Hershey Kiss Cookies are the classic peanut butter blossoms that everyone knows and loves. We’ve made and enjoyed them our entire lives, so they’re definitely a family favorite, especially during the holidays and for cookie exchanges.
With these cookies, you get a soft, chewy peanut butter cookie rolled in sugar, then topped with a chocolate Kiss right out of the oven. They are simple, nostalgic, and always the first cookie to disappear.
What makes this recipe so special is how easy it is, but it still feels like a holiday favorite. The cookie stays tender, the edges turn lightly golden, and that chocolate center makes every bite extra fun for everyone.
If you love these cookies, be sure to try Peanut Butter Cookies, Chocolate Chip Cookies, Sugar Cookies, and Snickerdoodles, all classic treats we keep in rotation.
Why we think you’ll love it:
- Easy baking. Simple pantry ingredients and quick steps make them great for beginner bakers. They’re ready to enjoy in only 15 minutes!
- Soft and chewy. Being rolled in sugar gives it a nice crystallized outside and soft and chewy inside.
- Holiday classic. These cookies make a great addition to a Christmas cookie platter or as a gift any time of the year!
- Perfect for sharing. Makes plenty for cookie trays, parties, or neighbor gifts.
Hershey Kiss Cookies Ingredients
- Granulated sugar (½ cup): Adds sweetness and helps the cookies spread slightly while baking. Rolling the dough in extra sugar gives a lightly crisp exterior.
- Brown sugar (½ cup): Adds moisture and rich flavor, helping create that soft and chewy texture.
- Creamy peanut butter (½ cup): Brings bold peanut butter flavor and helps give structure to the cookies. We like classic creamy brands for the most consistent results. Use creamy peanut butter like Jif, Skippy, or similar store brands. Avoid natural peanut butter as it doesn’t incorporate well into the recipe.
- Butter softened (½ cup): Adds rich flavor and tenderness to the cookie dough. Make sure it is softened for easy mixing. See How to Soften Butter Quickly.
- Egg (1): Helps bind the dough together and contributes to the soft texture.
- All purpose flour (1½ cups): Forms the base of the dough and gives the cookies their shape and structure. See How to Measure Flour.
- Baking soda (¾ teaspoon): Helps the cookies rise and spread properly while baking.
- Baking powder (½ teaspoon): Adds extra lift for a lighter, softer cookie texture.
- Hershey’s Kisses unwrapped (36): Creates the signature chocolate center that makes these cookies so fun and festive. Milk chocolate is classic, but other flavors can be used.
How to Make Hershey Kiss Cookies
PREP. Preheat the oven to 375°F.
BATTER. In a large bowl, beat sugars, peanut butter, butter, and egg until well blended. Stir in flour, baking soda, and baking powder until dough forms.
SHAPE. Use a cookie scoop or a spoon to scoop out the dough and then shape into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart. Line with parchment paper or silicone mat if necessary.
BAKE. Bake for 8 to 10 minutes or until the edges are light golden brown.
KISSES. Immediately press 1 chocolate kiss in the center of each cookie. Remove the cookies from the baking sheet and place them on a wire rack to cool.
Kristyn’s Recipe Tips
- Chill the dough for 20 to 30 minutes if it feels too soft to roll easily.
- Make sure the butter in the dough doesn’t get too warm otherwise the cookies will spread and bake up flat. Refrigerating the dough before baking will help it stay thick and chewy.
- Press the chocolate kisses gently so the cookies do not crack too much.
- Do not overbake since the cookies will continue to set as they cool.
- Use parchment paper for easier cleanup and even baking.
Hershey Kiss Cookies Recipe
Video
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- ½ cup butter, softened
- 1 egg
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 36 Hershey's Kisses, unwrapped
Instructions
- In a large bowl, beat sugars, peanut butter, butter, and egg until well blended. Stir in flour, baking soda, and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
- Bake at 375°F 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.
Notes
- Chill the dough for 20 to 30 minutes if it feels too soft to roll easily.
- Make sure the butter in the dough doesn’t get too warm or the cookies will spread and bake up flat. Refrigerating the dough before baking will help it stay thick and chewy.
- Press the chocolate kisses gently so the cookies do not crack too much.
- Do not overbake since the cookies will continue to set as they cool.
- Use parchment paper for easier cleanup and even baking.
- These cookies freeze well baked or unbaked, making them great for make ahead holiday prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Peanut butter blossom cookies will stay fresh in an airtight container at room temperature for about 5 days. Keeping a slice of bread in the container will help them stay fresh longer. Freeze for up to 6 months.
Check out this How to Freeze Cookie Dough post for tips. Freeze without the Hershey Kisses.
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This recipe was originally published February 2018.
Quick easy recipe! Perfect Christmas cookie.
So yummy!
One of our favorites for holiday treats! Can’t wait to make these again this week!
These are so easy, and always turn out so wonderfully- definitely a Christmas staple recipe at our house!
My mom called these Peanut Butter blossoms. They are perfection!
This recipe is sooo good! One of my favorite cookies!