for about 2 hours or until the outside has become frozen. Place balls in an airtight freezer safe container. Safely freeze for 4-6 months.
To Bake: remove the desired number of dough balls. Allow to thaw on a cookie sheet. Bake according to recipe and top with a hershey kiss.
For more chocolate + Peanut butter treats, check out:
- Peanut Butter M&M Cookies
- Peanut Butter Cup Cookies
- Mini Peanut Butter Cookies
- Peanut Butter Cookie Bars
- Frozen Peanut Butter Pretzel Pie
- Easy Buckeyes
Peanut Butter Blossoms Recipe
Delicious Peanut Butter Kiss Cookies (aka Peanut Butter Blossoms) are soft, chewy cookies with peanut butter goodness and topped with a tasty chocolate-y Hershey's Kiss!
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 36 Hershey's Kisses unwrapped
In a large bowl, beat both sugars, peanut butter, butter and egg until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into -inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake at 375 for 8-10 minutes or until edges are light golden brown. Immediately press 1 kiss in the center of each cookie. Remove from cookie sheets to cooling rack.
Recipe from Betty Crocker.