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Classic Peanut Butter Blossom Cookies

A stack of freshly baked Peanut Butter Blossom Cookies featuring a rich chocolate center on a white plate.

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A straightforward recipe for making traditional peanut butter cookies topped with a chocolate kiss.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • About 1 bag (12 ounces) Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Roll the dough into 1-inch balls. Roll each ball in granulated sugar (optional, for extra coating).
  7. Place the balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes, or until the edges are lightly set. The centers should still look slightly soft.
  9. Remove the cookies from the oven. Immediately press one unwrapped chocolate kiss into the center of each warm cookie.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a classic look, roll the dough balls in extra granulated sugar before baking.
  • Press the chocolate kiss into the cookie immediately after removing it from the oven so the cookie is warm enough to hold the candy shape without cracking.
  • Store cookies in an airtight container at room temperature for up to one week.

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