Go Back
Plate of peanut butter blossom cookies with Hershey's Kisses pressed into the center, golden crinkled edges with sugar coating, chocolate Kiss slightly melted into the warm cookie, arranged on a fe...
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
Cook Time 10 minutes
Total Time 30 minutes
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.