Soft & Chewy Peanut Butter Blossoms Cookies
Soft & Chewy Peanut Butter Blossoms Cookies are a modern twist on a classic peanut blossom. Easy to make and hard to resist, they deliver melt-in-your-mouth magic in every bite. The perfect cookie for any occasion.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chill Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
- 1 cup unsalted butter or shortening
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar plus extra for rolling
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 48 milk chocolate kisses unwrapped
Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then mix in milk and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into the peanut butter mixture until combined.
Chill the dough for 15 minutes for easier handling.
Scoop dough and roll into 1-inch balls. Roll each ball in sugar and place 2 inches apart on prepared baking sheets.
Bake for 10 minutes or until edges are lightly golden.
Immediately press one chocolate kiss into the center of each cookie. Let cool on the pan for 5 minutes, then transfer to wire racks to cool completely.
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Don’t skip chilling—it keeps the cookies from spreading too much.
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Roll the dough balls evenly for uniform baking.
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Store cookies in an airtight container at room temperature for up to 5 days.
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Freeze unbaked dough balls and bake straight from the freezer for fresh cookies anytime.