Peanut Butter Kiss Cookies

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.

Peanut Butter Kiss Cookies on a red dish towel.

What do you call these cookies?

Every Christmas my mom, sisters and sisters in law get together for a cookie exchange. These Peanut Butter Kiss cookies always make an appearance.

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 blossoms cookies are 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 milk 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 Peanut Butter Kiss Cookies/peanut butter blossoms for yourself, and see how easy they are!

Peanut Butter Kiss Cookie dough on a sheet pan.

so easy 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. Use a stand mixer, or a hand mixer, on medium speed to stir in flour, baking soda and baking powder until dough forms.

ROLL DOUGH. Use cookie scoop or a spoon to scoop out the dough and then shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart. You can also line the cookie sheet with parchment paper or a silicone mat.

BAKE. Bake at 375 for 8 to 10 minutes or until edges are light golden brown.

KISSES. Immediately press 1 chocolate kiss in the center of each cookie. Remove the cookie from the baking sheet and place them on a wire rack to cool.

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.

Rolling hershey kiss cookie dough in white sugar.


Easily change up the type of kiss that you place on top.

  • Caramel Kisses
  • Hershey Hugs
  • Cookie Cream Kisses
  • Hot Cocoa Kisses
  • Mini Reese’s Cups
  • Rolos
Unwrapped hershey's kisses to use in peanut butter blossoms recipe.

Recipe Tips

Avoid Dry, Crumbly, Flat cookies:

  • Adding too much flour can cause the cookie to be dry and crumbly. Be sure to scoop the flour into the measuring cup with a spoon and level it off.
  • Overcooking can cause a dry cookie
  • Using melted butter or margarine can cause a flat cookie.
  • Use creamy peanut butter like Jif, Skippy, or similar store brands. Avoid natural peanut butters as they don’t incorporate well in the recipe.

How to keep soft and chewy:

  • For a chewier cookie try using ¾ cup packed brown sugar and only ¼ cup white sugar.
  •  Don’t over mix the dough. Overmixing can cause the gluten to over activate which results in a tougher cookie. 
  • Storing the cookies in an airtight container with a piece of white bread will help keep them soft longer. 
Close up of two peanut butter kiss cookies on a baking sheet.

Storing Info

STORE: Peanut Butter Kiss cookies will stay fresh in an airtight container (at room temperature) for about 5 days.  

FREEZE: The cookies can be frozen. Let them cool completely before freezing. Place cookies in airtight container and freeze for up to 6 months.

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.

Peanut butter hershey kiss cookies on a red dish towel.

For more chocolate + Peanut butter treats, check out:

Peanut Butter Blossoms Recipe

5 from 54 votes
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!
Course Dessert
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 36
Calories 109 kcal
Author Lil’ Luna



  • 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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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