Print

Classic Peanut Butter Blossom Cookies: The Best Holiday Treat

peanut butter blossom cookies - featured image
Print Recipe

These Classic Peanut Butter Blossom Cookies are soft, salty, and sweet with a milk chocolate Kiss pressed into the center. They’re quick, easy, and perfect for holiday baking.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (192g) creamy peanut butter (e.g., Skippy or Jif)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (dairy or plant-based)
  • ¼ cup (50g) granulated sugar, for rolling
  • 36 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  4. Add peanut butter and beat until well combined. Mixture may look grainy.
  5. Beat in egg, vanilla extract, and milk until smooth and creamy.
  6. Gradually add flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Place ¼ cup granulated sugar for rolling in a small bowl. Using a cookie scoop or tablespoon, portion dough and roll into smooth balls. If sticky, chill for 10 minutes.
  8. Roll each dough ball in sugar until completely coated. Place on prepared baking sheets, spacing 2 inches apart (about 18 per sheet).
  9. Bake one sheet at a time for 10-12 minutes, until edges are lightly golden and centers are puffed and slightly underdone.
  10. Remove from oven and let cookies cool on baking sheet for exactly 2 minutes.
  11. Gently press a Hershey’s Kiss into the center of each warm cookie until edges crack slightly.
  12. Transfer cookies to a wire cooling rack and let cool completely. Chocolate will set as they cool.

Notes

Don’t skip the 2-minute cooling time before adding Kisses to prevent chocolate from melting into a puddle. Use conventional peanut butter (not natural) for best texture. For gluten-free, substitute with 1:1 gluten-free baking flour. Cookies stay fresh in an airtight container at room temperature for up to 5 days. Can be frozen baked or unbaked for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, holiday cookies, Christmas cookies, peanut butter cookies, Hershey's Kiss cookies, easy cookie recipe

Find it online: https://cookluma.com/classic-peanut-butter-blossom-cookies-the-best-holiday-treat/