why make this recipe
These Classic Soft and Chewy Peanut Butter Blossoms are a holiday staple for a reason: they deliver tender, peanut-butter-forward cookie dough with a soft center and a glossy chocolate kiss on top. They’re quick to make, freeze well, and please crowds of all ages. If you enjoy comparing textures across seasonal cookies, you might also like this recipe for chewy and soft gingerbread cookies, which shares a similar approach to keeping cookies tender.
introduction
This version of Peanut Butter Blossoms balances rich peanut butter flavor with a soft, slightly chewy crumb. Chilling the dough helps control spread, and adding the Hershey’s Kiss near the end keeps the chocolate glossy and perfectly seated on the cookie. They’re ideal for cookie exchanges, holiday platters, or an easy weeknight treat.
how to make Classic Soft and Chewy Peanut Butter Blossoms (The Perfect Holiday Kiss Cookie)
Follow the simple steps below — the dough is straightforward, chilling helps the texture, and a brief return to the oven after adding the chocolate keeps the kiss soft and shiny.
Ingredients :
- 1 ¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Granulated Sugar (for dough)
- ½ cup Light Brown Sugar, lightly packed
- 1 large Egg
- 2 Tbsp Milk (any kind)
- 1 tsp Vanilla Extract
- ½ cup Granulated Sugar (for rolling)
- 1 bag (11 oz) Hershey Kisses, unwrapped
Directions :
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Mix in the egg, milk, and vanilla until just combined, scraping down sides as needed.
- Gradually add the dry mixture to the wet mixture on low speed until a smooth dough forms. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour (up to overnight) to prevent spreading during baking.
- Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls. Coat each ball in granulated sugar and place 1½–2 inches apart on a parchment-lined baking sheet.
- Bake for 7–8 minutes until edges are set but centers are soft. Remove from oven, press one chocolate kiss into each cookie, and return to oven for 2 more minutes.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
how to serve Classic Soft and Chewy Peanut Butter Blossoms (The Perfect Holiday Kiss Cookie)
Serve at room temperature on a holiday cookie platter or in decorative tins. They pair well with cold milk, coffee, or tea. For parties, arrange with other textured cookies (shortbread, ginger snaps) to balance chewiness and crunch.
how to store Classic Soft and Chewy Peanut Butter Blossoms (The Perfect Holiday Kiss Cookie)
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
tips to make Classic Soft and Chewy Peanut Butter Blossoms (The Perfect Holiday Kiss Cookie)
- Chill the dough: Refrigerating at least 1 hour reduces spreading and improves texture.
- Don’t overbake: Remove when edges are set but centers still look soft — they firm while cooling.
- Press the kiss gently: Insert the chocolate when cookies come out of the oven and return briefly; pressing too hard can crack the cookie.
- Room-temp ingredients: Use softened butter and room-temperature egg for even creaming and texture.
- Alternate coating: Try rolling in coarse sugar or sanding sugar for extra sparkle.
variation (if any)
- Chocolate peanut butter: Substitute half the flour with cocoa powder for a chocolate-peanut butter swirl.
- Nut-free option: Use sunflower seed butter in place of peanut butter (flavor will be different but texture similar).
- Mini blossoms: Use smaller dough balls and mini chocolate kisses for bite-sized cookies; reduce baking time by 1–2 minutes.
FAQ
Q: Can I use natural peanut butter?
A: Natural peanut butter can work but may change spread and texture due to higher oil content; you may need to chill the dough longer.
Q: Can I make the dough ahead of time?
A: Yes — refrigerate overnight or freeze dough balls and bake from frozen, adding 1–2 minutes to baking time.
Q: Are Hershey Kisses required?
A: No — you can use chocolate chips, truffles, or a small square of chocolate, though size and melting behavior will vary.
Conclusion
For more ideas and a similar soft, chewy take on classic cookie recipes, see this detailed Peanut Butter Blossoms (soft and chewy) – If You Give a Blonde a Kitchen recipe.
Peanut Butter Blossoms
Ingredients
Method
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Mix in the egg, milk, and vanilla until just combined, scraping down sides as needed.
- Gradually add the dry mixture to the wet mixture on low speed until a smooth dough forms. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour (up to overnight) to prevent spreading during baking.
- Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls. Coat each ball in granulated sugar and place 1½–2 inches apart on a parchment-lined baking sheet.
- Bake for 7–8 minutes until edges are set but centers are soft.
- Remove from oven, press one chocolate kiss into each cookie, and return to oven for 2 more minutes.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
