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Classic Soft & Chewy Peanut Butter Blossoms

A close-up shot of a freshly baked, sugar-coated peanut butter blossoms cookie with a dollop of melted chocolate in the center.
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Make the best Peanut Butter Blossoms with this easy recipe. You get soft and chewy peanut butter cookies with a sugary crackle top, finished with a milk chocolate kiss. These are a perfect holiday cookie favorite.

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
  • About 48 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, 3/4 cup granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Place the remaining 1/4 cup of granulated sugar in a shallow dish.
  6. Roll the dough into 1-inch balls. Roll each ball in the reserved sugar until coated.
  7. Place the sugar-coated 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 should still look slightly soft.
  9. 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.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep your Peanut Butter Blossoms soft for days, store them in an airtight container at room temperature.
  • If the chocolate kiss melts too much while pressing, let the cookies cool for an extra minute or two before adding the chocolate.
  • You can use any type of creamy peanut butter, but natural peanut butter may change the texture slightly.
  • These cookies are excellent for holiday cookie exchanges and gifting trays.

Nutrition

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