Our classic peanut butter blossom cookie recipe has a creamy peanut butter base cookie with a decadent chocolate kiss center. Perfect for kids' parties, holiday cookie exchanges, tailgate treats, bake sales, and old fashion cookies and milk.
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❤️ Why this recipe works
- Blossom cookies are a classic Christmas cookie that is loved year-round.
- Tender Peanut Butter Blossoms are rich with a buttery luscious flavor combined with peanut butter and topped with a chocolate kiss candy.
- These peanut butter cookies travel well and can easily be mailed to loved ones.
🧾 Ingredients
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- unsalted butter
- creamy peanut butter
- granulated white sugar
- light brown sugar
- egg
- whole milk
- vanilla extract
- all-purpose flour
- baking soda
- salt
- Hershey's kisses
🍲 Equipment
- baking sheets
- cooling rack
- mixing bowls
- measuring spoons
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Preheat oven to 350°F.
Step 1: In a large mixing bowl, use a hand mixer with beaters attached or the bowl of a stand mixer using the paddle attachment, cream butter, white sugar, and brown sugar until well combined, about 5 minutes.
Step 2: Add eggs, milk, and vanilla extract, beat until combined, about 1 to 2 minutes.
Step 3: Blend well.
Step 4: In a medium-sized mixing bowl, whisk together the dry ingredients, all-purpose flour, baking soda, and salt.
Step 5: Chill the peanut butter cookie dough for at least 30 minutes.
Step 6: Place sugar in a small bowl for rolling the cookie dough in before baking. Remove dough from the refrigerator. Roll the dough into 1-inch balls and roll the dough balls in sugar.
Step 7: Place on the prepared baking tray. Bake in preheated oven for 8-10 minutes.
Step 8: Quickly place a chocolate kiss into the center of each cookie.
Step 9: Cool and serve.
❄️ How to store, reheat, and freeze
Storage: Baked cookies can be kept in a covered airtight container for about 4 days.
Make ahead: When preparing the cookies, the refrigerated dough can be stored in the fridge overnight.
Freezer instructions: The cookies can be made ahead, up to 3 months, and stored in freezer-safe bags. Remove as much air as possible from the freezer bag before sealing.
Defrost in the refrigerator or counter, usually around 3-4 hours to defrost.
👩🏻🍳 Eileen's Tips for Success
- For best results, place the dough in the fridge for 30 minutes before rolling into cookies. This keeps the cookies pillowy and they do not spread a lot.
- Use unsalted butter, if you only have salted butter, do not add salt to the cookies.
- Be sure the butter and eggs are at room temperature so the batter blends well.
- As you cook the cookies in batches, be sure to place the uncooked dough on cooled baking trays so they don't flatten too much.
- Be sure to check the expiration date in baking soda, baking soda can go bad. Replace old baking soda.
- For best results, follow the baking instructions and do not overbake your cookies. The dough will be light brown and soft when the baking is complete.
- Quickly place the unwrapped chocolate kisses into the center of the cookies when they are removed from the oven.
📋Frequently Asked Questions
Cookie dough can be made in advance and rolled into balls. Place on a baking tray in the freezer for about 1 hour. Once cookies are frozen, place them in a freezer bag and they can be frozen for up to 3 months. Defrost in the fridge overnight. Bake as directed below in the recipe.
I cannot stress enough that the butter should be at room temperature but not almost melting. If the butter is too soft, the cookies will spread.
📖 Variations
Do you want to change up this recipe?
If you prefer to change up the center, use any other type of chocolate kiss center.
Other candies can be placed in the center such as Rolos or Reese's candies.
For a festive extra treat, roll the cookies in colored sugar to match a holiday celebration. Red and Green for Christmas, or Blue and Red for Fourth of July.
Similar recipes
Double Chocolate Peppermint Cookies,
Instant Pot Holiday Swirl Cheesecake
Big, Fat Chewy Chocolate Chips
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Peanut Butter Blossom Cookies
Equipment
Ingredients
Instructions
- In the bowl of a stand mixer or large mixing bowl, with the paddle attachment, on low speed to blend well the unsalted butter, creamy peanut butter, white sugar, and brown sugar. The mixture will be smooth.
- To the stand mixer bowl, using low speed, mix in the egg, milk, and vanilla extract until well blended.
- Gently stir a little at a time, the flour, baking soda, and salt, to just blend the ingredients.
- Place the bowl in the refrigerator for about 30 minutes to chill dough.
- Preheat oven to 375°F/191°C. Place a Silpat on a baking tray or spray the baking sheet with non-stick baking spray. Set aside.
- Remove dough from the fridge and roll into 1 inch balls.
- Roll each ball into the white sugar. Place on the prepared baking tray.
- Bake for 8-10 minutes in the preheated oven. The cookies will be soft and light brown.
- Quickly press in a chocolate kiss candy into the center of each cookie. The cookie will crack slightly.
- Place them on a cooling rack to harden slightly as they cool.
- Continue until all the dough is used to make cookies.
