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Peanut Butter Blossoms are a classic cookie recipe that is easy to make and loved by all! This BEST Peanut Butter Kiss Cookies Recipe has been in our family for years. Chocolate Peanut Butter Cookies are perfect for Christmas baking, but also made for enjoying year round, especially at Summer BBQs. When it comes to favorite cookie recipes, these Peanut Butter Hershey Kiss Cookies can't be beat. 

Peanut Butter Blossoms (Peanut Butter Kiss Cookies)

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Fridge Time: 30 minutes
Total Time: 18 minutes
Servings: 96 cookies
Calories: 104kcal
Peanut Butter Kiss Cookies are a classic cookie recipe that is easy to make and loved by all! This BEST Peanut Butter Blossoms Recipe has been in our family for years. Chocolate Peanut Butter Cookies are perfect for Christmas baking, but also made for enjoying year round, especially at Summer BBQs. When it comes to favorite cookie recipes, these Peanut Butter Hershey Kiss Cookies can't be beat. 
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Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse sea salt
  • 1 cup unsalted butter room temperature
  • 1 cup creamy peanut butter or ½ cup creamy & ½ cup crunchy
  • 2/3 cup dark brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk add only if batter is too stiff
  • 2 pounds Hershey’s Kisses wrappers removed

Instructions

  • Heat oven to 375°F and line 2 baking sheets with parchment paper.
  • Whisk flour, baking soda, baking powder, kosher salt and sea salt in a medium-size mixing bowl, on medium-high speed. Set aside.
  • In the bowl of a stand mixer, cream together the butter and peanut butter 2 minutes until smooth.
  • Add brown sugar and granulated sugar and beat 2-3 minutes or until lighter in color and smooth.
  • Add eggs and vanilla and beat 1 minute or until all ingredients are incorporated and smooth.
  • Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and beat just until the flour is incorporated.
  • If the mixture seems too stiff, add 1-tablespoon milk, mixing just until incorporated.
  • Cover the dough and refrigerate 30 minutes or until firm enough to roll into balls.
  • Shape the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. 20 balls work perfectly on a half-sheet baking pan (18”x13”).
  • Bake at 375°F, 8 minutes then remove from the oven. Press a candy kiss in the middle of each cookie. Press down just enough to set the kiss being sure not to press the candy clear to the pan.
  • Place the cookies back in the oven and bake an additional 2 minutes.
  • Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.
  • Keep in an airtight container.
  • Enjoy!

Video

Notes

1. The recipe can be cut in half.
2. Any Hershey Kiss candy will work with the recipe. The caramel kisses are delicious.
3. Bake the cookies on the middle rack, one sheet of cookies at- a-time.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 52mg | Potassium: 27mg | Sugar: 8g | Vitamin A: 65IU | Calcium: 23mg | Iron: 0.3mg