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Peanut Butter Blossoms Cookies Recipe Easy Soft Chewy Treats

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Soft, chewy peanut butter cookies topped with melty chocolate kisses, perfect for any occasion and quick to make.

Ingredients

Scale
  • 1 cup (240g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter (unsalted or lightly salted)
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Chocolate kisses (Hershey’s Milk Chocolate Kisses or preferred brand)

Instructions

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding gently until just combined. Do not overmix.
  6. Use a cookie scoop or spoon to form 1 ½-inch (about 35g) dough balls. Roll each ball in granulated sugar.
  7. Place dough balls about 2 inches apart on prepared baking sheets.
  8. Bake for 8-10 minutes until edges are set but centers look slightly soft.
  9. Immediately press a chocolate kiss into the center of each cookie after removing from oven.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for 15 minutes if too sticky before shaping. Do not add chocolate kisses before baking to keep them melty but intact. Use a cookie scoop for uniform size. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, swap butter with coconut oil and use dairy-free chocolate kisses.

Nutrition

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