Peanut Butter Blossoms (Classic Holiday Cookies)

These cookies appear at every holiday gathering for a reason — they’re adorable, delicious, and disappear from the cookie plate faster than anything else. A soft, chewy peanut butter cookie rolled in sugar and topped with a perfectly pressed Hershey’s Kiss that melts just enough to stay put.

I have such strong childhood memories of pressing those chocolate kisses into warm cookies straight from the oven. Now I make them with my own kids every December, and the tradition continues. The cookies themselves are buttery and peanut-buttery with that perfect crinkled edge, and the warm chocolate on top is the finishing touch that makes them irresistible.

Sarah Mitchell

Peanut Butter Blossoms (Classic Holiday Cookies)

These cookies appear at every holiday gathering for a reason — they’re adorable, delicious, and disappear from the cookie plate faster than anything else. A soft, chewy peanut butter cookie rolled in sugar and topped with a perfectly pressed Hershey’s Kiss that melts just enough to stay put.

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 36 servings

Course: Dessert

Cuisine: American

Calories: 140

Ingredients
Method
Notes

Ingredients

  

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar, plus extra for rolling
• 1/3 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 Hershey’s Kisses, unwrapped

Method

 

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter, peanut butter, granulated sugar, and brown sugar until fluffy.
3. Beat in the egg and vanilla extract.
4. Add the flour, baking soda, and salt. Mix until a soft dough forms.
5. Roll the dough into 1-inch balls.
6. Roll each ball in granulated sugar to coat.
7. Place on the baking sheets 2 inches apart.
8. Bake for 8-10 minutes until the edges are lightly golden but the centers are still soft.
9. Remove from the oven and immediately press a Hershey’s Kiss firmly into the center of each cookie.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Unwrap all the Hershey’s Kisses before you start baking so you can press them in quickly while the cookies are still hot. If the chocolate starts to melt too much on top, pop the whole sheet in the fridge for 5 minutes. For extra pretty cookies, press the Kiss in gently and let it sink in slightly without pushing all the way down. These freeze perfectly — freeze after the chocolate has set.