Description

There’s nothing quite like biting into a soft, chewy peanut butter cookie crowned with a smooth chocolate kiss. These Bakery-Style Peanut Butter Blossoms are the perfect mix of sweet and nutty, with that melt-in-your-mouth texture that feels straight from a professional bakery. Ideal for holidays, parties, or everyday baking, these cookies are simple to make, beautifully golden, and sure to impress anyone who takes a bite.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
2 teaspoons pure vanilla extract
Extra granulated sugar, for rolling
About 36 milk chocolate kisses, unwrapped

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Instructions

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt; set aside.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in peanut butter, then add the egg and vanilla extract until smooth.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Roll 1 tablespoon of dough into balls, coat in sugar, and place 2 inches apart on baking sheets.
Bake for 8–10 minutes or until edges are set and tops begin to crack.
Immediately press a chocolate kiss into the center of each cookie.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt; set aside.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in peanut butter, then add the egg and vanilla extract until smooth.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Roll 1 tablespoon of dough into balls, coat in sugar, and place 2 inches apart on baking sheets.
Bake for 8–10 minutes or until edges are set and tops begin to crack.
Immediately press a chocolate kiss into the center of each cookie.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 10 minutes