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A plate of peanut butter blossoms with chocolate centers arranged on a white plate.

Easy 3-Ingredient Peanut Butter Blossoms Recipe

Author: Jessica Haggard
Who can resist soft, chewy peanut butter cookies topped with rich, perfectly sweet Hershey’s kisses? I know I can’t! Make these sinfully good classic Christmas cookies in 25 minutes or less, using 3 simple ingredients for the cookies plus Hershey’s Kisses. Make it once and you’ll be hooked!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Desserts
Cuisine American
Servings 16 cookies
Calories 142 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 325 °F. Line a baking sheet with parchment paper.
  • Mix peanut butter, sugar, and egg in a medium bowl. Scoop 1 tablespoon of dough at a time and roll it in your hands until it is well formed and smooth. Repeat with remaining dough.
  • Arrange the balls on a baking sheet with space between them so they can spread while baking. Gently press the chocolate kiss into the center of each ball.
  • Bake for 12 minutes until the tops are golden brown. Remove from the oven and let cool on the sheet for 5 minutes until firm enough to transfer to a cooling rack.

Video

Notes

  • Use a cookie scoop to portion the dough into uniformly-sized cookies that bake perfectly. 
  • If you want slightly crispier cookies, roll the dough balls in granulated sugar before baking.
  • Bake the cookies just until they’re set around the edges. They may seem soft when you take them out of the oven, but they will firm up as they cool. 
  • Cool the cookies before serving - it prevents the cookies from breaking apart while they’re still soft after baking.
Serve: Enjoy with a cold glass of milk or a warm cup of coffee or hot cocoa. Top with whipped cream or a drizzle of warm chocolate for dessert, or pair with vanilla ice cream for a weekend treat. Serve alongside other festive cookies at holiday parties.
Store: Place peanut butter blossoms in an airtight container and keep at room temperature for up to 3 days. Store in the fridge for up to 1 week or in the freezer for up to 1 month. Transfer made-ahead dough into an airtight container and store in the refrigerator for up to 1 day before baking, or in the freezer for up to 1 month. Bake as needed directly from the freezer.

Nutrition

Serving: 1cookieCalories: 142kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 12mgSodium: 77mgPotassium: 95mgFiber: 1gSugar: 10gVitamin A: 17IUCalcium: 17mgIron: 0.4mg
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