Classic Peanut Butter Blossom Cookies with Chocolate Kisses
Soft, chewy peanut butter cookies topped with chocolate kiss candies create the perfect sweet and salty combination. These festive treats feature a tender crumb from creamy peanut butter and brown sugar, with a signature chocolate center pressed in while warm. Ideal for holiday gatherings, bake sales, or anytime you crave nostalgic comfort. The key to success lies in pressing the chocolate kisses immediately after baking while cookies are still warm but set enough to hold their shape.
Ingredients
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter, room temperature
- 1 ¼ cups light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 36 Chocolate Kiss Candies, unwrappedmini chocolate chips1:1chocolate
different appearance
Instructions
- 1
Preheat oven to 325 degrees and line baking sheet with parchment
- 2
Whisk together flour, baking soda, baking powder and salt in large bowl and set aside
- 3
Beat peanut butter and butter in stand mixer on medium speed until thoroughly combined
- 4
Slowly add brown sugar and continue beating until light and creamy
- 5
Turn mixer to low and add egg, beat to combine
- 6
Add vanilla and continue mixing until combined, scraping down bowl sides with rubber spatula as needed
- 7
With mixer on low, slowly add flour mixture and beat to combine
- 8
Continue mixing dough for additional 2-3 minutes
- 9
Drop 2 tablespoon scoops of dough onto prepared baking sheet approximately 2-3 inches apart
- 10
Bake cookies for 13-15 minutes, turning baking sheet halfway through cooking time
- 11
Immediately gently press one chocolate kiss into middle of each cookie
- 12
Transfer cookies to baking sheet to cool completely
Tips
Press chocolate kisses immediately after removing from oven while cookies are warm but set enough to hold shape
For softer cookies bake for 13 minutes, for crispier texture bake for 15 minutes
Use cookie scoop for uniform size and even baking results
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, bring to room temperature before scooping
Best served at room temperature within first few days of baking
Common Mistakes
Press chocolate kisses immediately after baking to avoid cracking cookies
Do not overbake to maintain soft texture
Ensure butter is room temperature to avoid lumpy mixture
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make these cookies without a stand mixer
Yes, use electric hand mixer or mix by hand, though stand mixer produces better creaming results for optimal texture
What if my chocolate kisses crack the cookies
Press gently and immediately after baking while cookies are warm but set, not too hot or soft
How long do these cookies keep fresh
Store in airtight container at room temperature for up to one week for best quality and texture