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Lawrence D. Smith

Classic Peanut Butter Blossom Cookies

Soft, tender peanut butter cookies are rolled in sugar, baked until lightly cracked, then finished immediately with a chocolate kiss in the center.
The result is a sweet, nutty cookie with a smooth chocolate centerpiece and an appealing classic appearance.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup creamy no-stir peanut butter — 188g
  • ½ cup unsalted butter softened — 113g
  • ½ cup granulated sugar — 100g plus extra for rolling
  • ½ cup packed light brown sugar — 110g
  • ¼ teaspoon salt
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour — 180g
  • ½ teaspoon baking soda
  • 36 Hershey’s chocolate kisses unwrapped

Equipment

  • Oven
  • Cookie sheets
  • Parchment paper
  • Large mixing bowl or stand mixer
  • Paddle attachment, if using a stand mixer
  • Electric mixer
  • Measuring cups and spoons
  • Kitchen scale, if available
  • Cookie scoop or spoon
  • Wire cooling rack, optional

Method
 

  1. Prepare the Oven: Preheat the oven to 375°F and line the cookie sheets with parchment paper.
  2. Cream the Peanut Butter Mixture: In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, softened unsalted butter, granulated sugar, light brown sugar, and salt.
    Beat on medium speed until the mixture is well combined and creamy.
  3. Add the Wet Ingredients: Add the room-temperature egg and vanilla extract to the peanut butter mixture. Beat until everything is thoroughly incorporated, then scrape down the sides of the bowl.
  4. Finish the Dough: Add the all-purpose flour and baking soda. Mix on low speed just until the ingredients are combined. Avoid mixing beyond this point.
  5. Shape the Cookies: Scoop portions of dough and roll them into 1-inch balls. If desired, roll each ball in additional granulated sugar to coat the outside.
  6. Arrange the Dough: Place the sugared dough balls on the prepared cookie sheets, leaving 2 inches of space between each one.
  7. Bake the Cookies: Bake for 8–10 minutes, or until the cookies appear puffy and cracked and the bottoms have just started to turn brown.
  8. Add the Chocolate Kisses: Immediately after removing the cookies from the oven, press one unwrapped chocolate kiss into the center of each cookie. The warm cookies will crack around the chocolate, which is completely fine.
  9. Cool Completely: Leave the cookies on the baking sheet until they have cooled completely and the chocolate has set.
  10. Store the Cookies: Serve once cooled, or transfer the cookies to an airtight container and store for up to 1 week.

Notes

  • Use a room-temperature egg so it incorporates more easily into the peanut butter dough.
  • For the most accurate flour measurement, use 180g of all-purpose flour. If measuring by cups, fluff the flour first, spoon it into the cup without packing, then level the top with a knife.
  • Choose creamy, no-stir peanut butter containing stabilizers. Natural peanut butter that separates is not suitable for this recipe.
  • If you are concerned about the chocolate kisses losing their shape, freeze them for about 10 minutes before pressing them into the warm cookies.
  • The cookies should look puffy and cracked, with the bottoms just beginning to brown, when they are ready.
  • Press the chocolate kisses into the cookies immediately after baking so they settle into the warm centers.
  • Allow the cookies to cool completely on the pan so the chocolate has time to set before serving or storing.
  • Keep finished cookies in an airtight container for up to 1 week.