Print

Classic Soft and Chewy Peanut Butter Blossoms

A pile of freshly baked peanut butter blossoms, rolled in sugar and topped with melted chocolate kisses.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these classic Peanut Butter Blossoms for a soft, chewy cookie with a crackled top and a melted chocolate kiss center. This simple recipe is perfect for holiday baking or any time you need a nostalgic treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar, plus 1/4 cup for rolling
  • 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 baking powder
  • 1/2 teaspoon salt
  • 1 cup milk chocolate kisses (like 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, granulated sugar, and brown sugar until light and fluffy. You can use an electric mixer for this step.
  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 1/4 cup of granulated sugar in a shallow dish. Roll the dough into 1-inch balls. Roll each ball in the reserved granulated sugar until coated.
  7. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes, or until the edges are set and the tops show slight cracks. The centers should still look slightly soft.
  9. Immediately after removing the cookies from the oven, gently press one chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate.
  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 softest cookie, do not overbake. The cookies firm up as they cool.
  • You can substitute milk chocolate kisses with dark chocolate or peanut butter cups for a variation.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

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