Ingredients

• All-purpose flour: This is the backbone of our Soft & Chewy Peanut Butter Blossoms. Don’t go fancy with pastry flour here, hon, we need that sturdy structure for a good chew.
• Baking soda: Our little helper for that signature soft, slightly puffy texture. It reacts with the acid in the peanut butter and brown sugar, so don’t skip it!
• Granulated sugar: Gives us that classic sweetness. I once tried to cut it back too much, and the cookies were just… sad. Not the vibe we’re going for.
• Brown sugar: This is where the chewy magic happens! The molasses in brown sugar keeps these Soft & Chewy Peanut Butter Blossoms moist and adds a lovely depth of flavor.
• Unsalted butter, softened: Please, for the love of all that is good, let your butter soften on the counter. Cold butter leads to lumpy dough, and nobody wants that. I’ve been there, trying to microwave it just a little bit, and ending up with melted butter. Oops.
• Large egg: Binds everything together and adds richness. I always use a room-temperature egg, it just blends better, honestly.
• Vanilla extract: A splash of vanilla brightens everything up. I’m a “heavy-handed with vanilla” kind of baker, it just makes these Soft & Chewy Peanut Butter Blossoms sing!
• Creamy peanut butter: The star of the show! Use a good quality creamy peanut butter, like Jif or Skippy. Natural peanut butter can sometimes make the cookies too dry or oily, I’ve found. Stick to the classic here for that nostalgic flavor.
• Hershey’s Kisses, unwrapped: The iconic crown for our peanut butter blossoms! Make sure you have them unwrapped and ready to go, trying to unwrap them with hot cookies waiting is a frantic mess, trust me.

Instructions

Prep the Oven & Pan:

First things first, preheat your oven to 375°F (190°C). While it’s warming up, line a couple of baking sheets with parchment paper. This step is a lifesaver, honestly. I used to just grease the pans, and half the time, the cookies would stick or spread weirdly. Parchment paper makes cleanup a breeze and ensures a nice, even bake for our Soft & Chewy Peanut Butter Blossoms. Get those Kisses unwrapped now too, trust me on this one!

Cream the Wet Wonders:

In a large bowl, or your stand mixer if you’re fancy like that, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. You want it to look almost pale and airy. This step is crucial for incorporating air, which helps make our Soft & Chewy Peanut Butter Blossoms so tender. Don’t rush it, this is where the magic starts!

Add the Essentials:

Next, beat in the egg and then the vanilla extract until everything is just combined. Scrape down the sides of the bowl with a spatula to make sure no lonely bits of butter or sugar are hiding. You want a smooth, cohesive mixture before moving on. I once forgot to scrape, and ended up with a few cookies that were weirdly greasy at the bottom. Oops! Smooth batter equals happy Soft & Chewy Peanut Butter Blossoms.

Mix in the Peanut Butter:

Now for the star! Add in the creamy peanut butter and mix until it’s thoroughly incorporated. The mixture will get thick and fragrant, smelling absolutely divine like a peanut butter dream! Don’t overmix here, we just want it combined. Overmixing develops the gluten in the flour too much, and we’re aiming for soft and chewy, not tough and dry, for our Soft & Chewy Peanut Butter Blossoms.

Combine Dry & Wet:

In a separate medium bowl, whisk together your flour, baking soda, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Seriously, stop! Overmixing is the enemy of soft cookies. The dough for these Soft & Chewy Peanut Butter Blossoms will be thick and wonderfully pliable.

Roll and Bake the Soft & Chewy Peanut Butter Blossoms:

Scoop the dough into 1-inch balls, roll them in granulated sugar (this gives them that sparkly crackle!), and place them about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden but the centers still look a little soft. As soon as they come out of the oven, immediately press a Hershey’s Kiss into the center of each cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy those beautiful, warm Soft & Chewy Peanut Butter Blossoms!

Storage Tips

Okay, so these Soft & Chewy Peanut Butter Blossoms are at their absolute best the day they’re baked, still a little warm with that melty chocolate. But, life happens, and sometimes you have leftovers (lucky you!). I store mine in an airtight container at room temperature for up to 3-4 days. I’ve tried freezing them before, both baked and unbaked dough balls. The unbaked dough freezes beautifully for up to a month just thaw slightly, roll in sugar, and bake! Baked cookies can be frozen for a couple of weeks, just let them thaw on the counter. I once microwaved a frozen one, and the Kiss got all weird and melty in a sad way, so I don’t recommend that lol. Room temp is best for reheating if you want that fresh-baked feel.

Ingredient Substitutions for Peanut Butter Blossoms

I get it, sometimes you’re out of something, or you want to try a twist. For the peanut butter, honestly, I’d stick to creamy for these Soft & Chewy Peanut Butter Blossoms. I tried crunchy once, and it changed the texture too much for my liking not bad, just not the classic. If you have a nut allergy, sunbutter or tahini might work, but I haven’t personally perfected those swaps, so proceed with caution! For the Hershey’s Kisses, you could use mini peanut butter cups, chocolate stars, or even just chocolate chips pressed into the warm cookie. I even tried white chocolate Kisses once, and they were surprisingly good, giving a different vibe to the Soft & Chewy Peanut Butter Blossoms. Just play around with what you have!

Serving Suggestions for Soft & Chewy Peanut Butter Blossoms

These Soft & Chewy Peanut Butter Blossoms are pretty perfect on their own, let’s be real. But if you want to elevate the experience, I’ve got some ideas! A tall glass of cold milk is a classic for a reason it just works. For a more grown-up treat, pair them with a robust cup of coffee or even a sweet dessert wine. Honestly, a warm cookie with a scoop of vanilla bean ice cream? Pure bliss. I love serving them after a casual dinner with friends, or even just as a little pick-me-up with my afternoon tea. They’re also perfect for cookie exchanges, everyone loves these nostalgic Soft & Chewy Peanut Butter Blossoms!

Cultural Backstory: The Enduring Appeal of Peanut Butter Blossoms

The Peanut Butter Blossom, with its distinctive Hershey’s Kiss crown, is a quintessential American cookie. It supposedly originated in Ohio in 1957 when Freda Smith submitted the recipe to the Pillsbury Bake-Off. While it didn’t win the grand prize, it quickly became a beloved classic, especially during the holidays. For me, these Soft & Chewy Peanut Butter Blossoms are tied to childhood memories, baking with my grandma and the simple joy of a homemade treat. It’s more than just a recipe, it’s a piece of culinary history that evokes comfort and nostalgia, a cookie that has graced countless family tables and potlucks, always bringing smiles.

Frequently Asked Questions

→ Why are my Soft & Chewy Peanut Butter Blossoms dry?

Honestly, you probably overbaked them a tad! Or maybe your butter wasn’t soft enough, or you overmixed the dough. Pull them from the oven when the edges are just set, even if the center looks a little soft. Trust your gut!

→ Can I use natural peanut butter for these Soft & Chewy Peanut Butter Blossoms?

I’ve tried it, and while it works, it can make the cookies a bit drier or sometimes too oily, depending on the brand. For that classic texture and flavor, I really recommend sticking to processed creamy peanut butter like Jif or Skippy.

→ My Hershey’s Kisses keep cracking when I press them into the Soft & Chewy Peanut Butter Blossoms. What am I doing wrong?

This usually happens if you wait too long! You need to press them in immediately after the cookies come out of the oven. If they cool too much, they firm up, and the Kisses will crack. Work quickly, hon!

→ How long do Soft & Chewy Peanut Butter Blossoms stay fresh?

In an airtight container at room temperature, they’re typically good for 3-4 days. But honestly, in my house, they rarely last past day two. They freeze well too if you want to make a big batch!

→ Can I add other mix-ins to the Soft & Chewy Peanut Butter Blossoms dough?

Oh, absolutely! I’ve sometimes thrown in a handful of mini chocolate chips or even chopped peanuts for extra crunch. Just don’t go too crazy, as it can change the cookie’s structure a bit. Experiment and have fun!