These classic Kiss cookies are delicous all year long. Creamy peanut butter meets a chocolate kiss in every sweet bite.
Table of Contents
🗝️ Key takeaways
- I love these for holiday cookie trays and shipping to my military sons.
- While these Hershey Kiss Cookies (peanut butter blossoms) are definitely a popular cookie at Christmas they're just as delicious all year!
- Read the tips section for the secret to keeping the "Kiss" from melting into a puddle in the middle of the cookie.
Peanut butter blossoms go together fast - in no time at all you'll be munching one and washing it down with cold milk.
You DO wash it down with milk, right?
They freeze well too -- so they're perfect for making ahead of time for holiday giving and those last-minute school bake sales.
Best of all? They're so easy - the perfect family baking project on a snow day! Even the youngest kiddo can help by unwrapping the Kisses!
Just FYI- I'm pretty certain that these are the BEST way onto Santa's "Good" list.
By the way, if you love peanut butter and chocolate together give these O' Henry Bars a try!
🧾 Ingredients
📖 Variations
Here are some of my other favorite variations on the classic Hershey's Peanut Butter Kiss cookie recipe-
- Use Hershey's Hugs or any of the other Hershey's Kiss variations.
- Use almond butter in place of the peanut butter and almond extract in place of the vanilla.
- Try crunchy peanut butter and see if you like that.
- Use Reeses Peanut Butter Cups instead of Kisses.
- Roll in powdered sugar (like we do with these old-fashioned bourbon balls) instead of granulated sugar.
- Use a Rolo instead of a Kiss.
- Use one of the filled types of Kisses.
- Drizzle with melted chocolate or white chocolate once they're cool.
- My Red Velvet Peppermint Kiss cookies are probably my favorite variation.
- The coarser the sugar the more crunchy the outside of the cookie will be so try different types of sugar crystals like turbinado, raw sugar, etc.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Cream butter and peanut butter in a bowl then add sugar, egg, and vanilla.
- Add dry ingredients then beat until mixed.
- Shape into 1-inch balls and roll in sugar. Place cookie dough balls on a parchment-covered baking sheet.
- Bake, remove from oven, and gently press 1 chocolate kiss in the center of the cookie. Let cool on wire racks.
🍴 Equipment
- heavy duty cookie sheets keep the cookies from scorching on the bottom
- wire racks for cooling
- electric mixer
- cookie scoop for making all the cookies the same size
🎥 Video
This classic Hershey's thumbprint cookie recipe is the perfect cookie for sending to school and it ships really well, too!
🥫 Storage
You can store the unbaked dough in the refrigerator for up to 3 days. Just put it in an airtight container or cover with plastic wrap.
Store baked cookies at room temperature for a week or so. I've shipped these to my military son in Japan with no problems. They arrived fresh.
How To Freeze
- Form the dough into balls and roll in the sugar.
- Place them close together on a cookie sheet.
- Put the cookie sheet in the freezer until the balls of dough are completely frozen.
- Take off the cookie sheet, toss in a freezer container, and return to the freezer.
- When you're ready for some cookies take out as many dough balls as you need.
- Put them about 2 inches apart on an ungreased baking sheet.
- Bake as directed (but they may need an extra few minutes).
- Remove from the oven and add the Hershey's Kisses as directed in the recipe.
See? Easy!
These are probably our favorite cookies during the Christmas season!
💭 Things to know
Expert Tip: If you let the cookie cool for about 3 minutes before adding the Kiss it will help it keep its shape.
- A lot of peanut butter blossom cookie recipes call for vegetable shortening but I prefer butter. You can use shortening instead if you want. It will be less likely to spread in the oven but also less flavorful.
- The dough is kind of soft so you'll want to chill it for an hour or so before you try to shape the cookies. It's actually best if you chill it overnight.
- Have the chocolate kiss candy unwrapped and ready to go before you put the cookie dough in the oven.
- When you add the Hershey's Kiss press it down gently just enough to help it adhere to the surface of the cookie.
- Also - if you freeze the unwrapped kisses before using them for the cookies they'll keep their shape better.
- You can also put these Hershey's Kiss cookies straight in the freezer for a quick chill once you've added the Kiss - that will help, too.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Once baked they'll be fine for a week or so at room temperature (like they're really going to last that long?) or freeze for longer storage.
No, you don't! If you'd like to cut back on the sugar then just roll them in balls and proceed without rolling them in sugar.
📚 Related recipes
Here are plenty of Christmas cookie recipes plus lots of information on storing, shipping and more!
- Snickerdoodle Cookie Bars
- Christmas Polar Bear Cookies
- Chewy Cinnamon Cookies
- 91 Best Christmas Cookies
📞 The last word
Keep in mind that shipping times are notoriously slow during the busy holiday season. If you'll be mailing these to loved ones send them early!
You'll also like these buttery condensed milk cookies.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it a 5-star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Classic Peanut Butter Blossom Cookies
Print Pin Recipe Rate RecipeIngredients
- ½ cup butter, room temperature
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar, firmly packed
- 1 egg
- 1 ½ teaspoon vanilla
- 1 ¾ cups flour
- 1 teaspoon baking soda
- ¼ cup sugar, try vanilla sugar in these!
- 48 Hershey's Kisses, unwrapped
Instructions
- Preheat oven to 350F.
- Combine the butter and peanut butter in bowl.
- Beat until well blended.
- Add both the white and brown sugars and beat at medium speed until light and fluffy.
- Add egg, and vanilla; continue beating until well blended.
- Add flour and baking soda then beat at low speed, scraping bowl often, until it's completely mixed.
- Chill dough for 30 minutes if you have time.
- Shape dough into 1-inch balls.
- Roll balls in ¼ cup vanilla sugar.
- Place 2 inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes.
- Gently press 1 chocolate kiss in center of each cookie.
- Let cool on cookie sheets for 5 minutes.
- Place in freezer for about 10 minutes or until the chocolate hardens back up.
- Remove from freezer.
Notes
- A lot of Peanut Butter Blossoms recipes call for shortening but I prefer butter. You can use shortening instead if you want. It will be less likely to spread in the oven but also less flavorful.
- If you let the cookie cool for about 3 minutes before adding the Kiss it will help it keep its shape.
- The dough is kind of soft so you'll want to chill it for an hour or so before you try to shape the cookies. It's actually best if you chill it overnight.
- Have the chocolate Kiss candy unwrapped and ready to go before you put the cookie dough in the oven.
- When you add the Hershey's Kiss press it down gently just enough to help it adhere to the surface of the cookie.
- Also - if you freeze the unwrapped kisses before using them for the cookies they'll keep their shape better.
- You can also put them straight in the freezer for a quick chill once you've added the Kiss - that will help, too.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published December 2017. Last updated December 3, 2023 for editorial improvements.
Melanie says
The cookies don’t need to be over-refrigerated before scooping out! Left mine in too long and the dough got a little dry. Otherwise made of win, thank you Marye!
Terri says
I don’t know what vanilla sugar is can you please tell me I would love to make these cookies for my grandkids
Marye says
It's sugar that has been flavored with vanilla. You can buy it at a lot of stores or you can make it by adding a vanilla bean to sugar and letting it sit for a few weeks. OR you can just use regular sugar and not worry about it - they'll still be good!
Rita Stroup says
I made these using blue-colored sugar crystals as it is January with snow on the ground, However, I am still uncertain what vanilla sugar is, as mentioned in your dialogue. Please let me know, as I may be missing something. The cookies are all baked and in the freezer now with the chocolate kisses on top. They look festive and will round out the other varieties on my cookie plates just perfectly adding great flavor and a nice splash of color. I haven't tasted them yet but liked the idea of making them with butter. None of my old recipes made it out here when I moved here from the East several years ago. I used to make a similar cookie blossom one some years ago and they always turned out perfectly. Thanks for contributing your version of this 'golden oldie'.
Marye says
They sound beautiful, Rita. 🙂 Once you've had a chance to taste them I'd love it if you'd come back and give them a star rating!
K says
how much salt ?? 🙁 It doesn't say....
Marye Audet says
There's no salt... that was a typo. The peanut butter has enough salt.