Peanut Butter Blossom Recipe
Peanut Butter Blossoms are a classic peanut butter cookie recipe everyone loves. Chocolate candy is nestled in the center of a chewy sugar-coated cookie for an easy and delicious dessert!
Peanut Butter Kiss Cookies
Hershey’s Peanut Butter Blossoms are the traditional version of this peanut butter and chocolate treat. And while everyone loves a classic, you can make a few other versions simply by adding different candies in the middle!
Rebecca’s Recipe Review
Taste: The classic dessert combination of peanut butter and chocolate.
Texture: Pillowy and chewy.
Ease: 4/10
Pros: Since this recipe doesn’t require you to chill the dough before baking, you can pull the first batch out of the oven in less than 30 minutes.
Cons: None.
Would I Make This Again? Yes, I love that there are tons of candy options you can use for the center of these peanut butter blossom cookies!
So delicious!
– Megan
Peanut Butter Blossoms Recipe Ingredients
These cookies are made with pantry staples such as:
- flour
- baking powder
- baking soda
- salt
- sugars
- peanut butter
- eggs
- vanilla extract
- butter
- Then, choose your favorite chocolate candy to pop in the center!
Peanut Butter Blossoms Recipe Variations
You can also use Rolos or peanut butter cups for an extra pop of flavor. I actually swapped traditional Hershey Kisses for Brach’s chocolate stars. Or, use truffles and make these adorable Spider Cookies!
How To Make Peanut Butter Blossoms
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper, and set aside.
2. Whisk together the flour, baking soda, baking powder, and salt in a large bowl and set aside.
3. Cream together the butter, peanut butter, light brown sugar, and a 1/2 cup of granulated sugar.
Step 4: Add egg and vanilla and beat until fully incorporated, then add the flour mixture just until combined.
5. Use a medium cookie scoop to portion out the dough and roll it between your palms.
6. Then roll the ball-shaped dough in the remaining granulated sugar and place them on the prepared baking pan 2 inches apart.
7. Bake for 8 minutes, then remove and press the candy into the center of each of the cookies, then bake for an additional 2 minutes. The cookies should be light golden brown around the edges.
8. Let cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.
Rebecca’s Tips
- If you don’t have a medium cookie scoop, use about 1 1/2 tablespoons of dough to form your balls.
- If your peanut butter blossoms turn out dry, too much flour could have been used to make the dough. Did you measure your flour with a scale for the best results? Or at least use the spoon and level flour method? Another reason for dry dough is using a medium egg instead of a large.
- The Hershey Kiss or Chocolate Star will begin melting once it reaches 86 degrees F. We add them to the cookies in the last couple of minutes of baking so that they get softened but don’t lose their shape.
- The only reason these cookies should get hard is if they were overbaked. You want to bake them for just 10 minutes, adding the chocolate candy in with just two minutes left. The cookies will continue to cook on the baking sheet after they are removed from the oven.
Storage Instructions For Peanut Blossom Cookies
These treats will stay at their tastiest for about 3 days. Store them in an airtight container and keep them at room temperature. Make sure to squeeze out any excess air.
How To Freeze Cookies
Baked Cookies: Once cooled, place the Peanut Blossoms in a single layer in an airtight container, then put it in a freezer bag.
The cookies will stay good for up to three months. This makes them perfect to have on hand for the holiday season — or any occasion!
Cookie Dough: Make the dough according to the recipe, then roll it into balls and coat them with sugar. Place the balls on a sheet or plate lined with wax paper, then freeze until firm, about an hour.
Once they no longer stick together, you can store the dough balls in a freezer bag; place them in a second freezer bag to ensure freshness. You can use the frozen dough for up to 6 months.
The other great thing about this hack is you can bake the frozen dough without thawing it first. Simply add a few minutes to the baking time.
And of course, make sure you have some milk chocolate kisses on hand to press into the middle. This Peanut Butter Blossoms Cookie Recipeis as versatile as it is delicious!
More Baked Treats With Candy!
- Monster Cookies – Loaded with mini M&M’s, Heath Toffee Bits, Mini Reese’s Pieces, and more!
- Chocolate Peanut Butter Cupcakes – Made with a surprise Reese’s Pieces candy filling!
- Twix Caramel Brownies – A must-try for caramel and Twix lovers!
- Big & Chewy Monster Cookies (NYC Bakery Style) – Studded with M&Ms!
- Butterfinger Pudding Cookies – Moist, chewy, and deliciously buttery with a bit of crunch!
Did You Make This Recipe?
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Peanut Blossom Cookies
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup peanut butter
- ½ cup light brown sugar
- 1 cup granulated sugar divided
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 36 chocolate candies
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, peanut butter, light brown sugar, and ½ cup of granulated sugar until light and fluffy.
- Scrape down the sides and bottom of the bowl and beat in the egg and vanilla until well combined.
- Add in the dry ingredients and mix just until incorporated.
- Use a medium cookie scoop to portion out the dough and roll into balls. Roll the dough in the remaining ½ cup of granulated sugar and place the balls on the prepared baking sheet about 2-inches apart and bake for 8 minutes.
- Remove from the oven and press the candy into the center of the cookie and bake for an additional 2 minutes.
- Remove from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use chocolate stars, chocolate kisses, peanut butter cups, chocolate truffles, and more and candy options.
- If you want even puffier cookies, chill the dough balls for 30 minutes before rolling in sugar and baking.
- These cookies are best within 4 days and stored in an airtight container at room temperature.
- Cookie dough balls can be prepared up to 1 day in advance.
- Cookies may be frozen in a freezer bag for up to 3 months.
Nutrition
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Recipe adapted from Brach’s.
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So delicious!