30-Minute Chocolate Peanut Butter Blossom Cookies
Classic chocolate peanut butter cookies topped with milk chocolate Hershey's Kisses create the perfect sweet and salty combination. The rich cocoa-infused dough balances creamy peanut butter flavors, while the pressed chocolate center adds visual appeal and extra indulgence. These soft-baked treats are rolled in granulated sugar for a subtle sparkle and tender texture. Perfect for holidays, bake sales, or any time you want a crowd-pleasing cookie that combines two beloved flavors in one irresistible bite.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter, no-stir type
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup HERSHEY'S Unsweetened Cocoa Powder
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
note: may need xanthan gum
- 36 pieces HERSHEY'S KISSES Milk Chocolate, unwrappeddark chocolate pieces1:1dairy-free
note: press while warm
- additional granulated sugar, for rolling
Instructions
- 1
Preheat oven to 350°F and line two cookie sheets with silicone baking mats or parchment paper
- 2
Mix butter and peanut butter in a large bowl until combined, then add both sugars and cream until smooth
- 3
Mix in egg, vanilla, and milk on medium speed until combined
- 4
Mix in baking soda, cocoa, and salt, then slowly mix in flour until batter is smooth and comes together, scraping bowl sides during mixing
- 5
Place additional granulated sugar in a small bowl, scoop 1-tablespoon sized balls of dough and roll into balls, then roll to coat in sugar
- 6
Place dough balls 2-inches apart on prepared cookie sheets
- 7
Bake for 8-12 minutes until tops are no longer glossy
- 8
Immediately upon removing from oven, press a Hershey's Kiss in the center of each cookie
- 9
Allow Hershey's Kiss to cool completely before removing cookies from cookie sheet
Tips
Use no-stir peanut butter for best texture and mixing results
Press Hershey's Kisses immediately after removing from oven while cookies are still hot for proper adhesion
Space cookies 2 inches apart to prevent spreading and merging during baking
Good to Know
airtight container for up to 4 days
dough can be made 1 day ahead and refrigerated
at room temperature
Common Mistakes
use no-stir peanut butter to avoid separation
press Kisses immediately while cookies are hot to avoid cracking
do not overbake to avoid hard cookies
Substitutions
Dairy-Free Swaps
note: press while warm
Gluten-Free Swaps
note: may need xanthan gum
Nut-Free Alternatives
note: different flavor profile
Full guide →FAQ
Can I use natural peanut butter instead of no-stir?
Natural peanut butter may cause the dough to be oily and affect the texture. No-stir varieties work best for consistent results and proper cookie structure.
What if I don't have Hershey's Kisses?
You can substitute with any small chocolate pieces, chocolate chips, or even mini peanut butter cups. Press them gently while cookies are still warm from the oven.
How long will these cookies keep fresh?
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Layer with parchment paper to prevent sticking.