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 for Snowtop Cookies, I told you that I absolutely love anything with peppermint and chocolate. And that combination is my first choice. However, peanut butter and chocolate are another amazing flavor combination I love!
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Ingredients
- White Sugar: Adds sweetness and contributes to the cookies' crispness.
- Brown Sugar: Adds moisture, a subtle molasses flavor, and helps create a chewy texture.
- Butter: Provides richness, flavor, and a tender texture. It helps with spreading and creating a slightly crisp edge. (I use salted butter.)
- Peanut Butter adds a rich, creamy peanut flavor and moisture to the cookies, making them soft and flavorful. (I recommend using a quality creamy brand such as Jif or Skippy.)
- Eggs bind the ingredients together and add moisture.
- Flour provides structure, helping the cookies hold their shape while contributing to the overall texture.
- Baking Soda: Helps the cookies rise and spread, contributing to a tender texture.
- Baking Powder: Works alongside baking soda to ensure the cookies rise properly and have a light texture.
- Salt enhances and balances the sweetness, bringing out the flavors of peanut butter and sugar.
- Milk adds moisture and richness, helping to create a soft texture and bringing the dough together.
- Sugar (for Dipping) creates a sweet, crunchy coating on the outside of the cookies, adding texture and visual appeal.
- Hershey Kisses adds a burst of chocolate flavor, complementing the peanut butter and giving the cookies their signature "blossom" appearance.
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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.
Step 1: Prepare Ingredients
- Unwrap Hershey Kisses so they're ready to use as soon as the cookies come out of the oven.
Step 2: Mix the Dough
- Use a mixer (I use my Kitchen-Aid with the paddle attachment) to combine your ingredients. If using a hand mixer, switch to mixing by hand when the dough becomes too stiff.
Step 3: (Optional) Refrigerate the Dough
- Refrigerate the dough for 20-30 minutes to make it easier to handle, but this step is optional.
Step 4: Shape the Cookies
- Scoop the dough into 1-inch balls.
- Roll or dip the tops in sugar (or festive sprinkles for a holiday look), or skip this step if you prefer.
Step 5: Bake
- Place the dough balls on a baking sheet and bake at 350°F (175°C) for 10-12 minutes.
Step 6: Add the Hershey Kisses
- Immediately press a Hershey Kiss into the center of each cookie right after removing them from the oven. Push down slightly to create an indent.
Step 7: Cool the Cookies
- Transfer cookies to a wire rack to cool. Handle carefully, as the chocolate will be soft.
Step 8: Store
- Store the cooled cookies in an airtight container. Once the chocolate has hardened, you can stack them safely. Refrigerating the cookies can help the chocolate set faster.
Enjoy your delicious peanut butter blossom cookies!
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 Butter 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.
Christmas Cookies
Peanut butter blossoms are perfect for any time of year, but they are also special enough to deserve a spot on your Christmas cookie plates. With their sparkling sugar and Hershey-kissed tops, these cookies are both elegant and delightful. For an extra festive touch, you could roll them in colored sugar.
Though they're a great addition to Christmas festivities, you don't have to wait for the holidays to enjoy these treats. They're perfect for any occasion or party.
That said, many of us have a few special cookies we only make during the holiday season. Maybe it's because there are so many different cookies to bake, and Christmas gives us the perfect excuse to make all our favorites.
More Amish Christmas Cookie Recipes
More Peanut Butter and Chocolate Recipes
These delightful cookies have an amazing peanut butter and chocolate combination. If you try this recipe for Amish peanut butter blossom cookies, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Peanut Butter Blossom Cookies Recipe
Ingredients
- 1 c. white sugar
- 1 c. brown sugar
- 1 c. butter (softened) or margarine
- 1 c. creamy peanut butter
- 2 large eggs
- 3 ½ c. all-purpose flour
- 1 ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ c. whole or 2% milk
- sugar to dip
- approx. 68 Hershey Kisses
Instructions
- 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 ½ c. all-purpose flour, 1 ½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt
- Add the dry ingredients to the butter mixture, alternately with the milk. Scrape the sides and mix to combine.½ 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.
Anna
Yummy!