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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
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Dark Chocolate Peanut Blossoms

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.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 42 cookies
Calories 270kcal

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

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
  • 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.
  • 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.
  • Sprinkle in the granulated sugar and brown sugar, and blend until well combined.
  • Add the egg and the vanilla extract to the batter. Mix until incorporated.
  • 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.)
  • 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 2 more minutes or until the chocolate is slightly melty.
  • 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

Serving: 1cookie | Calories: 270kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 114mg | Fiber: 3g | Sugar: 19g
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