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–+ servings

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!
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Course: Cookie, Dessert, Holiday
Cuisine: American
Keyword: classic cookies, Hershey Kiss cookies, holiday cookies, peanut butter blossom cookies, Peanut Butter Blossoms
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 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