Peanut butter kiss cookies are the classic Christmas cookie that everyone loves! These delicious Hershey kiss cookies go from ingredients to serving plate in less than 30 minutes.
New this year I am adding candied orange slices to my holiday cookie trays.
Funny story. When I was a kid I made the peanut butter blossom cookies WITHOUT unwrapping the foil from the kisses. I was 8 so I was still learning so we will call this a teachable moment.
Yes, you DO need to unwrap the foil from the kisses before placing them on the cookie.
★★★★★ Sooo yummy!!! This is the first time I have made this type of cookie and they turned out perfect! Thank you.
- Judy from Pinterest
Turned out perfect!
Pinterest: Lisa C
Ingredients needed:
Recipe Card?
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Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Here is why this recipe is amazing:
- The peanut butter cookie is the perfect foundation for the Hershey Kiss.
- These cookies disappear first at the cookie exchange.
- They are the BEST when you eat them when they are still slightly warm.
- Perfect for making ahead because these kiss cookies are freezer-friendly.
Top Tip
If the chocolate kiss gets glossy, that is fine. It is just the residual heat from the cookie. It will set back up.
How To Make Peanut Butter Blossoms
- Preheat oven to 375.
- Cream the shortening and peanut butter until well blended.
- Add granulated sugar and brown sugar; beat until light and fluffy.
- Add egg, milk, and vanilla; beat well.
- In a separate bowl, stir together flour, baking soda and salt; gradually add the dry ingredients into the peanut butter mixture.
- Portion out the peanut butter dough and shape dough into 1-inch balls.
- Roll the peanut butter balls in granulated sugar.
- Place the cookie dough balls on an un-greased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt.
- Bake at 375 until slightly brown.
- Immediately press an unwrapped Hershey's chocolate kiss into the center of each cookie.
- As soon as all the kisses have been pressed into the peanut butter cookie, immediately remove from cookie sheet to wire rack.
- Cool completely.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage tips
When thawing your frozen cookies, allow the cookies to defrost in the container you froze them in to help keep them from drying out as they thaw. By opening the container you rereleasing the moisture that could be reabsorbed by the cookie as it thaws.
Top Tip
- Cracks are expected when the kiss is pressed into the cookie.
- Using a cookie scoop to portion out the dough will help keep the cookies uniform.
- Eat one cookie warm. You are welcome.
Great easy recipe
Made your cookies this year for my Christmas boxes. They are just so cute and very tasty. ~Lisa
Frequently asked questions, answers and tips:
Personally, I am a fan of the classic milk chocolate kiss but feel free to use your favorite Hershey's kiss. I love to mix it up and add colored sugar instead of white granular sugar to indicate a difference in kiss. For example, red-colored sugar would indicate milk chocolate with almond, green sugar would indicate mint truffle or use one of the Hugs for a different twist on the cookie.
One of the things I love about this recipe for Hershey's kiss cookies is that they freeze and thaw beautifully! Store them in single layers with parchment or wax paper between them and freeze in a freezer-safe container for up to a month.
Pack them tightly in a plastic container with an air-tight lid. I will line the bottom of the container with cookies, peanut butter cookie side down and then turn the second layer of cookies over, kiss side down, to fill in the negative space. Place the container in a mailing box, surrounded with bubble wrapping so that it's secure and doesn't move around too much. Then, mail it off.
More cookie recipes:
- Chocolate pizzelle recipe - I share with you the secret to perfect pizzelle cookies and why this is the best cocoa pizzelle recipe.
- Anise pizzelle - One of my favorite Christmas cookie recipe is my grandmother's recipe. Golden brown, thin and crispy pizzelles are a MUST for any holiday cookie tray.
- New this year: Biscoff Butter Cookies
Ingredients
- 48 Hershey's Kisses
- ½ Cup shortening
- ¾ Cup Reese's Creamy Peanut Butter
- ⅓ Cup Sugar
- ⅓ Cup Brown Sugar lightly packed
- 1 Egg
- 2 tablespoons milk
- 1 Teaspoon Vanilla Extract
- 1 ½ Cup Flour, All Purpose
- 1 Teaspoon Baking Soda
- ½ Teaspoon salt
- ⅓ Cup additional granulated sugar for rolling
Instructions
- Preheat oven to 375°F.
- In a mixing bowl with the beater attachments, cream the shortening and peanut butter until well blended.
- Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
- Add egg, milk and vanilla; beat well.
- In a separate bowl, stir together flour, baking soda and salt; gradually add the dry ingredients into the peanut butter mixture.
- Using a small cookie scoop, portion out the peanut butter dough and shape dough into 1-inch balls.
- Roll the peanut butter balls in granulated sugar.
- Place the cookie dough balls on an un-greased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt.
- Bake at 375 for 8-10 minutes or until slightly brown.
- Immediately press an unwrapped Hershey's chocolate kiss into center of each cookie.
- As soon as all the kisses have been pressed into the peanut butter cookie, immediately remove from cookie sheet to wire rack.
- Cool completely.
Nutrition
Notes
- Unwrap the foil from the kisses while the cookies are baking. Don't wait until they come out of the oven. The cookies will firm up too fast.
- Cracks are expected when the kiss is pressed into the cookie.
- Using a cookie scoop to portion out the dough will help keep the cookies uniform.
- If the chocolate kiss get glossy, that is fine. It is just the residual heat from the cookie. It will set back up.
- Eat one cookie warm. You are welcome.
first published dec 22 2017
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Kristi says
This is my go to recipe for these cookies! They always bake out perfect and are a huge hit! Yum!
Jody says
Made your cookies this year for my Christmas boxes. They are just so cute and very tasty. Great easy recipe.
Kathy A says
The cookies tasted great. BUT the dough was incredibly dry and hard to work with. I must have done something wrong. Will try to figure it out and make them again.
Sarah Mock says
Oh my goodness! I thanks for the feedback. Let me know if you have the same result next time. I hope they turn out perfect.
Cathy says
I’m making these now. Do you just add 1/3 cup sugar to mixture and use the rest of the 2/3 cup for rolling?
Judy says
Sooo yummy!!! This is the first time I have made this type of cookie and they turned out perfect! Thank you.
Sarah Mock says
I am so happy to hear you were successful in making these cookies the first time out!
Michele Chapman says
I literally just tried this recipe. I actually just took the first batch out of the oven. And they are really good! And this recipe is so easy! I did use chocolate stars rather than kisses. But, it’s still really good.
Thank you!!
Sarah Mock says
Oh my gosh!!! We love chocolate stars! I am going to keep this in mind for our next batch. thanks so much Michele.
Sarah
Nan says
These are fabulous! Didn't change anything other then added some left-over crushed peanuts from Christmas baking. Taste and texture of cookie are perfect.
Sarah says
OOH!!! Did you add them to the dough or roll the dough IN the crusted peanuts before making? Either way sounds delish! Thanks for sharing Nan.
koko says
it's 2am and now I want those