Classic Peanut Butter Blossom Cookies | CookOS

Classic Peanut Butter Blossom Cookies

Name: Classic Peanut Butter Blossom Cookies
Prep time: 1 h
Total time: 1 h
Yield: 36 servings
Ingredients: 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup creamy peanut butter; 1/2 cup salted butter, softened; 1 large egg; 1 1/2 cups Gold Medal™ All Purpose Flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; Additional granulated sugar; About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped

Classic peanut butter blossom cookies combine tender, buttery peanut butter dough with a chocolate kiss pressed into the center for a perfect sweet-salty balance. This Betty Crocker recipe delivers soft, chewy cookies that are a timeless favorite.

🏷️Classic peanut butter blossom cookies

Total

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Bettycrocker · by Edited by Angela Ritchie

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar

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1/2 cup creamy peanut butter

1/2 cup salted butter, softened

1 large egg

1 1/2 cups Gold Medal™ All Purpose Flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Additional granulated sugar

About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped

10 Ingredients

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Instructions

1
Heat oven to 375°F.
2
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
3
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
4
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
5
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.

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Tips & Notes

Pro tips

Chill the peanut butter dough for 30 minutes before baking to prevent excessive spreading and ensure uniform cookie size.
Roll dough balls in granulated sugar before baking to create the classic crackled appearance and texture contrast.
Press the chocolate kiss into the center while the cookie is still hot from the oven—wait about 30 seconds for the dough to set slightly so the kiss stays centered.
Use room-temperature butter and egg for easier mixing and a more uniform dough texture.

Substitutions

Salted butter → unsalted butter (reduce added salt or omit the 1/2 tsp salt if present in the recipe)
Granulated sugar → coconut sugar (may slightly darken cookies and add subtle coconut flavor)
All Purpose Flour → cake flour (creates an even softer, more tender crumb)

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days, or freeze individually wrapped cookies for up to 3 months.

Common Questions

When should I press the chocolate kisses into the cookies?

Press the Hershey's Kisses into the center of cookies immediately after removing them from the oven while the dough is still warm and soft. This allows the chocolate to set slightly while the cookie softens around it.

Can I use natural peanut butter instead of creamy?

Creamy peanut butter is recommended for the best texture. Natural peanut butter may result in a greasier dough and less uniform cookies due to oil separation.

How do I keep these cookies soft and chewy?

Slightly underbake the cookies—they should look just set at the edges but still soft in the center. They continue cooking on the baking sheet after removal from the oven.

How long do peanut butter blossom cookies last?

Store in an airtight container at room temperature for up to 5 days. Cookies can be frozen for up to 3 months if wrapped individually.

What type of Hershey's Kiss works best?

Milk chocolate Hershey's Kisses are traditional and melt slightly into the warm dough. Dark chocolate or special varieties also work but will change the flavor profile slightly.