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Peanut Butter Blossom Cookies

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A soft, chewy peanut butter cookie is rolled in sugar and baked. Once it comes out of the oven, a milk chocolate Hershey kiss is added to it, and the heat of the cookie melts the chocolate just enough that it creates the perfect bite of gooey peanut butter chocolate-y goodness.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 45 cookies
  • Category: Dessert

Ingredients

  • 4 oz (½) cup unsalted butter, softened
  • 106 grams (½ cup) light brown sugar
  • 99 grams (½ cup) granulated sugar, plus more for topping
  • 135 grams (½ cup) creamy peanut butter
  • 1 large egg, room temperature
  • 180 grams (1 ½ cups) all-purpose flour
  • 1/2 tsp baking soda
  • ¼ tsp salt
  • About 45 milk chocolate Hershey kisses (a little less than one whole 10.1 oz bag)

Instructions

  1. Preheat oven to 350º F.
  2. Remove the foil wrappers and paper from the Hershey kisses and set aside.
  3. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.
  4. Add in the egg and mix until combined.
  5. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
  6. Place the bowl of dough in the fridge to chill for at least 10 minutes.
  7. Using a 1 tablespoon scoop, form cookies into balls and roll each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart. On a 3/4 sized sheet pan you can fit about 15 with five rows of three.
  8. Bake the cookies for about 11-12 minutes. Immediately add a Hershey kiss to the center of each cookie once it comes out of the oven, pushing down just enough for it to adhere.
  9. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Continue this process until all cookies are baked. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
  • Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You might need to add on an extra few minutes or so to the original baking time.
  • Looking for a smaller batch? You can divide the recipe in half for about 23 cookies or so.

Find it online: https://marisabakes.com/2025/12/15/peanut-butter-blossom-cookies/