Peanut Butter Blossoms Recipe

These Peanut Butter Blossoms are soft and sweet. They are perfect for the holidays and are a classic cookie that everyone loves.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 138kcal

Preheat oven to 375 degrees F
Cream butter and sugars together.in the bowl of a stand mixer with the paddle attachment or use an electric mixer.
Add in peanut butter , egg, milk and vanilla. Mix until creamy.
Add in dry ingredients and mix until just combined.
Cover dough with plastic wrap and chill for 30 minutes.
Roll dough into 1 inch balls and place on a parchment paper lined cookie sheet.
Bake for 6-8 minutes or until edges begin to turn golden brown and crack.
Remove from oven and immediately press a piece of candy into warm cookie.

Chill the dough if it’s sticky. Even 20–30 minutes in the fridge makes rolling and shaping much easier.
Unwrap the chocolate kisses ahead of time. Have them ready so you can press them in while the cookies are warm.
Press the kisses in immediately after baking. The heat from the cookie melts them just slightly so they stick perfectly without losing their shape.
Don’t overbake! The cookies should still look soft when you take them out. They’ll finish setting on the pan.
Roll your dough balls evenly to ensure all cookies bake at the same rate and look uniform on your cookie tray.
Store in a single layer or separate with parchment. This keeps the chocolate from smudging.
These stay soft for days, which makes them perfect for gifting or prepping ahead for cookie exchanges.
Use a variety of candy in the middle of the cookie. Chocolate kisses are the classic but I also love to slice on a salted peanut roll and use it. Hershey's makes a lot of different flavor kisses so experiment with some different ones.