Soft and chewy, this Peanut Butter Blossoms cookie recipe is THE BEST. They’ll disappear quickly, so be sure to snag one for yourself!
If you love chocolate and peanut butter together, we’re obsessed with this easy Chocolate Peanut Butter Lasagna Recipe. No baking means no hot oven needed! Our delicious no bake chocolate peanut butter pie is a must make too.
Hershey Kiss Peanut Butter Cookies
Nothing sparks more joy or nostalgia than a plate of these delicious Peanut Butter Blossom cookies.
Without a doubt, a plate of these peanut butter cookies will disappear quickly, whether you bake a batch for the holidays or a weeknight dessert.
I know many people think Peanut Butter Blossoms are a staple for Christmas, but my family enjoys these treats at ALL holidays. Actually, we make them year round.
What’s not to love?
- One bowl cookie recipe!
- No need to chill the dough for this peanut butter cookie
- Roll the cookies in granulate sugar for extra crunch
- Use colored sugars for a festive touch!
Ingredients Notes
Reminder
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- Peanut Butter. The star of this recipe is the nutty, peanut butter flavor. The natural peanut butters contain oils that will result in a different texture.
- Sugars. Using a combination of granulated sugar and brown sugar results in a soft and chewy cookie texture! Learn more about types of sugar to use in baking.
- Flour. All-purpose flour is used in today’s cookie recipe. Learn how to measure flour properly so you don’t get a dense cookie.
- Shortening. I know you’re going to ask if you can use butter. Yes. You can. However shortening will result in a delicious cookie and texture. Using butter will require you to refrigerate and chill the dough before baking.
- Hershey Kiss. The “other” best part of peanut butter blossoms. When warm, it just melts in your mouth. After cooling, it’s the sweet reward in the center of the cookie.
PRO TIP: Change up the flavor. I highly recommend putting the caramel kisses in the center!
How to Make Peanut Butter Blossoms
- Mix. Combine shortening and peanut butter in a large bowl. Add sugars and beat until fluffy. Add egg, milk, and vanilla. Fold in flour, baking soda, and kosher salt until blended.
- Roll. Shape the dough into balls using a 2 Tbsp cookie scoop. Scoop the dough, roll in hands to a ball, then roll in granulated sugar.
- Bake. Bake cookies in a 375 degree F oven for 11-13 minutes, until lightly browned. Cookies may appear slightly under cooked, that’s OKAY.
- Press. Unwrap Hershey kisses and immediately press into cookie when taken out of the oven. Allow to cool on wire rack. ENJOY.
Recipe FAQs
Don’t overbake your peanut butter blossoms or you could have a dry, crumbly mess. Take them out BEFORE they begin to brown.
Skipping the shortening in these peanut butter blossoms could result in flat cookies. If using all butter, refrigerate the dough for an hour before baking.
Absolutely. Peanut butter cups are a great substitute in peanut butter blossom cookies.
How to Freeze Cookies
You can freeze cookies before OR after baking.
Before baking. To freeze cookie dough, roll and shape cookies and freeze in a single layer in a freezer safe bag. Do NOT roll in granulated sugar before baking.
Freeze raw cookie dough for up to 3 months. Thaw in refrigerator, roll in granulated sugar, then bake according to recipe directions.
After baking. To freeze leftover cookies, slide cooled cookies into a ziploc freezer safe bag or airtight container. Freeze for up to 3 months.
Thaw at room temperature and enjoy.
Make Peanut Butter Blossom Bars
Make cookie dough as directed. Preheat oven to 350 degrees. Line a 13×9-inch baking dish with parchment paper.
Press cookie dough into the bottom of the pan. Sprinkle with 2 Tablespoons granulated sugar, evenly over the top.
Bake for 16-18 minutes. Remove from oven and immediately press unwrapped kisses into bars.
More Easy Cookie Recipes
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Peanut Butter Blossoms Recipe
Ingredients
- ½ cup shortening
- ¾ cup creamy peanut butter
- ½ light brown sugar packed
- ¾ cup granulated sugar divided
- 1 large egg
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 24 Hershey Kisses unwrapped
Instructions
- Combine shortening and peanut butter in a large bowl. Add 1/2 cup granulated sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla. Fold in flour, baking soda, and kosher salt until blended.
- Shape the dough into balls using a 2 Tbsp cookie scoop. Scoop the dough, roll in hands to a ball, then roll in remaining 1/4 cup granulated sugar.
- Bake cookies in a 375 degree F oven for 11-13 minutes, until lightly browned. Cookies may appear slightly under cooked, that's OKAY.
- Unwrap Hershey kisses and immediately press into cookie when taken out of the oven. Allow to cool on wire rack. ENJOY.
Notes
- You can freeze these cookies before OR after baking.
- Before baking. To freeze cookie dough, roll and shape cookies and freeze in a single layer in a freezer safe bag. Do NOT roll in granulated sugar before baking. Freeze raw cookie dough for up to 3 months. Thaw in refrigerator, roll in granulated sugar, then bake according to recipe directions.
- After baking. To freeze leftover cookies, slide cooled cookies into a ziploc freezer safe bag or airtight container. Freeze for up to 3 months.Thaw at room temperature and enjoy.
- Make 13×9 bars- Press cookie dough into the bottom of 13×9. Sprinkle with 2 Tablespoons granulated sugar, evenly over the top. Bake for 16-18 minutes. Remove from oven and immediately press unwrapped kisses into bars.
- See blog post for more recipe tips and tricks.
Video
Nutrition
Soft and chewy, this Peanut Butter Blossoms cookie recipe is THE BEST. They’ll disappear quickly, so be sure to snag one for yourself!
What kind of shortening do you use!!
What kind of shortening do you use butter flavor or original?
My kids love peanut butter, and I know they will love this recipe!
I made the peanut butter blossoms but must have done something wrong. I used my new stand mixer, doubled the recipe, and used butter. I refrigerated the dough but am very disappointed with the results. The cookie part is very dry and crumbly and falls apart. Any idea what I did wrong???
Sounds like you didn’t use my recipe 🙂 I use shortening and DO NOT refrigerate the dough 🙂
Nothing better than peanut butter in a cookie! Adding this to my baking line up for the holidays!
Hands down my favorite cookie to have around for the holidays! Love that these are chewy and soft!
This recipe was great! My cookies turned out perfectly. I like that it only makes 2 dozen, doesn’t use butter, and the dough didn’t need to be chilled.