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Classic Soft Peanut Butter Blossoms

A close-up of several soft peanut butter blossoms cookies rolled in sugar, each topped with a chocolate kiss.

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This recipe yields soft and chewy peanut butter cookies topped with a chocolate kiss, perfect for holidays.

Ingredients

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  • 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) Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
  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 granulated sugar to coat completely.
  7. Place the sugared 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 will still look slightly soft.
  9. Immediately after removing the cookies from the oven, press one chocolate kiss gently into the center of each 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

  • If you prefer a slightly firmer cookie, bake for an additional 1 to 2 minutes.
  • You can substitute creamy peanut butter with crunchy peanut butter for added texture.
  • Do not chill the dough; this recipe is designed for immediate baking.

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