Peanut Butter Blossoms are soft, tender peanut butter cookies finished with a chocolate kiss. They make a classic holiday cookie and pair the rich flavor of peanut butter with smooth chocolate for a crowd-pleasing treat.
Although peppermint and chocolate are one of my favorite combinations for holiday baking, the pairing of peanut butter and chocolate is another timeless favorite. These cookies are simple to prepare, comforting, and perfect for cookie exchanges, school parties, or a weekend baking session.
Ingredients
- White sugar: Sweetens and helps build a slightly crisp edge.
- Brown sugar: Adds moisture and a hint of molasses that keeps the cookies chewy.
- Butter: Provides richness and tenderness; contributes to flavor and spread. (Salted butter works well.)
- Peanut butter: Use a quality creamy peanut butter for a smooth, nutty flavor.
- Eggs: Bind the dough and add moisture.
- All-purpose flour: Gives structure so the cookies hold their shape.
- Baking soda and baking powder: Leavening agents that help the cookies rise and keep them tender.
- Salt: Balances sweetness and enhances the peanut flavor.
- Milk: Adds moisture for a soft texture; whole or 2% works fine.
- Sugar for dipping: Optional coating that gives a sparkly, slightly crunchy top.
- Hershey Kisses: The classic chocolate topper for the signature blossom look.
This post contains affiliate links and notes about product recommendations.
How to Make Peanut Butter Hershey Kiss Cookies
These peanut butter blossom cookies are straightforward to make and don’t take much hands-on time. Follow the steps below for tender cookies with that classic kiss in the center.
Step 1: Prepare Ingredients
- Unwrap the Hershey Kisses so they’re ready to press into the cookies as soon as they come out of the oven.
Step 2: Mix the Dough
- Cream together the white sugar, brown sugar, softened butter, and creamy peanut butter until smooth. Beat in the eggs until combined.
Step 3: Combine Dry Ingredients
- Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the peanut butter mixture alternately with the milk, mixing just until incorporated. Scrape the bowl so everything blends evenly.
Step 4: Chill (Optional)
- You can refrigerate the dough for 20–30 minutes if it feels very soft. Chilling makes the dough easier to scoop and helps the cookies keep their shape.
Step 5: Shape and Coat
- Scoop dough into roughly 1-inch balls. Roll or dip the tops in granulated sugar or festive sprinkles if desired.
Step 6: Bake
- Place the dough balls at least 1 inch apart on greased or parchment-lined cookie sheets. Bake in a 350°F (175°C) oven for 10–12 minutes, or until the bottoms are just lightly browned and the cookies look set.
Step 7: Add the Chocolate
- Remove the cookies from the oven and immediately press a Hershey Kiss lightly into the center of each cookie to create the distinctive blossom appearance. The chocolate will soften and set into the cookie while cooling.
Step 8: Cool and Store
- Transfer cookies to a wire rack to cool completely. Once the chocolate has hardened, store the cookies in an airtight container. If you want the chocolate to set faster, place the cookies in the refrigerator briefly before stacking.
Enjoy these classic peanut butter and chocolate cookies warm or at room temperature. They hold up well for gifting and sharing.
Can I Use Anything Besides Hershey’s Kisses?
Yes. While Hershey’s Kisses are the traditional topping, you can substitute small chocolate stars, chocolate wafers, or chocolate melting discs. Some bakers prefer a thinner piece of chocolate or a shaped candy for a different look and texture. If you run short on kisses, chocolate wafers melt and set nicely as an alternative.
Can I Freeze Peanut Butter Blossom Cookies?
Yes. These cookies freeze well. Allow them to cool completely, then arrange in airtight containers or freezer bags. They will keep for a couple of months and retain almost the same fresh-baked texture when thawed. I like to bake large batches and freeze extras, keeping a few jars out for immediate use and saving the rest for later gatherings or last-minute guests.
Christmas Cookies
Peanut butter blossoms are a festive addition to holiday cookie trays. Rolled in colored sugar or decorated with seasonal sprinkles, they look lovely among other Christmas cookies. That said, they are versatile enough to enjoy year-round at parties, bake sales, or casual get-togethers.
Many families reserve special recipes for the holidays, and these blossoms often make the cut because they are easy to multiply and travel well for holiday deliveries and cookie swaps.
More Amish Christmas Cookie Recipes
- Raisin-Filled Cookies
- Sand Tart Cookies
- Amish Sugar Cookies
- Date and Nut Pinwheel Cookies
- Soft and Chewy Gingersnap Cookies
More Peanut Butter and Chocolate Recipes
- Outrageous Cookies
- Monster Cookies
- Chocolate Peanut Butter Chip Cookies
- Chocolate Peanut Butter Fudge
- Reese’s Peanut Butter Bars
These peanut butter blossoms showcase a classic and irresistible combination of peanut butter and chocolate. If you try this Amish-style recipe, I hope you enjoy making and sharing them—comments and ratings are always appreciated!
Recipe Card
Amish Peanut Butter Blossom Cookies Recipe
These soft, tender Amish-style peanut butter cookies topped with Hershey’s Kisses are a favorite for holiday cookie plates and everyday treats alike.
Prep Time: 25 mins
Cook Time: 12 mins
Total Time (including batching): about 1 hr 13 mins
Servings: about 68 cookies
Calories: approx. 142 kcal per cookie
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter, softened (or margarine)
- 1 cup creamy peanut butter
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup whole or 2% milk
- Sugar for dipping
- Approximately 68 Hershey Kisses
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat together the white sugar, brown sugar, butter, and peanut butter until well creamed.
- Add the eggs and beat until well combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, mixing until combined. Scrape the bowl as needed.
- Scoop into roughly 1-inch balls and roll or dip the tops in sugar.
- Place at least an inch apart on greased or parchment-lined baking sheets. Bake for 11–12 minutes or until the edges are lightly browned.
- Remove from the oven and immediately press a Hershey Kiss onto the top of each warm cookie.
- Transfer to a wire rack to cool. Allow the chocolate to harden before stacking.
- Store in airtight containers. Freeze any cookies you won’t eat within a few days to retain freshness.
Notes
- Top with chocolate stars or melting wafers if you prefer a different chocolate shape.
- Nutritional information is an estimate and should not replace professional dietary advice.
Nutrition (per cookie, approximate)
- Calories: 142 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 6 g (Saturated fat: 3 g)
- Sugar: 10 g