The holiday season just isn’t complete without a batch of these enchanting peanut butter kiss cookies. Often lovingly referred to as Peanut Butter Blossoms, these delightful treats feature a soft, chewy peanut butter base, perfectly rolled in sparkling granulated sugar, and crowned with a sweet, melty chocolate kiss. They are truly a quintessential part of any festive gathering or cozy night in, bringing smiles and warmth with every bite.

Irresistible Peanut Butter Kiss Cookies: A Holiday Tradition

As the aroma of cinnamon and pine fills the air, holiday baking kicks into full gear, and we couldn’t be more thrilled to share our ultimate recipe for these incredible peanut butter kiss cookies. Each cookie offers a sublime balance of textures and flavors: a wonderfully chewy peanut butter base that melts in your mouth, complemented by the smooth, rich chocolate of a Hershey’s kiss nestled right on top. This recipe is designed to deliver perfection every time, ensuring your cookies are soft, flavorful, and a true crowd-pleaser.

Essential Ingredients for Perfect Peanut Butter Kiss Cookies

Crafting the perfect peanut butter kiss cookie starts with the right ingredients. Each component plays a vital role in achieving that signature chewy texture and rich flavor. Here’s a detailed look at what you’ll need:

Dry Ingredients

These foundational ingredients provide the structure and lightness to your cookies:

• All-purpose flour: The backbone of our cookies, providing essential structure.
• Baking powder: Acts as a leavening agent, ensuring your cookies are tender and rise beautifully.
• Kosher salt: Balances the sweetness and enhances all the other flavors, particularly the rich peanut butter.

Wet Ingredients

These components contribute to the moisture, flavor, and chewiness of the dough:

• Unsalted butter (softened): Crucial for a tender crumb and rich flavor. Ensure it’s softened to room temperature for optimal creaming with sugar.
• Light brown sugar: Adds moisture, depth of flavor, and contributes to the chewy texture we all love.
• Vanilla extract: A classic flavor enhancer that complements both peanut butter and chocolate beautifully.
• All-natural drippy peanut butter: The star of the show! Opt for a natural, creamy peanut butter for the best texture and flavor. See our tips below for adjusting if using traditional peanut butter.
• Egg: Acts as a binder, adding richness and helping the cookies hold their shape.
• Milk (dairy or non-dairy): A small amount of milk helps hydrate the flour, preventing crumbly cookies and ensuring a smooth, cohesive dough.

Toppings and Finishing Touches

These elements complete the iconic look and taste of your peanut butter kiss cookies:

• Granulated sugar: Used for rolling the cookie dough, creating a beautiful sparkle and a delightful slightly crisp exterior.
• Hershey’s Kisses: The signature chocolate topping! Make sure to unwrap them before you start baking for easy placement.
• Drizzled white chocolate almond bark (optional): For an extra touch of elegance and sweetness, a drizzle of melted white chocolate can take these cookies to the next level, especially for holiday presentations.

Step-by-Step Guide: How to Make Peanut Butter Kiss Cookies

Follow these detailed instructions to create your own batch of delicious peanut butter kiss cookies:

Step 1: Preheat Oven & Prepare Baking Sheet

Before you begin mixing, preheat your oven to 350ºF (175ºC). Line a large baking sheet with parchment paper. This step is crucial for preventing sticking and ensuring easy cleanup. Parchment paper also helps cookies bake evenly and prevents overly browned bottoms.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Whisking ensures these ingredients are evenly distributed, which is key for a consistent cookie texture. Set this bowl aside for later.

Step 3: Cream Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), add the softened unsalted butter, light brown sugar, and vanilla extract. Beat on medium-high speed for about 4-5 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cookies’ tender texture. Remember to scrape down the sides of the bowl frequently with a spatula to ensure everything is well combined.

Next, add the all-natural drippy peanut butter to the creamed mixture and mix on medium speed until just combined, ensuring there are no streaks of unmixed peanut butter. Then, crack the large egg into the bowl and mix again until the egg is fully incorporated, being careful not to overmix.

Step 4: Incorporate Dry to Wet Ingredients

Gradually add the dry ingredients mixture to the wet ingredients in the stand mixer bowl, mixing on low speed until just combined and no dry streaks of flour remain. Overmixing at this stage can lead to tough cookies, so mix only until the ingredients are integrated. Finally, add the milk and mix briefly until the dough comes together. The milk helps hydrate the flour and keeps the cookies from crumbling.

Step 5: Roll Cookie Dough Balls in Sugar

Pour the granulated sugar into a separate shallow bowl. Using a tablespoon or a 1-tablespoon cookie scoop, portion out the cookie dough. Roll the dough between your palms to form smooth, uniform balls. Then, roll each dough ball thoroughly in the granulated sugar until it’s evenly coated. Place the sugar-coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Aim for 8-12 cookies per sheet, depending on its size, to allow for proper spreading.

Step 6: Bake the Cookies

Transfer the baking sheet to the preheated oven and bake for 9-11 minutes. The cookies are done when their edges are lightly golden and the tops begin to show slight cracks. They might still look slightly soft in the center, but they will firm up as they cool. Avoid overbaking, as this can lead to dry, crumbly cookies.

Step 7: Add the Chocolate Kisses

As soon as you remove the baking sheet from the oven, let the cookies rest on the hot sheet for 1 minute. This short resting period allows them to set slightly. Then, gently but firmly press a chocolate Hershey’s Kiss into the center of each warm cookie. The residual heat from the cookie will slightly melt the chocolate, allowing it to adhere perfectly and create that signature soft top. Once the kisses are placed, use a spatula to carefully transfer each cookie to a wire cooling rack to cool completely.

Step 8: Cool and Enjoy!

Allow the peanut butter kiss cookies to cool completely on the wire rack. This is crucial for the chocolate to set and for the cookies to achieve their ideal chewy texture. If desired, melt 2 ounces of white chocolate almond bark and drizzle it artistically over the cooled cookies for an extra decorative touch and flavor dimension. Once fully cooled, these cookies are ready to be savored or stored. Repeat steps 6-8 for any remaining cookie dough.

Top Tips for Baking the Best Peanut Butter Kiss Cookies

Achieving cookie perfection is all about the details. Here are some essential tips to ensure your peanut butter kiss cookies turn out flawlessly every time:

Choosing the Right Peanut Butter: The type of peanut butter you use significantly impacts the dough consistency. For this recipe, we recommend all-natural, drippy peanut butter. If you opt for a traditional, thicker peanut butter similar to Jif or Skippy, start with approximately 1 cup and add more only if the dough seems too dry. Thicker peanut butter may require less quantity to achieve the desired dough texture, so always adjust gradually.

The Importance of Milk: Do not skip the milk in this recipe! A small amount of milk is added to properly hydrate the flour, preventing the cookies from becoming crumbly or falling apart after baking. It helps create a cohesive, pliable dough that bakes into a perfectly chewy cookie.

Customize Your Chocolate Kisses: While classic Hershey’s Kisses are traditional, feel free to unleash your creativity! Dark chocolate kisses will provide a rich, intense contrast to the sweet peanut butter, while white chocolate kisses offer a creamy, mellow complement. For a festive touch, peppermint kisses are a fantastic holiday option. You can even use different flavors in one batch for an assorted cookie platter!

Sugar Rolling is Optional: Rolling the cookie dough in granulated sugar before baking is a traditional step for peanut butter blossoms, providing a delightful sparkly crust and a touch of extra sweetness. However, if you prefer less added sugar or a different texture, you can absolutely skip this step. The cookies will still be delicious and retain their classic shape.

Don’t Overbake: Peanut butter cookies are best when they’re soft and chewy. Overbaking them will result in dry, hard cookies. Look for slightly cracked tops and lightly golden edges. The centers might still look a little underdone, but they will continue to cook and set as they cool on the baking sheet.

Chill the Dough (If Needed): If your dough feels too sticky to roll easily, especially in a warm kitchen, cover the bowl and chill it in the refrigerator for 20-30 minutes. This will firm up the butter and make the dough much easier to handle and roll into perfect balls.

Proper Storage for Freshness

To keep your peanut butter kiss cookies fresh and delicious, allow them to cool completely after baking. Once cool, transfer them to an airtight container or a large gallon-sized freezer bag. Store them at room temperature in a cool, dark place for up to 5 days. Ensure the container is sealed tightly to prevent them from drying out.

Can I Freeze Peanut Butter Kiss Cookies? Absolutely!

Freezing these cookies is a fantastic way to prepare ahead for holidays or enjoy a homemade treat whenever a craving strikes. You have two excellent options for freezing:

Freezing the Cookie Dough: This is a wonderful option for freshly baked cookies on demand. Shape the dough into balls as instructed, then place them on a parchment-lined baking sheet and freeze for about an hour until firm. Once firm, transfer the dough balls to a freezer-safe gallon-size bag or airtight container, removing as much air as possible to prevent freezer burn. The dough can be frozen for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.

Freezing Baked Cookies: If you’ve already baked a large batch, you can freeze the finished cookies. Ensure they are completely cooled, and the chocolate kisses are fully set. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe gallon-size bag or airtight container, ideally with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature for an hour or two before serving.

Peanut Butter Kiss Cookies

It’s the most wonderful time of the year to make peanut butter kiss cookies! These classic chewy peanut butter cookies are rolled in sugar and topped with a delightful chocolate kiss, perfect for any holiday celebration.

By: Emily Richter

Prep: 25 mins

Cook: 10 mins

Total: 35 mins

Servings: 24 cookies

Ingredients

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt

Wet Ingredients

• ¾ cup unsalted butter softened
• 1 cup light brown sugar, packed
• 1.5 teaspoons vanilla extract
• 1.75 cups all-natural drippy peanut butter*
• 1 large egg
• 2 tablespoons milk, dairy or non-dairy

Other Ingredients

• 2.5 tablespoons granulated sugar
• 24 Hershey’s Kisses
• Optional: 2 oz. white chocolate almond bark, for drizzling

Instructions

1. Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper. This helps prevent sticking and ensures even baking.
2. In a medium bowl, add the flour, baking powder, and salt. Whisk these dry ingredients together thoroughly until well combined. Set aside.
3. In the bowl of a stand mixer, cream together the softened butter, brown sugar, and vanilla extract on medium-high speed. Continue mixing for 4-5 minutes, until the mixture becomes light and fluffy, scraping down the sides of the bowl several times during this process to ensure full incorporation.
   
4. Add the peanut butter to the creamed mixture and mix until just combined. Next, crack the large egg into the bowl and mix until the egg is fully incorporated into the dough. Be careful not to overmix.
   
5. Slowly add the dry ingredients to the wet ingredients in batches, mixing on low speed until they are just combined and no streaks of flour remain. Then, add the milk and mix briefly until the dough comes together and is smooth.
   
6. Place the granulated sugar into a separate, shallow bowl. Using a tablespoon or a cookie scoop, measure out portions of dough. Roll each portion between your hands to form a smooth ball. Roll the dough ball into the granulated sugar until it’s evenly coated, then place it on the lined baking sheet. Repeat this process until you have 8-12 coated cookie dough balls on the sheet, ensuring adequate spacing.
   
7. Place the baking sheet into the preheated oven and bake for 9-11 minutes, or until the edges of the cookies are lightly golden and the tops begin to show small cracks. Avoid overbaking to keep them soft and chewy.
8. Remove the baking sheet from the oven. Let the cookies rest on the sheet for 1 minute, then carefully press a chocolate Hershey’s Kiss into the center of each warm cookie. The residual heat will slightly melt the chocolate, making it adhere. Using a spatula, carefully transfer each cookie to a wire cooling rack.
   
9. Repeat steps 6-8 until all the cookie dough has been baked. Allow the cookies to cool completely on the wire rack before serving or storing them in an airtight container.
10. Optionally, once cooled, drizzle the peanut butter kiss cookies with melted white chocolate almond bark for an extra decorative and flavorful touch.
    

Tips & Notes

• If you use peanut butter that is similar to the original Skippy or Jif (thicker, less drippy), start with 1 cup of peanut butter and add more only if the dough seems too dry.
• The milk is added to hydrate the flour, which is essential to prevent the cookies from crumbling or falling apart after baking.
• Rolling the cookie dough ball in granulated sugar is a classic step for peanut butter blossoms, providing a nice texture and sparkle. However, you can skip it if you prefer less added sugar or a plainer finish.
• Feel free to experiment with different varieties of Hershey’s Kisses, such as dark chocolate, milk chocolate, or mint chocolate, to customize your cookies.

Nutrition

Calories: 258 kcal, Carbohydrates: 23 g, Protein: 6 g, Fat: 17 g, Fiber: 1 g, Sugar: 15 g

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredient brands and preparation methods.