Peanut Butter Blossom Cookies
Peanut butter blossom cookies are a classic Christmas cookie everyone loves! Hershey kiss cookies only take 30 minutes to make and no chilling of the dough is required!
Make a double or triple batch and fill up those Christmas cookie plates!
- unsalted butter: adds flavor and and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- creamy peanut butter: gives flavor and structure
- egg: binds the cookies together by providing structure
- vanilla extract: adds flavor
- all purpose flour: flour is necessary to build structure in cookies
- baking soda: helps to leaven and lift the dough, affects browning and flavor
- baking powder: helps to leaven and lift the dough, affects browning and flavor
- salt: enhances the other flavors in the cookies
- hershey kisses: necessary for these cookies!
How to Make Hershey Kiss Cookies
- Combine the all purpose flour, baking soda, baking powder and salt in a separate bowl.
- Cream the butter, brown sugar and granulated sugar together with a mixer.
- Add in the peanut butter, vanilla extract and egg, beat again until smooth.
- Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to form dough balls, roll in sugar and place on a silicone mat lined baking sheet.
- Bake. Remove from the oven and place a hershey kiss in the center of each cookie.
Total Time Required
- 10 minutes to make the cookie dough
- 9-11 minutes to bake the cookies
- 15-20 minutes to cool the cookies
How To Make the Dough Ahead of Time
The good news is that this peanut butter cookie dough doesn’t need to be refrigerated before making the cookies. But, you can definitely make the dough ahead of time and keep it in the fridge. Wrap the dough well in plastic wrap and keep it in the fridge for 2-3 days.
How to Make Gluten Free Peanut Butter Blossom Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- I recommend using processed (not natural) creamy peanut butter, like Jif or Skippy.
- Unwrap the Hershey kisses, place in a bowl and put them in the freezer before making the dough. This helps them to maintain their shape once added to the hot cookies.
More Christmas Desserts
Peanut Butter Blossom Cookies
- 1 stick unsalted butter, 1/2 cup, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup creamy peanut butter, not natural
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Hershey Kisses
- Granulated sugar, for rolling the cookies
- Unwrap the Hershey kisses, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350ºF.
- In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
- Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
- Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
- Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in hands to form a uniform ball, then roll in granulated sugar. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 9-11 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2 tablespoons large and baked for 9-11 minutes. Be sure to adjust the baking time for smaller cookies.
- Remove the cookies from the oven and press a hershey kiss into the center of each cookie. Allow the cookies to cool for 15-20 minutes before moving to cooling rack.