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Classic Soft and Chewy Peanut Butter Blossoms

Six freshly baked peanut butter blossoms coated in sugar, each topped with a dollop of melted chocolate.

Make soft, chewy peanut butter cookies topped with a chocolate kiss. This recipe yields classic holiday cookies quickly.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar, plus 1/2 cup for rolling
  • 1 cup creamy peanut butter
  • 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
  • About 48 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, 1 cup sugar, and peanut butter until creamy.
  3. Beat in the eggs one at a time, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the remaining 1/2 cup of sugar in a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball in the sugar until fully 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, press one unwrapped chocolate kiss gently into the center of each warm cookie. The heat will slightly melt 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, do not overbake. Remove them when the edges look set.
  • If you want a slightly crisper cookie, bake for an extra minute or two.
  • You can substitute creamy peanut butter with crunchy if you prefer texture in the dough.

Nutrition