How do I know when my peanut butter blossoms are done baking?

The cookies are done when the edges are lightly golden, but the centers still look slightly soft. They will continue to set as they cool on the baking sheet.

Can I use crunchy peanut butter for these cookies?

While creamy peanut butter is traditional for the softest texture, you can use crunchy if you prefer a bit of extra texture in your peanut butter blossoms.

How should I store Soft & Chewy Peanut Butter Blossoms?

Store these classic cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and chewiness.

Can I freeze the cookie dough?

Yes! You can roll the dough balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra minute or two to the bake time.

Soft & Chewy Peanut Butter Blossoms ultimate family favorite You will love

Description

These Soft & Chewy Peanut Butter Blossoms are an absolute classic and a guaranteed crowd-pleaser. With their delightful combination of rich peanut butter flavor and a perfect soft, chewy texture, topped with a chocolate kiss, they’re irresistible. This recipe is straightforward, making it perfect for bakers of all skill levels, and the results are always a hit. They’re ideal for holiday cookie platters, potlucks, or just a sweet treat at home.

Ingredients

Scale

1/2 cup (113g) unsalted butter, softened
1/2 cup (128g) creamy peanut butter
1/2 cup (100g) granulated sugar, plus more for rolling
1/2 cup (100g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
30–36 Hershey’s Kisses, unwrapped

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Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat evenly.
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft.
Immediately upon removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, make sure your butter is truly softened, not melted. This helps create that perfect chewy texture.
Don’t overbake these cookies! They should look slightly underdone when you pull them out of the oven; they will continue to set as they cool.
If you don’t have Hershey’s Kisses, you can use other small chocolate candies or chunks, though the classic ‘blossom’ look comes from the Kisses.
These cookies store well in an airtight container at room temperature for up to 5 days.
Dough can be made ahead and refrigerated for up to 2 days. Let it come to room temperature slightly before rolling.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 120mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg