Peanut Butter Blossom Cookies

These peanut butter blossom cookies have a soft, chewy peanut butter cookie base topped with dark chocolate kisses!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 8

Chilling Time 1

Total Time 1 38

Servings cookies

Calories 101kcal

Author Kyleigh Sage

Equipment

Ingredients

Peanut Butter Cookies

¼ cup unsalted butter room temperature
¼ cup creamy peanut butter Jif or Skippy
½ cup granulated sugar
½ cup light brown sugar
1 large egg room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract optional
1 ½ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt

Topping

30 dark chocolate kisses
granulated sugar for rolling

US Customary - Metric

Instructions

Before you get started, unwrap the dark chocolate kisses and place in a large bowl. Then place them in the fridge or freezer until right at the end. This helps the kisses keep their shape once being placed on the warm peanut butter cookies!
Using a stand mixer with a paddle attachment, or hand mixer, cream together the room temperature butter and peanut butter until fully combined and smooth.
Then add in the brown sugar and granulated sugar and mix until combined.
Add in the egg, vanilla extract, and almond extract and beat until light, fluffy, and pale in color. This should take 2-4 minutes which seems like a long time, but you'll see a huge difference in the texture afterwards.
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough will be soft.
Using a 1 tablespoon cookie scoop to portion the dough, roll into small balls. If desired, then roll gently in granulated sugar if desired.
Cover the dough balls and chill in the fridge for 1 hour.
While the dough is chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
Place about 3 inches apart on the baking sheet (I can fit 9-10 cookies on a half sheet pan).
Bake at 350°F for 8-10 minutes or until the edges are fully set but the centers are still soft.
Let the peanut butter cookies cool on the baking sheet for 5 minutes, then gently press a chilled dark chocolate kiss into the top of each cookie.
Transfer to a cooling rack to let the peanut butter blossom cookies cool completely to room temperature before storing.

Notes

Store the baked peanut butter blossoms in an airtight container at room temperature for up to 4 days. You can also store the dough in the fridge for up to a week and bake a few cookies at a time, as desired.

Nutrition