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Classic Chewy Peanut Butter Blossoms

A plate of freshly baked peanut butter blossom cookies with a dollop of shiny, melted chocolate center.
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Make the iconic peanut butter blossom cookies. This recipe focuses on achieving a soft, chewy texture and the perfect chocolate kiss center for your holiday cookie platter.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Prepare baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a soft cookie base.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Pour the remaining 1 cup of granulated sugar into a shallow dish.
  6. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar until fully coated.
  7. Place the sugar-coated balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes. The cookies should look slightly cracked on top but still be soft.
  9. Immediately upon removing the cookies from the oven, gently press one unwrapped chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest cookies, slightly underbake them. They firm up as they cool.
  • If your dough seems too soft to roll, chill it for 15 minutes before shaping. This prevents spreading.
  • Press the chocolate kiss straight down into the center; do not twist, as this can cause the cookie to break apart.
  • These cookies freeze well before the chocolate kiss is added. Store dough balls frozen and bake directly from frozen, adding 1-2 minutes to the bake time.

Nutrition

Find it online: https://fooddexterity.com/peanut-butter-blossom-recipe-chewy-cookies/