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Hershey Kiss cookies are soft, chewy peanut butter cookies topped with a tasty chocolate kiss! It’s a best-loved simple cookie recipe.
This is a favorite cookie recipe to take to exchanges and parties because everyone loves them! Some of our other favorites include M&M cookies, White Chocolate Macadamia Nut, and Sugar Cookies.
We Love Hershey Kiss Cookies!
These tasty little cookies go by several different names—peanut butter kiss cookies, Hershey Kiss cookies, or 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!
Why we love them:
- Quick and easy. With few ingredients and a quick prep time, 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.
- SO flavorful. They’re irresistible, if you’re a fan of peanut butter and chocolate flavor, you know exactly what I mean.
Try these peanut butter blossom cookies for yourself, and see how easy they are!
Ingredients
- white sugar
- brown sugar
- creamy peanut butter – Use creamy peanut butter like Jif, Skippy, or similar store brands. Avoid natural peanut butter as it doesn’t incorporate well into the recipe.
- unsalted butter – use this post on How to Soften Butter Quickly
- large egg
- all-purpose flour – Scoop the flour into the measuring cup with a spoon and level it off.
- baking soda
- baking powder
- Hershey’s Kisses – I use plain milk chocolate Hershey kisses but you can use Caramel Kisses, Hershey Hugs, Cookie Cream Kisses, Hot Cocoa Kisses, or even Mini Reese’s Cups or Rolos.
so easy to make!
- PREP. Preheat the oven to 375°F.
- BATTER. In a large bowl, wet ingredients. Use a stand mixer, or a hand mixer, on medium speed to stir in dry ingredients.
- 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.
Baking Tips
Refrigerate the dough before baking. Cold dough helps keep them from spreading and will also give a nicely done outside while leaving the center soft and chewy.
Recipe Tips
- Avoid dry, crumbly, flat cookies.
- Using melted butter or margarine can cause a flat cookie.
- Using natural peanut butter.
- Keep soft and chewy.
- For a chewier cookie try using ¾ cup packed brown sugar and only ¼ cup white sugar.
- Don’t overmix the dough. Overmixing can cause the gluten to over-activate resulting in a tougher cookie.
- Sharing. These cookies make a great addition to a cookie platter during Christmas or as a gift any time of the year!
Storing Info
- STORE. Peanut butter kiss 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. Cool cookies then place them in an airtight container and freeze for up to 6 months.
- Freeze cookie dough. Place dough balls on a cookie sheet to flash-freeze (about 2 hours or until the outside has become frozen). Place balls in an airtight freezer-safe container for 4-6 months.
- To bake. Remove the desired number of dough balls. Allow to thaw on a cookie sheet. Bake according to the recipe and top with a Hershey Kiss.
For More Chocolate PB Treats:
Peanut Butter Hershey Kiss Cookies
Hershey Kiss cookies are soft, chewy peanut butter cookies topped with a tasty chocolate kiss! It's a best-loved simple cookie recipe.
Ingredients
- ½ cup 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 both 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.
Video
Notes
- STORE. Peanut butter kiss 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. Cool cookies then place them in an airtight container and freeze for up to 6 months.
- Freeze cookie dough. Place dough balls on a cookie sheet to flash-freeze (about 2 hours or until the outside has become frozen). Place balls in an airtight freezer-safe container for 4-6 months.
- To bake. Remove the desired number of dough balls. Allow to thaw on a cookie sheet. Bake according to the recipe and top with a Hershey Kiss.
Nutrition
Calories: 109kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 71mg, Potassium: 41mg, Sugar: 8g, Vitamin A: 85IU, Calcium: 18mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe from Betty Crocker.
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!