Go Back
Macro close-up of single peanut butter blossom cookie showing golden sugar coated surface with perfect glossy milk chocolate kiss pressed in center
Bia

Peanut Butter Blossoms

These Peanut Butter Blossom Cookies are soft, chewy, and rolled in sugar with a rich chocolate kiss pressed into the center. They have a thick, bakery-style texture with a slightly crisp exterior and a melt-in-your-mouth peanut butter flavor. Perfect for holidays, bake sales, or everyday baking, this recipe is simple, reliable, and always a crowd favorite.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 40 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups 195g all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 112g unsalted butter, room temperature
  • 1/2 cup 140g creamy peanut butter
  • 1/4 cup + 2 tablespoons 78g granulated sugar
  • 1/2 cup 112g packed light brown sugar
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 –4 tablespoons granulated sugar for rolling
  • 40 –45 Hershey’s Chocolate Kisses unwrapped

Method
 

  1. Whisk dry ingredients (flour, baking soda, baking powder, salt).
  2. Cream butter, peanut butter, and sugars until light and fluffy.
  3. Add egg, egg yolk, and vanilla; mix well.
  4. Add dry ingredients and mix until dough forms.
  5. Chill dough for at least 1 hour.
  6. Roll into balls, coat in sugar.
  7. Bake at 350°F (175°C) for 7–9 minutes.
  8. Press chocolate kiss into each cookie immediately after baking.
  9. Cool on tray for 5 minutes, then transfer to rack.

Notes

  • Always use creamy, shelf-stable peanut butter for the best texture and structure.
  • Chilling the dough for at least 1 hour is essential to prevent spreading and keep cookies thick.
  • Cream the butter and sugars properly until light and fluffy — this step creates soft, bakery-style cookies.
  • Press the chocolate kiss into the cookies immediately after baking so it bonds properly as they cool.
  • Do not overbake — the cookies should look slightly soft in the center when removed from the oven.
  • Store in an airtight container at room temperature for 5–7 days or freeze for longer storage.