Classic Peanut Butter Blossoms
These beloved peanut butter cookies feature a tender, sugar-coated exterior with a chocolate kiss pressed into the center while warm. The perfect balance of salty-sweet flavors and contrasting textures makes them irresistible at holiday gatherings or anytime treats.
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup creamy peanut butter not natural-style
- ½ cup granulated sugar plus extra for rolling
- ½ cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 36 chocolate kisses unwrapped (one 9-oz package)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Unwrap all your chocolate kisses so they’re ready when needed.
- Cream together the butter and peanut butter in a large mixing bowl using an electric mixer on medium speed until smooth and well combined, about 1-2 minutes.
- Add both sugars and continue beating until the mixture becomes light and fluffy, approximately 2-3 minutes. This creates air pockets for a tender cookie texture.
- Beat in the egg and vanilla extract until fully incorporated and the mixture looks smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing which can make your cookies tough.
- Pour some additional granulated sugar into a small bowl. Shape the dough into 1-inch balls and roll each ball in the sugar until completely coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake for 8-10 minutes until the edges are just set and the cookies appear light golden. They should look slightly underdone in the center.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie, pushing down gently but firmly. The cookie will crack slightly around the edges – this is exactly what you want!
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. The chocolate kiss will remain soft for quite a while.
Notes
- For best results, refrigerate the cookie dough for 30 minutes before shaping if your kitchen is warm.
- Make sure butter is softened but not melty for the ideal cookie texture.
- Traditional creamy peanut butter (like Jif or Skippy) works better than natural peanut butter for this recipe, as the stabilizers help maintain the cookie structure.
- These cookies freeze beautifully for up to 3 months in an airtight container, making them perfect for holiday prep.
- Try chilling the unwrapped kisses while you prepare the dough – this helps them hold their shape better when pressed into warm cookies.