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Peanut butter blossoms are a classic bake sale (or holiday cookie swap) treat—but they’re a no-go at most schools. Sure, you could swap out PB for Sunbutter, or make them with an oatmeal cookie base, but if you want something that will really let the Hershey’s Kiss shine, make these sugar cookie blossoms.
They’re just as easy as the original; just use your favorite store-bought sugar cookie dough (or go all out and bake your favorite from-scratch recipe). Roll ’em in sugar, let them bake, and wait a couple minutes before popping on the Hershey’s Kisses.
How to Take These Sugar Cookie Blossoms to the Next Level
I like using filled chocolate Kisses, like the ultra-creamy Hershey’s Milkalicious variety, just to give these treats some added oomph. They’re a little more prone to melting than the traditional Kiss, due to their gooier interior, which is why it’s worth letting the cookies cool for three to four minutes before popping them on. Just don’t wait until the cookies have fully cooled; they may not stick to the dough then!
I wouldn’t fault my chocoholics out there for topping the whole thing with a chocolate drizzle either. (I’ve been tempted myself.)
Sugar Cookie Blossoms
Equipment
- 1 Baking sheet
- 1 sheet parchment paper
- 1 small bowl or shallow dish
- oven mitts
- spatula
Ingredients
- 2 packages sugar cookie dough (we used Sweet Loren's)
- 2 tbsp granulated sugar
- 24 Hershey's Kisses
Instructions
- Preheat the oven according to the cookie package's instructions. Line a baking sheet with parchment.
- Roll cookie dough into one-inch balls. (If using break-and-bake dough, roll each piece into a ball.)
- Pour sugar into a small bowl or shallow plate. Roll each dough ball in the sugar, coating it entirely. Bake the cookies according to the package's instructions. As the cookies bake, unwrap the Hershey's Kisses and set aside.
- Let the cookies cool for three to four minutes. Top each with a Hershey's Kiss in the center; it may melt slightly, but they'll solidify once the cookies fully cool.
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