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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.
We make these cookies every holiday season!! They are so addicting, I have to make sure I put most of them on cookie plates to give to neighbors, otherwise I end up eating them all. 😉
I’m so glad you love them!! They do make great gifts for neighbors! 🙂
These cookies are a family favorite! Love how easy this recipe is too!
My mom used to make these all the time when I was a kid but this recipe here on Lil’ Luna creates a softer more flavorful cookie. I love it! Especially since it takes me back to my childhood. 😊
Thanks for including the storage info. I like that I can make the dough ahead of time to use at my cookie exchange with my sisters.
Thanks for including the storage info. I like that I can make the dough ahead of time to use at my cookie exchange with my sisters.
These are one of my favorite cookie recipes of all time! Love how soft and chewy they are and the sweetness from the sugar coating. Peanut butter and chocolate is the best combo!
This is my staple cookie recipe. They turn out perfect every time and are devoured by all.
One of the best cookies on the planet! I have to give them away because I cannot stop eating them!
Very easy to make. Grandkids love them.
Ok I’ll have to admit: I’m not one for pb cookies usually. But I decided to give these a shot because we love so many of your recipes. And boy am I glad I did! These are just the right amount of PB in the dough. Not too much so it’s all you taste (which is what turns me away from other pb cookies). And the chocolate kisses in the center just take it to the perfect ratio of pb:chocolate. Adding these to our cookie arsenal!