Peanut Butter Blossom Cookies are one of my favorite holiday cookies to make. Creamy peanut butter is baked and topped with a rich Hershey kiss. These are perfect for a cookie exchange or a holiday dinner. 

PEANUT BUTTER BLOSSOM COOKIES

I did a cookie recipe round-up a few weeks ago with a whole lot of delicious cookies perfect for the holidays, cookie exchanges, gifts or just to share with family and friends.

One of my favorite traditions at the holidays is an annual cookie exchange that my friend hosts. This year I brought these Peanut Butter Blossom Cookies which are a classic cookie recipe and always a big hit.  I also brought a batch of these Peanut Butter Pretzel Chocolate Chip Cookies and these Oatmeal White Chocolate Peppermint Cookies.

Throughout my life I have eaten these cookies many times, but have never made them myself. These are delicious (I love cookies with peanut butter in them!) and easy to make. I think these would be a fun family cookie to make together. Sometimes I like to mix up the Hershey kiss flavor that I put on the cookies. I found s’more Hershey kisses that had marshmallows inside and did half using that for a fun change. 

Hershey Kiss Cookies as my kids call them are on the list every year in my house. One thing I love about these cookies is how easy they are to make. Your kids can also help you, which makes for a fun holiday experience. 

HOW DO YOU MAKE PEANUT BUTTER CHOCOLATE COOKIES?

1. Preheat the oven to 375 degrees F. 
2. Combine 1/2 cup of brown sugar, the white sugar, butter and peanut butter in a mixer and beat at medium until light and fluffy.
3. Add egg, vanilla and salt and continue to beat until well mixed.
4. Add flour and baking soda and continue to beat until the mixture forms a dough.
5. Roll the dough into 1″ balls and then roll them in sugar. Place onto a non-stick baking mat.
6. Refrigerate the cookies for 30 minutes before baking. 
7. Using a tablespoon size amount of dough shape into balls and roll each in the 1/4 cup reserved sugar until well coated. Please 2 inches apart onto a parchment lined baking sheet.
8. Bake 8-9 minutes, until lightly golden brown.
9. As soon as the cookies come out of the oven, press the kisses into the center of the cookie. 
10. Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
11. Store for up to 4 days in an air tight container. 

HOW LONG WILL PEANUT BUTTER BLOSSOM COOKIES STAY FRESH?

Peanut Butter Kisses will stay fresh for 3-4 days at room temperature if they are sealed in an airtight container. You can also freeze them if you want to make them ahead and use them at a later date. 

CAN I FREEZE PEANUT BUTTER BLOSSOMS?

Yes, actually these are a really great cookie to freeze for later. I suggest you make these a few weeks ahead of the holidays to save you time and freeze them.

Let the cookies cool completely and then store in an airtight container in the freezer. 

When you are ready to use the cookies defrost them on the counter and serve! 

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Peanut Butter Blossom Cookies

Yield: 48

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

Hershey Kiss Cookies as my kids call them are on the list every year in my house. One thing I love about these cookies is how easy they are to make. Your kids can also help you, which makes for a fun holiday experience. 

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Ingredients

• 1/2 cup brown sugar, firmly packed
• 1/2 cup sugar
• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups whole wheat flour (or you can use all-purpose flour)
• 1 teaspoon baking soda
• 1/4 cup sugar (for rolling dough in)
• 48 milk chocolate candy kisses, unwrapped

Instructions

1. Preheat the oven to 375 degrees F. 
2. Combine 1/2 cup of brown sugar, the white sugar, butter and peanut butter in a mixer and beat at medium until light and fluffy.
3. Add egg, vanilla and salt and continue to beat until well mixed.
4. Add flour and baking soda and continue to beat until the mixture forms a dough.
5. Roll the dough into 1" balls and then roll them in sugar.
6. Place onto a non-stick baking mat.
7. Refrigerate the cookies for 30 minutes before baking. 
8. Using a tablespoon size amount of dough shape into balls and roll each in the 1/4 cup reserved sugar until well coated.
9. Please 2 inches apart onto a parchment lined baking sheet.
10. Bake 8-9 minutes, until lightly golden brown.
11. As soon as the cookies come out of the oven, press the kisses into the center of the cookie. 
12. Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
13. Store for up to 4 days in an air tight container.