Print

Classic Peanut Butter Blossoms: Soft and Chewy Holiday Cookies

A stack of freshly baked peanut butter blossom cookies, coated in sugar and topped with a chocolate kiss, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best soft and chewy Peanut Butter Blossoms. This classic recipe delivers crackled peanut butter cookies topped with a melted chocolate kiss, perfect for holiday baking or any time you want a simple, delicious treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, for rolling
  • About 1 bag (12 ounces) Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, 3/4 cup granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Pour the remaining 1 cup of granulated sugar into a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar until completely coated.
  8. Place the sugared balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Immediately upon removing the cookies from the oven, gently press one unwrapped chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies that stay chewy longer, use creamy peanut butter instead of natural or chunky varieties.
  • Do not chill the dough; these cookies bake best when the dough is room temperature.
  • If your chocolate kisses are melting too much, wait 2-3 minutes after removing the cookies from the oven before pressing them in.

Nutrition

Find it online: https://chefsily.com/peanut-butter-blossom-recipe-soft-chewy/