Classic Peanut Butter Blossom Cookies: Chocolate Kiss Recipe

See the recipe card for exact quantities.

• Peanut butter: Use a stable, no-stir peanut butter (Jif or Skippy). Avoid natural varieties that separate and can make the dough oily.
• Butter: Use unsalted butter at true room temperature so it creams properly with the sugars. This helps prevent spreading.
• Granulated sugar and light brown sugar: Combining both gives slightly crisp edges and tender centers; the brown sugar also helps form crackly tops. You’ll also roll the dough balls in extra granulated sugar before baking.
• Egg: One large egg binds the dough and adds chew.
• Milk: A little milk keeps the dough smooth and easy to shape.
• All-purpose flour: The base that provides structure; measure by spooning and leveling for consistent results.
• Vanilla and salt: Enhance and balance the peanut butter flavor.
• Baking soda: Gives a gentle lift for soft cookies.
• Hershey’s Kisses: The traditional finishing touch. Milk chocolate is classic, but you can use dark or seasonal varieties if you prefer.

Tip: You can swap in seasonal candies—mini Reese’s cups, Valentine’s hearts, or Cadbury eggs—if you want a variation for holidays or events.

Unwrap the Hershey’s Kisses before baking so they’re ready to press into warm cookies. This recipe is great to make with kids: they can roll dough balls, coat them in sugar, and press the chocolate into each warm cookie. Follow these steps:

1. Whisk the dry ingredients: Combine flour, baking soda, and salt in a bowl and set aside.
2. Cream the butter and sugars: Beat room-temperature butter with granulated and brown sugar until pale and fluffy, about 2–3 minutes. Proper creaming helps cookies hold their shape.
3. Add wet ingredients: Mix in the egg, then beat in the peanut butter, milk, and vanilla until smooth.

4. Combine with the dry mix: Add the flour mixture and mix just until no streaks remain. Avoid overmixing to keep the cookies tender.
5. Scoop and roll: Portion the dough into even balls (about 2 tablespoons or roughly 1 inch for standard cookies) and roll smooth.
6. Coat in sugar: Roll each ball in granulated sugar so it’s evenly coated. This adds a little sparkle and texture to the surface.

7. Bake: Arrange dough balls 2 inches apart on parchment-lined sheets. Bake at 350°F until edges are set and tops are puffed—about 8–10 minutes.
8. Add the chocolate: Let cookies cool on the baking sheet for about 5 minutes, then gently press an unwrapped Hershey’s Kiss into the center of each cookie. The warm cookie softens the chocolate and encourages those characteristic cracks. Finish cooling on the sheet before transferring to a rack.

Kelly’s Recipe Notes

• Chocolate tips: Room-temperature Hershey’s Kisses usually work fine, but freezing them briefly while the cookies bake will help the chocolate keep its shape.
• If cookies spread: Overly soft butter is the main cause. Chill the shaped dough for 15–20 minutes to firm it up.
• Crackly tops: Those little cracks mean the cookie baked correctly—don’t worry, they’re part of the charm.
• Timing the kiss: Press the chocolate into the cookie after a brief cool-down (about 5 minutes). Pressing too soon will melt the chocolate; waiting too long prevents it from adhering.
• Scale up easily: This recipe doubles or triples well for large cookie trays or gifts.

Freezing and Storage Instructions

The dough freezes well: freeze sugar-coated dough balls in a single layer in an airtight container or freezer bag for up to 2 months. When ready to bake, let them sit at room temperature while the oven preheats and add a minute or two to the bake time if needed.

Baked cookies also freeze nicely. Flash-freeze them in a single layer, then transfer to an airtight container. Thaw at room temperature. You can freeze them with the kisses attached, though the chocolate may bloom slightly.

Store fully cooled cookies in an airtight container at room temperature for up to one week.