Description
These soft peanut butter blossom cookies are chewy in the middle with crisp edges, featuring a classic Hershey’s Kiss on top. They require no chilling time and use simple pantry staples for a quick, kid-approved treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (128g) creamy peanut butter (commercial brand like Jif or Skippy)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36–40 Hershey’s Kisses (paper wrappers removed)
- 1/2 cup (100g) granulated sugar (for rolling dough balls)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add the egg and vanilla extract, beating on medium speed until combined. Add the peanut butter and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture on low speed, mixing just until combined.
- Portion dough into 1.5-tablespoon balls. Roll each ball in the extra granulated sugar to coat.
- Place sugar-coated dough balls on prepared baking sheets, spacing them 2 inches apart.
- Press each ball firmly with a fork to create a crosshatch pattern, flattening to about 1/2 inch thick.
- Bake for 9-11 minutes until edges are lightly golden but centers still look soft. Rotate pans halfway through if needed.
- Immediately upon removing from the oven, press one peeled Hershey’s Kiss into the center of each hot cookie.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
Do not overbake; cookies continue to cook on the hot pan. Use commercial creamy peanut butter, not natural, to maintain structure. Spoon and level flour to avoid dry cookies. Peel chocolate wrappers before pressing into hot cookies. Store with a slice of bread to keep soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 65
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
Keywords: peanut butter cookies, blossom cookies, soft cookies, no chill cookies, easy baking, kid-friendly recipes, Hershey's Kiss cookies