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The Best Soft Peanut Butter Blossom Cookies

The Best Soft Peanut Butter Blossom Cookies

5 from 5 votes
Prep: 15 minutes
Cook: 7 minutes
Additional Time 1 hour
Total: 1 hour 22 minutes
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.

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

*Makes 26 cookies if using 1 1/2 tablespoons dough or 39 cookies if using 1 tablespoon dough

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.

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