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–+ servings
Laura Lopez

Soft & Chewy Peanut Butter Blossoms

The quintessential holiday classic! Soft and chewy peanut butter cookies rolled in sparkling granulated sugar and topped with a creamy milk chocolate kiss pressed into the warm center. Unbeatable nostalgic comfort for your Christmas cookie platters.
Print Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 32 cookies
Calories: 135
Ingredients Method Nutrition

Ingredients
  

Soft Peanut Butter Cookie Dough
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 3/4 cup creamy peanut butter standard shelf-stable creamy PB (like Jif or Skippy)
  • 1/2 cup light brown sugar packed for chewiness
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 2 tbsp whole milk keeps centers soft
  • 1 1/2 tsp pure vanilla extract alcohol-free halal
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
Sugar Rolling & Chocolate Kisses
  • 1/3 cup granulated sugar or sparkling coarse sanding sugar for rolling
  • 32 pieces milk chocolate kisses unwrapped and ready before baking

Method
 

Mix Dough & Roll in Sugar
  1. In a large stand mixer bowl, beat softened butter, creamy peanut butter, brown sugar, and 1/2 cup granulated sugar on medium-high speed for 3 minutes until smooth and fluffy.
  2. Beat in the egg, milk, and pure vanilla extract until completely creamy and homogeneous.
  3. Whisk flour, baking soda, and fine salt in a separate bowl. Gradually add to wet ingredients on low speed just until combined into a soft, supple dough.
  4. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Place 1/3 cup granulated sugar in a shallow dish.
  5. Scoop dough into 1-tablespoon balls (about 1 inch). Roll between palms into smooth spheres, then roll generously in granulated sugar until sparkling all over. Arrange 2 inches apart on baking sheets.
Bake & Press Kisses
  1. Bake at 375°F for 8 to 10 minutes until cookies are lightly puffed and just barely golden around the bottoms. Do not overbake!
  2. Remove from oven. Immediately press one unwrapped chocolate kiss firmly into the center of each hot cookie until fissures and cracks radiate outwards.
  3. Let cookies rest on the warm baking sheet for 5 minutes. The residual heat will soften the base of the chocolate kiss without causing it to lose its iconic shape.
  4. Carefully transfer to a wire cooling rack and let cool completely until the chocolate firms up, then enjoy!

NUTRITION INFORMATION:

Serving: 1g Calories: 135cal (7%) Carbohydrates: 16g (5%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 3g (19%) Cholesterol: 15mg (5%) Sodium: 95mg (4%) Potassium: 65mg (2%) Fiber: 0.8g (3%) Sugar: 11g (22%) Vitamin A: 110IU (2%) Vitamin C: 0mg (0%) Calcium: 18mg (2%) Iron: 0.6mg (3%)
Keywords: christmas kiss cookies, hershey kiss cookies, holiday cookies, peanut butter blossoms, peanut butter cookies

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