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Peanut Butter Blossoms - A Family Feast

Peanut Butter Blossoms

Peanut Butter Blossoms are soft peanut butter cookies with a crackly sugar coating and a chocolate kiss candy in the middle.

Yield: 54 cookies 1x
Prep: 1 hourCook: 1 hourTotal: 2 hours


54 chocolate kisses (This is approximately 9 ounces. Buy an 11-ounce bag which will leave two ounces to snack on while baking)

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

10 tablespoons butter, softened

2/3 cup smooth peanut butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 whole eggs

1/4 cup whole milk

1 1/2 teaspoons vanilla extract

1 cup granulated sugar. to roll the dough balls in before baking


  1. Peel the foil and paper from the kisses and lay them out on a plate and freeze.
  2. In a medium bowl combine flour, baking soda and salt and whisk to combine.
  3. In the bowl of a stand mixer, beat butter for two minutes until pale and creamy.
  4. Add the peanut butter and beat. Scrape the bowl and beat again.
  5. Add both sugars and beat to combine, scrape, and beat again.
  6. With mixer running on low, add one egg at a time, waiting for the first egg to mix in before adding the second.
  7. Add the milk and vanilla and beat. Scrape and beat again.
  8. Slowly add dry ingredients with mixer running on low. Scrape and mix just to combine.
  9. Place the dough into the refrigerator for 30 minutes or longer.
  10. Line two cookie sheets with parchment and preheat the oven to 375 degrees F with rack in the middle to upper third of the oven.
  11. Fill a bowl with the granulated sugar and another smaller bowl with water.
  12. Use a #40 scoop and scoop out a portion of dough, pressing your thumb across the top so the scoop is only ¾ full. Weigh this first cookie, it should be ¾ of an ounce (.75 ounces)
  13. Scoop out 12 wetting the scoop between dough balls and place on a sheet of parchment or plastic wrap. Wet your hands and roll each into a ball then roll in the sugar and place onto the pan, spaced 3X4. We rolled and sugared three at a time. Keep the dough refrigerated between pans.
  14. Bake for nine minutes then remove the pan and gently press 12 frozen kisses into the 12 cookies and place back in the oven for one minute.
  15. As soon as the pan comes out of the oven, slide the parchment onto a cooling rack and once the cookies are cool enough to handle, remove each cookie to the rack to set up.
  16. Repeat for the rest of the cookies. We kept one pan ready to bake as soon as the first one came out of the oven.

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© Author: A Family Feast
Cuisine: American Method: baking