Ah, that magical time of year—Valentine’s Day is over, love is in the air… and so are the deep discounts on heart-shaped candy. While some people are still basking in their post-romantic glow, the rest of us are elbow-deep in the clearance aisle, shoving pink-wrapped Hershey’s Kisses into our carts like they’re the last life raft on a sinking ship.

And for good reason! Because this, my friends, is the true season of love. The season of Peanut Butter Blossom Cookies.

If you’ve never made these before, I’m both excited and a little concerned for you. They are a classic—soft, chewy peanut butter cookies with a perfectly melty chocolate kiss smooshed right into the center. They are nostalgic, they are delicious, and they give you an excellent excuse to hoard discount chocolate.

So, if you happen to have a bag (or five) of pink-wrapped Hershey’s Kisses sitting on your counter, congratulations! You are now legally required to bake these cookies. Don’t fight it—just embrace the joy of clearance candy baking.

Peanut Butter Blossom Cookies

Makes about 24 cookies (or fewer, if you eat too much dough, which I fully support)

Ingredients:

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ½ cup creamy peanut butter (the smooth, no-stir kind—you don’t need the extra drama of natural peanut butter separation)

• ½ cup granulated sugar (plus extra for rolling)

• ½ cup packed brown sugar

• 1 egg

• 2 tbsp milk

• 1 tsp vanilla extract

• About 24 Hershey’s Kisses (unwrapped, unless you enjoy making your life harder)

How to Make Them:

Step 1: Preheat and Prepare for Greatness

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you don’t have parchment, just lightly grease the baking sheet and accept that cleanup is now slightly more annoying.

Step 2: The Dough Situation

In a medium bowl, whisk together the flour, baking soda, and salt. This is the only part that feels vaguely professional, so enjoy it while it lasts.

In a larger bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar. Mix until it’s smooth, creamy, and looks like something you could happily eat by the spoonful (you can, but pace yourself).

Add the egg, milk, and vanilla extract, and mix until combined. Then, gradually add the dry ingredients and stir until you have a soft, slightly sticky dough that smells like pure happiness.

Step 3: Roll, Sugar, and Bake

Scoop out about a tablespoon of dough, roll it into a ball, then roll it in a small bowl of granulated sugar for that classic sparkly exterior. Place the dough balls on the prepared baking sheet, about 2 inches apart.

Bake for 8–10 minutes, or until the cookies are puffed up and lightly golden. Do not get distracted and forget them in the oven, unless you enjoy rock-hard cookies and deep regret.

Step 4: The Chocolate Kiss Moment

As soon as the cookies come out of the oven, grab your unwrapped Hershey’s Kisses and press one into the center of each cookie. The heat from the cookies will soften the chocolate just enough to create a perfect, slightly melted effect. This is the moment of cookie magic.

Now, let them cool on the baking sheet for a few minutes before transferring to a wire rack. Try to resist the urge to eat one immediately and burn your tongue on molten chocolate. (You won’t resist, and that’s fine.)

Final Thoughts on Clearance Candy Baking

Peanut Butter Blossoms are proof that some of life’s greatest joys are simple. Soft, peanut-buttery cookies. A perfectly placed chocolate kiss. A recipe that’s easy enough to make even if you’re running on minimal sleep and maximum sugar cravings.

Plus, there’s something extra satisfying about knowing you made them with half-price chocolate. It’s like a little personal victory—delicious cookies and financial responsibility? Look at you, winning at life.

So go forth, my fellow bargain hunters! Raid the clearance aisle, stock up on Hershey’s Kisses, and get baking. Your taste buds (and your wallet) will thank you.