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Peanut Butter Blossoms

Peanut butter blossoms are soft, sugar-coated cookies with lightly cracked edges and a milk chocolate kiss pressed into each center. They bake one sheet at a time and finish with a sweet, creamy chocolate topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup butter unsalted, softened
  • 0.5 cup peanut butter creamy
  • 0.75 cup granulated sugar divided
  • 0.5 cup brown sugar packed light
  • 1 egg large
  • 2 tbsp milk
  • 1 tsp vanilla extract
For the chocolate topping
  • 36 chocolate kisses milk chocolate, unwrapped

Equipment

  • 2 rimmed baking sheets

Method
 

Make the dough
  1. Heat the oven to 375°F and line two rimmed baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the butter, peanut butter, 1/2 cup of the granulated sugar, and the brown sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg, milk, and vanilla until smooth.
  5. Mix in the flour mixture on low speed just until combined.
Shape and bake
  1. Put the remaining 1/4 cup granulated sugar in a small bowl.
  2. Shape the dough into 1-tablespoon balls.
  3. Roll the dough balls in the sugar.
  4. Arrange the dough balls 2 inches apart on the prepared baking sheets.
  5. Bake one sheet at a time for 8 to 10 minutes, until the cookies are puffed, lightly cracked, and set at the edges.
Add the chocolate
  1. Immediately press a chocolate kiss into the center of each cookie.
  2. Let the cookies rest on the baking sheet for 5 minutes.
  3. Transfer the cookies to a wire rack and cool completely.

Notes

Press the chocolate kisses into the cookies immediately after baking so they adhere as the cookies cool. Store airtight at room temperature for up to 5 days; freezer-friendly. For a peanut-free variation, use sunflower seed butter.