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Classic Peanut Butter Blossom Cookies

A pile of freshly baked Peanut Butter Blossom Cookies rolled in sugar with a chocolate kiss pressed into the center.
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A recipe for traditional peanut butter cookies topped with a chocolate kiss center.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • About 1 bag (12 ounces) 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, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until combined.
  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.
  6. Roll the dough into 1-inch balls. Roll each ball in extra granulated sugar if desired for a crispier coating.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes, or until the edges are lightly set but the centers still look slightly soft.
  9. Immediately after removing the cookies from the oven, gently press one unwrapped 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

  • Use creamy peanut butter for the best texture in the cookie base.
  • Press the chocolate kiss down just until it begins to crack the cookie surface; this prevents it from melting completely flat.
  • Store cookies in an airtight container at room temperature for up to one week.

Nutrition

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