Few recipes evoke holiday nostalgia quite like Classic Peanut Butter Blossoms—the iconic cookie topped with a milk chocolate kiss. These little gems, often referred to as Hershey Kiss Cookies, have been a beloved holiday baking staplesince the 1950s, and for good reason: they offer the perfect balance of salty peanut butter, sweet sugar, and rich chocolate. This recipe ensures a cookie that is perfectly thick, beautifully cracked, and wonderfully soft and chewy.
Our formula uses a combination of both white and brown sugar to lock in moisture, guaranteeing that soft interior that lasts for days. We walk you through every step, from creaming the butter to the simple trick of adding the chocolate kiss at just the right time to achieve those desirable crackled edges. If you want the definitive, reliable, peanut butter blossoms from scratch recipe, look no further.
Table of Contents
Why You’ll Love This Cookie
- Iconic Holiday Treat: A must-have holiday baking staple that is universally recognized and adored.
- Soft and Chewy Texture: The blend of sugars and fats ensures a soft and chewy peanut butter cookie that stays fresh.
- Perfect Balance:Â The salty peanut butter base and sweet milk chocolate kiss create the ultimate flavor pairing.
- Impressive Presentation:Â The crackled sugar crust and melted chocolate top make this cookie visually charming for any platter.
Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Granulated Sugar (in dough)
- ½ cup Light Brown Sugar, lightly packed
- 1 Large Egg
- 2 Tbsp Milk (any kind)
- 1 tsp Vanilla Extract
- ½ cup Granulated Sugar (additional, for coating)
- 1 (11 oz) Bag of Hershey Kisses (unwrapped)
Instructions (Step-by-Step)
- Prep Dry Ingredients:Â In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Wet Ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the peanut butter, softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is well blended and fluffy (about 2–3 minutes).
- Add Liquid:Â Add in the egg, milk, and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed.
- Form Dough:Â Reduce the mixer speed to low and gradually add the dry mixture until completely blended. Do not overmix.
- Chill (Recommended): Cover the dough tightly and chill the cookie dough for a minimum of 1 hour (or overnight). Chilling helps prevent spreading.
- Roll and Coat: Preheat the oven to 375°F (190°C). Pour the additional ½ cup of granulated sugar into a shallow bowl. Scoop the dough into 1-inch balls. Roll each ball in the granulated sugar and place them 1 ½–2 inches apart on a parchment-lined baking sheet.
- Bake and Kiss: Bake for 7–8 minutes. The cookies should look set on the edges but still soft and puffy. Remove immediately from the oven and quickly place one unwrapped milk chocolate kiss on top of each cookie, pressing down gently. This pressing motion helps create the crackled edges.
- Finish Bake and Cool: Return the cookies to the oven and bake for 2 more minutes (this is just long enough to soften the chocolate but not fully melt it). Cool on the baking sheet for 5–10 minutes before carefully transferring to a wire rack to cool completely.
Storage and Reheating
Store cooled classic peanut butter blossoms in an airtight container at room temperature for up to one week.
Storage Tip: For maximum softness, place half a slice of plain white bread inside the container with the cookies. The cookies will absorb the bread’s moisture, keeping them soft and chewy longer.
Freezing Dough: Roll the dough into balls, but do not coat them in sugar. Freeze the bare balls until solid, then transfer to a freezer bag. When ready to bake, roll the frozen balls in sugar and bake for 9–11 minutes before adding the chocolate kiss.
Expert Tips
- Creaming is Key: Ensure the butter is at true room temperature. Creaming the butter and sugar for the full time (2–3 minutes) incorporates air, which is essential for achieving a light, soft and chewy texture.
- The Importance of Chilling:Â Do not skip the 1-hour chilling time! The peanut butter is oily and warm dough will spread too quickly, making flat cookies. Chilling keeps the cookies thick and perfect for holding the chocolate kiss.
- Use Softened Chocolate: Unwrap the Hershey Kisses before the cookies come out of the oven. The quicker you place the chocolate on the hot cookie, the better it adheres and creates that perfect crackle.
- Don’t Overbake:Â Pull the cookies when the edges are set and the centers still look pale and soft. The residual heat will finish the cooking process, ensuring a moist interior.
Variations
- Peanut Butter Swap:Â Substitute the creamy peanut butter with crunchy peanut butter for an added layer of texture.
- Chocolate Swap: Use different flavored chocolate—hug kisses, dark chocolate kisses, or cookies ‘n’ cream kisses—for a fun holiday twist.
- Dough Flavor: Add ½ teaspoon of almond extract or cinnamon to the dough along with the vanilla for a different aromatic profile.
- Gluten-Free:Â Easily convert this recipe by substituting the all-purpose flour with a 1:1 gluten-free baking blend.
Serving Suggestions
These classic Hershey Kiss Cookies are best served simply:
- Drinks:Â Cold milk, hot cocoa, or coffee.
- Platters:Â Arrange them alongside other holiday classics like shortbread, gingerbread, and red velvet cookies.
- Gifts:Â Stack them in cellophane bags or tins for a simple, charming homemade gift.
Frequently Asked Questions
Q: Why did my cookies flatten out and not crackle? A: Flattening is usually due to skipping or shortening the dough chilling time, or using butter that was too warm/melted during the creaming process. The dough must be cold and firm to maintain its shape and allow the sugar coating to crack during the bake.
Q: How do I prevent the chocolate kisses from melting completely? A: This is a matter of timing. You must return the cookies to the oven for only 2 minutes after placing the kiss on top. This is just long enough to soften the chocolate so it adheres and creates the crackle, but not long enough to melt the chocolate into a puddle.
Q: Can I use natural or organic peanut butter? A: We highly recommend using traditional processed peanut butter (like Jif or Skippy). Natural peanut butter, which separates oil, has a different fat-to-protein ratio and tends to make the cookie dough too oily and crumbly, causing the cookies to spread excessively.
Q: Can I freeze the baked peanut butter blossoms? A: Yes. Cool the cookies completely, wrap them tightly, and freeze them in an airtight container for up to 3 months. Note that the chocolate kiss might develop a faint white bloom upon thawing, which does not affect the taste.
Classic Soft and Chewy Peanut Butter Blossoms (The Perfect Holiday Kiss Cookie)
Equipment
- Mixing bowls
- Hand or stand mixer
- baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 ¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Granulated Sugar (for dough)
- ½ cup Light Brown Sugar, lightly packed
- 1 large Egg
- 2 Tbsp Milk (any kind)
- 1 tsp Vanilla Extract
- ½ cup Granulated Sugar (for rolling)
- 1 bag (11 oz) Hershey Kisses, unwrapped
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Mix in the egg, milk, and vanilla until just combined, scraping down sides as needed.
- Gradually add the dry mixture to the wet mixture on low speed until a smooth dough forms. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour (up to overnight) to prevent spreading during baking.
- Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls. Coat each ball in granulated sugar and place 1½–2 inches apart on a parchment-lined baking sheet.
- Bake for 7–8 minutes until edges are set but centers are soft. Remove from oven, press one chocolate kiss into each cookie, and return to oven for 2 more minutes.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.