Description
Soft, chewy Peanut Butter Blossom Cookies with a chocolate kiss. Learn my family’s simple recipe for this nostalgic, sweet cookie!
Ingredients
Scale
- Cookie Base Essentials:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter (like Jif or Skippy)
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Dry Ingredients & Flavor Boosters:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- The Signature Touch:
- 36 Hershey’s Kisses, unwrapped
- Optional Swaps:
- Dark chocolate Kisses (for a richer flavor)
- Mini Reese’s peanut butter cups (for a different twist)
Instructions
- Cream the Wet Ingredients:: In a large mixing bowl, get that softened butter and both sugars (granulated and brown) creaming together. Beat them on medium speed until they’re light and fluffy. This usually takes me about 2-3 minutes. I love watching the color change and the texture get all airy; it’s the first sign of cookie magic happening!
- Add Egg & Vanilla:: Next up, crack in that large egg and beat it until it’s just combined. Then, pour in the vanilla extract. Give it another quick beat, just until everything is incorporated. The scent of vanilla always fills my kitchen at this point, and it’s honestly one of my favorite parts of baking these Peanut Butter Blossom Cookies.
- Whisk the Dry Bits:: In a separate, smaller bowl, whisk together your all-purpose flour, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is pretty quick, but important for even baking. I sometimes forget to do this and just dump it all in, which, oops, isn’t ideal but the cookies still turn out okay… mostly.
- Combine and Mix:: Slowly add the dry ingredient mixture to your wet ingredients, mixing on low speed until everything is just combined. Be careful not to overmix here! Overmixing can lead to tough cookies, and we’re aiming for soft, chewy Peanut Butter Blossom Cookies. The dough should be soft but pliable, a dream to work with.
- Roll ‘Em Up:: Grab a small bowl and pour some granulated sugar in it for rolling. Use a cookie scoop (about 1.5 tablespoons) to portion out the dough, then roll each ball between your palms until it’s nice and round. Roll each ball in the granulated sugar until it’s fully coated. This is where my hands always get wonderfully sticky, but it’s part of the fun!
- Bake & Kiss:: Place the sugar-coated dough balls about 2 inches apart on an ungreased baking sheet. Pop them into a preheated oven (usually 375°F or 190°C) for 8-10 minutes, or until the edges are lightly golden and the centers are just set. As soon as they come out, immediately press a Hershey’s Kiss into the center of each warm Peanut Butter Blossom Cookie. Watch that chocolate get all melty and beautiful. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Don’t rush this part!