Do you remember the first time you saw a cookie wearing a chocolate crown? It was a total game-changer for me—the moment I realized a cookie didn’t just have to be flat, it could be a pedestal for pure candy joy! Who says you have to hide the chocolate inside? We are taking the classic peanut butter cookie and breaking the rules by smashing a massive Hershey’s Kiss right on top for the ultimate visual drama.
These aren’t your average dry holiday cookies; we are talking soft, thick, peanut butter clouds rolled in sparkling sugar and topped with a melty milk chocolate kiss. It is the OG loaded cookie, proving that when you combine salty peanut butter with a big hit of chocolate, magic happens. Get your oven ready, because we are about to bake the tastiest little monsters in your repertoire!
The Loaded Magic
The OG Candy Mashup: Before we started stuffing cookies with brownies, this recipe was the original rebel. It combines the salty, nutty punch of peanut butter with the smooth, sweet snap of a Hershey’s Kiss. It is a flavor match made in heaven that never gets old!
Texture Overload: You get the crunch of the sugar coating, the soft and chewy crumb of the cookie, and that slight resistance of the chocolate kiss. Every bite is a party in your mouth, and because we use plenty of brown sugar, these stay soft for days—if they last that long!
Print
Peanut Butter Blossom Cookies
- Total Time: 25 mins
- Yield: 36 cookies
- Diet: Vegetarian
Description
These Peanut Butter Blossom Cookies are a nostalgic favorite, featuring a soft and chewy peanut butter base rolled in sparkling sugar. Crowned with a classic milk chocolate kiss, they offer the perfect balance of salty and sweet in every festive bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a large bowl or stand mixer, beat the peanut butter, softened butter, 1/2 cup granulated sugar, brown sugar, and salt on medium speed until the mixture is fluffy and well-combined.
- Add the egg and vanilla extract to the butter mixture and beat again until the dough is fully incorporated and creamy.
- Turn the mixer to low speed and gradually add the flour and baking soda, beating just until the flour streaks disappear.
- Scoop the dough and roll it into 1-inch balls, then roll each ball generously in the extra granulated sugar until fully coated.
- Place the balls 2 inches apart on the prepared baking sheets and bake for 8 to 10 minutes until they look puffy and slightly cracked.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie, then let them cool completely on the pan so the chocolate sets.
Notes
To ensure the best texture, avoid using natural oil-separated peanut butters as they can cause the cookies to spread too thin. For the cleanest look, let the cookies cool in a cool area or the refrigerator so the chocolate kiss firms up quickly without losing its signature shape.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Candy Arsenal
We are keeping it bold and simple with ingredients you probably already have stashed in your pantry. No wild goose chases here, just the goods needed to make these cookies pop.
- Creamy Peanut Butter: Go for the commercial stuff like Jif or Skippy. Natural peanut butter is great for toast, but it’s too oily for these cookies and leads to spreading. We want these monsters to stay thick!
- Hershey’s Kisses: The crown jewel! You’ll need about 36 of them, unwrapped and ready to plunge. Milk chocolate is classic, but feel free to get wild with other flavors.
- Butter: Unsalted butter, softened to room temperature, gives us total control over the salt level.
- Sugars: A mix of granulated sugar and light brown sugar creates that perfect chew. Plus, you need extra granulated sugar for rolling the dough balls to get that sparkly exterior.
- All-Purpose Flour: The backbone of our cookie. Measure it carefully so they don’t turn into rocks!
Monster Steps
Step 1: Cream the Dream
Preheat your oven to 375°F and line your baking sheets with parchment paper. In a large bowl or stand mixer, beat the peanut butter, softened butter, granulated sugar, brown sugar, and salt on medium speed. You want this mixture fluffy and well-combined—give it some love!
Step 2: Add the liquid Gold
Add the egg and vanilla extract to your butter mixture. Beat it again until everything is fully incorporated and looking creamy. Scrape down the sides of the bowl to make sure no tasty bits are left behind.
Step 3: The Dry Mix
Turn your mixer to low speed and gradually add the flour and baking soda. Beat just until the flour streaks disappear. Do not overmix, or you’ll end up with tough cookies, and nobody wants that!
Step 4: Roll and Coat
Scoop the dough and roll it into 1-inch balls. This is the fun part—roll each ball generously in the extra granulated sugar until coated. It adds a killer crunch and makes them look sparkly and festive.
Step 5: Bake and Press
Place the balls 2 inches apart on your baking sheet. Bake for 8 to 10 minutes until they look puffy and slightly cracked. Pull them out, and immediately press a chocolate kiss into the center of each cookie. Watch the cookie crack around the edges—that is the signature look! Let them cool completely on the pan so the chocolate sets up.
Riley’s Wild Tips
Freeze the Kisses: This is my number one secret weapon. Unwrap your Hershey’s Kisses and pop them in the freezer while you prep the dough. This helps them hold their iconic shape when you press them into the hot cookie, preventing them from melting into a puddle. It keeps that sharp, beautiful point intact!
Measure Flour Like a Pro: Too much flour is the enemy of a soft cookie. Use a kitchen scale to get exactly 180g, or fluff your flour and spoon it into the cup before leveling it off. Never scoop directly from the bag unless you want dry hockey pucks.
Quick Fix: If you are in a rush and need these done yesterday, check out our Quick Cookie Solutions for more time-saving hacks to get your sugar fix faster.
Go Even Bigger
Switch the Kiss: Who says it has to be milk chocolate? Try using Hershey’s Hugs (white and milk chocolate striped) for a cool look, or grab the caramel-filled Kisses for an extra gooey surprise. I’ve even seen people use peanut butter cups upside down!
Cookie Base Remix: Swap the granulated sugar coating for colored sanding sugar to match a holiday theme. Red and green sugars make these instant Christmas hits. If you love this classic vibe, you have to try the recipes in our Ultimate Cookie Favorites collection.
Inspiration Station: We love seeing how others tackle this classic. For a slightly different take on the ratios, you can check out Preppy Kitchen’s peanut butter blossoms to compare notes!
Party Mode
These cookies are absolute showstoppers on any dessert table. Pile them high on a platter to show off those chocolate peaks! They pair perfectly with a tall glass of cold milk or a hot coffee to melt that chocolate just a little bit in your mouth.
If you are putting together a holiday spread, these are essential. They add height and texture to your trays. Combine them with other treats from our Festive Cookie Moments for a spread that will have your guests raving.
The Sweet Truth
There is a reason these Peanut Butter Blossom Cookies have stuck around for decades—they are simply unbeatable. They are fun to make, fun to look at, and even more fun to eat. So go grab that bag of Kisses and get baking. It is time to add some serious candy drama to your kitchen!
If you want more cookies that look as good as they taste, don’t forget to explore our Showstopper Cookie Designs. And hey, if you bake these, tag us! We want to see your stacks.
Share your monster creations: Pinterest | Instagram | Facebook
