Who doesn’t love these classic Peanut Butter Blossom Cookies? They were a go-to Christmas cookie at my house growing up so of course they’ll always be a cookie I love.
That flavor combination of nutty peanut butter and sweet and creamy milk chocolate is the perfect complimentary pair.
Plus I love how these are a fun cookie cookie for the family to make together.
The kids love to help shape them into balls and roll through the sugar, and they’re pros at all that tedious unwrapping :).
I love to eat these while the chocolate is still nice and melty, I guess I just have a thing for melted chocolate. I blame it on s’mores. Oh wait, I melt that chocolate first. Melted chocolate is just too good!
Everyone thinks I’m kind of crazy but I don’t mind if a bar of chocolate that’s accidentally left in the car on a warm summer day. Messy? Maybe. Delicious? Um YES!
Also delicious – Twix dipped in hot chocolate (random side note).
But for those that you plan on sharing these cookies you’ll definitely want to let the chocolate set back up again before you deliver them.
A quick chill in the fridge or freezer does the trick much faster then letting them rest at room temp will.
If you like a crunchier exterior go for the raw sugar as they have larger coarser crystals (not turbinado raw just raw sugar). That’s what I used here but I do like them either way.
Another good option is to use red or green sugar sprinkles for a fun and festive look (or maybe even try tinting plain sugar with a few drops of food coloring).
Are you guys tired of all the cookie recipes I’ve been sharing? I hope not because I still have quite a few more.
I’m sorry if you are here for the healthier dinner recipes I normally like to share – I’m sure I’ll be back to those soon enough once January hits so stay tuned :). In the meantime I hope you are able to enjoy some of the cookie recipes I share!
Peanut Butter Blossoms
The classic peanut butter blossom cookies we all remember eating as a kid! Soft and tender and perfectly peanut buttery! Plus isn't that milk chocolate and peanut butter combo just dreamy?
- 1 1/2 cups (212g) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened but still slightly firm
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2/3 cup (165g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar or cane sugar
- 36 Hershey's Kisses milk chocolates
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone bakings mats.
In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup granulated sugar and brown sugar until combined.
Mix in peanut butter then blend in egg and vanilla. Add in flour mixture and mix until combined. If dough seems too wet you can chill for a bit if needed - though I never need to.
Scoop dough out 1 even tablespoon at a time and shape into balls. Place 1/3 cup sugar in a bowl then roll balls into sugar to coat.
Transfer to baking sheets spacing cookies 1 1/2-inches apart. Bake one sheet at a time in preheated oven 7 - 9 minutes until nearly set.
Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie*.
Transfer to a wire rack and transfer to fridge or freezer for a 5 - 10 minutes to let the chocolate set. Store cookies in an airtight container at room temperature.
Random side note, if you've had an issue with the Kiss coming off you can add a small dab of peanut butter to the Kiss before pressing them on.
Recipe source: inspired by NYT and others