This peanut butter blossom cookie recipe using Hershey’s candy cane kisses offers a super festive Christmas cookie that you can enjoy with the family over the holidays or take to cookie exchange parties.
The soft and chewy cookie dough base is loaded with creamy peanut butter, rolled in granulated sugar that creates a crispy outer edge while Hershey's candy cane kisses nestle in the center, softening from the warmth of being freshly baked.
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❤️ Why you'll love this recipe
- These peanut blossom cookies not only taste great, they also look spectacular - perfect for the holiday season when making use of bright red and white Hershey’s candy cane kisses.
- You can easily make your peanut butter cookie dough ahead of time to be stored in the refrigerator or freezer and then assemble and bake whenever you need a fresh batch of peanut butter blossom cookies.
- These blossom cookies make lovely home-baked gifts to friends and family for Christmas and are also ideal for those cookie exchange parties!
I love this blossom cookie recipe so much, I’ve even made it with different Hershey’s Kisses to suit any holiday or occasion. Want to learn more? Check out my variation suggestions in the post below!
🛒 Ingredients
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Note: The full list of this peanut butter blossom cookie recipe ingredients with their amounts and options are listed in the recipe card below.
- All-purpose flour -- the base of the blossom cookie.
- Baking soda -- the leavening agent.
- Salt -- Kosher or sea salt is best for the taste.
- Butter -- taste and richness.
- Creamy Peanut butter -- the base of the Hershey's kiss cookie.
- Granulated sugar -- sweetness.
- Brown sugar -- sweetness and body of the cookies.
- Egg -- binder.
- Milk -- adds moisture.
- Vanilla Extract -- for flavor.
- Hershey's Kisses -- foil removed
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Sift together the flour, baking soda and salt.
- In another mixing bowl, add the butter, peanut butter, granulated sugar, and brown sugar.
- Using an electric mixer, cream together the ingredients in the bowl.
- Add the egg, milk, and vanilla extract and beat until well blended.
- Gradually add the flour mixture.
- Mix thoroughly and if the dough is very soft, refrigerate for about 1 hour.
- Form dough into 1-inch balls and roll them in sugar.
- Place the dough balls on a parchment-lined cookie sheet, 2 inches apart, and bake for 9-11 minutes.
- Once removed from the oven, lightly press a candy kiss into the center of each cookie, allowing it to crack slightly and cool for about 2 minutes.
- Allow your cookies to cool completely on a wire rack before serving or storing.
🔪 Equipment
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You’ll need the following items to make this Peanut Butter Blossom Cookie recipe successfully.
Equipment Needed
- Electric Hand Mixer
- Mixing bowls
- Dry measuring cups
- Measuring Spoons
- Baking sheet
- Parchment paper
- Small Cookie scoop
🤔 FAQs
These are the questions we are most frequently asked about making Hershey's Peanut Butter Blossoms recipe.
These Hershey's peanut butter blossoms will most likely be dry if any of the liquid or fat (butter) quantities are not measured accurately. Too little moisture and the dough will end up being dry. This could also happen if you added too much flour to the dough.
The peanut butter blossom cookie goes way back to the late 1950s when it was first created as a simple peanut butter cookie, rolled in granulated sugar and topped with chocolate candy.
While rumor has it that an Ohio home baker used the Hershey's Kisses to top these cookies as a creative substitute for chocolate chips, one thing's for sure - these soft and chewy cookies "blossom" into pillowy mounds of deliciousness when baked, ideal for placing your favorite Hershey's Kisses in the center while still warm!
The criss-cross fork tines on classic peanut butter cookies are said to have first emerged with the purpose of making the thick cookie dough more uniform for even baking. The first mention of using a fork on these cookies dates back to 1932 in the Schenectady Gazette, followed shortly by the 1933 Pillsbury Cookbook.
Under the right heat conditions, Hershey's Kisses will melt in the oven. With that said, I didn't choose to add the candy cane Kisses to the cookies prior to baking since I prefer the Kisses looking intact on top of the cookies.
👩🏻🍳 Tips
- Make the peanut blossom cookies dough ahead of time, rolled into balls and granulated sugar and then stored in the freezer to be baked later on.
- To prevent your blossom cookies from spreading while baking, line the cookie sheet with parchment paper or a silicone mat instead of using cooking spray.
- Allow your cookies to cool slightly but not completely before adding the Hershey’s Kisses. The candy requires a little warmth still from the freshly baked cookie to stick to the cookie.
- For uniform-sized cookie balls, use a cookie scoop. This will also ensure that your blossom cookies bake evenly.
📚 Variations
- Make chocolate peanut butter blossom cookies by adding some cocoa powder to the cookie dough.
- Top your peanut butter blossoms with different Hershey’s Kisses flavors. While the Candy Cane Kisses are great for Christmas, you could also use plain milk chocolate, hot cocoa, or an assortment of Kisses depending on the occasion or your taste preference.
- Drizzle some melted white chocolate or dark chocolate over the baked blossom cookies just prior to adding the kisses.
- Use almond extract instead of vanilla extract in the cookie dough.
🥫 Storage
You can store these Hershey's peanut butter blossoms at room temperature in an airtight container for up to 4 days or freeze leftover blossom cookies for up to 3 months.
I don’t recommend freezing fully assembled Hershey's Peanut Butter Blossoms that you intend to serve to guests on special occasions since the chocolate Kisses can discolor. Reserve leftovers for freezer storage that can be enjoyed by the family.
📗 Related Recipes
Christmas is that time of year to showcase all those holiday-favorite cookies. These Chocolate Drizzled Pistachio Cookies and Italian Chocolate Toto Cookies are perfect for gifting or cookie exchange parties!
You don’t need to wait until Christmas to enjoy delicious peanut butter sweet treats. These Easy Peanut Butter Brownie Cups are nutty, buttery, and will transform any ordinary cupcake into a gourmet experience!
🍽 Serve with
These blossom cookies are great as is but you could certainly add them to a holiday or dessert charcuterie board with various other treats. A tall glass of hot chocolate or eggnog pairs beautifully with these peanut blossom cookies too!
📞 Chiacchierata (chat)
The beauty of this peanut butter blossom cookie recipe is the simplicity of a good ol’ peanut butter cookie base, transformed into a decadent and classy treat with just the addition of your favorite Hershey’s Kisses. Use candy cane kisses and you suddenly have a festive cookie for Christmas!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Blossom cookies take a simple sugar cookie and elevate it to a level of sophistication using your favorite Hershey’s kisses. These peanut butter blossoms are no exception! They’re perfect for the holidays or any time of the year.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Hershey's Peanut Butter Blossom Cookie Recipe
Ingredients
- 1 ¾ cups unbleached all-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 4 ounces Unsalted butter 1 stick butter at room temperature
- ½ cup Smooth peanut butter make sure it's creamy
- ½ cup Granulated sugar
- ½ cup Light brown sugar
- 1 Egg large size
- 1 Tablespoon Milk may use half-and-half, oat milk, or nut milk
- 1 teaspoon Vanilla extract (6-½ grams)
- 11 ounce Hershey's Kisses 5 dozen - foil removed
Equipment Needed
Instructions
- Preheat oven to 375℉. Line a cookie sheet with parchment paper or spray the sheet with vegetable spray.
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, granulated sugar, and brown sugar.
- Add egg, milk, and vanilla; beat until well blended.
- Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Form dough into 1-inch balls. *** see notes.
- Roll cookies in sugar and place 2 inches apart on the cookie sheet.
- Bake until very light brown and puffed, for about 9-to 11 minutes.
- Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Cool for 2 minutes.
- The chocolate will bond to the cookie as the cooke. Remove the cookies to a wire rack and cool completely and store in an airtight container.
