Peanut Butter Blossom Cookies are must-have holiday cookies that are also perfect for everyday occasions. The classic pairing of peanut butter and chocolate in these cookies will delight chocolate peanut butter lovers and cookie lovers of all ages.
Chocolate and peanut butter is sure a match made in heaven, I haven’t met anyone who doesn’t love this classic pairing. If you love this flavor pairing, you’ll want to try these amazing Reese’s Peanut Butter Cookies, these incredible Peanut Butter Chocolate Fudge, or these super easy No Bake Buckeye Peanut Butter Balls.
Peanut Butter Blossom Cookies
These peanut butter blossom cookies are very easy to make. One batch makes about 24 to 25 small cookies, the perfect size for snacking and enough to pass around the office during the holiday season.
What you need to make peanut butter blossom cookies
The wet ingredients:
- Butter – pretty much all cookies start with butter, creamed to incorporate air into the cookies, and it makes cookies taste delicious.
- Peanut Butter – you can’t make peanut butter blossoms cookies without peanut butter. Creamy peanut butter is the way to go, but chunky will work too if you like bits of peanuts in your cookies. Both store-bought and homemade peanut butter will work in this recipe.
- Brown Sugar – to sweeten these delicious cookies.
- Egg – is a binder to keep everything together.
- Vanilla Extract – to enhance flavor.
The dry ingredients:
- Flour – nothing fancy, just good old all-purpose flour.
- Salt – to enhance flavor.
- Baking soda and baking powder – for leavening.
- Chocolate Kisses – I like dark chocolate, but you can use any kind.
How to make peanut butter blossoms cookies
You can make the cookie dough in a stand mixer or with a handheld electric mixer. Creaming butter by hand is possible, but you gotta love modern technology, helping us make cookies even faster.
- Prepare the cookie dough: Cream together butter, peanut butter, and sugar first. Then add egg and vanilla. Beat until fluffy. Finally, stir in the dry ingredients until just incorporated.
- Portion the cookie dough: Use a cookie scoop to divide the dough into 24 – 25 similar size portions and roll into balls, then refrigerate before baking.
- Bake the cookies: Bake one baking sheet at a time in the middle of the oven until the edges of the cookies are light brown.
- Adding the “blossoms”: Remove the baking sheet from the oven and press a chocolate kiss on each cookie while they’re still warm. Let the cookies cool completely before removing them from the baking sheet. This will allow them to finish baking from the residual heat and give the chocolate time to harden and stick to the cookies before moving them.
Tips for making peanut butter blossoms cookies
- Be sure to allow refrigerated ingredients (butter and egg) to come to room temperature before making the cookie dough.
- I like to portion the cookie dough before refrigerating because it is easier to scoop. This way if you end up leaving the dough in the fridge for a few hours or overnight, you don’t have to wrestle with a hard dough in the bowl.
- You could roll the dough balls in sugar before baking for a sparkly look. You could also use red and green sanding sugar for the holidays.
Storing peanut butter blossom cookies
Keep these cookies in an airtight container on your countertop, you do not need to refrigerate them. They will last up to a week, that is if you have excellent self-control.
More peanut butter recipes you’ll love!
- Peanut Butter Fudge
- Soft Peanut Butter Cookies
- Peanut Butter Pinwheel Candy
- Homemade Reese’s Peanut Butter Cups
Peanut Butter Blossom Cookies
- 1 stick unsalted butter room temperature
- ½ cup peanut butter
- ¾ cup lightly packed brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 25 chocolate kisses
- Cream together softened butter, peanut butter, and brown sugar in the stand mixer bowl with the paddle attachment until combined and light in color, about 1 - 2 minutes.
- Add egg, vanilla extract and continue to beat until light and fluffy, another 1 - 2 minutes.
- In another mixing bowl, stir together flour, salt, baking soda, and baking powder. With the mixer on low speed, slowly pour flour mixture into the stand mixer bowl. Stir until incorporated.
- Use a medium cookie scoop to scoop the cookie dough from the bowl, take a spatula and level off any excess cookie dough. Roll the dough into a ball with your hands. Place dough ball on a parchment-lined small baking sheet. This should yield 24 to 25 dough balls. Refrigerate for 30 minutes to an hour.
- Preheat the oven to 375°F.
- Take some cookie dough out of the fridge and place them on another parchment-lined baking sheets about 2 inches apart. Bake for 10 - 11 minutes. Bake one tray at a time in the middle of the oven. Keep the remaining cookie dough in the refrigerator.
- Remove the baking sheet from the oven and place it on a wire rack to cool while you unwrap the chocolate. Gently press a chocolate kiss in the middle of each cookie while it is still warm. Allow cookies to cool completely and the bottom of the chocolate harden and stick to the cookies before moving them from the baking sheet.