Peanut Butter Blossom Cookies

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Peanut Butter Blossom Cookies are a holiday classic – soft, chewy peanut butter cookies rolled in sugar and finished with a warm chocolate kiss in the center. There’s a reason these cookies show up at every cookie exchange, holiday party and Christmas Eve tray: they’re simple, nostalgic, and completely irresistible.

I know I know…this isn’t a new cookie creation. Rather it’s an old one! These Peanut Butter Blossom Cookies have been around for a while and everyone seems to make them around the holidays including my mom! We were back in Iowa for Thanksgiving and there in the corner of the kitchen were several dozen of these delicious cookies in a tupperware container from the 1970s. 🙂

Why You’ll Love These Cookies

• Perfect for Christmas baking. So dust off your mixer, get your cookie sheets out and get to it!
• Soft and chewy texture. These cookies puff up and literally melt in your mouth. Drooling.
• Easy to make in big batches. This recipe makes a ton. Perfect for sharing.
• Classic flavor combo. Peanut butter and chocolate? Yes please. If you’re into this, try these Peanut Butter Chocolate Chip Cookies. Also soft and chewy and insanely delicious.
• Beautiful on a holiday dessert tray. Make them alongside these Thumbprint Cookies, Snickerdoodle Cookies, and Chocolate Crinkle Cookies. Gosh, I want to be at that party!

Ingredients

This recipe only requires a few simple ingredients. Most are staple ingredients you probably already have!

• Butter
• Granulated sugar and brown sugar
• Eggs
• Vanilla extract
• Creamy peanut butter
• Flour, baking soda and salt
• Chocolate kisses

Instructions

Simple ingredients and a simple process. Take just minutes to whip up the dough!

1. Cream the butter and sugar until light and fluffy.
2. Mix in the eggs, vanilla and peanut butter.
3. Add the dry ingredients and mix just until combined.
4. Roll dough into balls, coat in sugar and bake.
5. Press a chocolate kiss in the center of each cookie while warm. Let cool.

What I learned Making Peanut Butter Blossom Cookies

Each time I bake these, I’m reminded of a few key tips that make a big difference.

• Rolling the dough into sugar isn’t optional – it’s necessary for that sparkly, crackly coating that makes peanut butter blossoms iconic.
• Press the chocolate kiss in right when they come out the oven, so it sticks to the cookie without melting completely.
• Slightly underbaking keeps them soft and chewy.
• Creaming the butter and sugars well gives the Cookes the best texture. These cookies need a little bit of air so they puff up nicely.
• Mix the flour in just until it’s incorporated. Over-mixing can make a flat, or cake-like cookie.
• Letting the cookies cool on the warm cookie sheet for 5 minutes crisps up the bottoms just enough so they don’t fall apart.
• Using creamy peanut butter like Jif or Skippy provides the best structure for the cookie. Natural peanut butter is a little too runny and greasy.
• Chilling isn’t required, but slightly cooler cookies roll easier and prevents the cookies from spreading too much. Chill the dough if your cookie dough seems too warm or is hard to work with.

Jess’ Final Thoughts

Peanut butter blossom cookies are a timeless cookie that deserves a spotlight in your holiday baking lineup. They’re easy, dependable and guaranteed to be a hit at all of your gatherings!

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Yield: 48-62 cookies

Peanut Butter Blossom Cookies

Print

These peanut butter blossom cookies are soft & chewy and bake beautifully. They're wonderful for the holidays.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar, divided (1/4 will be used to roll cookies in)
• 1 cup light brown sugar, packed
• 2 eggs plus 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1 cup creamy peanut butter
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda

Instructions

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2. In a medium bowl add dry ingredients; flour, salt and baking soda and mix; set aside.
3. In a small bowl add 1/4 cup (may need a little more) granulated sugar; set aside. (this will be used to roll the cookies in).
4. In a stand-alone mixer fitted with a paddle attachment (hand-held mixers work too), cream together the butter, 1 cup granulated sugar and 1 cup light brown sugar until fluffy, about 2 minutes.
5. Add eggs one at a time and vanilla, mix until combined, scraping down sides of bowl as necessary.
6. Next add peanut butter and mix until just until combined, again scraping down sides of bowl as necessary.
7. Finally, with mixer on low-speed, gradually add the flour mixture and mix until just combined.
8. Measure about 1 1/2 tablespoons of dough, roll into a ball in the palm of your hands then roll into granulated sugar and place on prepared baking sheet. Bake for 8-10 minutes, just until cookies puff up and start to slightly crack. Remove pan, let stand for 1 minute then press a Hersey’s kiss in the center of each cookie, let cool slightly on baking sheet then remove to a baking rack to cool completely. Enjoy!

Notes

Store cookies in an airtight container for up to 5 days.

Cookies can be frozen for up to 3 months.

This recipe makes a lot of cookies - perfect for sharing or bringing to a party.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving:Calories: 185Total Fat: 7gSaturated Fat: 3gUnsaturated Fat: 4gCholesterol: 19mgSodium: 173mgCarbohydrates: 27gFiber: 1gSugar: 12gProtein: 3g

Nutrition information is automatically calculated. Use as an approximation only.

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