Hershey Kiss Cookies, also known as peanut butter blossoms, are a beloved holiday cookie recipe that deserves a place on every Christmas cookie tray. These soft peanut butter cookies bake until lightly golden, then each warm cookie is topped with a milk chocolate Hershey’s Kiss for the classic sweet finish. They are simple, nostalgic, and perfect for cookie exchanges, dessert platters, holiday parties, and homemade gifts.
Why I Love These Cookies
This classic Hershey Kiss Cookies recipe has everything you want in a Christmas cookie: a soft peanut butter center, a lightly sugared outside, and a smooth chocolate candy pressed into the middle. The cookies are tender, flavorful, and easy to make with simple pantry ingredients. They also hold their shape well, making them ideal for stacking in an airtight container or adding to a festive cookie box.
These peanut butter blossom cookies are especially popular during the holidays because they look beautiful without needing frosting or decoration. The sparkle from the sugar coating and the chocolate Kiss in the center make each cookie feel special, even though the recipe is straightforward. They are a reliable favorite for bakers of all skill levels.
This recipe is based on the original Hershey’s Peanut Butter Blossoms recipe, the well-known cookie made with Hershey’s Kisses candies.
Ingredients
- Creamy peanut butter: Gives the cookies their rich peanut butter flavor and soft, chewy texture. Regular creamy peanut butter works best because it blends evenly into the dough.
- Shortening: Helps the cookies stay tender while holding their shape during baking.
- Granulated sugar: Sweetens the cookie dough and creates the pretty sugared coating on the outside of each dough ball.
- Brown sugar: Adds moisture and a light molasses flavor, helping the cookies bake up soft in the center.
- Egg: Binds the ingredients together and helps the cookies rise slightly.
- Milk: Adds moisture and helps the dough come together smoothly.
- Vanilla extract: Adds warmth and balances the peanut butter and chocolate flavors.
- All-purpose flour: Gives the cookie dough structure. Measure carefully so the cookies stay soft instead of dry.
- Baking soda: Provides lift and keeps the texture from becoming too dense.
- Salt: Balances the sweetness and enhances the peanut butter flavor.
- Hershey’s Kisses: The signature topping. The chocolates soften slightly when pressed into the hot cookies, then set as the cookies cool.
How to Make Hershey Kiss Cookies
Step one: Heat the oven to 375°F. Line a large baking sheet with parchment paper if desired, and unwrap all of the Hershey’s Kisses before you begin so they are ready to press into the cookies.
Step two: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the dry ingredients aside.
Step three: In a large mixing bowl, beat the shortening and creamy peanut butter until smooth. Add part of the granulated sugar, the brown sugar, egg, milk, and vanilla extract. Beat until the mixture is light and well combined. A stand mixer with the paddle attachment works well, but a hand mixer is also fine.
Step four: Gradually add the dry ingredients to the wet ingredients and mix on low speed until a soft peanut butter cookie dough forms. Scrape the bowl as needed so everything is evenly incorporated.
Step five: Shape the dough into 1-inch balls. Roll each ball in the remaining granulated sugar, then place the dough balls on the prepared baking sheet, leaving space between them.
Step six: Bake until the cookies are lightly browned. Immediately press one Hershey’s Kiss into the center of each hot cookie. Transfer the cookies to a wire rack in a single layer and let them cool completely so the chocolate can set.
For exact measurements, baking times, and complete instructions, use the recipe card below.
Substitutions & Variations
- Use peanut butter cups instead of chocolate kisses for an even stronger peanut butter and chocolate flavor.
- If you prefer a different base, you can use a favorite sugar cookie dough and follow the same bake-and-press method.
- Roll the dough balls in red or green sanding sugar for a more festive Christmas cookie appearance.
Crissy’s Tips
- Bring the wet ingredients to room temperature so the dough mixes more evenly.
- Scrape the sides of the bowl often, especially when mixing the peanut butter and shortening.
- Use a cookie scoop to make evenly sized dough balls for the best baking results.
- Do not overbake. Remove the cookies when they are just lightly golden for a soft, chewy texture.
- Let the cookies cool in a single layer on a wire rack so the softened chocolate tops do not smear.
- Store cooled cookies in an airtight container at room temperature, or freeze them for longer storage.
Storage Instructions
Store Hershey Kiss Cookies in an airtight container at room temperature for up to 5 days. Make sure the cookies are fully cooled before stacking them, because the chocolate centers will be soft for a while after baking.
To freeze baked cookies, place them in a freezer-safe bag or container and freeze for up to 2 months. For best results, arrange them in a single layer first, then add parchment between layers if stacking. Thaw the cookies at room temperature before serving.
You can also freeze the unbaked cookie dough balls. Shape the dough, freeze the balls on a tray, then transfer them to a freezer bag. Bake from frozen and add 1 to 2 extra minutes to the baking time.
Frequently Asked Questions
Are these the same as peanut butter blossoms?
Yes. Hershey Kiss Cookies are commonly called peanut butter blossoms. They are soft peanut butter cookies rolled in sugar and topped with a chocolate Kiss after baking.
Can I make peanut blossom dough ahead?
Yes. You can cover and chill the dough for up to two days before baking. This is helpful when preparing multiple Christmas cookie recipes or planning ahead for a holiday gathering.
Can I freeze the dough?
Yes. Shape the dough into 1-inch balls, freeze them on a tray until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding 1 to 2 minutes as needed.
Can I use natural peanut butter in Hershey Kiss Cookies?
Natural peanut butter is not recommended for this recipe because it can be oily and may change the texture of the cookies. Regular creamy peanut butter gives the most consistent results.
Hershey Kiss Cookies
Ingredients
- 48 pieces Hershey’s Kisses Milk Chocolates unwrapped
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 2/3 cup granulated sugar divided
- 1/3 cup light brown sugar packed
- 1 large egg
- 2 Tbsps milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
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Heat oven to 375°F. Remove the wrappers from the Hershey’s Kisses chocolates.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl, beat the shortening and peanut butter until blended. Add 1/3 cup of granulated sugar and the brown sugar, then beat until fluffy. Add the egg, milk, and vanilla extract; beat well. Gradually mix in the dry ingredients until a soft dough forms.
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Shape the dough into 1-inch balls. Roll each ball in the remaining 1/3 cup granulated sugar, then place on an ungreased cookie sheet.
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Bake for 8 to 10 minutes, or until lightly browned. Immediately press one Hershey’s Kiss into the center of each cookie. The cookies will crack slightly around the edges.
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Gently transfer the cookies to a wire rack. Cool completely before storing or serving. The chocolate will be very soft at first and may take at least one hour to set.
Nutrition
Nutrition values are estimates from an online nutrition calculator and should not be considered medical advice. The total number of servings is approximate and may vary based on portion size.