Chewy Peanut Butter Blossom Cookies with Hershey’s Kisses
These chewy peanut butter blossom cookies are made with just 3 ingredients and then topped with Hershey’s Caramel Kisses. They’re as easy as can be to make.
What is so great about these classic peanut butter blossom cookies…besides being soft, chewy and delicious, is that they’re made with only 3 ingredients before being topped with Hershey’s caramel kisses.
They are definitely a “less-is-more” tasting cookie when it comes to the number of ingredients it takes to make them compared to how rich and flavorful these cookies are.
The trick to making these cookies soft and chewy is not to overbake them or they’ll be on the dry side.
They’re best when baked just long enough for the bottom of the cookies to turn a golden color while the middle of the cookies are still soft.
I love how pretty these cookies look on a plate for the holidays especially when a few candy kisses in colorful foil wrappers are added for decoration.
Peanut butter blossoms add such a festive look when added to a plate of assorted holiday cookies too.
Although these cookies are a classic favorite for the holidays, they of course taste wonderful any time of the year.
Here are more cookie recipes you may like “Chewy White Chocolate and Tart Cherry Cookies“, “Butterfinger Snickerdoodle Cookies” and “Baileys and Coffee White Chocolate Chip Cookies“.
Here are some DIY holiday cookie packaging ideas you may like “Easy DIY Holiday Cookie Gift Packaging Ideas“.
Let’s check out the ingredients.
A jar of smooth peanut butter (or chunky peanut butter if preferred), sugar, eggs and chocolate caramel candy kisses
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Preheat the oven to 350 degrees F.
In a medium size bowl,
add the peanut butter, sugar and eggs.
With a large sturdy spoon, mix together until incorporated and a dough forms.
Next,
Roll the dough into small balls (slightly smaller than a whole walnut).
TIP – If the dough sticks to your hands, lightly dust your hands with flour.
Lay each ball of dough spaced apart, on an ungreased cookie sheet.
TIP – If using a half sheet-size cookie pan (18 x 13 inches), 18 balls of dough should fit per pan.
Bake in a preheated oven.
TIP – If using one cookie sheet, it will take 3 batches to bake all of the cookies.
While the cookies are in the oven, unwrap the candy kisses.
TIP – An option is to unwrap just enough for each batch in case it turns out that less than a total of 54 (18 x 3 batches) cookies are made.
Bake just long enough for the bottom of the cookies to turn a golden color, while the middle of the cookies are still soft (about 15 minutes).
TIP – Be careful not to let the cookies bake too long (brown around the outside edges) or they’ll be on the dry side.
Right after removing the cookies from the oven (while they’re warm and still on the cookie sheet), gently push a candy kiss slightly into the top of each cookie.
TIP – Put the candy kisses in the cookies as soon as possible because if the cookies start to cool…
…the candy kiss won’t stick (to the cookie).
Transfer the cookies to a rack and let cool before serving.
yum.
Then it’s time to dig in and…
…enjoy every bite.
Thank you so much for stopping by CCC!
More Dessert Recipes You May Like:
Chewy Oatmeal Cookies with White Chocolate and Tart Cherries
Biscoff Cookie Butter Blondie Recipe
Easy Homemade Brownies with Walnuts
No-Bake Cherry Cheese Pie with Helpful Storage Tips
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Ingredients
- 1 jar (18 ounces) creamy peanut butter
- 1 cup granulated sugar
- 2 eggs beaten
- 54 chocolate caramel candy kisses
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size bowl, add the peanut butter, sugar and eggs. With a large sturdy spoon, mix together until incorporated and a dough forms.
- Roll the dough into small balls (slightly smaller than a whole walnut). If the dough sticks to your hands, lightly dust your hands with flour.
- Lay each ball of dough, spaced apart on an ungreased cookie sheet. If using a half sheet-size cookie pan (18 x 13 inches), 18 balls of dough should fit per pan.
- Bake in a preheated oven. If using one cookie sheet, it will take 3 batches to bake all of the cookies.
- While the cookies are in the oven, unwrap the candy kisses. An option is to unwrap just enough for each batch in case it turns out that less than a total of 54 (18 x 3 batches) cookies are made.
- Bake just long enough for the bottom of the cookies to turn a golden color and for the middle of the cookie to be soft (about 15 minutes).
- Be careful not to let the cookies bake too long (brown around the outside edges) or they'll be on the dry side.
- Right after removing the cookies from the oven (while they're still warm and on the cookie sheet) gently push a candy kiss slightly into the top of each cookie. Do this as soon as possible because if the cookies start to cool, the candy kiss won’t stick (to the cookie).
- Transfer the cookies to a rack and let cool before serving.
Notes
TIPS:
- When rolling the cookie dough into balls, if the dough sticks to your hands, lightly dust your hands with flour.
- If using a half sheet-size cookie pan (18 x 13 inches), 18 balls of dough should fit per pan.
- If using one cookie sheet, it will take 3 batches to bake all of the cookies.
- When unwrapping the candy kisses, an option is to unwrap just enough for each batch in case it turns out that less than a total of 54 (18 x 3 batches) cookies are made (the amount of cookies may vary depending on the size of each dough ball rolled).
- Be careful not to let the cookies bake too long (brown around the outside edges) or they'll be on the dry side.
- After the cookies are baked, put a candy kiss in each cookie as soon as possible because if the cookies start to cool, the candy kiss won’t stick (to the cookie).
This recipe was originally posted on November 13, 2017.
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