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Best Soft Peanut Butter Blossom Cookies with Chocolate Kisses

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These are the softest, most tender peanut butter blossom cookies you’ll ever make. A classic chocolate kiss on top seals the deal, making them the ultimate crowd-pleaser for any party or gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup granulated sugar (for dough)
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • About 48 chocolate kisses (e.g., Hershey’s), cold
  • 1/4 cup extra granulated sugar (for rolling)

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Keep chocolate kisses in the refrigerator until ready to use.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides of bowl.
  3. Beat in peanut butter until smooth. Add eggs one at a time, beating well after each addition. Mix in milk and vanilla extract until combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until flour disappears. Do not overmix. Dough will be thick and slightly sticky.
  6. Cover bowl with plastic wrap and chill dough in refrigerator for at least 1 hour.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms until smooth, then roll in extra granulated sugar to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look puffy and soft.
  9. Immediately after removing from oven, press a cold chocolate kiss into the center of each cookie, pressing gently until cookie cracks around edges.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Chocolate will firm up as they cool.

Notes

Chilling the dough is crucial to prevent spreading. Keep chocolate kisses cold until pressing into cookies. For best results, use processed peanut butter (not natural). Cookies stay soft for up to 5 days in an airtight container at room temperature. Can be frozen for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, soft peanut butter cookies, chocolate kiss cookies, holiday cookies, easy cookie recipe

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