Peanut Butter Blossoms are the most beautiful and delicious peanut butter chocolate cookie! They’re perfect for holidays, celebrations, or just a fun and easy weekend treat.
Peanut butter and chocolate is one of the best flavor combos which is why these Peanut Butter Blossoms are so popular. They’re one of my very favorite cookies! If you’re looking for more peanut butter + chocolate treats, try Scotcheroos, Chocolate Peanut Butter Smoothie Bowl, and Peanut Butter Ice Cream Cupcakes.
Peanut Butter Blossoms
If you haven’t had a Peanut Butter Blossoms before, you are missing out! These chewy moist peanut butter cookies topped with a Hershey Kiss are the prettiest and oh so addicting.
How to make Hershey Kiss Cookies:
- Preheat the oven to 350 degrees F. Make sure the rack is in the middle of the oven.
- Cream the butter, peanut butter, and sugars until light and fluffy.
- Beat in the egg and vanilla until combined. Scrape down the sides of the bowl as needed.
- In a small mixing bowl, whisk the flour, soda, and salt together. Add it to the butter mixture. Mix until combined.
- Add the milk and mix until incorporated.
- Place 1/4 cup granulated sugar in a small bowl. Roll dough into 1 inch balls (about 1 tablespoon) and roll in the sugar. (I like to use a trigger scoop.)
- Place balls of dough on a baking sheet 2 inches apart and bake for 9-10 minutes.
- Once cookies are removed from the oven, immediately press chocolate into the center of each cookie. Let the cookies cool on the pan for 10 minutes and then move to a cooling rack.
Can I use a different kind of chocolate?
Yes! This is especially fun to do during different holidays when there are various shaped chocolates– hearts for Valentine’s day, snowflakes at Christmas time, eggs for Easter…
I make Chocolate Peppermint Blossoms using the white chocolate striped peppermint Kisses and those are delicious! However, I give specific instructions for using that type of chocolate because the white chocolate melts quicker than milk.
Cookie Baking Tips:
- Do NOT over bake. 9-10 minutes is all it takes. Over baking makes the cookies hard and dry.
- Make the cookies uniform size so they bake evenly.
- Give the cookies enough space on the pan for the heat to evenly circulate around each one. I can fit 12 on a half sheet pan (13×18 inch).
- Press the chocolate chip into the cookie right after pulling the pan out of the oven. (Be sure they are unwrapped and ready to go!)
- Transfer to a cooling rack after pressing the Kisses in. Since the pan is hot, this will make sure they don’t get over cooked. Also, the chocolate starts to get really soft after it sits on the cookie for a few minutes and if transferred then, they can easily lose their pretty shape.
LOOKING FOR MORE COOKIES? CHECK OUT THESE:
- Strawberry Chocolate Marshmallow Cookies
- Rocky Road Cookies
- Chocolate Chip Cookie Cake
- Swig Sugar Cookies
- Bakery Style Chocolate Chip Cookies
TOOLS USED TO MAKE THESE PEANUT BUTTER HERSHEY KISS COOKIES:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- 1 Tablespoon Trigger Scoop– This is the perfect size scoop for these cookies to create the perfect ratio of PB cookie to chocolate.
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
Peanut Butter Blossoms
Ingredients
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon milk
- 1/4 cup granulated sugar, for rolling
- 11 ounce bag Hershey Kisses, unwrapped
Instructions
- Preheat oven to 350 degrees F.
- Cream butter, peanut butter, and sugars until light and fluffy.
- Beat in the egg and vanilla.
- In a medium mixing bowl, whisk together the flour, soda, and salt. Add it to the butter mixture and mix until combined.
- Add milk and mix until incorporated.
- Place 1/4 cup sugar in a small bowl. Roll dough into 1 inch balls (I portion the dough using a 1 1/2 tablespoon trigger scoop) and roll in the sugar.
- Place balls of dough on a baking sheet 2 inches apart and bake for 9-10 minutes.
- Once cookies are removed from the oven, immediately press chocolate into the center of each cookie and then remove the from the pan and cool on a cooling rack.
Recipe Source: Slightly adapted from Hershey’s Peanut Butter Blossom Cookie recipe on the back of the Hershey Kiss bag
Yup we love these too! I always tell Ben he should write my posts too because he just has more of a sense of humor than me! I am just way too serious, something motherhood has done to me :). I am trying to lighten up!
What a great idea to do the dove heart chocolates!
Melanie your blog is making me hungry and even inspiring me to bake again. (I’ve been so sick the last seven weeks I haven’t felt like doing much in the kitchen!) I am thinking about making the banana bread today!
I’m sorry to hear you’ve been sick with this pregnancy. I remember not wanting to cook at all during my first trimester, especially sweets. I’m sure your girls have been a big help to you though.