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Easy Peanut Butter Blossom Cookies with Hershey Kisses

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These soft and flavorful peanut butter blossom cookies are topped with a Hershey kiss, making them a family favorite that converts even the biggest skeptics. Budget-friendly and kid-approved, they come together quickly and freeze beautifully.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • About 36 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes on medium speed. Scrape down the sides halfway through.
  3. Beat in the creamy peanut butter until fully combined. Then add the egg and vanilla extract, mixing until smooth and uniform.
  4. In a small bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
  6. Pour about 1/4 cup of granulated sugar into a small bowl for rolling.
  7. Using a cookie scoop or your hands, form the dough into 1-inch balls (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll it in the sugar until completely coated. Place the sugared balls on the prepared baking sheets, spacing them about 2 inches apart. You should get about 36 cookies total.
  8. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies are done when they look puffed and slightly cracked on top, and the edges are just starting to turn golden brown. The centers will still look soft.
  9. As soon as the cookies come out of the oven, gently press one unwrapped Hershey kiss into the center of each cookie. Press down until the cookie cracks slightly around the edges of the kiss, but don’t push all the way through.
  10. Let the cookies rest on the hot baking sheet for about 5 minutes. Then carefully move them to a wire rack to cool completely.

Notes

Don’t overbake the cookies; pull them out when edges are set but centers still look soft. Use room temperature ingredients for best results. Unwrap the Hershey kisses before you start baking. If the dough feels too soft, chill it for 15-20 minutes. Use a cookie scoop for uniform size. Let cookies cool completely before storing. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For nut-free, substitute peanut butter with sunflower seed butter.

Nutrition

Keywords: peanut butter blossom cookies, Hershey kisses, easy cookie recipe, soft peanut butter cookies, holiday cookies, kid-friendly cookies, budget-friendly dessert

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