Peanut Butter Blossom Cookies
Soft peanut butter blossom cookies with rich flavor, tender centers, and a classic chocolate topping.
Ingredients
Cookie Dough
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup granulated sugar plus extra for rolling
- ½ cup light brown sugar packed
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
Topping
- 36 pieces chocolate kisses unwrapped
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat peanut butter, softened butter, granulated sugar, brown sugar, and salt until smooth and creamy.
- Add egg and vanilla extract. Mix until fully combined, scraping down the sides as needed.
- Add flour and baking soda. Mix on low speed just until the dough forms. Do not overmix.
- Roll dough into 1-inch balls. Optionally roll each ball in granulated sugar for a crisp coating.
- Place dough balls on prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes until cookies are puffed with light cracks and lightly golden bottoms.
- Immediately press a chocolate kiss into the center of each cookie while still warm.
- Allow cookies to cool completely on the baking sheet before serving or storing.
Notes
Measure flour carefully to avoid dry cookies. Chill dough for 30 minutes if your butter is too soft to prevent spreading. Freeze chocolate kisses briefly before baking to help them hold their shape. Store cookies in an airtight container for up to 1 week or freeze for longer storage.
Nutrition Facts (Per Serving)
- Calories: 121 kcal
- Carbohydrates: 14 g
- Protein: 2 g
- Fat: 7 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Cholesterol: 13 mg
- Sodium: 62 mg
- Potassium: 43 mg
- Fiber: 1 g
- Sugar: 9 g
- Vitamin A: 86 IU
- Calcium: 17 mg
- Iron: 0.4 mg