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Peanut Butter Blossoms – sometimes known as Hershey Kiss Cookies or Peanut Butter Kiss Cookies – are the perfect classic holiday cookie to make with kids or bring to a cookie exchange.
Long-time readers know that I used to teach school full time – more specifically junior high.
I found myself with an extra period each Friday and had to figure out something to do with the 50 minutes that would both keep the kids busy and force them to interact with each other in a positive manner.
I remember sitting at the computer when it hit me – I could have them cook and bake together.
I quickly pretty much relinquished all control over what we cooked and baked to my students. I allowed them to choose the recipes, create the shopping lists and make the dish from start to finish (minus any knife work).
Although I was a little bit nervous with the whole process, the students displayed an amazing amount of teamwork and enthusiasm – honestly, I couldn’t have been more proud of them.
During the holidays, we decided to make Peanut Butter Blossom cookies. I thought there was no more perfect time of year to introduce them to this classic chocolate-peanut butter cookie.
Even though I haven’t taught full-time in years, I’m still grateful for the opportunity to allow my students to channel their creativity and curiosity in a positive way. I hope they still remember making Peanut Butter Blossoms together and taking them home to share with their families.
What are peanut butter blossoms?
I think that just about anyone who has ever been to a holiday cookie exchange has at least seen, if not eaten, Peanut Butter Blossoms.
They’re a holiday staple!
The name might change – I have heard them called Hershey Kiss Cookies, Peanut Butter Kiss Cookies, and even Chocolate Kiss Thumbprint Cookies – but the cookie itself stays the same:
A peanut butter-flavored sugar cookie with a chocolate kiss pressed into the middle.
The dough is essentially a simple no-chill sugar cookie dough with peanut butter added to it. As soon as the cookies come out of the oven, a Hershey Kiss gets pressed into the top.
As the cookies cool, the chocolate hardens and the cookie holds its shape around the kiss, holding it in place and creating the perfect chocolate-peanut butter bite.
Looking for something with EXTRA peanut butter? Try Peanut Butter Cup Cookies!
How to make peanut butter blossoms
Like all of our baking recipes, start these cookies by getting your ingredients ready:
- 1 cup shortening
- 1 cup peanut butter
- 1 cup packed brown sugar
- 1 cup granulated sugar, plus ½ cup for rolling the cookies
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 (9 ounce) bags milk chocolate candy kisses, unwrapped
In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup of the granulated sugar until smooth. Then add the eggs, one at a time, followed by the milk and the vanilla.
Separately, whisk together the flour, baking soda, and salt. Add this to the peanut butter mixture until well combined.
Scoop up tablespoons of the dough and roll them into balls. Roll each ball into the remaining granulated sugar and place them 2 inches apart on lined baking sheets.
While this entire recipe is easy for kids to help make, they really love to help with shaping and rolling the dough balls!
Bake the cookies for 10-12 minutes. As soon as you remove them from the oven, carefully press a chocolate kiss into the top of each cookie.
Remember that the cookies are hot, so be careful with this step, especially if you have little hands helping you.
Let the cookies cool completely before serving or boxing up to gift to a neighbor or loved one.
Allergy-friendly variations
If you or someone you know has a peanut allergy, you might be wondering how you can make these Hershey Kiss cookies without peanut butter.
Sunflower seed butter, aka Sunbutter, is a great substitute for peanut butter in recipes. It has a similar texture and flavor to peanut butter but without the nuts and should work just fine in this recipe.
If you are allergic to peanuts but still able to have tree nuts, you can give my Chocolate Almond Kiss Cookies a try. They use almonds instead of peanut butter for a slightly different seasonal flair.
Or make Candy Cane Kiss Cookies for an entirely chocolate-free version or cherry kiss cookies for a nut-free version!
Even though the original recipe uses milk chocolate kisses, you can swap in any type of Hershey’s Kiss that you like – dark chocolate, caramel, hot cocoa, white chocolate..the options are endless!
Storage and freezing tips
Store Peanut Butter Blossoms in an airtight container at room temperature for up to 3 days.
Because they don’t need to be refrigerated and will stay good for a few days, they are perfect for taking to a cookie exchange or even overnighting to friends and family.
You can also freeze these cookies! Follow my steps for how to freeze cookie dough to freeze the dough balls and bake off as many as you like whenever you like.
Alternatively, package up the baked cookies in airtight containers and freeze them for up to a month. Let them come to room temperature before serving on a cookie platter alongside other holiday favorites such as Chocolate Crinkle Cookies, Peppermint Oreo Balls, and Snowball Cookies.
Peanut Butter Blossoms
Equipment
Ingredients
- 1 cup shortening
- 1 cup peanut butter
- 1 cup packed brown sugar
- 1 cup granulated sugar plus 1/2 cup for rolling
- 2 eggs
- ¼ cup milk
- 2 teaspoons pure vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 18 ounces milk chocolate candy kisses, unwrapped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup granulated sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.
- In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.
- Shape tablespoonfuls of dough into balls, and roll in remaining granulated sugar. Place cookies 2 inches apart on the prepared baking sheets.
- Bake in preheated oven for 10 to 12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Video
Notes
- This makes a lot of cookies, but it’s perfect for cookie exchange prep or holiday parties.
- I have not attempted this recipe using butter instead of shortening.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. Thank you for sharing. Would you change anything for high altitude locations??
Thank you!!
Megan
Megan-
Unfortunately, I am not very familiar with high-altitude baking, so I am not certain what, if anything, would need to be changed. Sorry I am not more helpful.
-Jamie
Have you tried to freeze them? I made them a bit early but want to give them as Christmas gifts…wondering if they froze well! Thanks for the great recipe!
Hi Sarah,
These freeze beautifully, as do most cookies, baked or unbaked.
All the best,
Jamie
What a great story :) Love these cookies :)
I add the kiss ‘before’ they go into the oven. They don’t melt, but it gives the
kiss a deeper flavor.
Can I use butter instead of shortning
Yes, you can, but it may affect the texture. They may not be as fluffy or sturdy.
– Jamie
Just finished making this recipe. Sorry to say, it’s not good. Well, it is good but not special at all. I should have made one of my moms old recipes. These taste like I could have bought them from the local Kroger.
Did you use Crisco or butter? I think anytime one uses Crisco it tastes like store bought. Do your mother’s recipes use Crisco or butter? If you want a WOW cookie, you really need to use butter.
Any ideas on ways to substitute for peanut butter? My son has a nut allergy but I live the ideas of putting Hershey’s kisses in the cookie.
Sharon, you should be able to substitute Sunbutter for peanut butter in this recipe. It is made from sunflower seeds, and completely nut-free.
– Jamie
People do love Peanut Blossoms, anytime and everytime!
Definitely use butter. It is healthier than shortening and always taste better in cookies. In any cookie it will make the difference between okay and delicious. You can use all whole wheat pastry flour and they still get raves. When we are teaching children to cook we might as well teach them how to do it in a healthier way so we can all get some nutrition our of our sweets. AND the dark chocolate kisses make them so much better!
I look forward to making these with my grandchildren. The ingredient list has “white sugar” listed. Confectioners or granulated? Thanks for sharing your story and the recipe. As a former teacher I certainly appreciate your efforts!
Jeannie-
White sugar = granulated. I hope this helps!
-Jamie
I love your story. I never had basic cooking or sewing when I was in high school, and didn’t think anything about it then, but looking back I realize how important it is to know the basics of both. A big thank you to the sponsors who helped make it possible.