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Classic Peanut Butter Blossoms: The Best Kiss Cookies Recipe

A close-up of a perfectly baked, sugar-coated kiss cookie with a glossy dollop of melted chocolate in the center.
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Learn how to make soft, chewy Peanut Butter Blossoms, the classic Hershey Kiss Cookies. This easy recipe is perfect for holiday baking or any time you need a delicious treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup creamy peanut butter (JIF brand recommended)
  • ½ cup unsalted butter, very soft room temperature
  • ⅓ cup granulated sugar (for dough)
  • ½ cup granulated sugar (for rolling)
  • ⅓ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 28 Hershey’s Kisses, unwrapped and slightly chilled or frozen

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter, peanut butter, ⅓ cup granulated sugar, and brown sugar until the mixture is light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Place the remaining ½ cup of granulated sugar into a shallow dish.
  7. Roll the cookie dough into small balls, about 1 inch in diameter. Roll each ball completely in the reserved granulated sugar until fully coated.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft.
  10. Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss candy into the center of each warm cookie. The heat will soften the chocolate slightly.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The Kiss will set as the cookie cools.

Notes

  • For the best results and the classic look, press the Kiss into the cookie right after it comes out of the oven. If the cookie has cooled too much, the Kiss might crack the cookie when you press it in.
  • Chilling or briefly freezing the Hershey Kisses before pressing them into the hot cookies helps them hold their shape better.
  • This recipe makes about 28 cookies, perfect for sharing or freezing for later.
  • If you want a slightly chewier cookie, reduce the baking time by one minute.

Nutrition

Find it online: https://tastetaught.com/kiss-cookies-peanut-butter-blossoms-recipe/