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Peanut Butter Kiss Cookies

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Soft-baked Peanut Butter Blossoms are packed with peanut butter flavor and topped with a sweet Hershey’s Kiss. These easy cookies are great for peanut butter lovers!

Classic Peanut Butter Blossom Cookies

Traditional Peanut Butter Blossoms have a soft peanut butter cookie base with a rich Hershey’s Kiss pressed into the center. The combination of peanut butter and chocolate makes them a popular treat!

One of my favorite things about this recipe is the fact that you don’t need to refrigerate the dough before baking. That makes these cookies great for when you have a limited amount of time. Plus, the use of brown sugar gives these easy cookies an extra moist center.

These were always the first cookies I pulled out of the bunch when my mom came home from her annual Christmas cookie exchange. Although these cookies are often a staple Christmas recipe, you don’t have to wait until December to make them! Whether you serve them as part of a holiday cookie tray or a Memorial Day treat, these easy treats are always a hit.

A side view of a batch of Peanut Butter Blossoms.

What You’ll Need

These peanut butter cookies require just a few ingredients. Here’s what you’ll need to start making this recipe:

  • Butter: at room temperature
  • Peanut Butter: Make sure to use a creamy peanut butter like Jif (see Tips for Success). 
  • Granulated and Light Brown Sugar
  • Egg
  • Pure Vanilla Exract
  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Hershey’s Kisses: You can also use miniature peanut butter cups.

How to Make Peanut Butter Kiss Cookies

This quick and easy cookie recipe has just 5 simple steps:

Prepare the equipment and ingredients. First, unwrap all of the kisses and freeze them. Then, prepare the equipment by preheating the oven to 350° F.

Start the batter. Begin making the dough by beating the butter and peanut butter together. Make sure that you scrape down the sides of the bowl as needed. Next, add the sugars and beat at medium speed until everything is combined (this should take 2-3 minutes). Then, just add the eggs and vanilla and continue to mix until everything is well incorporated.

The peanut butter and butter being mixed together.

Add the dry ingredients. Add the rest of the dry ingredients in a separate bowl and stir to combine. Once ready, slowly start adding the mixture into the rest of the batter while mixing at low speed. Continue to mix at low speed until the dough starts to form (don’t overmix!) and the ingredients are well combined. 

The fully mixed cookie dough batter.

Prepare the baking sheet. Line a baking sheet with parchment paper or a silicone baking sheet. Then, use a medium cookie scoop to scoop the dough and roll in granulated sugar. Place the dough at least 2 inches apart on the baking sheet. 

The cookie dough rolled into a ball being coated in granulated sugar.

Bake the cookies. Bake the cookies for 11-13 minutes. Remove them from the oven, cool for 2-3 minutes and press a Hershey’s Kiss into the center. Carefully transfer the cookies to another baking sheet and chill (in the refrigerator or freezer) so that the chocolate doesn’t melt. 

Tips for Success

From choosing the right ingredients to knowing when the cookies are ready to pull out of the oven, here are a few of my tips for making these easy cookies:

  • Use a creamy peanut butter. I recommend using a creamy peanut butter, like Jif or Skippy, for this recipe. Using all-natural peanut butter tends to make these cookies dry and crumbly.
  • Immediately chill the cookies after topping with the Hershey’s Kiss. After topping with the Hershey’s Kisses, place the cookies in the refrigerator or freezer to prevent the chocolate from melting. This is a key step!
  • Top with miniature peanut butter cups. Instead of using Hershey’s Kisses, try topping the cookies with miniature peanut butter cups for even more peanut butter flavor!

How to Store Homemade Cookies

Storing homemade cookies is quick and easy. Just allow the cookies to completely cool in the refrigerator, then store them in an airtight container. They will last for up to a week at room temperature.

Can I Freeze These?

Yes, you can freeze Peanut Butter Blossoms! You can freeze either the unbaked cookie dough or the fully baked cookies for up to 3 months.

To freeze the fully baked cookies, just make sure to let the cookies cool completely first. Once cooled, place them in a freezer-safe container, lining parchment paper between the layers of cookies to prevent them from sticking together. When ready to eat, thaw in the refrigerator or on the counter before serving at room temperature.

To freeze the unbaked cookie dough, just roll the dough into balls and place them in a freezer-safe container. When you’re ready to make them, let them come to room temperature, then roll in the sugar and bake them.

A Peanut Butter Kiss Cookie leaned up against a glass of milk.

More Cookie Recipes to Try

If you liked this recipe, make sure to check out some of my other cookie recipes:

A close up of a batch of Peanut Butter Blossoms with some stacked on top of each other.

Peanut Butter Kiss Cookies

  • Author: Julianne Dell
  • Prep Time: 30 mintues
  • Cook Time: 11 minutes
  • Total Time: 0 hours
  • Yield: 20 cookies


Soft-baked Peanut Butter Blossoms are packed with peanut butter flavor and topped with a sweet Hershey’s Kiss. These easy cookies are great for peanut butter lovers!


  • ½ cup (113g) unsalted butter, at room temperature
  • ¾ cups (396g) creamy peanut butter
  • ¾ cups (165g) light brown sugar
  • ¼ cup (48g) granulated sugar plus additional ¼ cup for coating.
  • 1 large egg
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 ¼ cups (175g) all-purpose flour
  • ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 24 Hershey Kisses


  1. Unwrap and freeze the Hershey Kisses. Preheat the oven to 350° F. Combine the butter with peanut butter and beat until completely smooth; scrape down the bowl occasionally. Next, add the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  2. Next, add the eggs and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing at low speed until the dough starts to form and ingredients are well combined.
  4. Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a medium cookie scoop and then roll in granulated sugar. Place on a sheet pan, 2 inches apart.
  5. Bake for 11-13 minutes. The center of the cookie should be slightly underbaked but not gooey. Remove the cookie from the oven and immediately press a Hershey Kiss in the middle. Carefully transfer the cookies to another baking sheet and place the baking sheet in the refrigerator or freezer to prevent the chocolate from melting. Once the chocolate and set completely, store these cookies in an airtight container.


  • Instead of a Hershey Kiss, try putting a miniature peanut butter cup in the middle
  • Placing the baked cookies in the refrigerator or freezer will help to prevent the chocolate from melting. If left at room temperature, the chocolate will likely melt as it cools. 
  • The finished cookies can be frozen in an airtight container. Serve at room temperature for best results. 
Nutrition Information:
1 Cookie
20.4 g
110.2 mg
15.1 g
29.2 g
1.7 g
4.1 g
21.5 mg
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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