Soft, buttery peanut butter cookies with melty Hershey’s kiss centres—the ultimate nostalgic cookie, upgraded with thoughtful technique.
Why These Cookies Work
We’re combining peanut butter richness with a surprise molten centre for every bite. The soft cookie base is fortified with brown sugar and supervised chilling to maintain its shape without spreading. The signature kiss is added right when they come out of the oven—warm, glossy, indulgent. Texture, flavour, and timing, all in harmony.
Recipe Card
- Recipe name: The BEST Peanut Butter Blossom Cookies
- Summary: Soft peanut butter cookies topped with warm chocolate kiss centres—classic flavour, perfect texture, and melt-in-your-mouth softness.
- Prep time: 20 minutes
- Cook time: 10–12 minutes
- Additional time: 10 minutes cooling + 5 minutes setting after kiss
- Total time: ~45 minutes
- Servings: 24 cookies
- Diet: Vegetarian
- Method: Creaming → Chill → Bake → Press
Ingredients
- 1 cup (226 g) unsalted butter, softened (~65°F)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 cup (260 g) creamy peanut butter (stirred smooth)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 Tbsp milk (if dough feels tight)
- 48 Hershey’s Kisses, unwrapped
Instructions
Step 1: Prep & Preheat
Preheat oven to 375°F (190°C). Line baking sheets with parchment or silicone mats. Arrange racks in the center of the oven.
Step 2: Cream Butter & Sugars
Beat butter, granulated sugar, and brown sugar in a large bowl for 2–3 minutes until creamy and lightly aerated. This builds lift and texture.
Step 3: Add Peanut Butter, Eggs & Vanilla
Blend in peanut butter on medium speed until uniform. Add eggs one at a time, followed by vanilla. Scrape the bowl to ensure even mixing.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. This ensures even leavening and salt distribution.
Step 5: Combine
On low speed, gradually add dry mix to wet until formed into a cohesive dough. If dough seems stiff, add 1–2 Tbsp milk. Scrape clean.
Step 6: Chill Dough
Scoop or roll dough into 1½-Tbsp balls (about 24 pieces). Chill them on a baking sheet for 10 minutes. Chilling helps maintain shape and texture during baking.
Step 7: Bake
Bake for 10–12 minutes until edges are light golden and the center is still pale and soft. Do not overbake—these are meant to stay tender.
Step 8: Press in Kisses
Immediately upon removal, press a Hershey’s Kiss into the center of each cookie. Hold gently for a few seconds until the cookie sets. The heat will gently melt the bottom for a snug fit.
Step 9: Cool & Set
Allow cookies to cool on the sheet for 5 minutes to set the kiss. Transfer to a wire rack to cool completely—or eat warm and gooey if impatience wins.
Notes
- Peanut butter choice: Creamy is essential for texture. Natural with separation won’t hold the dough’s structure.
- Butter temp: Soft but cool—too warm and cookies flatten, too cold and dough cracks.
- Chill time: Non-negotiable. It prevents spread and helps get that tender interior.
- Pressing kisses: Do it warm, not hot—pressing while oven-hot may crack the cookie.
- Storage: Airtight container at room temp for up to 4 days. Refrigerate if your kitchen hits dessert-warming temps.
- Freezing dough: Freeze for future baking; bake from frozen with an extra minute on time.
- Make ahead: Cookies freeze beautifully if fully cooled. Thaw before serving—or enjoy gently chilled.
Troubleshooting
- Flattened cookies: Butter too warm or no chill time. Next batch: refrigerate dough first.
- Cracked tops? Too much flour or overmixing. Measure accurately and fold gently.
- Kiss not centered: Press immediately after baking, while centers are still soft.
- Dry texture: Overbaked. Pull when edges are set but centers are still shiny.
Final Serve
These Peanut Butter Blossom Cookies deliver warmth, nostalgia, and refined texture. You nailed butter temp, dough handling, timing, and assembly. No bland peanut flavour, no collapsed shapes, just soft edges, chewy centers, and candy kiss magic at the top.
When someone picks one up and asks, “Where’d you get these from?” you hand it over and say:
“Right here—made with actually good technique.”
Want more classic cookie bakes done with precision and consistency? Email [email protected], and I’ll send over more beginner-friendly, sprinkle-worthy recipes that perform every time.
