Peanut Butter Blossom Cookies

Ingredients

For the Cookies

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar, plus more for rolling
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 30 milk-chocolate candy kisses, unwrapped

Substitutions

• Use almond butter or sunflower-seed butter with a similar creamy consistency in place of peanut butter.
• A firm plant-based butter can replace the dairy butter; chill the dough if it becomes too soft to roll.
• Use a chocolate disk or a few chocolate chips in the center when candy kisses are unavailable.

Instructions

Step 2: Mix the dough

Beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in egg and vanilla.

Step 4: Shape

Roll tablespoon-size portions into balls, coat lightly in granulated sugar, and place 2 inches apart.

Step 5: Bake and top

Bake 8 to 10 minutes until lightly golden at the edges. Immediately press one chocolate kiss into each cookie and cool on the pan for 5 minutes.

How to Store Leftovers

Cool Peanut Butter Blossom Cookies completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Peanut Butter Blossom Cookies at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Cold milk
• Coffee or tea
• Ice cream
• A holiday cookie tray

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Peanut Butter Blossom Cookies, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions