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Ultimate Soft & Chewy Peanut Butter Blossoms Recipe

A close-up of a soft, chewy peanut butter blossoms cookie rolled in sugar with a chocolate kiss pressed into the center.
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Make the classic Peanut Butter Blossom cookies that stay soft and chewy for days. This easy recipe guarantees the signature crackled top and a perfect chocolate kiss center, ideal for holiday baking or cookie exchanges.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar, plus 1/2 cup for rolling
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 package (12 ounces) milk chocolate 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.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Place the remaining 1/2 cup of granulated sugar in a shallow dish. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar until fully coated.
  6. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft.
  8. Immediately upon removing the cookies from the oven, gently press one chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate slightly.
  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 softest cookies, do not overbake. Remove them when the edges are just starting to set.
  • Press the chocolate kiss into the cookie right away. If the cookies cool too much, the chocolate will not adhere properly.
  • If you prefer a more pronounced crackle, chill the dough balls for 15 minutes before rolling them in sugar and baking.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://pureplatepath.com/peanut-butter-blossoms-soft-chewy-recipe/