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Perfect Peanut Butter Blossoms Recipe | Soft & Chewy Cookies with Chocolate Kisses

These Peanut Butter Blossoms are the quintessential holiday cookie — soft, chewy peanut butter cookies crowned with a chocolate Kiss. With crackled edges, a sparkling sugar coating, and that perfect balance of salty-sweet flavor, these cookies are a festive favorite for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 91
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter Jif or Skippy recommended
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt
  • 1/4 to 1/2 cup granulated sugar for rolling
  • 1 package Hershey’s Kisses unwrapped

Method
 

  1. In a large bowl, cream together butter, brown sugar, and granulated sugar for 4 minutes until light and fluffy.
  2. Add peanut butter, egg, milk, and vanilla extract. Beat for 2 minutes until smooth and creamy.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients and mix until just combined.
  4. Wrap dough in plastic wrap and chill for 30 minutes (optional, but recommended).
  5. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  6. Roll dough into 1-inch balls and coat in granulated sugar.
  7. Place dough balls 2 inches apart on baking sheets and bake for 8–10 minutes until puffy and lightly golden.
  8. Immediately press a Hershey’s Kiss into the center of each cookie. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  9. Cool completely to allow chocolate to set before serving or storing.

Notes

For the best soft and chewy texture, remove cookies when slightly underbaked — they’ll continue baking on the pan. Store in airtight containers for up to one week, or freeze for up to three months. Always press Kisses into cookies immediately after baking for perfect adhesion.