Perfectly Chewy Peanut Butter Blossom Cookies
If you’re searching for the perfect chewy peanut butter blossom cookies, look no further. These iconic treats combine a soft, nutty peanut butter cookie base with a sugary crunch and a rich Hershey’s Kiss on top. They’ve been a beloved holiday staple for decades, bringing joy to cookie trays and dessert tables everywhere.
The secret to truly chewy peanut butter blossoms lies in the texture: tender and soft in the center, with just the right amount of chew. Overbaking is the biggest enemy here—pull them from the oven when the tops are cracked and edges are lightly set, even if the centers look a bit soft. They’ll firm up as they cool, staying delightfully chewy instead of turning hard and brittle.
History of These Little Gems
Peanut butter blossom cookies originated in the 1950s when they were entered in the Pillsbury Bake-Off contest. The simple yet genius combination of peanut butter dough and chocolate kiss quickly became a nationwide favorite, especially during the holidays. Today, they’re synonymous with Christmas baking.
Tips for Chewy Peanut Butter Blossom Cookies
- Once you roll your dough balls in sugar, lightly press down with the palm of your hand.
- Avoid overbaking: This is crucial—remove cookies when centers are still soft to prevent dryness.
- Use room-temperature ingredients for better creaming and texture.
- Chill the dough to enhance chewiness and prevent spreading.
- Unwrap Kisses in advance for quick topping.
Final Thoughts
Whether you’re baking for a holiday cookie exchange, a cozy family gathering, or just to satisfy a sweet craving, these chewy peanut butter blossom cookies deliver pure comfort in every bite. With their soft, peanutty centers, sparkling sugar coating, and that iconic chocolate kiss on top, they’re guaranteed to disappear fast. Whip up a batch today—they’re easy, timeless, and always a crowd-pleaser.
Happy baking!
Peanut Butter Blossom Cookies
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale for best accuracy
- Half sheet pans nonstick or use parchment paper
Ingredients
- ½ c. (115 g) salted butter softened
- 1 c. (260 g) creamy peanut butter
- ⅓ c. (65 g) granulated sugar
- ⅓ c. (65 g) light brown sugar packed
- 1 large egg
- 2 tbsp milk
- 2 tsp vanilla extract
- 1½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp baking soda
- ½ tsp salt
- ⅓ c. (65 g) granulated sugar for rolling
- 48 Milk Chocolate Hershey’s Kisses unwrapped
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper (or use a nonstick pan).
- Cream wet ingredients: Beat the softened butter and 1 cup peanut butter until smooth and creamy (1–2 minutes). Add the granulated sugar and light brown sugar; beat until light and fluffy (about 2 minutes).½ c. (115 g) salted butter1 c. (260 g) creamy peanut butter⅓ c. (65 g) granulated sugar⅓ c. (65 g) light brown sugar
- Add egg & liquids: Beat in the egg, milk, and 2 teaspoons vanilla extract until fully incorporated.1 large egg2 tbsp milk2 tsp vanilla extract
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture on low speed until just combined.1½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 tsp baking soda½ tsp salt
- Optional chill: For even better flavor melding and to keep them extra chewy, chill the dough for 1–2 hours (or overnight).
- Shape and roll: Scoop rounded tablespoonfuls of dough and roll into balls. Coat each in granulated sugar. Place 2 inches apart on sheets and lightly press down with the palm of your hand.⅓ c. (65 g) granulated sugar
- Bake: 8–10 minutes, until lightly golden and cracked on top (centers may look slightly soft).
- Add Kisses: Right out of the oven, press a kiss into the center of each cookie.48 Milk Chocolate Hershey’s Kisses
- Cool: Let sit on the sheet 3–4 minutes, then transfer to a rack. Chocolate will set as they cool.
Notes
- Chilling the dough enhances flavor and prevents spreading.
- Be careful not to overbake these cookies or they will become more dry and brittle.
- Store in an airtight container for up to 1 week.
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