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Classic Soft & Chewy Peanut Butter Blossoms

Close-up of a freshly baked peanut butter blossom cookie rolled in sugar with a chocolate kiss pressed on top.
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Make the best, soft and chewy peanut butter cookies with a crackled top, finished with a chocolate kiss. This is the traditional holiday cookie recipe you need.

Ingredients

Scale
  • 1 cup (2 sticks) 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 extra granulated sugar for rolling
  • About 36 Hershey’s Milk Chocolate Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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. You can use a stand mixer or a hand mixer for this step.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir 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 into a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar until completely coated.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft. This helps keep the cookies chewy.
  10. Remove the baking sheets from the oven. Immediately press one unwrapped chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate slightly.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them; they firm up as they cool.
  • If your chocolate kisses are soft or melting, wait 5 minutes after removing the cookies from the oven before pressing them in.
  • You can substitute creamy peanut butter with crunchy if you prefer texture in the cookie base.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://daisyrecipe.com/peanut-butter-blossom-recipe-classic-soft-chewy/