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Peanut Butter Blossoms

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Peanut Butter Blossoms are classic soft and chewy peanut butter cookies topped with a sweet milk chocolate kiss. With crisp edges, tender centers, and a perfect balance of sweet and salty flavors, these cookies are a timeless favorite for holidays and everyday baking.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup (240 g) peanut butter (smooth or crunchy)
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 48 Hershey’s Kisses (unwrapped)

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine peanut butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and creamy.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Optional: Roll each ball in granulated sugar for extra sweetness.
  7. Bake for 8–10 minutes, or until the edges are lightly golden and the centers remain soft.
  8. Immediately press a Hershey’s Kiss into the center of each cookie as soon as they come out of the oven. The cookies will crack slightly around the edges.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

  • Do not overbake; cookies will continue to set as they cool.
  • If cookies spread too much, chill the dough for 15–30 minutes before baking.
  • You can substitute dark chocolate or peanut butter-filled Kisses for variation.
  • Sprinkle a pinch of sea salt on top after baking for a sweet and salty twist.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake directly from frozen, adding 1–2 extra minutes to baking time.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-peanut-butter-blossoms/