Print

The Best Soft and Chewy Classic Peanut Butter Blossoms

Close-up of a perfectly baked peanut butter blossom cookie rolled in sugar with a chocolate kiss center.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the iconic Peanut Butter Blossom cookies that stay soft and chewy long after baking. This recipe delivers the perfect balance of rich peanut butter and a chocolate kiss center, ideal for your holiday cookie platter.

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 salt
  • 1/4 cup granulated sugar, for rolling
  • 1 bag (about 12 ounces) Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees F. 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. This step helps create a soft texture.
  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, 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. Place the remaining 1/4 cup of granulated sugar in a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar coating.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft. You want these cookies to stay soft.
  10. Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The residual heat will soften the chocolate slightly.
  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 fresh longer, use creamy peanut butter instead of natural or chunky varieties.
  • Do not overbake. The cookies should look slightly underdone when you remove them, as they continue to set while cooling on the hot pan.
  • If you are baking at high altitude, reduce the flour by 2 tablespoons and slightly increase the liquid or add 1/2 teaspoon of extra liquid to maintain moisture.
  • If you need to chill the dough, only chill for 30 minutes maximum. Over-chilling can result in a drier, cakier cookie.

Nutrition

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