Easy Peanut Butter Blossoms
Soft, chewy, and sparkling with sugar, these Easy Peanut Butter Blossoms bring all the cozy nostalgia of the holidays — creamy peanut butter cookies crowned with melty Hershey’s Kisses.
Equipment
- Mixing bowl For blending the dough
- Hand or stand mixer For creaming butter and sugar
- Measuring cups & spoons For precise measurements
- baking sheet Lined with parchment paper for even baking
- Wire cooling rack To cool cookies completely
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter (Jif or Skippy recommended)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- extra sugar for rolling
- 30 Hershey’s Kisses, unwrapped
Instructions
- In a mixing bowl, cream the butter, peanut butter, brown sugar, and granulated sugar together until smooth and fluffy.
- Add the egg, milk, and vanilla extract, and mix again until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Stir the dry ingredients into the wet mixture just until blended — do not overmix.
- Roll the dough into 1-inch balls and coat each ball in sugar. Place on a parchment-lined baking sheet about 2 inches apart.
- Bake at 350°F (175°C) for 8–10 minutes, just until the edges are set but the centers are still soft.
- Press a Hershey’s Kiss into the center of each cookie immediately after baking. Let cool 5–10 minutes before transferring to a wire rack.
Notes
Classic peanut butter blossoms that bake up soft and chewy every time. Perfect for cookie swaps, gifting, or sneaking straight from the cooling rack.