Is there any cookie more iconic than the classic Peanut Butter Blossoms? That perfect, soft peanut butter cookie, glittering with sugar, with a rich chocolate kiss nestled right in the center. It’s a staple of holiday cookie platters and a year-round favorite for anyone who loves the timeless duo of peanut butter and chocolate. Forget cookies that spread too thin or turn out dry; this is the only recipe you'll ever need for perfectly soft and chewy peanut butter blossom cookies. Drawing inspiration from the beloved Betty Crocker original, this version is foolproof, packed with flavor, and guaranteed to disappear fast.
Why This is the BEST Peanut Butter Blossom Cookies Recipe
This isn't just another cookie recipe; it's a perfected classic. These are destined to become the Best Peanut Butter Blossoms you've ever made.
- Perfectly Soft & Chewy: The texture is everything. We use the right balance of ingredients, including real butter, to ensure these cookies stay soft for days.
- Classic, Nostalgic Flavor: This recipe honors the timeless taste that has made these a holiday favorite since the 1950s.
- No-Spread Formula: Chilling the dough is our secret weapon. It guarantees your cookies will have that perfect dome shape and won't flatten out in the oven.
- Sparkling Sugar Crust: Rolling the dough in sugar before baking creates a delightful, slightly crisp, and crackly exterior that’s simply irresistible.
- Perfect for Christmas: These are the ultimate Peanut Butter Blossoms for Christmas baking, cookie exchanges, or just enjoying with a glass of milk.
Ingredients You'll Need
This recipe uses simple, staple ingredients to create extraordinary flavor. Using real, unsalted butter is key for achieving the best texture in these Peanut Butter Blossom Cookies with Butter.
- All-Purpose Flour: Provides the structure for the cookies.
- Baking Soda: The leavening agent that helps the cookies puff up perfectly.
- Salt: Balances the sweetness and enhances the peanut butter flavor.
- Unsalted Butter: Must be at room temperature for proper creaming.
- Creamy Peanut Butter: Use a standard commercial brand like Jif or Skippy for the best results.
- Granulated Sugar: Used in the dough and for rolling.
- Light Brown Sugar: Adds moisture and a hint of caramel flavor, keeping the cookies soft.
- Large Egg: Binds the ingredients together.
- Milk: Adds extra moisture for a tender crumb.
- Vanilla Extract: For a touch of warmth and depth.
- Hershey's Kisses: The iconic chocolate centerpiece!
Step-by-Step Instructions
Follow these simple steps for flawless Peanut Butter Blossoms every single time.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures everything is evenly distributed. Set the bowl aside.
- 1 ¾ cup All-Purpose Flour, 1 tsp Baking Soda, ½ tsp Salt
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter, creamy peanut butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light, fluffy, and well-combined.
- ½ cup Unsalted Butter, ½ cup Creamy Peanut Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
- Mix in Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed mixture. Mix until just combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- 1 Large Egg, 2 tbsp Milk, 1 tsp Vanilla Extract
- Combine Wet and Dry: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix only until the last streaks of flour disappear. Do not overmix.
- Chill the Dough: This step is crucial! Cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour, or overnight for best results. Chilling prevents the cookies from spreading.
- Preheat and Prep: When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the additional granulated sugar for rolling in a small, shallow bowl.
- ½ cup Granulated Sugar
- Shape and Roll: Scoop the chilled dough and roll it into 1-inch balls. Roll each ball in the granulated sugar until it's fully coated, then place them about 2 inches apart on your prepared baking sheets.
- First Bake: Bake for 7-8 minutes. The cookies will look puffy and slightly underdone.
- Add the Chocolate Kiss: Remove the baking sheets from the oven. Working quickly, gently press one unwrapped Hershey's Kiss into the center of each cookie. This will create the signature cracks around the edges.
- 1 11-oz bag of Hershey Kisses
- Final Bake: Return the cookies to the oven and bake for 2 more minutes. This helps set the chocolate and finish cooking the cookie.
- Cool Completely: Let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will be very soft at first, so use a spatula.
Pro Tips for Perfect Peanut Butter Blossoms
- Unwrap Kisses First: Unwrap all your chocolate kisses and have them ready in a bowl before you start baking. This makes the process much smoother and faster when the cookies come out of the oven.
- Don't Skip the Chill: Chilling the dough is the most important step for preventing flat cookies. If your kitchen is warm, keep the portion of dough you aren't using in the fridge between batches.
- Use a Cookie Scoop: For uniformly sized cookies, use a 1-tablespoon cookie scoop to portion out the dough before rolling.
Storage and Freezing Instructions
How to Store
Store your Peanut Butter Blossoms in an airtight container at room temperature. For an old-fashioned trick to keep them extra soft, add a slice of sandwich bread to the container. The cookies will absorb moisture from the bread. They will stay fresh for up to a week.
How to Freeze
You can freeze either the baked cookies or the dough.
- To Freeze Dough: Roll the dough into 1-inch balls (do not roll in sugar). Place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe zip-top bag. When ready to bake, roll the frozen dough balls in sugar and bake as directed, adding 1-2 extra minutes to the initial baking time.
- To Freeze Baked Cookies: Let the cookies cool completely, then store them in a freezer-safe container, separated by layers of parchment paper, for up to 3 months. Thaw at room temperature.
The Ultimate Soft & Chewy Peanut Butter Blossoms
Discover the secret to the ultimate soft and chewy Peanut Butter Blossoms, a classic holiday treat loved by all. This recipe guides you through creating perfectly crackled, sugar-coated peanut butter blossom cookies, each crowned with a decadent milk chocolate kiss. They're the perfect go-to cookie for holiday parties, cookie exchanges, or a cozy afternoon treat!
Print Pin RateServings: 48 cookies
Calories: 98kcal
Ingredients
For the Peanut Butter Cookies
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1 large egg room temperature
- 2 tbsp milk
- 1 tsp vanilla extract
For Coating and Topping
- 1/2 cup granulated sugar for coating the dough balls
- 1 11-ounce bag milk chocolate kisses unwrapped
Instructions
- Whisk together the all-purpose flour, baking soda, and salt in a medium bowl to combine. Set this dry mixture aside for later use.
- Cream the creamy peanut butter, softened unsalted butter, granulated sugar, and light brown sugar in a large bowl using a stand mixer with a paddle attachment or a hand mixer. Beat on medium-high speed until the mixture is light, fluffy, and well combined.
- Beat in the large egg, milk, and vanilla extract until just incorporated. Remember to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until the flour is completely blended; do not overmix.
- Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Chill the cookie dough in the refrigerator for at least 1 hour or overnight to prevent spreading while baking.
- Preheat your oven to 375°F (190°C) and position a rack in the upper-middle position. Prepare two large baking sheets by lining them with parchment paper or silicone mats.
- Scoop the chilled dough and roll it into 1-inch balls. Roll each ball generously in the extra granulated sugar to coat completely, then arrange them 1.5 to 2 inches apart on your prepared baking sheets.
- Bake for 7-8 minutes until the edges are lightly golden. Immediately remove the baking sheets from the oven and gently press one unwrapped milk chocolate kiss into the center of each warm cookie, creating the signature crackled top.
- Return the cookies to the oven and bake for an additional 2 minutes. This helps set the chocolate kiss onto the cookie.
- Allow the peanut butter blossoms to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will be very soft, so handle them gently.
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper or Silicone Mats
- Wire Cooling Rack
Notes
For best results, unwrap all the chocolate kisses before you start baking so they are ready to go. To keep your peanut butter blossoms soft and fresh for up to a week, store them in an airtight container with half a slice of bread. You can also freeze the un-sugared dough balls for up to 3 months; bake from frozen, adding a few extra minutes to the bake time.
Nutrition
Calories: 98kcal | Carbohydrates: 12.1g | Protein: 1.8g | Fat: 5.2g | Saturated Fat: 2.5g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 8.2g | Vitamin A: 95IU | Calcium: 10mg | Iron: 0.4mg
