Peanut Butter Blossoms

5 from 4 votes

These peanut butter blossoms are soft, chewy, and full of amazing peanut butter flavor! Top them with your favorite chocolate candy for one irresistible treat!

Prep Time15

Cook Time10

Cooling time10

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 142kcal

Author: Britni Vigil

Ingredients

1 ¾ cups all-purpose flour
¾ tsp baking powder
¾ tsp salt
½ cup butter softened
¾ cup peanut butter
1 ¼ cups light brown sugar
3 TBS whole milk
1 tsp vanilla extract
1 large egg
½ cup granulated sugar
36 candies (Kisses, Rolos, Reese's, etc.)

Instructions

Preheat oven to 375 degrees.
Line baking sheet with silicone mat or parchment paper
Mix flour, baking powder, and salt.
1 3/4 cups all-purpose flour, 3/4 tsp baking powder, 3/4 tsp salt
Cream together butter, peanut butter, brown sugar, milk, and vanilla.
1/2 cup butter, 3/4 cup peanut butter, 1 1/4 cups light brown sugar, 3 TBS whole milk, 1 tsp vanilla extract
Beat egg until just combined.
1 large egg
Mix in flour mixture until just combined.
If you have time, let dough chill in the fridge for 30 minutes for the best cookies possible. If not, roll and bake right away.
Use a medium cookie scoop to make balls of dough. and roll in sugar then place on cookie sheet 2" apart.
1/2 cup granulated sugar
Roll each ball in granulated sugar then place cookies on cookie sheet 2" apart.
Bake 9 - 10 minutes until edges are golden brown and centers are slightly puffy.
Let cool for 10 - 15 minutes
Press candy into center of each cookie.
36 candies (Kisses, Rolos, Reese's, etc.)

Notes

Store cookies in an airtight container and enjoy within 5 days.

The cookie dough can be stored in an airtight container in the fridge for up to 3 days before baking.

If the dough is cold going into the oven, bake for 1 additional minute.

Chill the dough for 30 minutes before rolling into balls if you have the extra time. These are good not chilled but even better if you have a few extra minutes to chill the dough before baking.

Try a variety of different chocolate toppers. Anything that melts well works great. Try chocolates with fillings like peanut butter cups, caramel filled chocolates, and more.

To freeze the cookie dough, roll out into balls and roll in sugar. Freeze the balls individually on a baking sheet for then place all of the balls together on a baking sheet. Let them thaw in the refrigerator before baking.

*Recipe adapted from Hershey

Nutrition