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The Ultimate Soft and Chewy Peanut Butter Blossoms: Classic Recipe with Texture Secrets

A close-up shot of a perfectly baked peanut butter blossom cookie rolled in sugar with a melted chocolate kiss center.
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Make the best peanut butter blossom cookies that stay soft and chewy for days. This classic recipe uses simple steps to achieve the iconic sweet and salty flavor perfect for holiday cookie swaps or any day.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 bag Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, 3/4 cup granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a soft texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Place the remaining 1/4 cup of granulated sugar in a shallow dish. Roll the dough into 1-inch balls. Roll each ball in the sugar to coat lightly.
  7. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes. The cookies should look slightly puffed but not fully set.
  9. Remove the baking sheets from the oven. Immediately press one unwrapped Hershey’s Kiss into the center of each warm cookie. The residual heat will soften the chocolate.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft cookies that last, use a mix of creamy peanut butter and a small amount of vegetable shortening instead of all butter.
  • Press the chocolate kiss into the cookie right out of the oven; if the cookie cools too much, the chocolate will crack the cookie when you press it in.
  • You can make the dough ahead of time and chill it for up to 3 days. Roll and bake directly from the refrigerator, adding 1-2 minutes to the baking time.

Nutrition

Find it online: https://delicerecipe.com/peanut-butter-blossom-ultimate-soft-chewy-recipe/