Soft and Chewy Peanut Butter Blossom Cookie Recipe
Calling all chocolate and peanut butter lovers! This peanut butter blossom cookie recipe is the OG classic cookie that is not just for the holiday season! This cookie uses creamy peanut butter and just the right amount of brown sugar for a perfectly chewy and soft peanut butter cookie with a chocolate kiss in the center of each cookie. So if you are craving a warm cookie, put on an apron and let’s make the best peanut butter blossoms you have ever had! Full printable recipe card below.
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What are Peanut Butter Blossom Cookies?
When it comes to cookies, peanut butter kiss cookies are considered a very classic recipe that have been around for decades. My grandma used to make these for me all the time and even mailed them to my college dorm room, true story. But in case you are not familiar with them they are peanut butter cookies, rolled in sugar, and topped with chocolate Hershey’s kisses after baking while they are still warm.
Cookie Ingredients
These chocolate peanut butter cookies are one of my favorite cookie recipes! They use simple baking ingredients but let’s go over the basics that will produce the best results.
Butter – You will need room temperature butter, preferably real unsalted butter. Butter is the primary fat content in the cookie and needs to combine with the sugars which is easier when it is softened. When the butter is melted it will not combine in the same manner and you will end up with flat thin cookies. Bring the butter up to room temperature before making the cookie dough.
Sugar – Sugar is one of the key components to all cookie recipes and establishes the ph of the cookie dough. Almost every cookie recipe I have seen calls for at least some white sugar or granulated sugar.
Brown Sugar – Light brown sugar or dark brown sugar will both work here. I used light brown sugar.
Peanut Butter – Obviously peanut butter cookies need peanut butter! You can use any kind of peanut butter you like, Jiff, Peter Pan, Skippy or whatever you have on hand. I use good old fashioned Skippy. Just make sure you use smooth peanut butter not crunchy.
Eggs – This is your binder for all the wet ingredients and dry ingredients. Not only will it hold everything together, but it will also add moisture to your cookies due to the high water content in the egg whites.
Vanilla – When baking, you should always use pure vanilla extract. It adds an extra sweetness that combines with the other ingredients to create a complex flavor in baked cookies.
Flour – Even though there are several different types of flour and I stock many of them in my pantry, I stick to all purpose flour for making cookies.
Baking Soda – Do you really need this? YES! Baking soda is usually a very small ingredient but a very important ingredient! The baking soda reacts with the acidic brown sugar and produces carbon dioxide which creates softer and thicker cookies.
Cornstarch – If you love soft cookies, cornstarch is the secret! It creates a slightly thicker cookie with a soft and chewy consistency.
Salt – A little bit of salt helps balance out all the sweetness from the sugars in cookie dough.
Hershey’s Kisses – The centerpiece of this cookie recipe are the chocolate kisses. If you can find the unwrapped chocolate kiss bag, that will save you the hassle of unwrapping them all. While I do love dark chocolate, I recommend sticking to the milk chocolate Hershey’s kisses because the chocolate has a different melting point. When I have used the dark chocolate kisses they completely melted into my cookies.
Mixing Options
For best results, you will want to use a large bowl or the bowl of your stand mixer. Either an electric hand mixer or a stand mixer will be the best option to mix all the ingredients with the peanut butter.
Rolling the Cookies
Like many peanut butter cookie recipes, this one coats the outside of the cookie dough in sugar prior to baking. You will need about a 1/2 cup for this part.
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Print
Soft and Chewy Peanut Butter Blossom Cookie Recipe
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
If you love classic peanut butter cookies, you will love this soft and chewy peanut butter blossom recipe. This OG classic cookie is not just for the holiday season! This cookie uses creamy peanut butter and just the right amount of brown sugar for a perfectly chewy and soft peanut butter cookie with a chocolate kiss in the center of each cookie. So if you are craving a warm cookie, put on an apron and let’s make the best peanut butter blossoms you have ever had!
Ingredients
- 1/2 cup Unsalted Butter
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 3/4 cup Peanut Butter
- 1 tsp Vanilla
- 1 Egg
- 1 1/4 cup Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- Hershey's Chocolate Kisses unwrapped
- 1/2 cup White Sugar (for rolling)
Instructions
- Pre-heat oven to 350 degrees.
- With a paddle attachment, cream butter and 1/2 cup of white sugar and brown sugar in a large bowl or the bowl of a stand mixer on medium speed. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
- Add in the egg, peanut butter, and vanilla and mix until combined.
- In a separate bowl combine flour, baking soda, salt, and cornstarch and whisk until combined.
- Combine flour mixture with wet ingredients one cup at a time, mixing until combined. Do not over mix.
- Using a cookie scoop, spoon cookie dough into balls and place on a prepared baking sheet with a baking mat or parchment paper.
- In a shallow small bowl or plate add 1/2 cup of white sugar and roll cookie dough balls in the sugar coating them generously and return to baking sheet.
- Bake for 8-12 minutes or until golden brown. Cooking times may vary.
- Once the cookies are baked, cool for 2 minutes then place the chocolate kisses in the center of each cookie and lightly press down.
- Place the pan in the fridge for 5-10 minutes to prevent the kisses from melting into the cookies.
Notes
Bake time will vary. I always start at the low end to prevent over cooking.
Makes about 24 cookies depending on size.
While I do love dark chocolate, I recommend sticking to the milk chocolate Hershey’s kisses because the dark chocolate has a different melting point. When I have used the dark chocolate kisses they completely melted into my cookies.
Looking for more delicious peanut butter chocolate recipes? Check out my chocolate peanut butter cup cookies, my chocolate peanut butter crinkle cookies, or my chocolate dipped peanut butter crackers.
Looking for more great cookie recipes? Try my copycat Crumbl sugar cookies, butter free chocolate chip cookies, or my chocolate chip s’more snickerdoodles.
Looking for more decedent desserts? Try my mini chocolate bourbon pecan pies, chocolate brownie fruit pizza, or my peppermint chocolate brownie cupcakes.
Storage
Leftover peanut butter blossom cookies should be stored in an airtight container at room temperature for up to 7 days.
When to Make Peanut Butter Blossom Cookies
Even though this peanut butter blossoms recipe is frequently made during the Christmas holiday season, it is also a great cookie treat for Valentines Day or anytime you have a craving for a chocolate peanut butter cookie! They are perfect for holiday baking or cookie exchanges too. Trust me, this classic peanut butter kiss cookie is always a crowd pleaser!
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