Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies


  • 1 and 1/4 cups flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) butter, room temperature
  • 1/4 cup white sugar, plus extra for rolling (see note)
  • 1/2 cup packed light brown sugar
  • 1 extra-large egg, room temperature
  • 3/4 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  •  24 chocolate kiss candies, unwrapped

Note on sugar: if you like a sweeter cookie you can use up to 1/2 cup of sugar in the dough and you’ll need about 1/3 to a 1/2 of a cup of sugar to roll the cookies in.


Whisk the flour, cornstarch, baking soda, and salt together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until creamy. On medium-high speed, beat in 1/4 cup of sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 to 4 minutes. Add the egg and beat on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined. Mixture will be sticky; to make easier to roll, cover and chill the dough for at least a half hour in the refrigerator (and up to 1 day). If chilled for longer than an hour, allow to sit at room temperature for 30 minutes before rolling and baking.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Scoop and roll cookie dough using a 1 1/2 tablespoon scoop. Working with several balls at a time, roll balls in sugar (you’ll need about a half cup) and arrange on the baking sheet about 2 inches apart. Bake for 8 to 9 minutes or until the tops begin to slightly crack, no longer. Cookies may look a little undone but will firm up as they cool. Remove cookies from the oven.

Note: Do not bake two trays at the same time; delay putting the second tray in the oven by two to three minutes to give time to add kisses to the first sheet before the second sheet comes out. When the tray comes out, press a chocolate kiss candy into each cookie until the kisses stick. Repeat with 2nd baking sheet of cookies.

Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 6 months. Bake frozen cookie dough balls from the frozen state for an extra minute.

Keywords: Chocolate, Chocolate Chips, Cookies, Desserts, Hershey's Kisses, Peanut butter

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