Description
These 4-Ingredient Peanut Butter Blossoms are the ultimate easy cookie recipe! Soft, chewy peanut butter cookies topped with iconic chocolate Hershey’s Kisses create nostalgic magic in just 25 minutes. No flour needed, naturally gluten-free, and perfect for holidays, cookie exchanges, or anytime you crave classic peanut butter and chocolate perfection. Simple enough for kids to help make!
Ingredients
1 cup creamy peanut butter (conventional style like Jif or Skippy)
1 cup granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup granulated sugar for rolling
24 Hershey’s Kisses, unwrapped
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Unwrap all 24 Hershey’s Kisses and set aside. Place 1/4 cup sugar in a small bowl for rolling.
3. In a large bowl, combine 1 cup peanut butter and 1 cup sugar. Stir vigorously for 1-2 minutes until fluffy and lightened in color.
4. Add egg and vanilla extract. Stir energetically for 1-2 minutes until dough is smooth, glossy, and completely uniform with no egg streaks visible.
5. Scoop dough using a tablespoon (about 1 tablespoon per cookie). Roll each portion between palms to form smooth 1-inch balls.
6. Roll each dough ball in the reserved sugar, coating completely.
7. Place sugared balls on prepared baking sheets, spacing 2 inches apart (about 12 per sheet).
8. Using a fork dipped in water, create a crisscross pattern by pressing down in one direction, rotating 90 degrees, and pressing again. Flatten to about 1/2 inch thick.
9. Bake for 10-12 minutes until edges are set and just beginning to turn golden. Centers will look slightly underdone.
10. Remove from oven. Immediately (within 30 seconds) press one Hershey’s Kiss firmly into the center of each cookie until the bottom reaches the cookie surface.
11. Let cookies cool on baking sheet for 5 minutes to firm up.
12. Using a thin spatula, transfer to wire cooling rack. Cool completely, about 30 minutes, before storing.
Notes
Use conventional peanut butter (Jif, Skippy) rather than natural varieties for best results. Natural peanut butter requires refrigerating dough for 30 minutes and may need 2-3 tablespoons of added flour.
Room temperature egg is crucial—cold eggs create lumpy dough. Set eggs out 30 minutes before baking or warm in a bowl of warm water for 5 minutes.
Don’t overbake—cookies should look slightly underdone when removed. They continue cooking on the hot pan.
Press chocolate kisses immediately after removing from oven while cookies are still soft enough to accept them.
Storage: Keep in airtight container at room temperature for up to 1 week. Place parchment between layers.
Freezing: Freeze baked cookies for up to 3 months, or freeze unbaked sugar-coated dough balls and bake directly from frozen (add 2-3 minutes to baking time).
Variations: Add 3 tablespoons cocoa for chocolate version, mix cinnamon in rolling sugar, or use almond butter for different flavor.
This recipe is naturally gluten-free when using certified gluten-free ingredients.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 11g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
Keywords: peanut butter blossoms, 4 ingredient cookies, hershey kiss cookies, easy peanut butter cookies, gluten free cookies, holiday cookies, christmas cookies