Peanut Butter Blossom Cookies
Peanut Butter Blossoms are soft and tender peanut butter cookies topped with a chocolate kiss. It's another great Christmas cookie, with the perfect combination of peanut butter and chocolate.
In my last post (Snowtop Cookies), I told you that I absolutely love anything with peppermint and chocolate. And that combination is my first choice. But peanut butter and chocolate are also a flavor combination that I love!
Peanut butter blossoms are simple enough to make on any day of the week, yet they are also special enough to deserve a spot on your Christmas cookie plates.
These cookies are elegant and delightful with a sparkle from the sugar and Hershey-kissed tops.
And even though they are a great addition to cookie plates for Christmas, you can make these Hershey Kiss cookies for any party. There's no reason to wait for Christmas to come around to enjoy some of your favorite cookies.
But if you're anything like me, you probably have at least a few kinds of cookies that you only make at Christmas time. I'm honestly not sure why.
But maybe it's because there are just too many different kinds of cookies to bake throughout the year. And we need a special occasion, such as Christmas, to make all of our favorites.
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How to Make Peanut Butter Hershey Kiss Cookies
Peanut butter blossom cookies are very easy to make, and they don't require a lot of time.
Before you begin mixing, unwrap the Hershey kisses, so that they are ready to pop onto the cookies as soon as they come out of the oven.
I mix the cookie dough with my Kitchen-Aid mixer, and it makes it super easy. But you can also begin the mixing process with a hand beater, and once the dough gets too stiff, finish mixing it by hand.
When the dough is mixed, you can cover and refrigerate it for 20 - 30 minutes to make it easier to handle. But honestly, refrigeration is not required.
And I bake mine as soon as I'm finished mixing. Scoop the dough into about one-inch balls. Roll or dip the tops into a small bowl of sugar. If you want a more Christmassy 🙂 looking cookie, dip them in red or green Christmas sugar sprinkles.
And, of course, dipping them in sugar is also optional. If you don't want the added sugar or don't feel like bothering with it, feel free to skip this step.
Bake for about 12 minutes. Then remove the cookies from the oven and immediately place a Hershey's kiss onto each cookie. Push them into the cookies to make a small indent.
Remove the cookies to a wire rack to cool. (The chocolate gets very soft, so handle them with care.)
Store them in an airtight container. (If you make sure that the chocolate has hardened again, you can safely stack these cookies - refrigeration speeds up the process.)
Can I Use Anything Besides Hershey's Kisses?
While peanut butter blossoms typically are topped with Hershey's kisses, you can easily substitute the kisses with chocolate stars. Or even top it with a chocolate wafer (melting wafers).
Some people don't care for the large piece of chocolate in the center and prefer to have thin wafer-sized chocolate on the top.
To make this batch of Amish peanut butter cookies, I purchased a 10 oz. bag of Hershey's kisses. But there weren't quite enough kisses to cover all the cookies. So I used chocolate melting wafers for the last tray.
Can I Freeze Peanut Blossom Cookies?
Yes, these cookies freeze well. Simply place them in an airtight container and freeze them for up to a couple of months.
I like to bake big batches of cookies while I'm making a mess anyways. So I keep out what I think we'll eat within two or three days, and the rest go into the freezer for later.
Most homemade baked goods lose their freshness after a few days. But if you freeze them, they will come out as fresh as when you put them in (within a reasonable amount of time, of course).
Just thaw and enjoy them even weeks after baking.
I hope you enjoy this recipe for Amish peanut butter blossom cookies. Let me know what you think in the comments below.
More Amish Christmas Cookie Recipes
Amish Peanut Butter Blossom Cookies Recipe
- 1 c. white sugar
- 1 c. brown sugar
- 1 c. butter (softened) or margarine
- 1 c. creamy peanut butter
- 2 large eggs
- 3 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. whole or 2% milk
- sugar to dip
- approx. 68 Hershey Kisses
- Preheat the oven to 350°.
- In a large mixing bowl, beat sugars, butter, and peanut butter until well creamed.1 c. white sugar, 1 c. brown sugar, 1 c. butter (softened) or margarine, 1 c. creamy peanut butter
- Add the eggs and beat well.2 large eggs
- In a separate bowl, whisk together dry ingredients.3 1/2 c. all-purpose flour, 1 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Add the dry ingredients to the butter mixture, alternately with the milk. Scrape the sides and mix to combine.1/2 c. whole or 2% milk
- Scoop into about 1" sized balls and roll or dip the tops into a small bowl of sugar.sugar to dip
- Place at least an inch apart on greased cookie sheets, and bake for 11 - 12 minutes or until the bottom edges are lightly browned.
- Remove from the oven and immediately lightly press a Hershey Kiss onto the top of each cookie.approx. 68 Hershey Kisses
- Remove to a wire rack to cool. Make sure the chocolate hardens before stacking the cookies.
- Store in airtight containers. Freeze any cookies that won't get eaten within a few days to keep them fresh.