Delicious Amish Peanut Butter Blossom Cookies

Here are my favorite Amish peanut butter blossom cookies, with a soft, chewy peanut butter dough rolled in sugar, and topped with a chocolate kiss that gets pressed right into the center while they’re still warm.

These cookies are always the first to disappear at bake sales and holiday cookie exchanges. I love how simple they are to make, and that classic peanut butter and chocolate combo never gets old, right?

What Kind of Peanut Butter Should I Use?

For these Amish peanut butter blossom cookies, you’ll want to stick with creamy peanut butter rather than chunky to get that smooth, classic texture. Regular commercial brands like Jif, Skippy, or Peter Pan work perfectly here – they have the right consistency and sweetness that pairs well with the chocolate kisses. I’d avoid using natural peanut butter for this recipe since the oil separation can throw off the dough consistency and make your cookies spread too much. If you only have natural peanut butter on hand, make sure to stir it really well and maybe chill your dough a bit longer before baking to help the cookies hold their shape.

Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make if needed:

• Butter: You can use all margarine instead of butter, or try a 50/50 mix of both. Shortening also works, though it’ll give you a slightly different texture.
• Creamy peanut butter: Crunchy peanut butter works great if you like extra texture in your cookies. Just avoid natural peanut butter that separates, as it can make the dough too oily.
• Brown sugar: If you’re out of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. Light or dark brown sugar both work fine here.
• Milk: Any milk works – even skim or non-dairy options like almond or oat milk. You can also use buttermilk for a slight tang.
• Hershey Kisses: While the classic Hershey Kisses are traditional, you can switch things up with caramel-filled kisses, dark chocolate, or even mini peanut butter cups for extra peanut butter flavor.
• All-purpose flour: Don’t substitute the flour in this recipe – it’s essential for getting the right cookie texture and structure.

Watch Out for These Mistakes While Baking

The biggest mistake people make with peanut butter blossom cookies is pressing the Hershey Kiss in too early or too late – you want to add them immediately after removing the cookies from the oven while they’re still soft, but not so hot that the chocolate melts completely.

Skipping the step of rolling the dough balls in sugar before baking will leave you with bland-looking cookies that lack that signature sparkly exterior and slight crunch, so don’t skip this simple but important step.

Another common error is overbaking these cookies, which makes them dry and crumbly instead of soft and chewy – pull them from the oven when the edges are just set but the centers still look slightly underdone, as they’ll continue cooking on the hot pan.

Finally, make sure your butter and peanut butter are at true room temperature before mixing, because cold ingredients won’t cream properly with the sugars and can result in dense, flat cookies instead of the thick, tender texture you’re after.

What to Serve With Peanut Butter Blossom Cookies?

These cookies are perfect with a cold glass of milk – seriously, you’ll want to have a full glass ready because the peanut butter and chocolate combo makes you thirsty in the best way possible. They’re also great alongside a cup of hot coffee or tea, especially during the holidays when you’re putting together a cookie platter with other favorites like sugar cookies or chocolate chip. If you’re serving these at a party or gathering, they pair nicely with vanilla ice cream for a simple dessert, or you can crumble them over the top of ice cream sundaes for extra crunch. These cookies also travel well in care packages or cookie tins if you want to share them with friends and family.

Storage Instructions

Store: Keep your peanut butter blossom cookies in an airtight container at room temperature for up to a week. Layer them with parchment paper if you’re stacking them so the Hershey Kisses don’t stick together or get smooshed.

Freeze: These cookies freeze really well for up to 3 months. Just make sure they’re completely cool before freezing, and store them in a freezer-safe container with parchment between the layers. You can also freeze the dough balls (already rolled in sugar) and bake them fresh whenever you want warm cookies.

Enjoy: If you froze baked cookies, just let them thaw at room temperature for about 30 minutes. Frozen dough balls can go straight into the oven, but add an extra minute or two to the baking time and press the Kiss in right when they come out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5800-6300
• Protein: 70-80 g
• Fat: 280-320 g
• Carbohydrates: 760-820 g

Ingredients

For the cookies:

• 2 large eggs (room temperature)
• 1/2 cup whole or 2% milk
• 1 cup white sugar
• 1 cup brown sugar
• 1 1/2 tsp baking soda
• 1 cup softened butter or margarine (I use Kerrygold butter)
• 1/2 tsp salt
• 1 cup creamy peanut butter
• 3 1/2 cups all-purpose flour (I use King Arthur)
• 1/2 tsp baking powder

For the topping:

• 68 Hershey Kisses (unwrapped)
• sugar to dip

Step 1: Cream Butter, Sugars, and Peanut Butter

• 1 cup softened butter or margarine
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup creamy peanut butter

In a large mixing bowl, combine the softened butter, white sugar, brown sugar, and creamy peanut butter.

Beat together with an electric mixer or by hand until the mixture is light and well creamed.

I find that room temperature butter and peanut butter blend together smoother and give the cookies a better texture.

Step 2: Add Eggs

• 2 large eggs (room temperature)

Add the eggs to the creamed mixture and beat well until fully incorporated.

Step 3: Mix Dry Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

Step 4: Combine Wet and Dry Ingredients with Milk

• dry mixture from Step 3
• creamed mixture with eggs from Step 2
• 1/2 cup whole or 2% milk

Gradually add the dry ingredients to the creamed mixture, alternating with the milk.

Mix well between additions, scraping down the sides of the bowl as needed, until a smooth dough forms.

Step 5: Shape and Sugar the Cookie Dough

• cookie dough from Step 4
• sugar to dip

Scoop about 1-inch sized balls of dough and roll or dip the tops in a small bowl of sugar.

Place the dough balls at least an inch apart on greased cookie sheets.

Step 6: Bake the Cookies

• dough balls from Step 5

Bake in a preheated oven at 350°F (175°C) for 11–12 minutes, or until the bottom edges are lightly browned.

I always watch closely at the end of the baking time, as every oven is a bit different.

Step 7: Top with Hershey Kisses and Cool

• baked cookies from Step 6
• 68 Hershey Kisses (unwrapped)

Remove the cookies from the oven and immediately press a Hershey Kiss into the center of each cookie.

Transfer the cookies to a wire rack to cool completely, allowing the chocolate to set before stacking the cookies.