So easy to make with a rich, buttery flavour, these Peanut Butter Blossom Cookies will be the first to go from your holiday sweet table or bake sale!
It really feels like Christmas is right around the corner when a batch of these tasty treats show up on the kitchen counter! The combination of sweet & salty strikes just the right balance.
One of the easiest last-minute Christmas cookie recipes, these soft & sugar Hershey kiss cookies are a classic holiday cookie.
There is the 30 minute chill time for the dough but other than that they're super quick to whip up.
The full list of ingredients and instructions is featured on the recipe card at the bottom of the page. Below is a few quick notes about the ingredients.
- Butter - for best results, use high-quality butter that is softened at room temperature. You're likely baking these in November or December. If you have a cool kitchen at this time of year, resist the urge to soften the butter more in the microwave! This will result in flat cookies.
- Egg - room temperature eggs as always for baking. Take the egg out about an hour before you begin making the cookies.
- Brown sugar - use light brown sugar. If you only have dark, that will work and the flavour will be a richer caramel flavour. The sugar should be tightly packed in the measuring cup.
- Vanilla - pure vanilla extra will yield the best flavour. The more expensive stuff is worth it, but artificial will work as well.
- Peanut Butter - Skippy or Jif smooth peanut butter is the best peanut butter for these cookies. Natural peanut butter is very oily and not recommended.
- Hershey Kisses - yum yum chocolate kisses. Need I say more?
Since these cookies must chill for 30 minutes, I do not have preheating instructions at the beginning of this recipe. The cookies bake in 375°F oven.
Line two baking sheets with parchment paper. You can also use ungreased baking sheets.
Take the butter out of the refrigerator about 30 minutes to about an hour before you're ready to bake. Same for the eggs.
In a large mixing bowl, or bowl from a stand mixer, beat granulated sugar, brown sugar, softened butter and peanut butter at medium speed until light and fluffy. (about 1 minute)
Next, add in the egg and vanilla extract and beat until well combined.
In a small mixing bowl, combine all-purpose flour, baking soda and salt.
Gradually add the flour mixture, beating on low speed until well combined.
Wrap the dough and chill for 30 minutes.
While the dough is chilling, unwrap the Hershey Kisses and place them on a plate in the refrigerator to chill. This will stop them from melting when you pop them into the warm cookie. This step isn't a must but it does help!
Using clean hands, shape dough into 1 and ½" balls, then roll each ball in the additional ½ cup of granulated sugar. (Place the sugar in a small bowl or dessert plate).
Place the dough balls 2" apart on a baking prepared baking sheet.
Bake in 375°F oven for 8 to 10 minutes until a light golden brown.
Remove the cookies from the oven and immediately press a chocolate Hershey kiss into the centre of each cookie.
Cool on wire rack.
my top tips
Chilling the cookie dough is an important step in this recipe. Chilling will help the cookies hold their shape during baking.
Butter & egg at room temperature
Chill the Hershey Chocolate Kisses while the dough is chilling. This will stop them from melting as much when you press them into the warm cookies.
Peanut Butter Blossom Cookies freeze well. Place in a single layer between sheets of parchment paper in a sealed freezer-safe container for up to three months.
Storage instructions: Store cooled cookies in an a sealed airtight container for up to five days at room temperature.
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This recipe was originally published in September, 2020 and was updated December 17, 2021 to add additional step-by-step photos and recipe notes.