Peanut Butter Blossoms Cookie Recipe
My favorite cookie of all time! These are classic Christmas cookies, perfect for holiday trays and a cookie exchange. But! they are not just for the holiday season! This Peanut Butter Blossoms Cookie Recipe is a hit year-round!
If you’re a peanut butter and chocolate fan, you’ve probably heard of peanut butter blossom cookies. These classic peanut butter cookies are a must-have for any cookie lover and are perfect for any occasion. Peanut blossoms are a great choice, whether you’re looking for a sweet treat to share with friends and family or need something to satisfy your sweet tooth.
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The recipe for peanut blossoms is simple and requires only a few ingredients. The cookie is a peanut butter dough rolled into balls and coated in sugar. After Removing from the oven place a Hershey Kiss or chocolate of choice on hot cookie.
If you prefer a soft peanut butter cookie, you can reduce the baking time, and if you want a crispier cookie, you can bake them a little longer. You can experiment with different types of Hershey’s Kisses to add a twist to the classic recipe. Some popular variations include using dark chocolate Kisses or caramel-filled Kisses. Or use chocolate hearts for valentine’s day or place a peanut butter cup in the center of each cookie!
Ingredients Needed for Peanut Blossoms Cookies
All – purpose flour
baking soda
salt
white sugar
light brown sugar
whole egg
peanut butter
shortening
vanilla extract
sugar for rolling
48 Hershey kisses
How to Make This Peanut Butter Blossoms Cookie Recipe
Unwrap Hershey’s kisses from wrappers and set them aside. Line your baking sheets with parchment paper.
Preheat oven to 375 degrees fahrenheit.
In a medium bowl whisk together the flour, baking soda and salt.
In large bowl using an electric mixer or the bowl of a stand mixer beat the sugars, peanut butter, shortening, egg and vanilla until creamy.
Gradually Add the dry ingredients to the creamed mixture and mix until combined, scraping sides of the bowl frequently. Do not over mix your cookie dough.
Using a 1 Tbsp cookie scoop, scoop the peanut butter cookie dough or roll into 1-inch balls. Then into granulated or colored sugar. Place the cookie dough balls 2 inches apart on the parchment lined large baking sheet.
Bake for 8-10 minutes until golden brown. Do not over bake. I usually remove mine at 9 minutes. Remove from oven and place a hershey’s kiss or chocolate of your choice in the center of each cookie, pressing gently. The heat from the cookie will melt the chocolate slightly, they will harden once cooled. Place the cookies on a wire rack to cool.
Storing and Freezing Peanut Butter Blossoms Cookies
If you’ve made a batch of peanut blossoms and have some leftovers, you may be wondering how to store or freeze them for later. Here are some tips to help you keep your peanut blossoms fresh and delicious:
Storing Peanut Blossoms:
1. Store the peanut blossoms in an airtight container to prevent them from going stale.
2. Store the peanut blossoms at room temperature for up to five days.
3. To keep the cookies fresh for an extended period, you can store them in the refrigerator for up to two weeks.
Freezing Peanut Blossoms:
1. To freeze peanut blossoms in a single layer on a baking sheet and freeze for about an hour.
2. Transfer them to an airtight container or freezer bag once they are frozen.
3. Peanut blossoms can be stored in the freezer for up to three months.
4. When ready to eat them, take the desired amount out of the freezer and let them thaw at room temperature for about 30 minutes.
Following these tips, you can keep your peanut blossoms fresh for longer and enjoy them whenever you want. Whether you’re storing them for later or freezing them to enjoy at a later date, these cookies are sure to be a hit!
Freezing the Dough:
You can scoop the dough and freeze the balls on a single layer on a cookie sheet. Freeze until solid then pop them in a freezer bag they will keep for 3 months. Or you can just freeze the dough in an airtight bag or container. Thaw the dough and roll into balls and bake.
Tips for Best Results
Use a good quality creamy peanut butter: Jif Or Skippy. I do not recommend natural peanut butter as they separate.
Do not overmix your cookie dough, doing so will incorporate too much air and cause your cookies to rise then fall flat.
Use a cookie scoop to ensure your cookies are all the same size.
More Recipes To Try:
The Best Peanut Butter Cookies
Chocolate Peanut Butter Zucchini Bread
APPAREL FOR THE FOODIES & GRILLERS
Peanut Butter Blossoms Cookie Recipe
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup white sugar
- 3/4 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup shortening
- 1 whole egg
- 1 tsp vanilla extract
- sugar for rolling
- 36 hershey kisses
Instructions
- Unwrap Hershey kisses from wrappers and set aside. Line your baking sheets with parchment paper.
- Preheat oven to 375 degrees fahrenheit.
- In a medium bowl whisk together the flour, baking soda and salt.
- In large bowl using an electric mixer or the bowl of a stand mixer beat the sugars, peanut butter, shortening, egg and vanilla until creamy.
- Gradually Add the dry ingredients to the creamed mixture and mix until combined, scraping sides of the bowl frequently. Do not over mix your cookie dough.
- Using a 1 Tbsp cookie scoop, scoop the peanut butter cookie dough or roll into 1-inch balls. Then into granulated or colored sugar. Place the cookie dough balls 2 inches apart on the parchment lined large baking sheet.
- Bake for 8-10 minutes until golden brown. Do not over bake. I usually remove mine at 9 minutes. Remove from oven and place a hershey’s kiss or chocolate of your choice in the center of each cookie, pressing gently. The heat from the cookie will melt the chocolate slightly, they will harden once cooled. Place the cookies on a wire rack to cool.