Peanut Butter Blossom Cookies
Alright, let me confess—I absolutely *live* for Peanut Butter Blossom Cookies. There’s something downright magical about biting into a soft, peanut buttery cookie crowned with that shiny, melty chocolate kiss right in the center. They instantly take me back to cozy afternoons at my grandma’s kitchen table, where the smell of peanut butter and sugar filled the air and everyone was eagerly waiting their turn to sneak a warm cookie. Trust me, these little beauties have the perfect balance of chewy and melt-in-your-mouth goodness. Plus, they’re incredibly easy to whip up, so even if you’re not a seasoned baker, you’ll feel like a pro when you pull these golden delights out of the oven. Ready to make your house smell like peanut butter heaven?
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- About 36 Hershey’s Kisses, unwrapped
- Extra granulated sugar, for rolling
How I Make It
Step 1:
First, let’s get that oven preheated to 375°F. In a medium bowl, whisk together flour, baking soda, and salt. This dry mixture is our cookie base, so give it a good stir and set it aside.
Step 2:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—this usually takes about 2–3 minutes with a hand mixer. Then, beat in the peanut butter, egg, milk, and vanilla until everything is nicely combined and glossy.
Step 3:
Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix; overworked dough can make the cookies tough, and we want soft and tender bites.
Step 4:
Grab a tablespoon and scoop out dough balls. Roll each ball in a little granulated sugar—it adds a fun crunch and sparkle! Place them on a baking sheet lined with parchment, leaving about 2 inches apart.
Step 5:
Bake the cookies for about 8–10 minutes. Here’s a key tip: as soon as they come out and while they’re still warm, gently press a Hershey’s Kiss into the center of each cookie. The chocolate will soften slightly but hold its shape beautifully.
Step 6:
Let the cookies cool on the baking sheet for 5 minutes (this helps them set up), then transfer them to a wire rack to cool completely. Resist the urge to eat them all warm—but hey, who am I to judge?
Variations & Tips
- Try using chunky peanut butter for a nuttier texture.
- Roll dough balls in cinnamon sugar instead of plain sugar for a cozy twist.
- Substitute Hershey’s Kisses with mini Reese’s Peanut Butter Cups for an extra peanut buttery punch.
- If your dough seems sticky, chill it for 15 minutes before rolling.
- For a gluten-free version, swap the flour for a 1:1 gluten-free baking flour blend.
- Don’t skip the sugar coating—it helps keep the cookies from spreading too much and adds a lovely crunch.
How I Like to Serve It
These cookies are the perfect companion to a big glass of cold milk or a steaming cup of coffee. I especially like to pull them out at holiday parties or family get-togethers—everyone always loves how festive and nostalgic they feel. Plus, they make a sweet homemade gift when wrapped up in a cute tin or cellophane bag with a little ribbon.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you want to warm them up later, pop a cookie in the microwave for about 10 seconds to get that melted kiss feeling back.
Closing: Honestly, this recipe always works because it’s a total crowd-pleaser—soft, sweet, with just the right peanut butter and chocolate combo every single time.
