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.
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!