Go Back
+ servings
Close up side shot of three peanut butter blossom cookies on a small plate
Print Pin
5 from 2 votes

Soft and Chewy Peanut Butter Blossoms

You can't beat the classic combination of peanut butter and chocolate in these easy Peanut Butter Blossom cookies!
Course Cookies
Cuisine American
Keyword peanut butter blossom cookies, peanut butter blossoms
Prep Time 20 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings 24 cookies
Calories 158kcal
Author Blair Lonergan


  • ½ cup granulated sugar, plus extra for coating
  • ½ cup brown sugar
  • ½ cup (1 stick) salted butter, softened
  • 1 egg
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 24 Hershey’s kisses (or more or less, depending on how many cookies you make)


  • Preheat oven to 375 degrees F. Grease two baking sheets or line with parchment or silicone mats.
  • In a large bowl, use an electric mixer to cream together granulated sugar, brown sugar and butter. Add egg, peanut butter and vanilla extract. Beat well.
  • In a separate bowl, whisk (or sift) together flour, salt and baking soda. Gradually add the dry ingredients to the butter mixture; mix just until combined. Optional, but recommended: cover and chill dough for up to 30 minutes for really thick, chewy cookies.
  • Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar. Place about 2 inches apart on greased baking sheets.
  • Bake in the 375 degree F oven for 9-10 minutes, or until the tops begin to crack a little bit. The cookies will still be soft. Remove the baking sheets from the oven and place on wire racks to cool. Let the cookies cool for 2-3 minutes, then place a chocolate kiss in the center of each cookie, pressing down slightly. Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.


  • Chewy Peanut Butter Blossoms: pull the cookies out of the oven when they still look soft (and slightly under-baked in the center). They will firm up as they cool, but will remain nice and chewy on the inside.
  • While it's not mandatory when you're in a rush, I find that chilling the dough for about 30 minutes yields the thickest, chewiest peanut butter cookies.
  • Use a processed peanut butter (like Jif) rather than all-natural peanut butter. The processed nut butters do not separate, which yields a better quality cookie.


Serving: 1cookie | Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 149mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Calcium: 19mg | Iron: 1mg