Peanut Butter Blossoms — Soft, Chewy Cookies with Chocolate Kisses

Peanut Butter Blossoms — The Classic Soft & Chewy Cookie Crowned with Chocolate

Prep: 15 minutes • Bake: 9–11 minutes • Yield: 36 cookies

Introduction

There are cookies, and then there are Peanut Butter Blossoms — a timeless favorite that combines a tender, peanut-scented cookie with a glossy chocolate Hershey’s Kiss pressed into the center. These treats are beloved because they deliver the perfect balance of sweet and salty, a slightly crisp edge and an irresistibly soft center. This recipe gives you reliable results every time and is optimized for readability and SEO so you can paste it directly into your WordPress post.

Ingredients

Below is the complete list — each ingredient includes its purpose so you understand what it does in the cookie.

1 3/4 cups (220g) all-purpose flour — provides structure and a tender crumb
1/2 teaspoon baking soda — leavens slightly and helps those soft, rounded tops
1/4 teaspoon salt — balances sweetness and enhances flavor
1/2 cup (115g) unsalted butter, softened — adds richness and helps with a tender texture
1/2 cup (100g) granulated sugar — sweetness and helps with spread
1/2 cup (110g) packed light brown sugar — moisture, chewiness, and caramel notes
1 large egg, room temperature — binds ingredients and adds moisture
1/2 cup creamy peanut butter — the star flavor — use natural for a more intense peanut taste
1 teaspoon vanilla extract — rounds and deepens flavor
Granulated sugar for rolling (about 1/2 cup) — creates a slightly crunchy, sparkling exterior
36 chocolate kisses or chocolate drop candies — the classic glossy center — press in after baking

Step-by-Step Instructions

Follow these clear, numbered steps for perfect cookies every time.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl (or stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2 minutes.
Add the egg, peanut butter, and vanilla. Beat until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid over-mixing to keep cookies tender.
Using a cookie scoop or tablespoon, form dough balls (about 1 tablespoon each) and roll them in the extra granulated sugar until coated.
Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart to allow for slight spreading.
Bake for 9–11 minutes until the edges are set and the centers still look slightly soft. Do not over-bake — you want a tender center.
Immediately remove from oven and press one chocolate kiss into the center of each cookie. The heat will gently melt the chocolate and create a glossy top.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Kitchen timers: Total active time ~15 minutes. Total elapsed time ~30–40 minutes.

Why This Recipe Works

This recipe balances butter and brown sugar to produce a cookie that spreads just enough to form a thin, slightly crisp edge while keeping the center soft and chewy. Rolling the dough in granulated sugar gives a subtle crunch and an attractive sheen that contrasts perfectly with the melted chocolate on top.

Pro Tips for Perfect Peanut Butter Blossoms

Use room temperature egg and butter — they mix more uniformly and trap air, creating a lighter cookie.
Do not overmix the dough after adding flour to avoid a tough cookie.
Watch the bake time closely: remove when centers are slightly underdone — they will finish setting on the hot sheet.
Press chocolate kisses in right away while hot so the chocolate softens and adheres. For a neater look, remove any paper wrappers from the kisses before using.
Make-ahead options: dough balls freeze beautifully — freeze on a tray, then transfer to a bag. Bake from frozen; add 1–2 minutes to bake time.

Variations & Substitutions

Crunchy peanut butter: adds texture — reduce additional nuts in mix to keep dough cohesive.
Mini chocolate kisses: for bite-sized blossoms that are perfect for parties.
Chocolate-dipped: once cooled, dip half the cookie in melted chocolate and chill until set for a decadent finish.
Allergy swap: use sunflower seed butter for a peanut-free alternative (the taste will be different but the structure remains).

Serving Suggestions

Serve these cookies warm or at room temperature. They pair beautifully with:

A glass of cold milk — the classic pairing that balances sweetness.
Espresso or black coffee — the bitterness complements the peanut and chocolate.
Vanilla ice cream — create a cookie sandwich for an indulgent dessert.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (without the chocolate kisses attached) for up to 3 months. Re-attach fresh kisses after thawing, if desired.

Printable Recipe Card

Yield: 36 cookies
Prep: 15 minutes
Cook: 9–11 minutes per batch

Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar + extra for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 36 chocolate kisses

Instructions:
1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Whisk flour, baking soda, salt.
3. Cream butter and sugars until fluffy.
4. Add egg, peanut butter, vanilla.
5. Mix in dry ingredients until just combined.
6. Roll into 1 tbsp balls; coat in granulated sugar.
7. Bake 9–11 minutes; press chocolate into centers immediately.
8. Cool 5 minutes on sheet, then transfer to rack.