These peanut butter blossoms are a must-have on your baking list this holiday season! This simplified version uses Bisquick mix instead of flour, eggs, and leavening agents, making this an easy dessert for the busiest time of year!
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Easy Peanut Butter Kiss Cookies
This peanut butter blossom cookie recipe is one of the best classic cookies around! They’re easy to make, adorably festive, and one of my favorites to make for our holiday cookie tray, cookie exchanges, and weekend baking with the kids. These along with these snowball cookies, grinch crinkle cookies and peanut butter bars are always must makes.
They’re soft and chewy peanut butter cookies that are coated in sugar and topped with chocolate Hershey’s Kisses! Using Bisquick makes it an even faster way to make delicious homemade cookies and get them into your mouth that much faster!
Peanut Butter Blossom Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Sweetened condensed milk: You’ll need a full can. Sweetened condensed milk is milk that has had the water removed from it and sugar added to it. It’s thick, creamy, and sweet, making it a great addition to the cookie dough.
- Creamy peanut butter: I don’t recommend natural peanut butter as it tends to separate. Jif or Skippy are popular choices of commercial brands of peanut butter. Using natural peanut butter or a different type of nut butter may result in crumbly cookies.
- Bisquick mix: A dry mixture of flour, salt, leavening agents, and salt! It’s a mix that can also be used for muffins, pancakes, pizza crust, etc.
- Vanilla extract: a must add flavor addition.
- White granulated sugar: For rolling the peanut blossom cookies before baking for a sweet, slightly crispy texture on the outside.
- Hershey’s Kisses: Remove the wrappers from each of them.
Variations
The best part of this peanut butter cookie recipe is you can make a “blossom” out of more than just a Hershey kiss.
1. You can swap the milk chocolate for white chocolate or the Christmas and holiday version that comes out every year.
2. Or turn them into thumbprint cookies and fill the groove with Nutella, caramel or Dulce de leche, or jam.
3. Use different colored sanding sugar for a variety. Use red and green to fit right in with your holiday cookie trays.
4. For a nut-free version, swap the peanut butter for sunflower butter or Biscoff spread.
How to Make this Bisquick Cookie Recipe
This recipe will come together in a few simple steps with just 20 minutes of prep time and 10 minutes of baking time. Here’s how it’s done!
Step 1: In a large bowl, combine the sweetened condensed milk and peanut butter with an electric mixer at medium speed.
Step 2: Add the Bisquick and vanilla extract. Mix to combine, being careful not to over-mix the dough or the cookies will be more dense. If the dough gets too thick for the mixer, use a spatula to finish mixing.
Step 3: Use a 1.5-inch cookie scoop to scoop out the dough. Use your hands to gently roll them into balls. Roll each one in a shallow bowl with the sugar, ensuring they’re fully coated.
Place the cookie dough balls onto a prepared cookie sheet, keeping them at least 2 inches apart to leave room for spreading.
Step 4: Chill the dough balls in the fridge for about 10-15 minutes and then bake in a preheated 375°F oven for 8-10 minutes. Remove from the oven and immediately press an unwrapped chocolate kiss gently into the top of each cookie. Transfer to a wire rack to cool completely Enjoy!
Tips
- Make the dough ahead of time and keep it chilled in the fridge overnight or up to 3 days.
- Line the baking sheet with parchment paper. Not only will it help prevent sticking, but it also prevents too much spreading.
- Use a cookie scoop so all the cookies are the same size. It also helps to ensure all the cookies are baked evenly.
- Only add the chocolate kiss candy after the cookies bake. Otherwise, they’ll melt and won’t keep their shape.
How to Store Leftover Cookies
Store: Keep these cookies stored in an airtight container on the counter for up to a week.
Freeze: You can freeze the cookies in a single layer for up to 3 months. You can also freeze the cookie dough balls for that long. Flash-freeze the dough balls on a baking sheet until solid, and then keep them in a freezer bag, layered with wax paper. No need to thaw the dough first; you can bake straight from frozen, adding an extra minute of baking time.
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Bisquick Peanut Butter Blossom Cookies
Ingredients
- 14 ounces sweetened condensed milk 1 can
- ¾ cup creamy peanut butter
- 2 cups Bisquick mix
- 1 teaspoon vanilla extract
- ½ cup white granulated sugar for coating
- 24 Hershey kisses candies wrapping removed
Instructions
- Preheat oven to 375° F and line a baking sheet with parchment paper. Add the white granulated sugar to a shallow bowl or plate.½ cup white granulated sugar
- In a large mixing bowl, add the sweetened condensed milk and peanut butter and blend with an electric mixer on medium speed.14 ounces sweetened condensed milk, ¾ cup creamy peanut butter
- Add in the bisquick and vanilla extract and mix until combined. (If the mixture becomes too thick for the mixer, switch to using a spatula to finish mixing). Be careful not to over-mix the dough.2 cups Bisquick mix, 1 teaspoon vanilla extract
- Using a 1 ½ inch cookie scoop, scoop out the dough and roll into a ball.
- Roll each cookie ball in the sugar and place onto the lined baking sheet at least 2 inches about to allow for spreading.
- Place the tray in the refrigerator for about 10-15 minutes to chill.
- Bake for 8-10 minutes.
- Remove the cooking sheet from the oven and gently press an unwrapped Hershey kiss candy into each cookie.24 Hershey kisses candies
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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