Irresistible Creamy Peanut Butter Blossom Cookie Recipe You’ll Love

Discover the Irresistible Creamy Peanut Butter Blossom Cookie Recipe that fills your kitchen with nostalgia and delight!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Cooling Time 10

Total Time 37

Servings: 24 cookies

Course: Dessert

Calories: 120

For the Cookies

2 cups All-purpose flour For gluten-free option, substitute with a gluten-free flour blend.
1 teaspoon Baking soda Acts as a leavening agent.
1/2 teaspoon Salt Enhances flavor.
1/2 cup Unsalted butter Use softened for easy creaming.
1/2 cup Granulated sugar Provides sweetness.
1/2 cup Brown sugar Adds moisture.
1 cup Peanut butter Choose creamy or chunky based on preference.
1 teaspoon Vanilla extract Adds aromatic sweetness.

For Topping

How to Make Irresistible Peanut Butter Blossom Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
In a separate bowl, beat the softened unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until light and fluffy.
Gradually add the dry ingredients into the wet mixture along with vanilla extract and blend until just incorporated.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on prepared baking sheets, ensuring they are two inches apart.
Bake the cookies for 10-12 minutes until the edges are golden brown. Press a chocolate kiss into the center of each cookie immediately after baking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

For an extra touch, consider drizzling melted chocolate over the cooled cookies.