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Plate full of chocolate peanut butter blossoms with Hershey kisses sprinkled on plate
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5 from 36 votes

Chocolate Peanut Butter Blossom Cookies

A twist on a classic holiday cookie - make chocolate peanut butter cookies topped with HERSHEY'S KISSES!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 101kcal
Author: Dorothy Kern
Cost: $9

Ingredients

  • ½ cup (113g) unsalted butter , softened
  • ¾ cup (200g) creamy peanut butter (use a no-stir peanut butter)
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon (5ml) milk
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (40g) HERSHEY’S Unsweetened Cocoa Powder
  • 1 ½ cups (186g) all-purpose flour
  • 36 HERSHEY'S KISSES Milk Chocolate (unwrapped)

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
  • Mix in baking soda, cocoa, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
  • Place some additional granulated sugar in a small bowl. Scoop 1-tablespoon sized balls of dough and roll into balls, then roll to coat in the sugar. Place 2-inches apart on prepared cookie sheets.
  • Bake for 8-12 minutes, or until tops are no longer glossy. Immediately upon removing cookies from the oven press a Hershey’s Kiss in the center. Allow the Hershey’s Kiss to cool completely before removing the cookies from the cookie sheet.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Video

Notes

  • May substitute vegan butter sticks for the butter.
  • May substitute nondairy milk for the milk.
  • Use a no-stir peanut butter. May substitute equal amounts of any other no-stir (not natural) nut butter or nut butter substitute.
  • Do not use Dutch Process Cocoa.

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Calcium: 10mg | Iron: 1mg