Description

There’s something magical about the smell of freshly baked cookies filling the kitchen, especially during the holiday season or on a cozy evening at home. Festive Peanut Butter Blossom Cookies combine the rich, nutty flavor of peanut butter with a melty chocolate center, making them an irresistible treat for both kids and adults. Inspired by classic American holiday traditions, these cookies have been a favorite for generations, often enjoyed during family gatherings, festive celebrations, or simply as a comforting snack. The combination of a soft, chewy cookie and a chocolate kiss on top brings nostalgia and joy with every bite, making this recipe a must-try for anyone who loves homemade sweets.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup creamy peanut butter
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
2 cups semisweet chocolate kisses, unwrapped
Additional granulated sugar for rolling

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
Beat in the egg, milk, and vanilla extract until fully combined.
Gradually mix in the dry ingredients, being careful not to overmix.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat.
Place dough balls on prepared baking sheet, spacing about 2 inches apart.
Bake 8–10 minutes, until edges are lightly golden but centers still look slightly underbaked.
Immediately press a chocolate kiss into the center of each cookie. Allow to cool on baking sheet for 5 minutes.
Transfer cookies to a wire rack to cool completely before serving.

Notes

For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
Use room-temperature butter and egg for even mixing and proper texture.
For crunchier cookies, bake 1–2 minutes longer but watch carefully to prevent overbaking.
Cookies can be stored in an airtight container at room temperature for up to a week, or freeze dough balls for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes