Peanut Butter Blossoms

Peanut Butter Blossoms are a classic cookie, so easy to make with minimal ingredients!  These cookies come out perfectly soft and moist with a chocolate center every time!

Peanut Butter Blossoms:

These rich, thick, soft peanut butter cookies have been a staple for many years!  These are a cookie my family always looks forward too during the holidays.  They also hold up really well and are great to hand out as gifts!  One thing I love most about these is they have a bit of the salty/sweet factor going on with the peanut butter and chocolate combo!  Let’s jump right in and talk about how to make these cookies, and some of my tips and tricks to make sure they are perfect every time.  If you’re looking for more holiday baking try out our Pinwheel Cookies and Peppermint Cookies too!

Making Peanut Butter Blossoms:

1. This is a standard cookie recipe that starts with whisking together your dry ingredients in one bowl, and creaming together the wet ingredients in a second bowl.  In the first photo in the collage you can see the wet ingredients when mixed.  Take your time on this, it should take 3-5 minutes to get a light and fluffy mixture.
2. The second photo shows the dough after we have mixed the wet and dry ingredients together.  At this point, you don’t need to over mix at all, one minute will be perfect.  Then, we chill the dough for a good 30 minutes.  Don’t skip chilling or you will end up with a flat cookie.
3. You’ll want to roll your cookie dough into 1 inch balls after chilling.  You can do this with a cookie scoop, a Tablespoon or your hands.  Then, we just roll them in granulated sugar.  Don’t be tempted to flatten the dough, they will spread slightly when baking.
4. While the cookies bake, I like to go ahead and unwrap the chocolate kisses candies so they are ready to go!  As soon as the cookies come out, just top each one with a kiss in the center and let them cool.

Peanut Butter Blossoms Recipe Notes:

• Make sure to use unsalted butter in this recipe!  Don’t be tempted to use shortening, the flavor just isn’t the same either.  Using salted butter will result in too salty of a cookie, along with the peanut butter.
• We personally prefer to use smooth/creamy peanut butter for these cookies.  However, chunky peanut butter works ok too if that’s what you like.  I don’t recommend using an all-natural peanut butter simply because I haven’t tested it and it tends to come out differently.
• These cookies come out so nice and soft and you can store them in an airtight container at room temp for several days.  If you want, you can also freeze the cookie dough!  Just freeze the dough balls after rolling them in the sugar. Then, bake from frozen and add about 2-3 more minutes on to the cook time.
• To avoid flat cookies, make sure that your butter is at room temperature, but not almost melted!  The butter should still be slightly cold to the touch when at room temp, and not greasy and starting to melt.  Refrigeration also helps and if you’re worried, you can chill the dough for more like an hour before baking.

Enjoy!

~Nichole

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5 from 10 votes

Peanut Butter Blossoms

By Nichole

Peanut Butter Blossoms are a classic cookie, so easy to make with minimal ingredients!  These cookies come out perfectly soft and moist with a chocolate center every time!

Prep 10 minutes mins

Cook 20 minutes mins

Chilling Time 30 minutes mins

Total 1 hour hr

Servings 30 Cookies

Ingredients 

1x2x3x

• ▢ 1 1/4 Cup All Purpose Flour
• ▢ 1/4 teaspoon Salt
• ▢ 3/4 teaspoon Baking Soda
• ▢ 6 Tablespoons Unsalted Butter At Room Temperature
• ▢ 3/4 Cup Granulated Sugar Divided
• ▢ 1/3 Cup Light Brown Sugar Packed
• ▢ 1/2 Cup Creamy Peanut Butter
• ▢ 1 Large Egg
• ▢ 2 teaspoons Milk
• ▢ 30-35 Hershey’s Milk Chocolate Kisses Unwrapped

Instructions 

• In a large bowl whisk together the flour, salt and baking soda and set aside.
• In a second large bowl, or bowl of stand mixer fitted with the paddle attachment, cream together the butter, ½ cup of the granulated sugar and brown sugar.
• Add the peanut butter, egg and milk and mix until combined.
• Beat in the flour mixture until fully combined, about 1 minute.
• Cover the bowl with plastic wrap and refrigerate for 30 minutes to one hour.
• Ten minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit. Prepare two large baking sheets with parchment paper or spray with non-stick spray. Set aside.
• Using a 1-inch cookie scoop or your hands, form 1-inch balls from the dough and roll them in the remaining sugar.
• Place 6-8 cookie dough balls on the prepared cookie sheet and bake the cookies one pan at a time.
• Bake for 8-9 minutes, or until cracks start to form in the tops and they start to slightly crisp up at the edges.
• Remove the pan from the oven and add a Hershey’s kiss to the center of each cookie and let them cool for five minutes.
• Remove them from the pan and let them cool completely on a cooling rack and let the pan cool completely before adding more cookies to the pan and baking.
• Repeat the baking process with the remaining dough, allow the cookies to cool before serving.

Additional Info

Course: Dessert

Cuisine: American

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