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Best Soft Peanut Butter Blossom Cookies (No Crumble)

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These soft peanut butter blossom cookies are tender, flavorful, and absolutely gorgeous. No crumble, no drama, just pure cookie perfection that stays soft for days and holds that chocolate kiss like it’s glued on.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar (plus extra for rolling)
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 36 milk chocolate Hershey’s Kisses, unwrapped

Instructions

  1. Cream the butter and sugars. In your large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Beat in the egg, milk, and vanilla extract until well combined and smooth.
  3. Mix the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, and salt for about 20 seconds.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  6. Preheat and prepare. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper. Pour about 1/4 cup granulated sugar into a small bowl for rolling.
  7. Shape the cookies. Using a cookie scoop or tablespoon, scoop rounded balls of dough. Roll each ball between your palms until smooth, then roll in the granulated sugar until completely coated. Place on prepared cookie sheets about 2 inches apart.
  8. Bake for 8-10 minutes. Cookies should look puffed and slightly cracked on top with set edges but soft centers.
  9. Add the kisses. Remove from oven and immediately press one Hershey’s Kiss into the center of each cookie gently.
  10. Cool completely. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chill the dough for at least 1 hour – this is non-negotiable for preventing spreading. Use commercial peanut butter like Jif or Skippy for best results, not natural peanut butter. If kisses start to melt too much when pressed in, let cookies cool an extra minute on the sheet first. Store in an airtight container at room temperature for up to 5 days with a piece of bread to keep them soft. Freeze for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, soft peanut butter cookies, no crumble cookies, Hershey's kiss cookies, holiday cookies, easy cookie recipe

Find it online: https://dinadishes.com/best-soft-peanut-butter-blossom-cookies-no-crumble/