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Peanut Butter Blossoms
4.7 from 108 votes

Peanut Butter Blossoms

Peanut Butter Blossoms are soft peanut butter cookies rolled in sugar and topped with a chocolate kiss. They offer a tender crumb with rich peanut butter flavor matched by the chocolate center. These cookies have a classic texture that is chewy with a slightly crisp exterior from the sugar coating. Preparing the dough involves chilling, which helps maintain the cookie shape and texture during baking.

Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 30 cookies
Calories: 143 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup peanut butter creamy
  • 1 cup granulated sugar divided
  • 1/2 cup light brown sugar packed
  • 1 egg large
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract pure
  • 30 chocolate kisses unwrapped, Hershey's

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, baking soda and salt; set aside. 
  2. Using a stand mixer or hand mixer, cream together butter, peanut butter, 1/2 cup granulated sugar, and brown sugar until smooth, scraping down the side of the bowl if necessary. 
  3. Add the egg, milk and vanilla extract. Beat until combined. Add the flour mixture and mix on low until just combined. Don't over mix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Can be chilled for up to 72 hours. Place the Hershey's Kisses in the freezer so they are frozen when you put them on the cookies. This will help the kisses to keep their shape and not melt. 
  5. When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper.
  6. Roll the peanut butter cookie dough into balls, about 1 tablespoon of dough per cookie. Place the remaining 1/2 cup sugar in a small bowl. Roll the cookie dough balls in the sugar until they are generously coated. 
  7. Place the cookie dough balls onto the prepare baking sheet, about 2-inches apart. Bake the cookies until they start to crack on the edges, about 8 or 9 minutes. Remove the baking sheet from oven and lightly press a frozen chocolate kiss into the center of each cookie, allowing it to crack slightly. Return to oven and bake for an additional 2 minutes. DON'T over bake! You want the cookies to stay soft and you don't want the kisses to melt too much.
  8. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Transfer to a cooling rack and cool until the kisses harden. If you want to speed up the process, you can put the cookies in the freezer so the kisses will harden faster. 

Notes

  • Chill the dough for at least 30 minutes or up to 72 hours to help the cookies hold their shape when baking.
  • Freeze the chocolate kisses before baking to prevent them from melting excessively and losing shape.
  • Store baked cookies in an airtight container for up to 4 days to maintain freshness.

Nutrition Information

Calories 143kcal (7%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 14mg (5%) Sodium 102mg (4%) Potassium 42mg (1%) Sugar 13g (26%) Vitamin A 100IU (2%) Calcium 17mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 30 cookies

Amount Per Serving

Calories 143

% Daily Value*

Calories 143kcal 7%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 102mg 4%
Potassium 42mg 1%
Sugar 13g 26%
Vitamin A 100IU 2%
Calcium 17mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.