These classic soft peanut butter cookies, topped with Hershey kisses, are very popular during the holidays, and they’re one of the easiest cookies you’ll ever make.
Can you remember the first time you ever ate one of these classic soft peanut butter cookies? I don’t remember my first time eating one of them, but I do know it was many years ago. The Peanut Butter Blossom cookie recipe was created by Freda Smith in 1957, and she initially named the cookies Black Eyed Susans. The Pillsbury company later renamed the cookies Peanut Butter Blossoms.
There’s one thing for sure…these cookies are super easy to make and a favorite holiday cookie for many.
The cookie dough gets rolled into balls and dipped in granulated sugar, resulting in a sugary crunchy outside. The addition of baking soda helps the cookies to spread as they bake, and brown sugar helps to make the cookies slightly chewy.
Once the cookies are baked, a Hershey kiss gets pressed into the center of each cookie. The bottom of the kiss slightly melts into the warm cookie, causing the chocolate and cookie to meld together.
Feel free to roll the cookie balls in colored sprinkles too.
Note: These cookies freeze well, so feel free to make them and freeze them for up to three months. The cookie dough can also be made and refrigerated up to two days in advance before baking the cookies.Print
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup creamy peanut butter
- 1 stick unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- Granulated or colored sugar for rolling cookie balls
- 22–24 Hershey’s chocolate kisses, unwrapped
- Whisk the flour, salt, and baking soda together in a medium bowl and set aside.
- Add the sugars, peanut butter and butter to a large bowl or the bowl of a stand mixer with the paddle attachment. Mix on medium speed until all ingredients are well combined, about 1 minute. Add the egg, milk and vanilla extract and mix until well combined again, about 1 minute. Add the dry ingredients one half at a time, scraping down the sides of the bowl as needed. Mix only until the dry ingredients are incorporated. Do not over mix.
- Cover and refrigerate the dough for 30 minutes.
- Preheat oven to 350 degrees.
- Scoop up about 1 tablespoon of dough at a time and roll into balls. Add about 1/2 cup of granulated sugar to a small bowl. Roll each ball in the sugar. Optional: You can also place red or green sugar sprinkles in a small bowl and roll some of the balls in each color after rolling in the granulated sugar. Place the balls, 2 inches apart on ungreased cookie sheets.
- Bake cookies for approximately 10 minutes or until the bottoms are golden brown and the tops are starting to slightly crack. Remove from oven.
- Allow cookies to cool on cookie sheet for about 1 minute. Place a chocolate kiss on top of each cookie, pressing down slightly, until the chocolate kiss sticks. The chocolate should melt just slightly on the bottom, helping it to adhere to the cookie. You can place the cookie sheet in the freezer or outside for 10 minutes if you don’t want the chocolate to melt very much.
- Remove cooled cookies from cookie sheets and place in an airtight container.