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Peanut Butter Blossom 


1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

4 ounces (1 stick) butter, at room temperature

½ cup smooth peanut butter (or other creamy nut butter)

½ cup granulated sugar, plus more for rolling

½ cup light brown sugar

1 large egg

1 tablespoon milk,half-and-half, oat milk or nut milk


1 teaspoon vanilla extract


Nonstick spray or vegetable oil for cookie sheet (optional)


5 dozen (one 11-ounce package) Hershey’s Kisses, the foil removed


1. Sift together flour, baking soda, and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk, and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

2. Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

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