I just made the Peanut Butter Blossom Cookies No Chill and they’re absurdly soft, wildly peanut buttery, and the Hershey’s Kiss on top turns every plate into instant dessert jealousy.

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I’m obsessed with these Peanut Butter Blossom Cookies No Chill from The Food Charlatan. I love how the peanut butter comes through, so nutty and soft, not that dry stuff.

And the moment you press a Hershey’s Kiss into the warm center, that chocolate hit makes them impossible to resist. I use creamy peanut butter and brown sugar in my version because I want chew, not a cracker.

Hershey Kiss Cookies Recipe Peanut Butter Blossoms? Yes.

These are the cookies I bring to parties, the ones that disappear first. Try not to inhale them all at once every single time.

Ingredients

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Flour gives structure, it’s what keeps cookies from collapsing and staying soft.
Baking soda lifts them up, it makes edges soft and a bit puffy.
Salt sharpens sweetness, you’ll notice that tiny kick in each bite.
Butter adds richness and chew, it makes the dough feel luxurious.
Basically the peanut butter is the soul, nutty, creamy, and slightly savory.
Granulated sugar gives crunch and snap, plus that classic cookie bite.
Brown sugar keeps them moist and caramel-y, so centers stay soft for days.
Egg binds everything together, it adds a little richness and stability.
Vanilla rounds flavors, it makes the peanut butter taste warmer and friendlier.
Plus the Hershey’s Kiss on top turns each cookie into a mini celebration.
Optional flaky sea salt gives that addictive sweet salty contrast you might crave.

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (113g) unsalted butter, softened

1/2 cup (120g) creamy peanut butter (smooth)

1/2 cup (100g) granulated sugar, plus extra for rolling

1/2 cup (100g) packed light brown sugar

1 large egg

1 teaspoon vanilla extract

About 36 Hershey’s Kisses, unwrapped (one standard bag)

Optional: flaky sea salt for sprinkling, if you like that sweet salty thing

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 1 3/4 cups (220g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.

3. In a large bowl beat 1/2 cup (113g) softened unsalted butter, 1/2 cup (120g) creamy peanut butter, 1/2 cup (100g) granulated sugar and 1/2 cup (100g) packed light brown sugar until smooth and a little fluffy, scraping down the sides as needed.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined.

5. Stir the dry ingredients into the wet just until incorporated. Don’t overmix or the cookies will get tough.

6. Pour some extra granulated sugar into a small bowl for rolling. Using a tablespoon or small cookie scoop, scoop out dough and roll into 1 inch to 1 1/4 inch balls, then roll each ball in the granulated sugar to coat.

7. Place the dough balls on the prepared sheets about 2 inches apart. Bake for 8 to 10 minutes, until the edges are set but centers still look soft. They will firm up as they cool.

8. As soon as the cookies come out of the oven, press one unwrapped Hershey’s Kiss into the center of each cookie. Hold it for a second so it sticks. The heat will slightly melt the kiss and make it adhere.

9. Transfer cookies to a wire rack to cool completely. If you want that sweet salty vibe, sprinkle a tiny pinch of flaky sea salt on top while the chocolate is still warm.

10. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for longer.

Equipment Needed

1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Medium mixing bowl and large mixing bowl
4. Whisk for dry ingredients
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon)
6. Measuring cups and spoons, plus a kitchen scale if you use grams
7. Rubber spatula or wooden spoon for scraping and folding
8. Tablespoon or small cookie scoop for portioning dough
9. Small bowl for extra granulated sugar (for rolling)
10. Wire cooling rack

FAQ

1 3/4 cups (220g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (113g) unsalted butter, softened

1/2 cup (120g) creamy peanut butter (smooth)

1/2 cup (100g) granulated sugar, plus extra for rolling

1/2 cup (100g) packed light brown sugar

1 large egg

1 teaspoon vanilla extract

About 36 Hershey's Kisses, unwrapped (one standard bag)

Optional: flaky sea salt for sprinkling, if you like that sweet salty thing

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, you can. Crunchy gives more texture, but tastes the same. Just expect a slightly more rustic crumb.

Q: How do I stop the Kisses from melting too much? A: Take cookies out when centers are still soft not totally set, then press the Kisses in. Let them cool on the sheet so the chocolate firms up slowly.

Q: Can I make the dough ahead of time? A: Absolutely. You can chill dough balls for up to 48 hours or freeze them for 3 months. Bake straight from the fridge, add a minute or two if frozen.

Q: My cookies spread too much. What went wrong? A: Probably your butter was too soft or you didn’t chill the dough. Also check your flour measurement; spoon and level for accuracy. Chilling dough helps control spread.

Q: Can I use a different chocolate than Hershey’s Kisses? A: Sure. Mini chocolate kisses, chocolate candies, or even a square of chocolate bar work fine. Just press them in while warm so they stick.

Q: Why are my cookies dry or crumbly? A: Most likely overbaked or too much flour. Reduce bake time a bit and measure flour by spooning into the cup and leveling it.

The BEST Homemade Peanut Butter Blossoms Recipe Substitutions and Variations

The BEST Homemade Peanut Butter Blossoms Recipe

This is the classic soft peanut butter cookie with a chocolate kiss stuck on top. They’re sweet, slightly salty, and impossible to stop eating. They also come together fast and are great for gifts or parties.

Ingredients
1 3/4 cups (220g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (120g) creamy peanut butter (smooth)
1/2 cup (100g) granulated sugar, plus extra for rolling
1/2 cup (100g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
About 36 Hershey’s Kisses, unwrapped (one standard bag)
Optional: flaky sea salt for sprinkling, if you like that sweet salty thing

Directions
1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl beat the softened butter, peanut butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. Scrape the bowl, then beat in the egg and vanilla until smooth.
4. Add the dry ingredients and mix until just combined. Dont overmix or the cookies will get tough.
5. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in extra granulated sugar to coat, then place on prepared sheets about 2 inches apart.
6. Bake 8 to 10 minutes, until the edges are set and tops look slightly cracked. The centers will still be soft.
7. Right when the cookies come out of the oven press an unwrapped Hershey’s Kiss gently into the center of each cookie. The chocolate will soften and stick. If the kiss sits too high, press a little harder but dont mash the cookie flat.
8. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. If you like, sprinkle a tiny pinch of flaky sea salt on each while warm.

Makes about 36 cookies. Store in an airtight container at room temp for 3 to 4 days.

Substitutions

All purpose flour: use a 1 to 1 gluten free baking blend in the same amount for a gluten free batch; texture may be slightly different.
Unsalted butter: swap with solid coconut oil (use equal weight), but cookies may taste faintly coconutty.
Creamy peanut butter: use almond butter or cashew butter 1 to 1 for a nut-free version use sunflower seed butter, same amount.
Egg: for vegan/egg-free, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes and use as one flax “egg”.

Pro Tips

1) Chill the dough for 20 to 30 minutes if it feels sticky. It firms up and prevents spreading, so your kisses stay centered. Dont skip this if your kitchen is warm.

2) Weigh the flour or spoon it into the cup then level it off. Too much flour makes dry, cakey cookies and youll miss that tender chew.

3) Right out of the oven press the kiss in and hold for a second, but if the chocolate starts to crack, let the cookie cool 30 to 60 seconds first. If the kiss goes floppy, pop the tray in the fridge for a couple minutes to set them faster.

4) Roll the balls in extra granulated sugar for a slight crunch, and dont overbake. Pull them when the edges look set but centers are still soft; they keep baking on the sheet and stay chewy.

The BEST Homemade Peanut Butter Blossoms Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made the Peanut Butter Blossom Cookies No Chill and they're absurdly soft, wildly peanut buttery, and the Hershey's Kiss on top turns every plate into instant dessert jealousy.

Servings

servings

Calories

112

kcal

Equipment: 1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Medium mixing bowl and large mixing bowl
4. Whisk for dry ingredients
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon)
6. Measuring cups and spoons, plus a kitchen scale if you use grams
7. Rubber spatula or wooden spoon for scraping and folding
8. Tablespoon or small cookie scoop for portioning dough
9. Small bowl for extra granulated sugar (for rolling)
10. Wire cooling rack

Ingredients

1 3/4 cups (220g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (120g) creamy peanut butter (smooth)
1/2 cup (100g) granulated sugar, plus extra for rolling
1/2 cup (100g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
About 36 Hershey's Kisses, unwrapped (one standard bag)
Optional: flaky sea salt for sprinkling, if you like that sweet salty thing

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 1 3/4 cups (220g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.
In a large bowl beat 1/2 cup (113g) softened unsalted butter, 1/2 cup (120g) creamy peanut butter, 1/2 cup (100g) granulated sugar and 1/2 cup (100g) packed light brown sugar until smooth and a little fluffy, scraping down the sides as needed.
Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined.
Stir the dry ingredients into the wet just until incorporated. Don't overmix or the cookies will get tough.
Pour some extra granulated sugar into a small bowl for rolling. Using a tablespoon or small cookie scoop, scoop out dough and roll into 1 inch to 1 1/4 inch balls, then roll each ball in the granulated sugar to coat.
Place the dough balls on the prepared sheets about 2 inches apart. Bake for 8 to 10 minutes, until the edges are set but centers still look soft. They will firm up as they cool.
As soon as the cookies come out of the oven, press one unwrapped Hershey's Kiss into the center of each cookie. Hold it for a second so it sticks. The heat will slightly melt the kiss and make it adhere.
Transfer cookies to a wire rack to cool completely. If you want that sweet salty vibe, sprinkle a tiny pinch of flaky sea salt on top while the chocolate is still warm.
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.