Peanut Butter Blossom Cookies

Every year we enjoy making a variety of different goodies to pass out to our neighbors and friends. These peanut butter cookies are such a classic and perfect way to use all the fun Christmas flavored Kisses. I love this recipe because the cookies aren’t dry and stay fresh for a couple of days!


  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 3/4 cup plus 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • dash of salt
  • Additional granulated sugar for rolling
  • About 36 Hershey’s brand kisses unwrapped and set aside


  1. Heat oven to 375 regular bake or 350 convection bake.
  2. Beat butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, peanut butter and egg with mixer on medium speed. Scrape down sides and continue mixing until all ingredients are blended.
  3. Add flour, baking soda, baking powder and salt to bowl. Pulse or mix on low just until flour disappears and all ingredients are incorporated. If the dough seems dry, add a couple of tablespoons of milk to dough and mix in gently.
  4. Divide the dough in three even portions.
  5. Shape each portion into 12 1-inch balls, roll in granulated sugar. Roll again in sugar to insure a solid layer of sugar on outside of cookie.
  6. Place balls of dough on cookie sheet 2 inches apart. Do not flatten dough balls.
  7. Bake until edges are light golden brown. about 10-12 minutes for 375 regular bake, or 8-9 minutes for 350 convection bake.
  8. After the cookies are done, remove from oven and immediately press 1 Hershey’s Kiss in center of each cookie.
  9. Let cool until chocolate is set.

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