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Peanut Butter Blossom Kiss Cookies

These nostalgic cookies feature a soft peanut butter dough rolled in sugar and topped with a chocolate kiss, making them perfect for sharing and holiday treats.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 1 hour 53 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups 1 1/4 cups (156 g) all-purpose flour
  • 1/2 tsp 1/2 tsp baking soda
  • 1/4 tsp 1/4 tsp fine sea salt
Wet Ingredients
  • 1/2 cup 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup 1/4 cup (50 g) granulated sugar
  • 1 large 1 large egg, room temperature
  • 3/4 cup 3/4 cup (about 185 g) creamy peanut butter
  • 1 tsp 1 tsp vanilla extract
For Rolling and Topping
  • 1/2 cup 1/2 cup (100 g) granulated sugar (or red and green sanding sugar for Christmas)
  • 24 pieces 24 milk chocolate kisses, unwrapped Use peanut butter cups, dark chocolate kisses, or caramel-filled chocolates as alternatives.

Method
 

Preparation
  1. Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
  2. In a large bowl, beat the softened butter on high speed for 1 minute. Add brown sugar and 1/4 cup granulated sugar, and beat for 2 minutes until smooth. Beat in the egg for 1 minute, then mix in peanut butter and vanilla until creamy.
  3. Add the dry ingredients to the wet mixture and mix on low speed just until combined.
  4. Cover the bowl and refrigerate the dough for at least 1 hour.
Baking
  1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. Unwrap the chocolate kisses. Scoop heaping tablespoons of dough, roll them into balls, then coat in sugar.
  3. Place cookie balls about 3 inches apart on baking sheets and bake for 11 to 13 minutes, until tops are cracked and edges are set.
  4. Let cookies cool for 5 minutes, then press a chocolate kiss into the center of each cookie. Freeze for 10 minutes to set the chocolate.

Notes

Store cookies covered at room temperature for up to 1 week. Freeze baked cookies for up to 3 months.