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The Best Chewy Classic Peanut Butter Blossom Cookies

A plate of freshly baked peanut butter blossom cookies, coated in sugar and topped with a chocolate heart candy.
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Make soft, chewy peanut butter blossom cookies that stay fresh long after baking. This recipe provides simple steps for the iconic sweet and salty treat topped with a melted chocolate kiss.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar, for rolling
  • 1 bag Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a soft cookie base.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the dough.
  5. Place the remaining 1/4 cup of granulated sugar in a shallow dish.
  6. Roll the dough into 1-inch balls and then roll each ball in the sugar to coat lightly. Place the coated balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft. The cookies will spread and develop small cracks.
  8. Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The residual heat will soften the chocolate.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest texture, slightly underbake the cookies; they firm up as they cool.
  • If your peanut butter is very stiff, warm it briefly in the microwave (about 15 seconds) before mixing to help with creaming.
  • Press the chocolate kiss into the cookie right away; waiting even a minute can cause the cookie to set too much, leading to cracks or the kiss not sinking in properly.

Nutrition

Find it online: https://cookingbyfelix.com/peanut-butter-blossom-recipe-chewy-cookies/