Go Back

Classic Peanut Butter Blossoms

Soft and chewy cookies with a crisp sugared exterior and a melty chocolate center, perfect for holiday gatherings and cookie exchanges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Unsalted Butter (room temperature) Use room temperature for easier blending.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (lightly packed)
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1/2 cup Granulated Sugar (additional for coating cookies)
Chocolate Center
  • 11 oz Bag of Hershey Kisses Unwrapped for use.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, beat room-temperature unsalted butter, creamy peanut butter, granulated sugar, and lightly packed light brown sugar until light and fluffy.
  4. Beat in the egg, then the milk and vanilla extract until combined.
  5. Gradually mix in the dry ingredients until a soft dough forms. If dough seems very sticky, chill for 15–20 minutes.
Baking
  1. Place the additional granulated sugar in a small bowl. Scoop dough into rounded tablespoon-sized balls and roll each ball in the sugar to coat.
  2. Arrange dough balls about 2 inches apart on prepared baking sheets.
  3. Bake for 8–10 minutes, until edges are set and cookies are lightly golden.
  4. Remove from oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie; the kiss will soften and set into a blossom shape.
  5. Transfer cookies to a wire rack to cool and let the chocolate set.

Notes

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (without kisses) in a single layer, then transfer to a freezer-safe container.