Peanut Butter Blossoms Cookie Recipe

5 from 1 vote

Classic peanut butter blossoms with soft centers, lightly crisp edges, and a chocolate kiss on top. No chilling time!

Prep Time20

Cook Time10

Course: Cookies, Dessert

Cuisine: American

Keyword: peanut butter blossom cookies, peanut butter blossoms

Servings:

Calories: 99kcal

Preheat oven to 350ºF. Line two baking sheets with parchment paper. Unwrap the chocolate kisses before you start making the cookie dough.
In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and kosher salt together until combined.
In a large bowl, cream the softened butter, peanut butter, granulated sugar, and dark brown sugar together for 3-4 minutes until light and fluffy. Add the egg and vanilla and beat until well combined. Add the dry ingredients and mix until just incorporated. Do not overmix.
Using a #60 cookie scoop (one tablespoon), scoop the cookie dough into 1-inch balls, roll them in granulated sugar, and place them on the prepared baking sheet about 1 inch apart. Bake for 10-12 minutes or until the cookies begin to crack.
Remove the cookie sheet from the oven and immediately press a Hershey kiss in the middle of each cookie. Allow to cool on the pan for 8-10 minutes, then transfer the cookies to a wire rack to cool completely and the chocolate to set up.

Unwrap the chocolate kisses before starting the dough. Have them ready when the cookies come out of the oven.
Use standard creamy peanut butter, not natural or oil-separated varieties, because they can cause spreading. I have used traditional peanut butter and JIF No Sugar Added; both work well. Also, crunchy peanut butter tends to make the cookies crumbly.