Classic Soft and Chewy Peanut Butter Blossoms (The Perfect Holiday Kiss Cookie)
These Classic Peanut Butter Blossoms are the ultimate holiday cookie—soft, chewy, and perfectly crackled, topped with a sweet milk chocolate kiss. With the right blend of sugars and fats, this foolproof recipe ensures cookies that stay tender and delicious for days.
Equipment
- Mixing bowls
- Hand or stand mixer
- baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 ¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Granulated Sugar (for dough)
- ½ cup Light Brown Sugar, lightly packed
- 1 large Egg
- 2 Tbsp Milk (any kind)
- 1 tsp Vanilla Extract
- ½ cup Granulated Sugar (for rolling)
- 1 bag (11 oz) Hershey Kisses, unwrapped
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Mix in the egg, milk, and vanilla until just combined, scraping down sides as needed.
- Gradually add the dry mixture to the wet mixture on low speed until a smooth dough forms. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour (up to overnight) to prevent spreading during baking.
- Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls. Coat each ball in granulated sugar and place 1½–2 inches apart on a parchment-lined baking sheet.
- Bake for 7–8 minutes until edges are set but centers are soft. Remove from oven, press one chocolate kiss into each cookie, and return to oven for 2 more minutes.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.