Peanut Butter Blossom Cookies

5 from 8 votes

While this classic peanut butter blossom cookie recipe is often enjoyed around the holidays, chocolate and peanut butter is an all-year round joy! Make peanut butter blossoms for Valentines Day by using chocolate hearts. Make them fun with chocolate stars. Or enjoy with a classic chocolate kiss!

Prep Time15

Cook Time36

Total Time55

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 107kcal

Author: Meredith

Ingredients

For the Dough

½ C salted butter softened
½ C granulated sugar
½ C brown sugar
1 large egg
½ teaspoon vanilla extract
½ C creamy peanut butter
¾ teaspoon baking soda
½ teaspoon baking powder
1 & ½ C all-purpose flour

For Rolling

½ Cup granulated sugar (or colored sanding sugar of choice)

For Topping

36 chocolate candies (kisses, hearts, starts, etc.)

Instructions

Preheat oven to 350°F (177°C). Set out your baking sheets (option to line with parchment paper if desired).
In a large bowl, cream together the butter, and both sugars.
½ C salted butter, ½ C granulated sugar, ½ C brown sugar
Add egg, vanilla, and peanut butter to your bowl and mix until all ingredients are combined.
1 large egg, ½ teaspoon vanilla extract, ½ C creamy peanut butter
Slowly mix in the dry ingredients until a dough forms.
¾ teaspoon baking soda, ½ teaspoon baking powder, 1 & ½ C all-purpose flour
Using a small cookie scoop (or about 1 Tablespoon) portion out dough and roll into 1" balls with your hands.
Roll the dough balls in granulated sugar so all sides are well coated and then place them onto an ungreased cookie sheet, spacing them about 2" apart
½ Cup granulated sugar
Bake 10-12 minutes (until edges are slightly golden and the tops are beginning to crack a little bit).
Once removed from the oven, immediately press 1 chocolate candy gently into the center of each cookie.
36 chocolate candies
Allow the cookies to rest on the baking sheet for a few minutes them transfer them to a cooling rack to cool completely.

Notes

*Storage: store fully cooled cookies in an airtight container at room temperature for up to 5 days. Be sure your chocolate candies have hardened before storing to prevent your cookies from sticking together and/or your chocolate from smearing! You can also freeze baked and fully cooled cookies for up to 3 months.

*Optional step: freeze your unwrapped candies for at least 10 minutes (and up to a few hours) before pressing them into the hot cookies to help them hold their shape.

*These are one of those cookies that you really do need to allow to cool for a little bit before you dive in. As the cookies cool, they harden up a little bit which makes them easier to handle (if you pick them up when they're too warm, they tend to crumble).

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