Classic peanut butter blossom cookies that are so simple to prepare with a quick bake time too. A fabulous peanut butter base cookie with a decadent chocolate kiss center. Perfect for kids' parties, holiday cookie exchange, tailgate treats, bake sales, and just plain old fashion cookies and milk.
Jump to:
❤️ Why you'll love this recipe
- A classic recipe that is easy to make and everyone loves them.
- This is not just a Christmas time cookie. Make it all year long as they're always a hit.
- Sending cookies to friends and family, these travel well.
Ingredients
- unsalted butter
- creamy peanut butter
- granulated white sugar
- light brown sugar
- egg
- whole milk
- vanilla extract
- all-purpose flour
- baking soda
- salt
As an Amazon Associate, I earn from qualifying purchases.
Equipment
Instructions
This is an overview of the recipe. Full detailed instructions are below in the recipe card.
Step 1: In a large bowl, or bowl of a stand mixer using the paddle attachment, combine butter and sugars, blend until well combined.
Step 2: Whisk in eggs, milk, and vanilla
Step 3: Blend well.
Step 4: Mix in flour, baking soda, and salt.
Step 5: Chill for 30 minutes.
Step 6: Then roll dough into balls and then in sugar.
Step 7: Place on a prepared baking tray. Bake for 8-10 minutes.
Step 8: Quickly place a chocolate kiss into the center of each cookie.
Step 9: Cool and serve.
Storage
Baked cookies can be kept in an airtight covered container for about 4 days once baked.
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, store in a freezer-safe bag. I suggest removing as much air as possible from the freezer bag before sealing.
Defrost in the refrigerator or counter, usually around 3-4 hours to defrost/.
Expert Tips
Expert Tip: 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 over bake your cookies. The dough will be light brown and soft when baking 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.
Similar recipes
Some other Holiday Sweets you may enjoy are Double Chocolate Peppermint Cookies,
Homemade Peppermint Patties, Instant Pot Holiday Swirl Cheesecake, and Almond Roca.
I do love a great Holiday cookie, some favorites are Rugelach, Spritz Cookies, and Pecan Crescents.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for the 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! ⭐️⭐️⭐️⭐️⭐️
Recipe originally published December 2, 2019, updated December 22, 2021 for user experience.
Peanut Butter Blossom Cookies
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- ½ cup unsalted butter
- ¾ cup creamy peanut butter
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 1 large egg
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings
- 4-5 Tablespoons white sugar, to roll dough in before baking
- 36 chocolate kiss candies
Instructions
- In the bowl of a stand mixer or large mixing bowl, place unsalted butter, creamy peanut butter, white sugar, and brown sugar. Use the paddle attachment for the stand mixer or the beaters for the hand mixer to cream the mixture until well blended.
- Mix in the egg, milk, and vanilla extract until well blended.
- Stir in flour, baking soda, and salt.
- Place the bowl in the refrigerator for about 30 minutes to chill dough.
- Preheat oven to 375°F. 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. 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.
Notes
Nutrition
Recipe originally published December 2, 2019, updated December 22, 2021, for user experience, updating tip
