The Ultimate Soft and Chewy Classic Peanut Butter Blossom Cookies
Make the best peanut butter blossom cookies that stay soft and chewy long after baking. This recipe gives you the perfect sweet and salty combination topped with a chocolate kiss.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: About 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar, for rolling
- 1 bag (12 ounces) Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, peanut butter, 3/4 cup granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy. This step helps create a soft texture.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
- Place the remaining 1/4 cup of granulated sugar in a shallow dish.
- Roll the dough into 1-inch balls. Roll each ball in the sugar until coated.
- Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are set and the cookies have a slight crackle on top. They should still look slightly underbaked in the center for maximum chewiness.
- Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The heat from the cookie will melt the chocolate slightly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the softest cookies, do not overbake. Remove them when the edges look set but the centers are still soft.
- Use creamy peanut butter for the best texture in the dough base.
- If your dough is too soft to roll, chill it for 15 minutes before shaping.
- These cookies are excellent for holiday cookie swaps and gift-giving.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15
- Sodium: 95
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 3
- Cholesterol: 25