PEANUT BUTTER BLOSSOM COOKIES
- Julia Alfano
- 2 days ago
- 3 min read
A favorite during the holiday season, peanut butter blossom cookies are as easy as they are delicious. The soft, chewy cookies surrounding a perfectly sweet chocolate kiss add a beautiful festive touch to your holiday cookie platters or your next cookie exchange!
Why You'll Love These Peanut Butter Bloom Cookies
Irresistibly Delicious: The rich, creamy peanut butter flavor combined with a soft, chewy texture makes these cookies a delightful treat.
Chocolate Delight: Each cookie is topped with a sweet chocolate kiss, adding a perfect touch of chocolatey goodness.
Simple to Prepare: With an easy-to-follow recipe, these cookies are great for bakers of all skill levels.
Perfect for Sharing: These cookies are ideal for holiday gatherings, cookie exchanges, or simply enjoying with friends and family.
Peanut Butter Blossom Cookie Variations
These Peanut Butter Blossom Cookies are classic and delightful as is, but you can make changes to suit your individual taste.
Chocolate types: Experiment with different types of chocolate kisses, such as milk chocolate, dark chocolate, or even caramel-filled kisses for a unique twist.
Nut butters: Substitute half of the peanut butter with almond butter or cashew butter for a different flavor profile.
Sprinkles: Roll the cookie dough balls in colored sprinkles before baking for a festive look.
Flavor extracts: Add a teaspoon of vanilla or almond extract to the dough for enhanced flavor.
Stuffed cookies: Place a mini Reese's cup inside the cookie dough ball before baking for an extra surprise.
PEANUT BUTTER BLOSSOMS COOKIES FAQ
What is the baking time for peanut butter blossoms cookies? The typical baking time for peanut butter blossoms cookies is between 8 to 10 minutes at 350°F (175°C). They should be lightly golden around the edges but still soft in the center when you take them out of the oven.
Can you freeze peanut butter blossoms cookies? Yes, peanut butter blossoms cookies can be frozen! To freeze, allow the cookies to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or resealable bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.
For more holiday recipes, check out my:
Make sure to tag me @bakerbabe.ca on Instagram if you make these Peanut Butter Blossom cookies! I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
PEANUT BUTTER BLOSSOM COOKIES
Serves: 36
Ingredients
¾ cup creamy peanut butter (188g)
½ cup unsalted butter softened (113g)
½ cup granulated sugar plus more for rolling (100g)
½ cup packed light brown sugar (110g)
¼ teaspoon salt
1 large egg room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour (180g)
½ teaspoon baking soda
36 Hersey’s chocolate kisses unwrapped
TO MAKE
Preheat the oven to 375°F. Line cookie sheets with parchment paper.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, sugars and salt. Cream together by beating on medium speed until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed just until combined.
Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on a prepared baking sheet 2 inches apart.
Bake for 8 to 10 minutes or until the cookies look puffy and cracked and the bottom just start to turn brown. Immediately press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!)
Allow the cookies to cool completely on the pan, until the chocolate is set. Serve or store in an airtight container for up to 1 week.
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