Recipe Hersheys Com Peanut Butter Blossoms: Classic Holiday Cookies With Hershey’s Kisses

These classic holiday cookies bring back childhood memories with their perfect blend of peanut butter and chocolate. The combination of soft, chewy dough with a Hershey’s Kiss in the center creates a treat that’s both nostalgic and delicious.

Simple to make yet impressive to serve, this recipe delivers perfectly shaped cookies every time. The dough comes together quickly, and the baking process ensures that each Kiss stays perfectly centered in the warm, tender cookie.

Ingredients for Recipe Hersheys Com Peanut Butter Blossoms

Classic holiday ingredients for nostalgic peanut butter cookies with chocolate centers.

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The peanut butter quality matters here. Jif or Skippy creamy gives the right texture and flavor balance. Natural peanut butter can separate and make the dough greasy, so avoid it. All-purpose flour is standard—King Arthur or Gold Medal are reliable brands. For the butter, unsalted allows you to control the salt content precisely, which is crucial for balanced flavor.

No peanut butter on hand? Cashew butter works as a 1:1 substitute with similar consistency. Out of brown sugar? Use all granulated sugar plus 1 tbsp molasses to replicate the moisture and depth. The Hershey’s Kisses can be swapped for Hugs or dark chocolate Kisses if you prefer a different chocolate variation. Egg substitute works at a 1:1 ratio for binding.

Store dough balls in the freezer for up to 3 months (bake from frozen, adding 1-2 minutes). Baked cookies stay fresh in an airtight container for 5 days. The Kisses will soften but maintain shape if kept cool. Always unwrap chocolates just before pressing into hot cookies to prevent melting.

Step-by-Step Instructions for Peanut Butter Blossoms

This method delivers consistently perfect cookies with that signature cracked appearance and melted chocolate center.

Step 1: Cream Butter and Sugars for Ideal Texture

In a large mixing bowl, beat the 0.5 cup unsalted butter with both the 0.75 cup granulated sugar and 0.75 cup packed light brown sugar on medium speed for 2-3 minutes. The mixture should become light and fluffy, with the color noticeably paler than when you started.

This creaming process incorporates air, which creates the characteristic cracked tops. Scrape down the sides of the bowl as needed to ensure even mixing. The brown sugar contributes to the chewy texture, so don’t be tempted to substitute.

Step 2: Incorporate Peanut Butter and Wet Ingredients

Add the 0.75 cup creamy peanut butter and continue beating until fully combined and smooth. I recommend using a commercial brand like Jif or Skippy for consistent results, as natural peanut butters can separate and affect the texture.

Next, beat in the 1 whole large egg and 1 tsp vanilla extract until the mixture is homogeneous. The egg should be at room temperature to emulsify properly with the fats. You’ll notice the dough becomes slightly shinier as these ingredients incorporate.

Step 3: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together the 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing at this stage develops gluten, which can make the cookies tough.

The dough will be thick and slightly sticky. If it seems too soft, chill it for 20-30 minutes to make rolling easier. The baking soda ensures proper rise, while the salt balances the sweetness.

Step 4: Shape and Bake the Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Roll the dough into 1-inch balls (about 1 tablespoon each), then roll each in the 0.25 cup granulated sugar to coat evenly. Place them 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes until the edges are just beginning to turn light golden brown. The centers will still look slightly underdone—that’s exactly what you want. They’ll continue to set as they cool on the baking sheet for 2 minutes before transferring.

Step 5: Add the Chocolate Kisses

Immediately after removing the cookies from the oven, press one of the 36 pieces Hershey’s Kisses Milk Chocolates into the center of each cookie. The heat from the cookies will begin to melt the chocolate, creating that perfect gooey center as they cool.

Let the cookies cool completely on a wire rack. The chocolate will set as the cookies cool, creating that classic peanut butter blossom appearance. For best results, unwrap all the Hershey’s Kisses before you begin baking so they’re ready to go when the cookies come out of the oven.

Regional Styles of recipe hersheys com peanut butter blossoms

Texas Style 🍪

In Texas, peanut butter blossoms get a hearty twist with coarse sea salt sprinkled on top for a sweet-salty contrast. Bakers here often use crunchy peanut butter for extra texture and swap traditional sugar for brown sugar to deepen the flavor. These cookies are baked at a slightly lower temperature to keep them soft and chewy.

Carolina Style 🥜

North Carolina loves its peanuts, so it’s no surprise that local versions of peanut butter blossoms incorporate roasted Virginia peanuts into the dough. The cookies are often rolled in powdered sugar before baking for a snowy finish, and a drizzle of honey or molasses adds a touch of Southern sweetness.

Kansas City Style 🔥

Kansas City bakers give these cookies a rich, buttery upgrade by using European-style butter and adding a splash of vanilla extract for warmth. The Hershey’s Kisses are sometimes swapped for dark chocolate or caramel-filled chocolates to match the city’s love for decadent desserts.

Memphis Style 🍫

In Memphis, peanut butter blossoms take on a bluesy flair with a hint of cinnamon or nutmeg in the dough. Bakers here prefer smooth peanut butter for a velvety texture and often press the Hershey’s Kisses in just after baking to keep them gooey. A sprinkle of chopped pecans adds a nod to the region’s love for nutty flavors.