Peanut Butter Blossom Cookie Recipe

A classic Christmas cookie in my house is the peanut butter blossom cookie. These Hershey kiss cookies go from ingredients to serving plate in less than 30 minutes.

Here is why this recipe is amazing:

• The peanut butter cookie is the perfect foundation for the Hershey Kiss.
• These cookies disapear 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.

🍫 Ingredients needed:

• 48 Hershey's Kisses
• shortening - I prefer Crisco. The same vegetable shortening I use in my Crisco pie crust.
• Reese's Creamy Peanut Butter
• sugar
• light brown sugar
• egg
• milk
• vanilla extract or vanilla bean paste
• all-purpose flour
• baking soda
• salt
• granulated sugar for rolling

Scroll down to the recipe at the bottom for quantities.

🥣 How To Make Peanut Butter Blossoms

1. Preheat oven to 375.
2. Cream the shortening and peanut butter until well blended.
3. Add granulated sugar and brown sugar; beat until light and fluffy.
4. Add egg, milk, and vanilla; beat well.
5. In a separate bowl, stir together flour, baking soda and salt; gradually add the dry ingredients into the peanut butter mixture.
6. Portion out the peanut butter dough and shape dough into 1-inch balls.
7. Roll the peanut butter balls in granulated sugar.
8. Place the cookie dough balls on an un-greased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt. 
9. Bake at 375 until slightly brown.
10. Immediately press an unwrapped Hershey's chocolate kiss into the center of each cookie.
11. As soon as all the kisses have been pressed into the peanut butter cookie, immediately remove from cookie sheet to wire rack.
12. Cool completely.

❄️ 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.
• 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.

🗒️ Frequently asked questions and tips:

• Peanut butter blossom cookie - It takes just under an hour to make these easy cookies all year long to satisfy both your sweet and salty tooth.
• 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. 

👩‍🍳 Chef tip:

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.

Chocolate Kiss Cookie Recipe

Sarah Mock

A classic Christmas cookie in my house are the Hershey kiss cookies.

4.5 from 34 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Cookie Recipes

Cuisine American

Servings 48

Calories 95 kcal

Ingredients

  

1x2x3x

• 48 Hershey's Kisses
• ½ cup shortening
• ¾ cup Reese's Creamy Peanut Butter
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 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.

Notes

 

1. 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.
2. Cracks are expected when the kiss is pressed into the cookie.
3. Using a cookie scoop to portion out the dough will help keep the cookies uniform.
4. If the chocolate kiss get glossy, that is fine. It is just the residual heat from the cookie. It will set back up.
5. Eat one cookie warm. You are welcome.

Can kiss cookies be frozen?

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.

Do you unwrap the Hershey's kisses before placing them on the peanut butter cookie?

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.

Nutrition

Serving: 1gCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 6mgSodium: 70mgSugar: 8g

Tried this recipe?Let us know how it was!

first published dec 22 2017