Peanut Butter Cookies with Chocolate Kisses, also known as Peanut Butter Blossoms or galletas de mantequilla de maní con besos de chocolate, are soft peanut butter cookies topped with a chocolate kiss in the center.
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They are a classic cookie often made during the holidays.
This Peanut Butter Cookies with Chocolate Kisses recipe uses regular peanut butter to create a soft texture and balanced flavor.
The chocolate is added after baking, so it keeps its shape, making the cookies easy to make and consistent every time.
Ingredients You'll Need
Note: See the recipe card for quantities.
- All-purpose flour: Provides structure to the peanut butter cookies.
- Peanuts: Add crunch and boost the peanut flavor throughout the cookies. It can be substituted with unsalted peanuts if preferred.
- Peanut butter: Provides rich peanut flavor and creates a soft, tender cookie texture. I don't recommend using natural peanut butter because its texture and fat content can affect the results. I use Jif creamy peanut butter.
- Unsalted Butter: Adds richness and helps create a soft, melt-in-your-mouth cookie.
- Brown sugar and granulated sugar: Sweeten the peanut butter cookies while helping them spread and brown evenly.
- Eggs: Bind the ingredients together and give the cookies structure.
- Baking soda and baking powder: Work together to help the cookies rise and crack slightly on top.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Chocolate kisses: Create the classic chocolate center that makes these cookies instantly recognizable.
How to Make Peanut Butter Cookies with Chocolate Kisses
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (175°C) and position the rack in the center. Line two baking sheets with parchment paper. Before starting, measure out the flour and set aside 1 cup.
- In a medium bowl, whisk together the remaining flour with the salt, baking soda, and baking powder.
- Add the reserved 1 cup of flour and the peanuts to a food processor and pulse in short bursts until finely ground. Stir the peanut-flour mixture into the bowl with the dry ingredients and set aside.
- Using an electric mixer on medium-high speed, beat the butter and sugars in a large bowl until light and fluffy, about 3 minutes. Add the peanut butter and mix until smooth. Add the eggs one at a time, beating well after each addition, until incorporated about 30 seconds, then mix in the vanilla, scraping down the sides of the bowl as needed.
- Reduce the speed to low, add the flour mixture in two additions, mixing just until combined. Cover the dough and refrigerate until firm, about 30 minutes.
- Using a small cookie scoop, scoop the chilled dough and gently roll it into 1-inch balls. Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake until the cookies are set and starting to crack, about 9 to 11 minutes, rotating the pan halfway through baking. While the first batch bakes, place the remaining dough balls on the second baking sheet.
- Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie. Return the baking sheet to the oven and bake until the cookies are lightly golden, about 2 more minutes.
- Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes, then move them directly onto the rack to cool completely. Repeat with the remaining dough. The cookies can be eaten after about 30 minutes, though the chocolate centers will fully set after 2 hours.
Hint: I don't recommend using natural peanut butter, as the fat content and texture are very different and can affect how the cookies bake.
Storage, Make Ahead, & Freezing
Storage: Store baked peanut butter blossoms in an airtight container at room temperature for up to 4 days.
Make Ahead: The cookie dough can be made ahead and refrigerated for up to 24 hours. Let it sit at room temperature for a few minutes before baking.
Freezing: Unbaked dough balls can be frozen for up to 2 months. Bake from frozen or let thaw slightly, then bake as directed.
Camila's Tips & Variations
- Use regular peanut butter: Natural peanut butter isn't recommended because its texture and fat content can affect how the cookies bake.
- Chill the dough if needed: If the dough feels too soft, refrigerate it briefly to make rolling easier.
- For softer cookies: Slightly underbake so the centers stay soft and tender.
- Variation: Any type of Hershey's Chocolate Kiss works well in this recipe, including dark, milk, white, or Hugs.
Frequently Asked Questions
Can I use natural peanut butter?
No. Natural peanut butter has a different texture and fat content, which can affect how the cookies bake and hold their shape.
Why did my cookies spread too much?
This usually happens if the dough is too warm. Chilling the dough helps the cookies keep their shape.
Can I use different Hershey's Kisses?
Yes. Milk chocolate, dark chocolate, white chocolate, and Hugs all work well in this recipe.
Why do I add the chocolate after baking?
Pressing the Kiss in after the first bake helps it keep its shape instead of melting completely.
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Recipe
Peanut Butter Cookies with Chocolate Kisses
Equipment
- Small cookie scoop
Ingredients
- 390 grams all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup roasted salted peanuts
- 226 g unsalted butter , softened but still cool
- 150 grams light or dark brown sugar
- 150 grams granulated sugar
- 1 cup creamy peanut butter , such as Jif
- 2 large eggs , at room temperature
- 3 teaspoons vanilla extract
- 96 Hershey's Chocolate Kisses (from two 1-pound bags), wrappers removed
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Line two baking sheets with parchment paper. Before starting, measure out the flour and set aside 1 cup.
- In a medium bowl, whisk together the remaining flour with the salt, baking soda, and baking powder.
- Add the reserved 1 cup of flour and the peanuts to a food processor and pulse in short bursts until finely ground. Stir the peanut-flour mixture into the bowl with the dry ingredients and set aside.
- Using an electric mixer on medium-high speed, beat the butter and sugars in a large bowl until light and fluffy, about 3 minutes.
- Add the peanut butter and mix until smooth. Add the eggs one at a time, beating well after each addition, until incorporated about 30 seconds, then mix in the vanilla, scraping down the sides of the bowl as needed.
- Reduce the speed to low, add the flour mixture in two additions, mixing just until combined. Cover the dough and refrigerate until firm, about 30 minutes.
- Using a small cookie scoop, scoop the chilled dough and gently roll it into 1-inch balls. Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake until the cookies are set and starting to crack, about 9 to 11 minutes, rotating the pan halfway through baking. While the first batch bakes, place the remaining dough balls on the second baking sheet.
- Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie. Return the baking sheet to the oven and bake until the cookies are lightly golden, about 2 more minutes.
- Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes, then move them directly onto the rack to cool completely.
- Repeat with the remaining dough. The cookies can be eaten after about 30 minutes, though the chocolate centers will fully set after 2 hours.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
