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Chewy peanut butter Hershey Kiss cookies can be enjoyed in just 15 minutes with this beloved and simple cookie recipe.
Family Tradition
These tasty little cookies go by several different names – peanut butter kiss cookies, Hershey Kiss cookies, or peanut butter blossoms. Whatever you call this classic recipe, we’ve been making them as long as we can remember, along with our Peanut Butter Cup Cookies!
In fact, we asked our mom when she first made them and she said she’s made them since she first got married – over 45 years ago!!
This favorite easy cookie recipe is great all year long, but also for cookie exchanges and parties because everyone loves them along with other favs like our M&M cookies and Frosted Sugar Cookies.
WHY WE LOVE IT:
- 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.
- Sharable. These cookies make a great addition to a Christmas cookie platter or as a gift any time of the year!
Ingredients
PREP TIME: 7 minutes
COOK TIME: 8 minutes
- ½ cup granulated sugar
- ½ cup brown sugar – We used light brown sugar but dark brown can also be used.
- ½ cup 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.
- ½ cup unsalted butter – use this post on How to Soften Butter Quickly
- 1 large egg – room-temperature will incorporate better
- 1½ cups all-purpose flour – How to Measure Flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 36 Hershey’s Kisses – We use plain milk chocolate Hershey kisses but you can use Caramel Kisses, Hershey Hugs, Cookie Cream Kisses, Hot Cocoa Kisses, candy cane Kisses, or even Mini Reese’s Cups or Rolos.
How to Make Hershey Kiss Cookies
- PREP. Preheat the oven to 375°F.
- BATTER. In a large bowl, beat ½ cup granulated sugar, ½ cup brown sugar, ½ cup peanut butter, ½ cup unsalted butter, and 1 egg until well blended. Stir in 1½ cups flour, ¾ teaspoon baking soda, and ½ teaspoon 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.
PRO TIP FROM KRISTYN
Although the dough is fine without chilling, refrigerating the dough before baking helps keep them from spreading and will give a nicely done outside while leaving the center soft and chewy if you like your cookies chewier.
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Hershey Kiss Cookies
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.
Video
Notes
- Pro Tip. Keeping a slice of bread in the container will help them stay fresh longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
There could be a few culprits, but the most common is the butter being too soft and melted, resulting in a flatter cookie. As for dryness, using the wrong type of peanut butter, such as a natural option, could give you that crumbly consistency.
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.
These are by far my favorite cookies ever!
My little girl loved putting the kiss on top. Thanks for the fun recipe. 🙂
These are some of my favorite cookies!!
These are one of my favorites!! I love adding them to Christmas goodie plates. They are always a hit!
These cookies are always made for our cookie exchaNge. Peanut butter and chocolate. WherE can yoU go wrong with that combination?
Made these with hershey hUgs for mY cookie exchange party. They were delicious!
Yay!! That would be perfect! Thank you for sharing that 🙂
Love these cookies! They are one of my favorites for Christmas. I doubled the batch to have some to share with friends. The recipe is easy to follow, and I usually have most of the ingredients in the house!
I agree!! They are the best & one of the favorites for cookie exchanges!! Thank you!
Love the recipes…
Thank you so much!!
Not only do these look delicious, they also look adorable, haha. Can’t wait to make this recipe!
They are both 🙂 I’d love to know what you think! Thank you!
hey girl- these cookies look so yummy! Ya’ll have a great weekend!