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Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies are soft, chewy peanut butter cookies topped with a classic chocolate kiss for the perfect sweet-and-salty bite. This easy, crowd-pleasing recipe is a favorite for holiday cookie trays, bake sales, and everyday treats.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American, classic-american
Servings 30 people
Calories 145 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • Whisk
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Small cookie scoop
  • Small bowl for rolling sugar
  • Wire cooling rack

Ingredients
  

For the Peanut Butter Cookie Dough

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For Rolling and Topping

  • 1/3 cup granulated sugar
  • 30 milk chocolate candy kisses unwrapped

Instructions
 

Step 1: Prepare the baking sheets and chocolate

  • Line two large baking sheets with parchment paper or silicone baking mats.
  • Unwrap all the chocolate candies before you begin baking. Place them in a bowl and set them aside.
  • Preparing the candies ahead is important because they need to be pressed into the cookies as soon as the baking sheet comes out of the oven.

Step 2: Mix the butter, peanut butter, and sugars

  • Place the softened butter, creamy peanut butter, granulated sugar, and brown sugar in a large mixing bowl.
  • Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks smooth and slightly fluffy.
  • Add the egg, vanilla extract, and milk. Beat again until everything is fully combined, scraping down the sides of the bowl as needed.

Step 3: Add the dry ingredients

  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Add the dry ingredients to the peanut butter mixture in two additions. Mix on low speed after each addition, stopping as soon as no dry flour remains.
  • The dough should be soft but thick enough to hold its shape. Cover the bowl and refrigerate the dough for 30 minutes.

Step 4: Shape and roll the cookies

  • Preheat the oven to 375°F while the dough chills.
  • Place the additional granulated sugar in a small bowl.
  • Scoop about 1 tablespoon of dough for each cookie and roll it between your palms to form a smooth ball. Roll each ball in the sugar, then arrange the cookies about 2 inches apart on the prepared baking sheets.

Step 5: Bake the cookies

  • Bake one sheet at a time for 8 to 10 minutes.
  • The cookies are ready when the edges look set and the tops begin to crack slightly. The centers may still look a little soft, which is normal.
  • Avoid waiting for the cookies to become deeply browned. They will continue setting on the hot baking sheet.

Step 6: Add the chocolate centers

  • Remove the baking sheet from the oven.
  • Immediately press one unwrapped chocolate candy into the center of each warm cookie. Press gently until the cookie cracks slightly around the edges.
  • The chocolate will soften from the heat, so avoid touching or moving it until it has had time to set.

Step 7: Cool and serve

  • Let the cookies cool on the baking sheet for 5 minutes.
  • Carefully transfer them to a wire rack and allow them to cool completely. The chocolate may take 1 to 2 hours to become firm again at room temperature.
  • Serve once cooled, or store the cookies after the chocolate has fully set.
Keyword Peanut Butter Blossom Cookies