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Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut Butter Blossoms are a classic cookie that combines soft, sweet peanut butter dough with a rich chocolate kiss center, creating a nostalgic and perfectly balanced sweet-and-salty bite. Beloved for their simplicity, adaptability, and timeless appeal, these cookies remain a favorite for celebrations, holidays, and everyday indulgence.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 45 minutes
Servings 24

Ingredients
  

  • 1 1/4 cups 156g all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 8 tablespoons or 113g unsalted butter, softened to room temperature
  • 1/2 cup 100g packed light or dark brown sugar
  • 1/4 cup 50g granulated sugar
  • 1 large egg room temperature
  • 3/4 cup about 185g creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 24 unwrapped chocolate kiss candies
  • Coating Options:
  • 1/2 cup 100g granulated sugar
  • OR
  • 1/4 cup 50g green sanding sugar + 1/4 cup (50g) red sanding sugar

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set the mixture aside.
  • In a large mixing bowl using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for 1 minute until smooth and creamy. Reduce the speed to medium-high and add the brown sugar along with 1/4 cup (50g) granulated sugar. Beat for about 2 minutes until fully creamed and smooth. Add the egg and continue beating for about 1 minute, until well incorporated. Scrape down the sides and bottom of the bowl with a silicone spatula as needed to ensure everything is fully mixed. Add in the peanut butter and vanilla extract, then beat until the mixture is completely combined.
  • Add the dry flour mixture to the wet ingredients and mix on low speed just until everything comes together. The dough will be very soft and creamy. Cover the bowl and chill the dough in the refrigerator for at least 1 hour and up to 3 days.
  • Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats, which help prevent over-browning and sticking. Set the baking sheets aside. Also, make sure you have space in your freezer, as you’ll need it to help set the chocolate kisses on the warm cookies.
  • To shape and bake the cookies, scoop out heaping tablespoon-sized portions of dough and roll them into balls. Roll each ball in the 1/2 cup of granulated sugar or in the sanding sugar (red and green, if using) until fully coated. Arrange the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Bake in the preheated oven for 11–13 minutes, or until the tops begin to show slight cracks. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
  • To set the chocolate, press a chocolate kiss candy into the center of each warm cookie. Then, using a thin spatula, carefully transfer the cookies to a large plate or several smaller plates (they’ll still be soft, so handle gently). Place the plate(s) of cookies in the freezer for 10 minutes to help the chocolate set quickly and prevent it from melting into the warm cookie.
  • Once set, remove the cookies from the freezer and serve. Stored in an airtight container, they will stay fresh at room temperature for up to 1 week.