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–+ servings
Peanut Butter Blossoms on white plate with red dots
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5 from 1 vote

Peanut Butter Kiss Cookies (Classic Peanut Butter Blossoms)

Soft peanut butter thumbprint cookies topped with a chocolate kiss are an easy, classic dessert that works for everyday baking, parties, and family treats.
Prep Time10 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Keyword: Peanut Butter Blossoms Cookies
Servings: 24 cookies
Calories: 173kcal
Author: Lois

Equipment

Ingredients

  • ½ cup butter; softened
  • ¾ cup peanut butter
  • ⅓ cup white sugar
  • ⅓ cup light brown sugar; packed
  • 1 egg
  • 2 tablespoon milk
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 24 Candy Kisses

Additional

  • ⅓ cup cup white sugar for rolling the cookie balls

Instructions

  • In the bowl of a stand mixer, cream the butter and peanut butter together.
  • Add the sugars and mix until blended.
  • In a separate bowl, mix together the egg, milk and vanilla and add to the stand mixer. Mix until everything is combined.
  • Combine the dry ingredients in another bowl. Then add the flour mixture to the peanut mixture one cup at a time, beating between each addition.
  • Place the dough in the refrigerator to chill for at least 30 minutes.
  • While the dough is chilling, preheat oven to 375°F and prepare a baking sheet by lining with parchment paper.
  • After the dough has chilled, use a tablespoon or cookie scoop to scoop out dough and form each scoop into a ball.
  • Place the ⅓ cup white sugar in a small bowl and roll each dough ball in the sugar until coated. 
  • Place each coated dough ball on the prepared baking sheet two inches apart to allow for spreading.
  • Bake cookies 8 to 10 minutes, or until the cookies are golden brown and puffy.
  • Remove the cookies from the oven and press a chocolate kiss into the center of each cookie.
  • Allow the cookies  to cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely.

Notes

Tips 

  • Use creamy peanut butter for a smooth dough and soft cookie texture.
  • Roll the dough balls evenly so the cookies bake at the same rate. 
  • Gently press the chocolate kiss into the center as soon as the cookies come out of the oven to avoid cracking.

Storage & Make Ahead

  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • The dough can be made ahead and refrigerated for up to 24 hours before baking.
  • Baked cookies also freeze well for up to 3 months.

Nutrition

Serving: 1Serving | Calories: 173kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 182mg | Fiber: 1g | Sugar: 11g