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5 from 1 vote

Peanut Butter Blossoms

Peanut Butter Blossoms (Hershey Kiss Cookies) are the best, soft and buttery, melt in your mouth Christmas cookies! Whether you call them Peanut Butter Blossoms, Hershey Kiss Cookies or Peanut Butter Kiss Cookies, there is no doubt that these are incredibly easy to make! With a slightly crunchy outer texture, soft chewy centres, and an irresistible balance of sweet and salty, they make the PERFECT holiday gift!
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Course: Cookies
Cuisine: American
Keyword: peanut butter blossoms
Servings: 52 cookies
Calories: 88kcal
Author: Karina

Ingredients

PEANUT BUTTER BLOSSOM COOKIES:

  • 4 oz (120 g or 1/2 cup) unsalted butter at room temperature
  • 4 oz (120 g or 1/2 cup) smooth or chunky peanut butter
  • 1/2 cup (100 g/3.5 oz) white granulated sugar
  • 1/2 cup (100 g/3.5 oz) light brown sugar packed
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups (230 g/8 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 50 Hershey’s Kisses or Reeses' cups, wrappers removed.

COATING:

  • 1/2 cup additional white granulated sugar

Instructions

  • Cream together butter, peanut butter and sugars together with an electric mixer or hand mixer until pale and creamy. Add egg and vanilla; beat to combine well.
  • In another bowl, sift together flour, baking soda and salt. Add flour mixture in 1/2 cup increments, mixing well after each addition. 
  • Roll 1.5 tablespoons of dough into a ball while checking the texture. If dough is too soft to work with, chill for up to one hour in the refrigerator. 
    If not, continue with the recipe.
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper, set aside. 
  • Roll dough into 1.5-inch balls. Then, roll the cookie balls in the sugar. Arrange on prepared baking sheet with 2 inches of space between each cookie.
  • Bake until light brown in colour and puffed up (about 7-8 minutes). 
  • Carefully remove baking sheets from the oven and lightly press a candy kiss into the centre of each cookie. Cookies will crack slightly. 
  • Bake for an additional minute or two, until light golden brown. Remove from oven, let cool to room temperature.
  • Store in airtight containers for up to 7 days.

Nutrition

Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 23mg | Sugar: 8g | Vitamin A: 60IU | Calcium: 13mg | Iron: 0.3mg