A Cookie With a Happy Surprise
I have loved these cookies since I was a girl. They are like a sweet little hug. You get a soft, peanut butter cookie. Then you find a chocolate kiss right in the middle.
It is a happy surprise every single time. My grandkids call them the “thumbprint” cookies. I still laugh at that. They think I press my thumb in to make the spot for the chocolate.
Let’s Make the Dough
First, get your butter nice and soft. Mix it with the brown and white sugars. This makes the cookies soft and chewy. That is why this step matters so much.
Then, add your peanut butter, egg, milk, and vanilla. Doesn’t that smell amazing? Finally, mix in the flour, baking soda, and salt. If the dough feels too sticky, just pop it in the fridge for a bit.
A Little Secret for Shiny Cookies
Here is my favorite part. Roll the dough into little balls. Then, roll each ball in white sugar. This gives the cookie a pretty, sparkly look.
It also makes the outside just a little bit crunchy. The soft inside stays a secret until you take a bite. What is your favorite part of making cookies? Is it mixing or shaping the dough?
The Magic Minute
Bake the cookies until they are just set. Do not let the bottoms get brown. This keeps them soft. Now, here is the most important part.
Wait one minute after they come out of the oven. Then, press a chocolate kiss into the center. I learned this the hard way. Pressing it in too soon makes the kiss melt into a puddle.
Why We Share These Cookies
Food is more than just eating. It is about making memories. I made these for my son’s first school bake sale. He was so proud.
That is why this matters. A simple cookie can make someone’s whole day better. It is a small way to show you care. Have you ever baked something for a special event? Tell me about it.
A Fun Fact to Share
Fun fact: The Peanut Butter Blossom cookie won a big baking contest in 1957. A woman named Freda Smith created it. Her recipe is very much like ours.
I love that this recipe has such a long history. It connects us to bakers from long ago. Do you have a family recipe that has been passed down?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter (or shortening) | 1/2 cup | |
| Granulated sugar | 1/2 cup | plus more for rolling |
| Light brown sugar | 1/2 cup | packed |
| Creamy peanut butter | 3/4 cup | |
| Egg | 1 | |
| Milk | 2 Tablespoons | |
| Vanilla extract | 1 1/2 teaspoons | |
| All-purpose flour | 1 1/2 cups | spooned and leveled |
| Baking soda | 1 teaspoon | |
| Salt | 1/4 teaspoon | |
| Hershey’s Kisses | 36 | unwrapped |
My Favorite Peanut Butter Blossom Cookies
Hello, my dear! Come sit with me in the kitchen. I want to share my favorite cookie recipe. These are the peanut butter blossoms my grandkids always beg for. They have a chocolate kiss right in the middle. Making them fills the whole house with a wonderful smell. Doesn’t that sound lovely?
I’ve been baking these for years. I still laugh at the memory of my first batch. I pressed the kisses in too soon. The chocolate melted into little puddles! We ate them anyway, of course. They were still delicious. But I learned a good trick that day. Let me walk you through it, step by step.
Step 1: First, turn your oven on to 350°F. Get your baking sheets ready with some parchment paper. This little step makes cleanup so much easier. I love a clean counter, don’t you? Now, let’s make the dough.
Step 2: Grab your butter and sugars. Cream them together until they are light and fluffy. Then mix in your peanut butter. Add the egg, milk, and vanilla. It will look a bit curdled, but that is perfectly fine. It all comes together soon, I promise.
Step 3: Now, add your flour, baking soda, and salt. Mix it just until you don’t see white streaks. (A hard-learned tip: if the dough feels too sticky, pop it in the fridge for a bit. Chilled dough is much easier to roll!). This is a good time to unwrap all your chocolate kisses.
Step 4: Roll the dough into little one-inch balls. I use a small cookie scoop for this. It keeps them all the same size. Then, roll each ball in a bit of white sugar. This gives them a pretty, sparkly coat. Don’t they look sweet already?
Step 5: Bake the cookies for about 8 minutes. You want the tops to look set, not doughy. The bottoms should not be brown. (If they are, the cookies get a little dry). Let them sit on the pan for a minute or two. They need to be just warm, not hot.
Step 6: Now for the best part! Gently press a chocolate kiss into the center of each cookie. If the cookies have cooled too much, put the whole pan back in the oven for one minute. This helps the kiss stick. What’s your favorite kind of chocolate kiss? Share below!
Cook Time: 7-9 minutes per batch
Total Time: About 30 minutes
Yield: About 3 dozen cookies
Category: Dessert, Cookies
Fun Twists on a Classic
Once you master the classic, you can have some fun. I like to change things up sometimes. It keeps my family guessing what I’ll bake next. Here are a few of my favorite ideas for these cookies. They are all so simple and tasty.
Reindeer Cookies: Add a red M&M for the nose and tiny pretzels for antlers. Perfect for Christmas!
Peanut Butter Cup Blossoms: Use a mini peanut butter cup instead of a kiss. It’s a double peanut butter treat.
Chocolate Drizzle: Melt some extra chocolate and drizzle it over the cooled cookies. It looks so fancy.
Which one would you try first? Comment below!
Serving Your Sweet Creations
These cookies are wonderful all on their own. But I think everything is better with a good pairing. For a real treat, serve them warm with a cold glass of milk. The chocolate gets a little soft and melty. It is pure happiness in a bite.
You could also arrange them on a pretty plate. Add some fresh berries for a pop of color. For a drink, a tall glass of ice-cold milk is my top choice. The grown-ups might enjoy a cup of coffee with theirs. The rich coffee taste goes so well with the sweet chocolate. Which would you choose tonight?
Keeping Your Blossoms Fresh
These cookies are best enjoyed the day you bake them. Store any leftovers in a tight container. They will stay soft for about three days.
You can also freeze the dough balls for a future treat. Roll them in sugar and place them on a tray. Once frozen solid, put them in a bag.
I once forgot to label my frozen dough. My grandson thought they were meatballs. We had a good laugh about that later.
Batch cooking saves you time on busy days. You can have fresh cookies anytime. This makes your kitchen a happy, ready place.
Have you ever tried storing it this way? Share below!
Cookie Troubles and Easy Fixes
Sometimes cookies spread too much. Your dough might be too warm. Chilling it for a bit fixes this.
If your cookies are dry, you baked them too long. They should not brown on the bottom. I remember when I made my first crunchy batch.
The chocolate kiss might crack the cookie. Press it in right when the cookies come out. The cookies are still soft and warm then.
Knowing these fixes builds your cooking confidence. You learn that small changes make a big difference. This matters because good food brings people together.
Which of these problems have you run into before?
Your Cookie Questions Answered
Q: Can I make these gluten-free?
A: Yes. Use your favorite gluten-free flour blend. The cookies will turn out great.
Q: Can I make the dough ahead?
A: Absolutely. Keep it in the fridge for two days. Or freeze it for a month.
Q: What can I use instead of butter?
A: Shortening works just fine. The texture will be a little different but still good.
Q: Can I double this recipe?
A: You sure can. Just use a bigger bowl. You will have lots to share.
Q: Is the milk necessary?
A: It helps make the cookie soft. But you can use water if you need to.
Fun fact: The Peanut Butter Blossom cookie won a national recipe contest in 1957!
Which tip will you try first?
Bake with Love
I hope you love baking these cookies as much as I do. They fill the house with a wonderful smell. Sharing them is the best part.
I would be so happy to see your creations. It makes my day to see your kitchen successes. You can share them with everyone.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Classic Peanut Butter Blossom Cookie Recipe
Description
A classic holiday favorite featuring a soft, chewy peanut butter cookie topped with a Hershey’s Kiss.
Ingredients
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or a baking mat and set aside.
- Cream 1/2 cup butter with 1/2 cup brown sugar and 1/2 cup granulated sugar. Add 3/4 cup peanut butter and blend until smooth. Add 1 egg, 2 Tablespoons milk and 1 1/2 teaspoons vanilla.
- Next add 1 1/2 cups flour, 1 teaspoon baking soda and 1/4 teaspoon salt. Mix just until combined. Refrigerate 10-20 minutes if the dough is too sticky to handle.
- Roll dough into 1″ balls (I use a full small cookie scoop). Roll in sugar and then place onto prepared baking sheet.
- Bake for 7-9 minutes or until the top no longer looks dough (do not let the bottoms brown or the cookies will be dry instead of soft. Remove from oven and let sit on the pan for a couple minutes.
- Press Hershey’s kiss into cookie about a minute after the cookies come out of the oven. If the cookies have cooled slightly, put the cookies back in the oven for 1 minute once the kisses are on top to ensure they stay on top of the cookie.
Notes
- For best results, do not overbake. The cookies will continue to set as they cool on the baking sheet.