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Square close up of a plate of soft peanut butter blossoms.
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5 from 6 votes

Soft Peanut Butter Blossoms

Soft and chewy peanut butter cookies rolled in sugar and topped with Hershey's Kisses. These classic peanut butter blossoms are perfect for holiday cookie trays and easy enough for anytime baking.
Course Cookies
Cuisine American
Keyword peanut blossom cookies, peanut butter blossom cookies, peanut butter blossoms, soft 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

Ingredients

  • ½ cup granulated sugar, plus extra for coating
  • ½ cup brown sugar
  • ½ cup (1 stick) salted butter, softened
  • 1 large 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)

Instructions

  • Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
  • In a large bowl, use a handheld electric mixer or a stand mixer fitted with the paddle attachment 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.
    Dough for peanut butter blossoms.
  • 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.
    Dough balls on baking sheet.
  • 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.
    Adding the kisses to the tops of the baked cookies.
  • Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.
    Square side shot of a tray of peanut butter blossoms.

Video

Notes

  • Unwrap your kisses early. Have them ready while cookies bake so you can press them in right away.
  • Don't overbake. Pull cookies when they still look soft in the center. They'll firm up as they cool.
  • Chill for thicker cookies. 30 minutes in the fridge helps dough hold its shape.
  • Use processed peanut butter. Jif or Skippy work best. Natural peanut butter can make the dough oily.
  • Press kisses at the right time. Wait 2-3 minutes after baking so cookies are warm but not too hot.
  • Store in an airtight container at room temperature for 3-4 days. Add a slice of bread to keep them soft.
  • Freeze for up to 3 months. Freeze baked cookies or unbaked dough balls.

Nutrition

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