Dark Chocolate Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies are a holiday season must-bake cookie! These easy peanut butter cookies are topped with Dark Chocolate Hershey’s Kisses. You can’t go wrong with a classic Hershey Kiss cookies this season. Makes 42 cookies.

Love holiday treats? Don’t miss out on Chocolate Crinkle Cookies, Peanut Butter Chocolate Fudge and No Churn Peppermint Ice Cream Milkshakes!

A tray of Dark Chocolate Peanut Butter Blossom Cookies on top of a red and white striped towel

These Hershey Kiss Cookies were originally posted on December 22, 2011. The recipe, text of the post and images have been updated and republished in December 2020.

I know many of y’all have probably tried this recipe before and loved it (if you like peanut butter and chocolate together baked.)

This is one of my family’s favorite holiday recipes, and I figured I’d share my rendition of it here for y’all in case you didn’t already have the recipe.

Why I love this recipe:

As a child, I was tapped to unwrap the dozens of Hershey’s Kisses for this recipe. My sister always joined me in that job, as well, and when we got a little older, we were assigned rolling duty. And then mixing duty. And then the actual baking duty.

It’s a fun cookie to make with a crowd, especially since the more hands you have, the faster the rolling and unwrapping of Kisses will take. It’ll even take less time to put the Kisses on the peanut butter blossom cookies.

So, gather your friends, and let’s get to baking these cookies!

Other cookies my family loves to bake every year for the holidays: All-Butter Tea Cake Cookies | Chocolate Crinkle Cookies | Peppermint Dark Chocolate Cookies | Quebec Maple Pecan Drops

Need cookie inspo? I got you covered! Head on over to my Cookie Recipe Index for all kinds of ideas! My husband has some thoughts for you on his favorite cookies of all time, too.

Close up of a bowl of Dark Chocolate Hershey's Kisses

What you need to make Hershey’s Kiss Cookies

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In addition to these tools above, you’ll need a few ingredients, too.

  • Unsalted butter
  • Creamy peanut butter—we keep unsalted and unsweetened PB at our house, and it changes the consistency of these cookies a little. If you use the natural PB like we do, you might have to add 2-3 tablespoons of milk to your dough if it’s too crumbly.
  • Granulated sugar—for the dough, as well as the exterior of the cookies
  • Brown sugar—dark or light is OK
  • Egg
  • Pure vanilla extract
  • All-purpose flour—we always keep unbleached AP flour in our house, but the regular type is OK here, too
  • Baking powder
  • Kosher salt
  • Hershey’s Special Dark Kisses
A collage of two images showing peanut butter and a stick of butter, as well as what they look like after being blended with a hand mixer
A collage of two images showing dry ingredients sprinkled into wet ingredients and the loose cookie dough after blending in its bowl
A glass bowl holds peanut butter cookie batter

How do you make peanut butter blossoms from scratch?

Preheat your oven and line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Pour ½ cup of granulated sugar into a wide bowl. Set this aside, too. This sugar will be used to coat the dough balls before they go onto the baking sheet.

In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream the butter and peanut butter together until mixture turns a lighter yellow. As you blend them together, they will become smoother.

Next, sprinkle in the granulated sugar and brown sugar. Blend ’em together until well combined. This will take 2-3 minutes, tops, because we want the sugar to become incorporated into the batter.

Next up, it’s time to crack that egg and add in the vanilla extract. Blend ’em until incorporated and light and fluffy.

Measure in the flour, baking powder and salt. Blend until combined.

If your dough is a little crumbly, you might need to add 2-3 tablespoons of milk until it becomes a little stickier. I’ve found that when we use natural peanut butter, it needs this more often than not.

How to shape and bake the peanut butter blossom cookies

When the dough has come together, use a cookie scoop to form the dough, then use your palms to shape the dough into balls. Place the dough balls into the sugar bowl and coat with sugar.

Transfer the sugared cookie dough to the prepared baking sheet.

Bake for 9 minutes. You don’t want to get any color on the dough at this point, and you still want it to be soft!

Remove the baking sheet from the oven, and place a Kiss in the center of each cookie, pressing down firmly so cookie cracks around the edges.

Return cookies to the oven and bake for an additional 2 more minutes or until the chocolate is slightly melty before cooling cool on a wire cooling rack.

Frequently Asked Questions

Why do my peanut butter blossom cookies go flat?

Several Hershey’s Kiss Cookies recipes call for self-rising flour, and sometimes, if that’s not fresh, your cookies will go flat. In this recipe, we make our own self-rising flour with AP flour, baking powder and salt. Make sure your baking powder isn’t ancient to combat the rising issue.

Why are my peanut butter blossoms dry?

It might be your peanut butter. I’ve noticed when we make this peanut butter cookie recipe with all-natural peanut butter, we sometimes have to add a few tablespoons of milk to get the batter to come together.

Can I use milk chocolate Kisses instead?

Of course! Use the type of chocolate you like the best… just be aware that you’ll need to bake the cookies with milk chocolate Kisses 2-3 more minutes than you would the dark chocolate ones.

A hand holds a bitten-into a hershey kiss cookie

Quick tips and tricks to the best Hershey Kiss Cookies

  • We love these cookies with Hershey’s Dark Chocolate Kisses. If you prefer milk chocolate, feel free to use that! These would also be delicious with the almond Kisses, too!
  • Always, always, always remove the wrapper from the Hershey’s Kisses before making the batter and baking the cookies. You don’t want to get caught with them unwrapped and your cookies continue to cook on the baking sheet while you unwrap them.
  • Store these cookies at room temperature in a sealed container for 3-4 days after baking.

Now who’s ready to bake these beauties?!?

Three Dark Chocolate Peanut Blossoms sit on a blue painted plate next to a glass of milk on top of a red and white striped towel
Yield: 42 cookies

Dark Chocolate Peanut Blossoms

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Peanut Blossoms are a holiday season must-bake cookie! These easy peanut butter cookies are topped with Dark Chocolate Hershey's Kisses. You can't go wrong with a classic Hershey Kiss cookies this season.

Ingredients

  • ½ cup unsalted butter, softened (113.4g)
  • ¾ cup creamy peanut butter (225g)
  • ½ cup granulated sugar (128g), plus an additional ½ cup to roll the dough in before baking
  • ½ cup brown sugar (dark or light OK) (124g)
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour (275g)
  • 2 ¾ teaspoons baking powder (14g)
  • ½ teaspoon kosher salt (4g)
  • 42 Hershey's Special Dark Kisses, unwrapped

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
  2. Pour ½ cup of granulated sugar into a wide bowl. Set aside. This sugar will be used to coat the dough balls before they go onto the baking sheet.
  3. In a large mixing bowl with a hand mixer or in the stand mixer, cream the butter and peanut butter together until mixture turns a lighter yellow. As you blend them together, they will become smoother.
  4. Sprinkle in the granulated sugar and brown sugar, and blend until well combined.
  5. Add the egg and the vanilla extract to the batter. Mix until incorporated.
  6. Measure in the flour, baking powder and salt. Blend until smooth. If your dough is a little crumbly, add 2-3 tablespoons of milk until it becomes a little stickier. (I've found that when we use natural peanut butter, it needs this more often than not.)
  7. When the dough has come together, use a cookie scoop to form the dough, then use your palms to shape the dough into balls.
  8. Place the dough balls into the sugar bowl and coat with sugar.
  9. Transfer the sugared cookie dough to the prepared baking sheet.
  10. Bake for 9 minutes. You don't want to get any color on the dough at this point, and you still want it to be soft!
  11. Remove the baking sheet from the oven, and place a Kiss in the center of each cookie, pressing down firmly so cookie cracks around the edges.
  12. Return cookies to the oven and bake for 2 more minutes or until the chocolate is slightly melty.
  13. Let cool on a wire cooling rack before enjoying!

Notes

If you like milk chocolate, please use regular Hershey's Kisses in these cookies. When the Kisses are on the cookies, though, bake them for 4 minutes since the milk chocolate doesn't melt as quickly as the dark chocolate does.

Quick tips and tricks to the best Hershey's Kiss Cookies

  • We love these cookies with Hershey's Dark Chocolate Kisses. If you prefer milk chocolate, feel free to use that! These would also be delicious with the almond Kisses, too!
  • Always, always, always remove the wrapper from the Hershey's Kisses before making the batter and baking the cookies. You don't want to get caught with them unwrapped and your cookies continue to cook on the baking sheet while you unwrap them.
  • Store these cookies at room temperature in a sealed container for 3-4 days after baking.

Nutrition Information:

Yield:

42 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 270Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 114mgCarbohydrates: 31gFiber: 3gSugar: 19gProtein: 3g

Nutrition facts are an estimate and not guaranteed to be accurate.

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