Vintage Peanut Butter Blossom Cookies
The perfect soft and chewy peanut butter cookies topped with a chocolate kiss, ideal for any occasion.
Servings: 24 cookies
Calories: 100kcal
Ingredients
Cookie Base Ingredients
- 1/2 cup unsalted butter, softened Make sure to soften butter for ease of mixing.
- 1/2 cup creamy peanut butter No-stir variety is preferred for best results.
- 1/2 cup granulated sugar, plus extra for rolling Extra sugar is for rolling the cookie balls.
- 1/2 cup light brown sugar
- 1 large egg, room temperature Room temperature egg mixes better.
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour Spoon flour into the measuring cup for accuracy.
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 30 chocolate kisses, unwrapped Use milk chocolate or alternatives as desired.
Instructions
Preparation
- Preheat oven to 350°F. Line baking sheets with parchment.
- Cream softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and smooth, about 2 to 3 minutes.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Chill the dough for 15 to 20 minutes to keep the cookies thick and soft.
- Roll the chilled dough into 1-inch balls and roll each ball in granulated sugar.
Baking
- Bake in the preheated oven for 8 to 10 minutes until the edges are set but the centers look slightly underdone.
- Immediately press a chocolate kiss into the center of each cookie as soon as they come out of the oven.
- Let sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For variations, try using dark chocolate kisses or add mini chocolate chips to the dough. Store cookies in an airtight container to keep them fresh.