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A classic peanut butter chocolate kiss cookie for your Christmas cookie platter! These peanut butter cookies get a Hershey’s chocolate kiss pressed into the center after they are baked. These cookies, also known as peanut butter blossoms, are ready in about 30 minutes or less!
When it comes to the holidays and Christmas time, I just can’t bake enough cookies. I usually stick to my favorites – Russian Tea Cake Cookies, Double Chocolate Crinkle Cookies, and Cut-Out Sugar Cookies.
A cookie I always loved and come to expect on Christmas cookie platters growing up were these peanut butter chocolate kiss cookies, or peanut butter blossom cookies as you might know them as.
You know a soft chewy peanut butter cookie (that would be great as is), but gets even better after baking when a Hershey kiss gets plunked right in the middle of the cookie. I always try to eat these by geting a little bit of a Hershey chocolate kiss and peanut butter cookie in every bite. It’s a challenge I sign up for every Christmas. A tough job. But someone has to do it, right?
For this peanut butter kiss cookie recipe, I started with my peanut butter cookie recipe, but I found that they quite get the shape I was looking for but with a little extra flour they held their shape perfectly to have a Hershey kiss get plunked down into the center.
Why You Will Love This Peanut Butter Chocolate Kiss Cookie Recipe
- No Chilling Required – I love this cookie recipe for the sheer fact that they take about 10 minutes to mix up and can be immediately scooped and baked. No need to refrigerate the dough! One of my favorite Christmas cookies in about 30 minutes?! Yes. Please.
- Lots of peanut butter flavor – There’s a whole cup of peanut butter in this recipe so peanut butter lovers rejoice. I hate a peanut butter cookie that isn’t full of peanut butter flavor.
- Perfect for freezing – If you want to get ahead of your Christmas cookie baking, then you can go ahead and freeze the cookies, baked or unbaked, and they hold up wonderfully.
- Peanut Butter – I like using a peanut butter that doesn’t need to be stirred so it doesn’t make for an oily cookie dough that separates.
How To Make Peanut Butter Cookies
Make peanut butter cookie dough:
- Mix dry ingredients together. In a small mixing bowl, stir together the flour, baking soda and salt. Set aside.
- Cream butter and sugar. In the bowl of your stand mixer or a large mixing bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy.
- Add dry ingredients. Stir in salt, baking soda and flour until well combined.
Shape and bake cookies
- Shape cookies. Roll dough into 1 inch balls.
- Roll in granulated sugar.
- Bake cookies.. Bake these peanut butter chocolate kiss cookies for 10-12 minutes until edges are set and bottoms are golden brown.
- Press Hershey kisses into the center. Remove from the oven immediately press a Hershey kiss right into the center of the cookie. Allow to cool for about 5 minutes then transfer to a wire rack.
- Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly peanut butter cookie. Read my full post on how to measure your flour correctly here.
- Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
- Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
Baked cookies will keep at room temperature for up to 2 days (they may keep longer but I think they are best enjoyed within a few days. ) I just store mine in a ziploc bag. You can make the peanut butter dough and refrigerate (up to 24 hours).
You can freeze the dough and/or cookies. Freeze baked cookies for up to 3 months, just thaw at room temperature. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. Read here on How To Freeze Cookie Dough.
This could be because your butter was too warm when you creamed it, or you overmixed the dough as well. Try chilling your cookie dough next time. Making cookie dough ahead of time does magical things for it. It actually makes the dough better I think. It also helps the cookies from spreading too much.
This is probably because you added too much flour or you overbaked the cookies. When measuring the flour, it’s best to use a kitchen scale. But if you’re using a measuring cup, make sure to SPOON IN THE FLOUR, and LEVEL IT OFF. Do NOT pack it down into the cup, or scoop directly from the bag. And for baking, all ovens are different so make sure to set your timer, you can check 1-2 minutes early and bake in the center of your oven. They cookies should look set, and have golden brown edges.
Hershey named these cookies because of the fact that a Hershey Kiss is too big to be mixed into the cookie dough and is instead pressed into the cookie after baking.
More Recipes To Try
Peanut Butter Hershey Chocolate Kiss Cookies
- 2 cups (240 g) all purpose flour spooned and leveled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (50 g) granulated white sugar (plus additional sugar to roll cookies in)
- ¾ cup (160 g) packed light brown sugar
- 8 tbsp (1/2 cup, 113 g) unsalted butter softened to room temperature
- 1 large egg room temperature
- 1 cup (270 g) smooth peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies
- Preheat and prepare cookie sheets. Preheat oven to 375oF degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix together dry ingredients. In a small mixing bowl, stir together the flour, baking soda, and salt until evenly combined.
- Cream butter and sugar. In the bowl of your stand mixer or a large mixing bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add remaining wet ingredients. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy.
- Add dry ingredients. Stir in the dry ingredients until just mixed in. Do not overmix.
- Shape cookies. Roll dough into 1 inch balls and then roll in sugar.
- Bake and cool cookies. Bake for 10-12 minutes until edges are set and bottoms are golden brown. Remove from the oven immediately press a Hershey kiss right into the center of the cookie. Allow to cool for about 5 minutes then transfer to a wire rack.
- Make ahead/storage: Baked cookies will keep at room temperature for up to 2 days (they may keep longer but I think they are best enjoyed within a few days. You can make the dough and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag.
- Freezing: You can freeze the dough and/or cookies. Freeze baked cookies for up to 3 months, just thaw at room temperature. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. Read here on How To Freeze Cookie Dough.
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