The BEST Peanut Butter Blossoms (Soft and Chewy!) | Mom On Timeout (2024)

There are few recipes I love more than Peanut Butter Blossoms. As you all know, I am obsessed with chocolate and peanut butter treats in any shape and form and there is nothing more classic – or delicious! – than Peanut Butter Blossom cookies.

These cookies are simple enough to make any day of the week, yet special enough to deserve a place on our holiday cookie trays. In fact, I would guess that of all the cookies we make each year, these blossoms are amongst the top three all time favorites of our family and friends.

I make at least 6 batches of these cookies each holiday season.

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I tested this recipe very thoroughly about 2 years ago. So thoroughly in fact, that I felt I had missed the Christmas season entirely and opted to wait a year to post it. Well, last year came and went, and well, it never happened, lol.

This year I’m barely getting it up in time but it’s finally happening! This recipe has been tweaked and updated probably a dozen times until I had what I consider to be the perfect Peanut Butter Blossom recipe. I kid you not, I easily made in excess of 30 batches of these cookies during testing. It was a delicious endeavor 🙂

1. Whisk together dry ingredients. This is the flour, salt, and baking soda.
2. Beat butter and peanut butter together. You’re looking for a nice and smooth, hom*ogenous mixture.
3. Add sugars. Beat in granulated and brown sugar until smooth.
4. Beat in egg, then vanilla and milk. The egg first, until completely combined, then add the vanilla and milk.
5. Mix in dry ingredients. Just until combined.
6. Chill dough. Cover and chill for at least 1 hour.
7. Preheat oven and line baking sheets. I prefer silicone baking mats but parchment paper is a close second.
8. Scoop dough and roll in sugar. You want just about 1 tablespoon of dough. I use a small cookie scoop for these cookies.
9. Bake and then add Hershey’s Kiss. These cookies only need about 8 to 10 minutes in the oven. Gently press in the kiss a few minutes after removing the cookies from the oven. Let the cookies cool completely before storing OR eat when warm – yum!

Don’t skip the chill time. These cookies are made with butter, not shortening, so they will spread some while baking. We are able to control the spread by chilling the dough. Nicely chilled dough will result in thicker cookies (and better flavor!). That being said, if you like your cookies really thin, feel free to bake without chilling the dough first.

A lot of recipes recommend freezing the kisses or at least refrigerating them. I have never needed to do this but you can if you want. What you do need to do, is do not disturb the cookies after the kisses have been pressed into the top. The chocolate will look solid, but trust me, it isn’t. The chocolate needs at least 2 hours to firm back up.

When placing the baking sheet in the oven, do so carefully so that the cookie dough balls don’t roll all over. I speak from experience.

5 from 104 votes

• 1 ½ cups all-purpose flour spooned and leveled
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ⅔ cup creamy peanut butter
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 egg room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 30 to 36 Hershey's Kisses

Sugar Coating

• ½ cup granulated sugar to roll cookies in

• In a medium bowl, whisk together the flour, baking soda, and salt together. Set aside.

  1 ½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt

• Using a hand mixer or stand mixer, beat the butter and peanut butter together until creamy, about 1 to 2 minutes.

  ½ cup unsalted butter, ⅔ cup creamy peanut butter

• Add brown sugar and 1/4 cup granulated sugar and mix on medium speed until creamy and smooth, scraping down the sides of the bowl as needed.

  ¼ cup granulated sugar, ½ cup packed light brown sugar

• Add the egg and beat on high until completely combined and incorporated.

  1 egg

• Add the vanilla extract and milk and mix until combined.

  1 teaspoon vanilla extract, 1 tablespoon milk

• Add the dry ingredients to the wet ingredients and mix on low just until combined.

• Cover and chill the dough for 1 hour. (If you need to chill the dough for longer, you may need to let the dough sit at room temperature for 15 minutes or so until the dough softens enough that it can be scooped.)

• Preheat the oven to 350°F. Line two large baking sheets (half sheets) with silicone baking mats or parchment paper and set aside. Place remaining 1/2 cup of granulated sugar in a small bowl.

• Use a small cookie scoop or spoon to scoop about 1 tablespoon of cookie dough and roll into a ball with the palms of your hands.

• Roll the ball in the sugar and place on the prepared baking sheet about 2 inches apart. Repeat with remaining cookie dough.

  ½ cup granulated sugar

• Bake for 8 to 10 minutes or until the tops of the cookies begin to shows small cracks. The cookies should not brown at all. Remove cookies from the oven and allow to cool for 5 minutes.

• Gently press a kiss into the center of each cookie. Let cookies sit on baking sheet for another 5 to 10 minutes before carefully moving to a wire rack to cool.

  30 to 36 Hershey's Kisses

Tools Needed

• Sheet Pans: I useahalf sheet panfor baking.
• Silicone Baking Mat
• Small Cookie Scoop