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Cozy Peanut Butter Blossom Cookies with Hershey Kiss

Peanut butter blossom cookies - featured image
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Soft, pillowy peanut butter cookies topped with a classic Hershey kiss, pressed in while warm for the perfect bond. A cozy, crowd-pleasing treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (130g) creamy peanut butter (e.g., Skippy or Jif)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) additional granulated sugar (for rolling)
  • 24–30 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Unwrap Hershey kisses and set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, ½ cup granulated sugar, and packed brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  4. Add peanut butter, egg, milk, and vanilla extract to the butter mixture. Beat on medium speed until well combined, about 1 minute.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Place ¼ cup granulated sugar in a small bowl. Using a cookie scoop or tablespoon, portion out rounded tablespoonfuls of dough (about 1.5 tablespoons each). Roll each into a smooth ball, then roll in sugar to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake one sheet at a time in the preheated oven for 10-12 minutes, until edges are lightly golden and centers are still soft. Do not overbake.
  8. Let cookies rest on baking sheet for 30-60 seconds. Working quickly, press one Hershey kiss into the center of each cookie gently but firmly.
  9. Transfer cookies to a wire cooling rack and cool completely, about 15-20 minutes.

Notes

Press the Hershey kiss into the warm cookie 30-60 seconds after baking for the best bond. Use room temperature ingredients for best results. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, Hershey kiss cookies, easy cookie recipe, holiday cookies, peanut butter and chocolate

Find it online: https://dinadishes.com/cozy-peanut-butter-blossom-cookies-with-hershey-kiss/