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Classic Peanut Butter Blossom Cookies Party Favorite

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These classic peanut butter blossom cookies are soft and chewy with a melty chocolate center. They’re quick and easy to make with simple ingredients, perfect for cookie swaps, holiday parties, or any gathering.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick, 113g)
  • 3/4 cup creamy peanut butter (about 190g)
  • 1/3 cup granulated sugar (about 67g)
  • 1/3 cup packed light brown sugar (about 73g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (about 188g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (about 50g), for rolling
  • 36 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes with a stand mixer or 3-4 minutes with a hand mixer. Scrape down the sides of the bowl halfway through.
  3. Beat in the creamy peanut butter until fully combined. Then add the egg and vanilla extract, beating until everything is smooth and well incorporated.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the flour mixture to the peanut butter mixture, mixing on low speed until just combined. Be careful not to overmix.
  6. Using a cookie scoop or tablespoon, scoop out rounded tablespoon-sized portions of dough. Roll each portion into a smooth ball between your palms.
  7. Place the 1/4 cup of granulated sugar in a small bowl. Roll each dough ball in the sugar until completely coated.
  8. Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart. You should fit about 12 cookies per sheet.
  9. Bake for 10-12 minutes, or until the cookies are lightly golden brown around the edges. The centers will still look slightly soft and puffy.
  10. As soon as you remove the baking sheets from the oven, press one Hershey’s Kiss into the center of each cookie. Press down gently until the cookie cracks slightly around the edges.
  11. Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t overbake the cookies; they continue to cook on the hot baking sheet. Have all Hershey’s Kisses unwrapped before baking. Use room temperature ingredients for best results. For dairy-free, use plant-based butter. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: peanut butter blossom cookies, peanut butter cookies, chocolate kiss cookies, holiday cookies, cookie swap, easy cookie recipe

Find it online: https://lolaspoon.com/classic-peanut-butter-blossom-cookies-party-favorite/