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Classic Peanut Butter Blossoms

Extra soft, thick peanut butter cookies topped with a chocolate kiss candy, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 13 minutes
Dough Chill Time 1 hour
Total Time 1 hour 28 minutes
Servings 24 cookies

Ingredients
  

For the Cookies

  • 1 1/4 cups 156g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 8 Tbsp; 113g unsalted butter, softened
  • 1/2 cup 100g packed light or dark brown sugar
  • 1/4 cup 50g granulated sugar
  • 1 large egg at room temperature
  • 3/4 cup about 185g creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kiss candies unwrapped

For the Coating

  • 1/2 cup 100g granulated sugar OR:
  • 1/4 cup 50g green sanding sugar and 1/4 cup (50g) red sanding sugar

Instructions
 

  • Make Dough: Whisk flour, baking soda, and salt. Cream butter and sugars for 2 minutes. Add egg, peanut butter, and vanilla; beat until combined. Add flour mixture and mix on low until just combined.
  • Chill Dough: Cover and chill the dough in the refrigerator for at least 1 hour.
  • Roll & Bake: Preheat oven to 350°F. Scoop dough (1 heaping Tbsp each), roll in coating sugar, and arrange on baking sheets. Bake for 11–13 minutes until the tops begin to crack. Cool on sheets for 5 minutes.
  • Set Chocolate: Immediately press a chocolate kiss candy into the center of each cookie. Transfer cookies to a plate and place them in the freezer for 10 minutes to quickly set the chocolate.

Notes

  • Peanut Butter: Use a standard, creamy, well-blended peanut butter, not the natural kind where the oil separates.
  • Over-baking: Remove cookies when centers still look soft; they will set as they cool, ensuring a soft texture.
  • Storage: Cookies stay fresh covered at room temperature for up to 1 week.