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Amazingly soft and sugary these Peanut Butter Blossoms are loved by all! Soft, chewy, and studded with a chocolate kiss, this classic cookie is a holiday staple and trademark of any holiday cookie tray!
Can you really go wrong with peanut butter and chocolate? The answer is no, you absolutely can not go wrong! Peanut butter blossoms are easily one of the best Christmas cookies on this planet – because they’re (1) easy to make, (2) super cute, and (3) did I mention peanut butter and chocolate?
These cookies are super simple and the recipe is as straightforward as it can get. They have a wicked punch of peanut butter flavor and are rolled in granulated sugar for an extra crunch to go along with that sweet and soft chewiness! Okay, now that I’m drooling, let’s get started!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Sugar – both white granulated sugar, as well as brown sugar.
- Peanut Butter – Creamy – any brand will do!
- Butter – Unsalted and softened.
- Eggs – Just 1 large egg is all you need!
- Milk – Any fat percentage is fine!
- Vanilla extract – I feel like most of the time you can’t bake without it!
- Flour – All-purpose white flour.
- Baking soda – Must have a leavening agent.
- Chocolate – I am using 48 milk chocolate kisses today – any brand is fine!
How To Make Peanut Butter Blossoms
- Preheat oven: To 375 F degrees, and remove wrappers from chocolate kisses if necessary.
- Add wet ingredients: In the bowl of your mixer add 1/3 cup of granulated sugar, 1 /3 cup of brown sugar, peanut butter, and butter – beat until fluffy. Next, add the egg, milk, and vanilla, and continue mixing until well incorporated.
- Add dry ingredients: Add the flour, baking soda, and salt to the mixer and continue beating until well incorporated.
- Shape the dough: Using a small ice cream scoop or your clean hands, shape the dough into 1 inch balls and roll in the second portion of sugar before placing on an un-greased cookie sheet. Repeat with remaining dough.
- Bake: For 8 – 10 minutes or until lightly browned. Once removed from the oven, immediately press a chocolate kiss into the centre of each cookie; the cookie should crack around the edges.
- Cool and enjoy: Transfer the cookies to a cooling rack and let them cool completely (if you can!) before you dig in!
Some Tips
- Refrigerate your chocolate kisses – until you’re ready to use them, as it will slow down the melting time compared to if they were room temperature when pressed into the cookie.
- Play around with chocolate kiss options – because there are so many different chocolate kiss options out there. Hershey’s alone has at least 10!
- You don’t have to use a standard mixer – unless you really want to use one, but a hand mixer will work just as well so don’t stress about that!
- Feel free to chill the dough – as it will help keep the cookies nice and thick and keeps them from spreading too much as they bake!
Why Do We Coat The Cookies With Sugar?
As you bake the sugar slightly melts and creates a perfect little crust around the outside of the cookie. And not only is it a perfect little crust, but it’s a perfect little sugary crust! Rolling in sugar also helps to prevent the cookies from spreading too much as they bake!
Storage
Store these cookies in an airtight container at room temperature and they will last 2 – 3 weeks. This will also ensure that the cookies stay soft. If you don’t have an airtight container, use a regular container and add a slice of bread in order to help the cookies stay soft! It will work the same way it does with brown sugar!
Freezing
Blossoms actually freeze exceptionally well! All you need to do is put all the cookies into a tightly sealed container and they will last in the freezer up to 3 months! Just warm them back up in the oven and you’re good to go!
Craving More Baked Goods? Try These Recipes:
- Soft Oatmeal Cookies
- The Best Apple Crisp
- Tiramisu Recipe
- The Best Lemon Bars
- Easy Chocolate Fudge
- Peanut Butter Cookies
- Chocolate Pecan Pie Cookies
- Pumpkin Delight
Peanut butter Blossoms
Ingredients
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3/4 cup creamy peanut butter
- 1/2 cup butter softened
- 1 large egg
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar for rolling
- 36 milk chocolate kisses
Instructions
- Preheat oven: To 375 F degrees, and remove wrappers from chocolate kisses if necessary.
- Add wet ingredients: In the bowl of your mixer add 1/3 cup of granulated sugar, 1 /3 cup of brown sugar, peanut butter, and butter – beat until fluffy. Next, add the egg, milk, and vanilla, and continue mixing until well incorporated.
- Add dry ingredients: Add the flour, baking soda, and salt to the mixer and continue beating until well incorporated.
- Shape the dough: Using a small ice cream scoop or your clean hands, shape the dough into 1 inch balls and roll in the second portion of sugar before placing on an un-greased cookie sheet. Repeat with remaining dough.
- Bake: For 8 – 10 minutes or until lightly browned. Once removed from the oven, immediately press a chocolate kiss into the centre of each cookie; the cookie should crack around the edges.
- Cool and enjoy: Transfer the cookies to a cooling rack and let them cool completely (if you can!) before you dig in!
Tips & Notes:
- Store these cookies in an airtight container at room temperature and they will last 2 – 3 weeks. This will also ensure that the cookies stay soft. If you don’t have an airtight container, use a regular container and add a slice of bread in order to help the cookies stay soft! It will work the same way it does with brown sugar!
- Blossoms actually freeze exceptionally well! All you need to do is put all the cookies into a tightly sealed container and they will last in the freezer up to 3 months! Just warm them back up in the oven and you’re good to go!
