Hershey’s Peanut Butter Blossoms
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Soft, nostalgic, and chocolate-topped. These Hershey’s peanut butter blossoms bake up tender inside with crackly sugared edges and a melty milk chocolate kiss in the center. Keep a bag of Kisses handy, because a batch disappears fast at any cookie exchange.
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Why You’ll Love These Hershey’s Peanut Butter Blossoms
- Classic flavor combo of sweet peanut butter and milk chocolate.
- Soft and chewy with that signature sugar sparkle.
- Simple pantry ingredients and quick bake time.
- Perfect for holiday trays and year-round cravings.
Ingredients for Peanut Butter Blossom Cookies
Peanut Butter Blossoms recipe
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 30 to 36 Hershey’s Kisses
Sugar Coating
- 1/2 cup granulated sugar for rolling
Instructions How to Make This Classic Peanut Butter Blossom Recipe
- In a medium bowl whisk flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and peanut butter until creamy, 1 to 2 minutes.
- Add brown sugar and 1/4 cup granulated sugar. Mix on medium speed until smooth, scrape down the sides of the bowl.
- Beat in the egg until fully combined.
- Mix in the vanilla and milk to the peanut butter mixture.
- Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
- Using a tablespoon scoop, portion cookie dough onto a baking sheet and chill 15 to 20 minutes in the fridge.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Add the remaining 1/2 cup sugar to a small bowl.
- Roll chilled scoops into smooth balls, coat in sugar, and place 2 inches apart on the prepared baking sheet.
- Bake 8 to 10 minutes, until tops show small cracks and edges look set. They should not brown.
- Cool 5 minutes. Gently press a Hershey’s Candy Kiss into the center of each cookie. Let sit on the cookie sheet 5 to 10 minutes, then transfer to a wire rack to cool.
How to Store Hershey’s Peanut Butter Blossoms
- Room temperature: Store in an airtight container up to 4 days.
- Freeze: Freeze baked cookies up to 2 months in the freezer. Thaw at room temperature.
- Make ahead: Freeze rolled dough balls. Bake from frozen, adding 1 to 2 minutes.
More Variations
- Chocolate swap: Use dark chocolate Kisses or mini peanut butter cups.
- Coating twist: Roll in sparkling sugar or cinnamon sugar.
- Gluten-free: Substitute a 1:1 gluten-free flour blend.
- Colored Sugar & Sprinkles: Instead of granulated sugar coating, opt for colored sugars and sprinkles.
FAQs
My cookies are dry. What happened?
- Overbaking is the usual culprit. Pull them when tops crack and edges look set.
Can I use crunchy peanut butter?
- Yes, texture will be a little nubbly but still tasty.
When should I press in the chocolate candies?
- After a 5-minute cool on the sheet so it softens slightly but holds its shape.
Holiday Hershey’s Kiss Peanut Butter Blossoms are the perfect treat for your festive gatherings. These classic cookies combine sweet peanut butter dough with a Hershey’s Kiss on top, making them a favorite at cookie exchanges and holiday parties. Bake a batch to share with loved ones or give as a homemade gift. Try this timeless recipe for your next celebration.
Love baking classics like these peanut butter blossoms Hershey fans grew up with? Share a rating and let me know your favorite chocolate on top.
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Peanut Butter Love!
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- Sheet Pan Peanut Butter Chocolate Chip Blondies
- Healthy Twix Peanut Butter Cookie Cups
- Awesome Peanut Butter Cookie Cups
- Double Chocolate Peanut Butter Cookies
Hershey's Peanut Butter Blossoms
Soft and chewy peanut butter blossom cookies rolled in sugar and topped with a milk chocolate Kiss. Classic holiday favorite made with simple pantry ingredients.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ⅔ cup creamy peanut butter
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 30 to 36 Hershey’s Kisses
- Sugar coating: 1/2 cup granulated sugar
Instructions
- Whisk flour, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat the butter and peanut butter until creamy, 1 to 2 minutes.
- Mix in brown sugar and 1/4 cup granulated sugar until smooth.
- Beat in egg, then vanilla and milk.
- Add dry ingredients; mix just until a soft dough forms.
- Scoop tablespoon-size dough onto a sheet and chill 15–20 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll dough into balls, coat in remaining sugar, and place 2 inches apart.
- Bake 8–10 minutes, until tops crack and edges look set (no browning).
- Cool 5 minutes, then press a Hershey’s Kiss into each cookie.
- Let sit 5–10 minutes more, then transfer to a rack to cool completely.
Notes
- Do not overbake. Pull cookies when tops crack and edges are set.
- For thicker cookies, chill dough balls 30 minutes.
- Swap dark chocolate Kisses or mini peanut butter cups for variety.
- Freeze baked cookies up to 2 months; thaw at room temperature.
- Freeze unbaked dough balls and bake from frozen, adding 1–2 minutes.
Nutrition
Calories: 143kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 99mgPotassium: 48mgFiber: 1gSugar: 12gVitamin A: 103IUCalcium: 18mgIron: 0.5mg
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