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5.0 from 18 votes

Soft Peanut Butter Blossoms

You can't beat the classic combination of peanut butter and chocolate in these soft peanut butter blossom cookies!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
59 mins
Servings: 24 cookies
Calories: 158 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup granulated sugar, plus extra for coating
  • ½ cup brown sugar
  • ½ cup (1 stick) salted butter, softened
  • 1 large egg
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 24 Hershey’s Kisses (or more or less, depending on how many cookies you make)

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, use a handheld electric mixer or a stand mixer fitted with the paddle attachment to cream together granulated sugar, brown sugar and butter. Add egg, peanut butter, and vanilla extract. Beat well.
  3. In a separate bowl, whisk (or sift) together flour, salt, and baking soda. Gradually add the dry ingredients to the butter mixture; mix just until combined. Optional, but recommended: cover and chill dough for up to 30 minutes for really thick, chewy cookies.
  4. Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar.
  5. Place about 2 inches apart on greased baking sheets.
  6. Bake in the 375 degree F oven for 9-10 minutes, or until the tops begin to crack a little bit. The cookies will still be soft. Remove the baking sheets from the oven and place on wire racks to cool. Let the cookies cool for 2-3 minutes, then place a chocolate kiss in the center of each cookie, pressing down slightly.
  7. Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.

Notes

  • Unwrap the chocolate kiss candies while the cookies are in the oven. This way they'll be ready to pop onto the hot cookies when the cookies are done in the oven.
  • For soft peanut butter blossoms, pull the cookies out of the oven when they still look soft and slightly under-baked in the center. They will firm up as they cool, but will remain soft and chewy on the inside.
  • While it's not mandatory when you're in a rush, I find that chilling the dough for about 30 minutes yields the thickest, chewiest peanut butter cookies.
  • Use a processed peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, which yields a better quality cookie.

Nutrition Information

Serving 1cookie Calories 158kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 18mg (6%) Sodium 149mg (6%) Potassium 53mg (2%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 128IU (3%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 158

% Daily Value*

Serving 1cookie
Calories 158kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 149mg 6%
Potassium 53mg 1%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 128IU 3%
Calcium 19mg 2%
Iron 1mg 6%

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