Description

There’s nothing quite like the nostalgic taste of Soft & Chewy Peanut Butter Blossom Cookies fresh from the oven. With their golden peanut butter base and melty chocolate kiss center, these cookies are a heartwarming treat for any time of year. Perfect for holidays, bake sales, or cozy afternoons, they combine the rich flavor of peanut butter with the sweetness of chocolate in every soft, chewy bite. This simple recipe brings that classic homemade taste back to your kitchen with easy steps and everyday ingredients.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar (plus extra for rolling)
½ cup packed light brown sugar
½ cup creamy peanut butter
1 large egg
2 teaspoons pure vanilla extract
About 36 milk chocolate kisses, unwrapped

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Instructions

Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, brown sugar, and peanut butter with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
Add the egg and vanilla extract, beating until fully combined and fluffy.
Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Do not overmix.
Scoop about 1 tablespoon of dough per cookie, roll into balls, and coat each one in granulated sugar.
Arrange the dough balls on prepared baking sheets, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are lightly golden and the tops are puffed.
Immediately press one chocolate kiss into the center of each hot cookie. The edges will crack slightly, creating the classic blossom look.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Slightly underbake for extra chewy cookies—let them finish setting on the baking sheet.
Avoid overmixing the dough to prevent dry cookies.
Use creamy peanut butter like Jif or Skippy; natural peanut butter can alter texture.
Store cooled cookies in an airtight container for up to 5 days.
For make-ahead convenience, freeze dough balls and bake directly from frozen, adding one extra minute of baking time.

Prep Time: 15 minutes
Cook Time: 10 minutes