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Perfect Peanut Butter Blossoms Recipe - Soft & Chewy Every Time!

These classic Peanut Butter Blossoms feature soft, chewy peanut butter cookies topped with a perfectly melted Hershey's Kiss. Ideal for holidays, cookie swaps, or everyday treats, this recipe delivers bakery-quality results every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 91
Ingredients Method Notes

Ingredients
  

  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1/2 cup Creamy Peanut Butter Jif or Skippy recommended
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 Tablespoon Whole Milk
  • 1 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/4 to 1/2 teaspoon Salt
  • Extra Granulated Sugar for rolling
  • 1 package Hershey’s Kisses unwrapped

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar for 4 minutes until light and fluffy.
  3. Add peanut butter, egg, milk, and vanilla extract. Mix for 2 more minutes until smooth.
  4. Stir in flour, baking soda, and salt until just combined. Avoid overmixing.
  5. Chill the dough for 30 minutes to prevent excessive spreading.
  6. Roll dough into 1-inch balls and coat each in granulated sugar.
  7. Arrange on an ungreased baking sheet, spacing 2 inches apart.
  8. Bake for 8–10 minutes until cookies are set but still soft in the center.
  9. Immediately press one unwrapped Hershey’s Kiss into the center of each warm cookie.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For perfectly soft cookies, remove from the oven when centers still appear slightly underbaked. Store in airtight containers for up to one week or freeze for up to 3 months. Chill dough before baking for best shape retention.