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Classic Peanut Butter Blossoms with a Soft Twist on Tradition

Classic Peanut Butter Blossoms
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Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies rolled in sugar and topped with a milk chocolate kiss. They’re a nostalgic holiday favorite that comes together quickly and never fails to impress.

Ingredients

  • ½ cup unsalted butter, room temperature

  • ½ cup creamy peanut butter

  • ½ cup granulated sugar

  • ½ cup packed light brown sugar

  • 1 large egg

  • 1½ tsp pure vanilla extract

  • 1½ cups all-purpose flour

  • ¾ tsp baking soda

  • ½ tsp salt

  • ¼ cup granulated sugar (for rolling)

  • 24 unwrapped Hershey’s Kisses

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Instructions

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
  3. Add the egg and vanilla extract and mix until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  6. Scoop 1-tablespoon portions of dough and roll into balls.
  7. Roll each dough ball in granulated sugar and place 2 inches apart on prepared baking sheets.
  8. Bake for 10 minutes, or until edges are set and tops have a crackled appearance.
  9. Immediately press a chocolate kiss into the center of each cookie after removing from the oven.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use plant-based butter and dairy-free chocolate for a dairy-free version.
  • Replace peanut butter with sunflower seed butter for a nut-free alternative.
  • Chill the dough for 15–20 minutes if it feels too sticky to handle.
  • Freeze unbaked dough balls for up to 3 months and bake from frozen, adding 1–2 extra minutes to the bake time.

Find it online: https://www.cookwithbenchi.com/classic-peanut-butter-blossoms/