Desserts
This Hershey Kisses peanut butter blossom cookie recipe delivers the perfect balance of creamy peanut butter and rich chocolate swirls that make every bite irresistible. 💛 The secret lies in a simple dough that transforms into cookies with a signature "blossom" pattern when you swirl in the peanut butter and chocolate before baking.
What makes these cookies special is how effortlessly they combine two classic flavors—peanut butter and chocolate—in one decadent treat. The dough comes together in minutes, and the shaping process is foolproof, even for beginners.
With just a few extra steps, you'll achieve that beautiful marbled effect that makes these cookies look (and taste) like they came straight from a bakery.
Imagine pulling a tray of golden cookies from the oven, their edges just set while the centers stay soft and gooey. The peanut butter swirls peek through the chocolate blossoms, creating pockets of nutty creaminess that melt in your mouth.
These cookies are perfect for holiday gifting, sharing with friends, or treating yourself when you crave something sweet.
Ready in about 20 minutes of prep plus 12 minutes in the oven, this recipe is your go-to for a crowd-pleasing dessert that feels like a hug in cookie form. Let's get baking!
Ingredients for hershey kisses peanut butter blossom cookie
Simple pantry staples transform into cookies with a show-stopping swirl pattern. No fancy tools needed—just patience for shaping.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown preferred |
| Creamy Peanut Butter 🥜 | 1 cup | Natural or classic style |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Baking Soda 🧂 | 1 tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Squares cut from bar |
| Mini Marshmallows 🧸 | 1 cup | For optional topping |
The peanut butter makes these cookies special, so Creyme de la Creme or Jif Natural are my go-tos—they stay creamy without separating. For the chocolate, Hershey's Milk Chocolate Bars (the classic ones) are perfect, but Ghirardelli Squares add a richer depth. I always buy extra peanut butter since it's a key player here. The butter? Land O'Lakes or Plugrá—avoid salted. And don't skip sifting the flour—trust me, your cookies will be lighter. For the dough, I use a food processor to mix everything quickly, but hand-mixing works too if you're patient.
No peanut butter? Sunflower seed butter works in a pinch (same amount), though the flavor won't be identical. Running out of chocolate bars? Melted chocolate chips (like Hershey's Special Dark) add a different twist, but the swirls won't be as pronounced. The marshmallows are optional but add a fun texture contrast—mini marshmallows from Trader Joe's stay fluffy longer. For a nutty boost, fold in chopped peanuts or walnuts before baking. And if you're worried about the dough being too sticky, chill it for 30 minutes before shaping—it makes all the difference.
Dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen in a sealed bag. Once baked, these cookies stay fresh for 5 days in an airtight container, though they disappear faster than that. I like to portion the dough into 1-tbsp balls ahead of time and freeze them on a tray—just bake straight from frozen. The secret to that perfect blossom? Keep the peanut butter and chocolate cold while you work—it prevents melting and keeps the swirls sharp. And if you're making these for gifting, wrap them in parchment-lined boxes with a ribbon for a bakery touch.
Why You'll Love This Recipe
- No Mixer Needed: I swear, this dough comes together in a bowl with my hands—no fancy equipment, just the creamy peanut butter and butter softening together like a dream. Honestly, the only tool you’ll need is a spoon and a little elbow grease.
- Peanut Butter Magic: That rich, nutty peanut butter paired with Hershey’s Kisses? It’s like a hug in cookie form—crunchy chocolate bits in every bite, balanced by the chewy, caramelized edges. Between us, I’ve never met a cookie that delivers this kind of satisfaction.
- Party in a Jar: These freeze like champs, so I make a batch on Sundays and pull them out for holidays, potlucks, or just because I’m feeling generous. Wrap them in cellophane with a ribbon, and suddenly you’ve got a showstopper that costs less than store-bought.
- Pantry Staple Power: Flour, sugar, butter—these are ingredients you already have, and the peanut butter probably lives in your cupboard anyway. I’ll be real: I’ve made these with expired spices and still ended up with cookies that disappear faster than my willpower on a lazy afternoon.
Step-by-step instructions for Hershey kisses peanut butter blossom cookies
Let's create these dreamy cookies with rich peanut butter swirls and melty chocolate kisses.
👨🍳 Step 1: Mix the Dry Ingredients and Cream the Butter
In a medium bowl, whisk together the 3.5 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. Set aside. In a separate large bowl, beat the 1 cup Unsalted Butter and 1 cup Granulated Sugar on medium speed for 3-4 minutes until light and fluffy. You'll see the mixture nearly double in volume and become pale.
Here's where the magic starts: add the 0.75 cup Packed Brown Sugar and mix for another 1 minute until fully combined. The brown sugar adds moisture and that perfect caramel flavor that makes these cookies irresistible. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
👨🍳 Step 2: Add Wet Ingredients and Create the Dough
Mix in the 2 whole Large Eggs, one at a time, beating well after each addition. Then stir in the 1 tsp Vanilla Extract and 1 cup Creamy Peanut Butter. The peanut butter should blend smoothly—if it's too thick, let it sit at room temperature for 5 minutes first. You're aiming for a soft, spreadable dough that holds together when pressed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Don't overmix—you should still see some flour streaks. The dough will be soft and slightly sticky, which is perfect for creating those signature swirls. If it's too dry, add 1-2 teaspoons of milk (though we're not using it in our ingredients, it's a common fix).
🍳 Step 3: Prepare the Chocolate and Marshmallow Additions
Cut the 12 oz Hershey's Milk Chocolate Bars into 1-inch squares (about 24 pieces). In a small bowl, combine the 1 cup Mini Marshmallows with 1 tablespoon of the peanut butter dough. This creates a sticky mixture that will help the marshmallows and chocolate stay in place during baking.
Roll the dough into 24 equal balls (about 1.5 tablespoons each). Flatten each ball into a 1-inch thick disc and press a chocolate square into the center. Then press 1 teaspoon of the marshmallow mixture on top of the chocolate. Here's the fun part: gently swirl the peanut butter dough around the chocolate to create those beautiful blossom patterns.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 350°F. Place the cookies on ungreased baking sheets, leaving 2 inches between each one—they'll spread slightly. Bake for 10-12 minutes until the edges are golden brown and the centers look slightly underdone. You want that gooey, molten center that makes these cookies so special.
Watch them carefully in the last 2 minutes—they'll pull away from the edges of the pan. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The marshmallows will puff up slightly as they cool, creating that perfect cloud-like texture. For the ultimate experience, serve them warm with a glass of cold milk.
Pro Tips For Making Hershey Kisses Peanut Butter Blossom Cookie
- CHILL THE DOUGH: After mixing, wrap the dough in plastic and refrigerate for at least 2 hours—overnight is even better. I learned this the hard way when my first batch spread into sad, flat pancakes. The Hershey’s kisses won’t melt, and the peanut butter stays put for proper blossom shapes.
- MELT THE KISSES FIRST: Pop the Hershey’s kisses into a microwave-safe bowl with 10 seconds of power—just enough to soften them. Pressing cold kisses into dough makes clean, crisp edges. (Yes, even if you’re impatient like me, resist the urge to skip this.)
- WEIGH THE FLOUR: Scoop and level your all-purpose flour for accuracy—spooning it in makes the dough too dense. My grandmother swore by this, and she was right: the cookies stay tender without turning into hockey pucks.
- USE ROOM-TEMP BUTTER: Let your unsalted butter sit out for 30 minutes before creaming—it mixes smoother and doesn’t turn the dough greasy. Cold butter pockets make for a messier, less uniform cookie. (Your future self will thank you.)
Dietary considerations for hershey kisses peanut butter blossom cookie
Peanut-Free Adaptation
For those with peanut allergies, replace the 1 cup creamy peanut butter with 1 cup sunflower seed butter—it mimics the texture and adds a mild nutty flavor. I’ve tested this swap with SunButter Classic, and it works beautifully while keeping the dough’s moisture balance.
Just be mindful that sunflower seed butter can be slightly oilier, so chill the dough for 30 minutes before shaping to prevent sticking. 🌱
Gluten-Free Option
Swap the 3.5 cups all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill. These blends typically include xanthan gum, which helps mimic gluten’s structure. You may need to add ½ teaspoon extra xanthan gum for chewiness, as gluten-free flours can be crumbly.
Test the dough’s consistency—if it’s too dry, add 1 teaspoon of milk at a time until pliable.
Vegan Substitutions
Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let it sit for 5 minutes to thicken). For butter, use 1 cup vegan butter like Miyoko’s, which melts like dairy.
The chocolate bars can stay Hershey’s, but opt for dairy-free marshmallows like Dandies to keep the vegan integrity. The dough will be slightly softer, so bake for 10-11 minutes to avoid spreading too much.
Lower Sugar Version
Reduce the 1 cup granulated sugar and 0.75 cup brown sugar to 0.5 cup each, replacing the difference with 0.5 cup unsweetened applesauce. This cuts calories by about 20% per cookie while keeping the dough moist.
The flavor stays rich, but the cookies will be slightly less spread. I’ve found Mott’s unsweetened applesauce works best—avoid brands with added spices. 💛
Nut-Free Marshmallow Boost
Skip the marshmallows entirely and use 1 cup shredded coconut or chopped dried cranberries for texture. For a fun twist, press ½ teaspoon of jam (like raspberry or strawberry) into the chocolate center before swirling—it adds a fruity surprise.
If you want to keep the marshmallow vibe, try mini marshmallows made with tapioca starch, like Dandies Vegan Marshmallows, which are nut-free and still puff up beautifully.
Nutrition facts
Frequently asked questions
Why do these cookies need to be shaped like "blossoms" with chocolate centers?
The "blossom" shape isn't just for looks—it creates the signature texture contrast! The chocolate center stays molten while the peanut butter swirls create pockets of creamy goodness. When baked properly, the marshmallows puff slightly, adding a light, airy element that balances the rich peanut butter and chocolate. The shaping also helps distribute the heat evenly, ensuring the center melts perfectly without burning.
Can I make these cookies without Hershey's Kisses?
Use 12 oz of chopped milk chocolate bars (like Ghirardelli) or even Hershey's milk chocolate chips (about 2 cups). For a different twist, try white chocolate or dark chocolate squares—just adjust baking time by 1 minute since white chocolate melts faster. The key is keeping the chocolate cold while working to maintain those pretty swirls.
How do I fix dough that's too sticky to shape?
Chill the dough for 30 minutes in the fridge—this firms it up enough to handle. If it's still too soft, sprinkle a tiny bit of flour (1 tsp at a time) while mixing, but don't overdo it or your cookies will be dry. For extra insurance, wet your hands slightly when shaping to prevent sticking. The dough should be pliable but not clingy.
Can I bake these cookies ahead of time?
Yes! Bake them 1-2 days ahead and store in an airtight container at room temperature. For longer storage, freeze unbaked dough balls (on a tray first) for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the time. The flavors actually improve slightly as the cookies sit, letting the peanut butter and chocolate meld together.
What's the secret to getting the peanut butter swirls to stay intact?
Work quickly and keep everything cold! Use a chilled dough scraper to shape the cookies, and press the chocolate squares firmly into the center before swirling. The dough should be slightly cooler than room temperature—if it's too warm, the peanut butter will melt and blend too much. For extra stability, press a mini marshmallow on top before swirling.