The Best Soft Peanut Butter Blossom Cookies are rich in peanut butter flavor, soft, and so tasty! Slightly crunchy on the outside and soft and chewy in the middle. These classic peanut butter blossom cookies are tasty and pretty with a chocolate kiss pressed in the middle.
Cookies are the best dessert in my opinion! I love all cookies from classics like Chocolate Chip Cookies to cookies with a twist like Andes Mint Chocolate Cookies. I realized I didn’t have the classic Peanut Butter Blossom Cookie on my blog so I got to work for weeks recipe testing over and over again to find the perfect recipe for you all!
Here’s Why you will LOVE these Soft Peanut Butter Blossom Cookies!
Classic Flavor Combination: Peanut Butter + Chocolate= HEAVEN!
The Best Texture: The cookies are soft and chewy on the inside, ever so slightly crunchy on the outside with the sugar coating, and deliciously chocolatey with the slightly melty chocolate kiss in the middle.
Easy to Make: A one-bowl recipe! The dough can also be made ahead of time and even frozen.
Delicious: These cookies taste so good and taste great for days!
Ingredients Needed to Make The Best Soft Peanut Butter Blossom Cookies:
- Butter- Use unsalted but if you can’t, omit 1/4 teaspoon salt from this recipe. Make sure it’s softened.
- Brown Sugar- You can use light or dark.
- Granulated Sugar- You’ll need this in the recipe and some extra to coat the cookies before baking.
- Peanut Butter- In this recipe you’ll need to use a creamy, no-stir peanut butter, not one that will separate.
- Egg- Make sure it’s room temperature to help the mixture incorporate well together.
- Salt- I like to use sea salt in this recipe.
- Baking Soda- This helps the cookies to rise and puff up as they bake.
- Flour- All-purpose flour is what you’ll need.
- Hershey’s Chocolate Kisses- Milk or dark or your favorite flavor. If you use dark, I suggest freezing them for 30 minutes before pressing on the cookies as they melt easier than the milk kisses. (I prefer dark kisses.)
Hershey Kiss Flavors:
I used Valenetine’s Hershey’s Milk Chocolate Kisses in these pictures. My favorite though is to use Hershey’s Dark Chocolate Kisses because I love the deeper chocolate color for contrast on the cookie as well as the flavor contrast from the sweet cookies. But there are so many fun Hershey Kiss flavors. Use your favorite! Here are some different flavors they sell…
- Milk Chocolate
- Special Dark
- Hugs
- Hot Cocoa
- Lava Cake
- Cookies n’ Cream
- Milk Chocolate with Almonds
- Milklicious (Milk Chocolate with Creamy Milk Chocolate Filling)
You can also switch it up by using something different than Hershey’s Kisses. I made a batch with Ghiradelli Chocolate Hearts and Reese’s Peanut Butter Chocolate Hearts. So pretty and tasty!
How to Make The Best Soft Peanut Butter Blossom Cookies:
Cream together butter, light brown sugar, and granulated sugar on medium speed, beating until light and fluffy about 2 minutes.
Add peanut butter, egg, and vanilla and mix until incorporated on low speed. Turn the mixer up to medium-high and mix for 1 minute.
Scrape down the sides of the bowl as needed. Add the salt and baking soda.
Mix for 30 seconds, making sure it’s fully incorporated. Slowly mix in the flour. Mix until combined.
Refrigerate the dough for 1 hour.
Scoop cookie dough into balls- I like it with 1 1/2 tablespoons of dough for a softer and chewier cookie but if you want less cookie to Hershey’s Kiss ratio, use 1 tablespoon of dough.
Roll in sugar
Bake at 375 F for 8-9 minutes.
Press a Hersey’s Kiss immediately on each cookie.
Let cool.
Enjoy!
How to Store & Freeze The Best Soft Peanut Butter Blossom Cookies:
To Store:
Keep in an airtight container for up to 1 week, or in the fridge, for up to 2 weeks.
To Freeze:
Wrap cookies in plastic wrap and store in a freezer-safe container in the freezer for up to 2 months.
Enjoy!
-Becky
you might also like:
- Peanut Butter Lover’s Muddy Buddies
- Chocolate Peanut Butter Protein Smoothie
- Healthy Peanut Butter Oatmeal Cookies
- Disneyland’s Chocolate Peanut Butter Sandwich
- Chocolate Peanut Butter Rice Krispie Treats
The Best Soft Peanut Butter Blossom Cookies
Ingredients
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 2/3 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/3 cups all-purpose flour
To Finish:
- 1/3 cup granulated sugar
- *26+ Hershey's Kisses (unwrapped)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl using a hand mixer, cream together butter, light brown sugar, and granulated sugar on medium speed, beating until light and fluffy about 2 minutes.
- Add in peanut butter, egg, and vanilla and mix until incorporated on low speed. Turn the mixer up to medium-high and mix for 1 minute.
- Scrape down the sides of the bowl as needed. Add the salt and baking soda. Mix for 30 seconds, making sure it's fully incorporated. Slowly mix in the flour. Mix until combined.
- Cover the dough and refrigerate for 1 hour.
- When ready to bake, preheat oven to 375 F. Line two cookie sheets with
parchment paper. - Pour the 1/3 cup granulated sugar into a bowl. Scoop or roll dough into balls
that are about 1-1/2” in size. (1 1/2 tablespoons of dough.) Roll the dough
balls in the sugar until coated and place them on the cookie sheet about 2
inches apart. - Bake for 7-8 minutes, or until the edges are lightly golden brown.
- Remove the baking sheet from the oven, and immediately add the Hershey’s Kisses by gently pressing the unwrapped chocolate kiss into the center of each warm cookie. (The dough will crack slightly.)
- Let cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to
finish cooling. Store in an airtight container and cookies will stay fresh for up to 1 week.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Easter Peanut Butter Blossom Cookies
For Easter, I added adorable and tasty Lindt Crispy Hazelnut Gold Bunny Chocolates on top of these Peanut Butter Blossom Cookies instead of Hershey’s Kisses. I LOVE HOW IT TURNED OUT! Plus the taste is SO YUMMY! You could also use Ghiradelli Chocolate Bunnies.
I made these today, they are excellent! I also want to say that I really like how the recipe was written. Thanks you for sharing the recipe
Thank you so much! 🙂