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Classic Soft and Chewy Peanut Butter Blossoms

A stack of soft peanut butter blossoms rolled in sugar, each topped with a melted chocolate kiss.
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Make the classic Christmas cookie: soft, chewy peanut butter cookies rolled in sugar and topped with a milk chocolate kiss. This simple recipe delivers melt-in-your-mouth flavor perfect for holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar, plus extra for rolling
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • About 72 milk chocolate 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, granulated sugar, and brown sugar until the mixture is light and fluffy.
  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, baking powder, 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 about 1 tablespoon of extra granulated sugar in a shallow dish. Roll the dough into 1-inch balls. Roll each ball in the sugar to coat completely.
  7. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Immediately upon removing the cookies from the oven, press one chocolate kiss gently into the center of each warm cookie. The chocolate will soften slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crackle effect, press the chocolate kiss into the cookie immediately after removing it from the oven.
  • If you want to make these gluten free, substitute the all-purpose flour with a 1-to-1 gluten free baking blend.
  • Store the cookies in an airtight container at room temperature for up to one week.

Nutrition

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