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Classic Peanut Butter Blossom Cookies: Easy Soft & Thick Recipe

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These thick, soft, and pillowy peanut butter blossom cookies feature a chocolate kiss pressed right in the center. They are the perfect nostalgic treat, made with simple pantry ingredients and a foolproof method.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180g) creamy peanut butter (like Jif or Skippy)
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (50g) granulated sugar (for rolling)
  • 36–40 milk chocolate Hershey’s Kisses, unwrapped

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once.
  2. Add the wet ingredients: Beat in the egg and vanilla extract until well combined, about 30 seconds. Then add the peanut butter and mix until smooth.
  3. Combine the dry ingredients: In a separate smaller bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat and prepare: About 15 minutes before baking, preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Unwrap Hershey’s Kisses.
  7. Shape and roll: Scoop the chilled dough into 1.5-tablespoon balls. Roll each ball between your palms until smooth, then roll in granulated sugar until completely coated. Place 2 inches apart on prepared baking sheets.
  8. Bake: Bake for 10-12 minutes, or until edges are just set and lightly golden. Centers will look slightly puffy and soft.
  9. Add the kisses immediately: As soon as cookies come out of the oven, press a Hershey’s Kiss gently into the center of each cookie.
  10. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick cookies. Use standard processed peanut butter, not natural, for best texture. Press kisses gently to avoid cracking. Cookies can be stored in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, soft peanut butter cookies, thick peanut butter cookies, chocolate kiss cookies, classic cookies, easy cookie recipe

Find it online: https://gleamgulp.com/classic-peanut-butter-blossom-cookies-easy-soft-and-thick-recipe/