Best Peanut Blossom Cookies
Peanut Blossom Cookies are the BEST cookies, or so my husband thinks. These soft cookies are his absolute FAVORITES, I don’t think it would be Christmas around here without these peanut butter blossoms.
Of course, he’s not the only one who is fond of these cookies, we all love them. I have been making (and eating) these cookies for years. They are definitely a family favorite and typically get devoured within a couple days. You can even make them into peanut butter blossom bars!
I always have to make more than just one batch of these cookies. Luckily, it is so easy to double or even triple this beloved recipe. I like to make these cookies at the beginning of December, just after Thanksgiving (of course lol). Then I usually need to make more right before Christmas.
These are classic cookies, that are so easy to make and they bake up so quickly. These peanut blossoms are perfect for my kids to help me make. Their favorite part, of course, is carefully adding the chocolate kisses to the cookies that have just come out of the oven. Another favorite, candy bar cookie are these snickers cookies.
You can make this peanut blossom cookie recipe year round, but I normally only make them during the holidays (try these pumpkin snickerdoodle blossoms for fall). They would be great for a cookie exchange, as part of a cookie plate or gift basket, or served at any get-together. These cookies are popular every where they go and so are these Christmas tree cupcakes or eggnog cookies.
Should you Chill the Dough Before Baking?
It’s not necessary to chill your dough before baking these peanut butter cookies, especially if you are short on time. If you want cookies that are a bit puffier, you can chill the dough for about 30 minutes to keep them from spreading.
Can I Make This Cookie Dough in Advance?
Yes! This peanut blossom cookie dough can be made 3-5 days in advance. Just be sure to seal it up really well in an airtight container and place it in the refrigerator. When you are ready to make the cookies, just pull out the dough and continue with the recipe.
Can I Freeze the Peanut Blossom Cookie Dough?
Yes, you can make this dough and put it into a freezer safe, airtight container. For best results, roll into dough into cookie balls (do not roll in the sugar) and place on a cooking sheet. Place in the freezer for a couple hours so that the cookies retain their shape. Then place in a container or zip lock bag. The dough will stay good in the freezer for around 3 months.
I do not recommend freezing the cooked cookies because the chocolate kisses can develop a white film and it can change the texture of the whole cookie.
Peanut Blossom Cookies Ingredients
- Butter: I used unsalted, softened butter.
- Sugar: You will need both light brown sugar and granulated sugar to make the cookie batter. You will additionally need about 1/4 cup to roll the cookie dough in before baking.
- Peanut Butter: Use creamy peanut butter.
- Egg: One large egg.
- Flour: All-purpose flour.
- Baking Powder
- Baking Soda
- Chocolate Kisses: Milk chocolate is the flavor that is traditionally used, but feel free to mix it up and try other flavors. You will need about 36 of them, but that may be less if you make bigger cookies.
How to Make Peanut Blossom Cookies
Here is the basic version of how to make peanut butter blossom cookies. For more detailed instructions view the recipe card below.
- Preheat oven to 375 degrees Fahrenheit. Beat together butter, granulated sugar, light brown sugar, peanut butter, and egg in a large bowl with an electric mixer or by hand. Add in the flour, baking powder, and baking soda until well combined.
- Form the dough into 1-inch sized balls. Roll in the additional granulated sugar.
- On a parchment lined or ungreased cookie sheet, place cookie balls about 2 inches apart.
- Bake for 8-10 minutes or until the cookie edges start getting little cracks.
- Pull cookie trays out of the oven. Immediately top each cookie in the center with a chocolate kiss. Transfer to baking sheets to cool.
Peanut Blossom Cookies Recipe Tips
- I like to use a tablespoon sized cookie dough scoop to make each cookie the same size. This helps the cookies cook uniformly.
- If you use a natural peanut butter, make sure that it is stirred very well to incorporate the oil that has separated.
- You can refrigerate your cookie dough for 30 minutes to have them bake up a little more puffy.
- If you refrigerate your chocolate kisses before using them, it will help prevent them from melting as you place them on hot cookies.
- Use different flavored kisses. Dark chocolate or caramel filled are options I would love to try.
- I baked 2 trays (with 15 cookies each) together in the oven. I had a couple more cookies to bake so I used a third tray. If you would like to use one that just came out of the oven, make sure to let it cool completely before putting the dough on it.
Storage Instructions for Peanut Blossom Cookies
- How to Store Peanut Blossom Cookies at Room Temperature: Store baked cookies at room temp for 7-10 days.
- How to Freeze Peanut Blossom Cookie Dough: For best results, roll into dough into cookie balls (do not roll in the sugar) and place on a cooking sheet. Place in the freezer for a couple hours so that the cookies retain their shape. Then place in a container or zip lock bag. Make sure to label the bites or dough with the recipe name and date. The dough will stay good in the freezer for around 3 months.
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Peanut Blossom Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup peanut butter, creamy
- 1 egg, large
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- granulated sugar , for rolling, about 1/4 cup
- 36 chocolate kisses, unwrapped
Instructions
-
Preheat oven to 375 degrees Fahrenheit
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In a large bowl, beat together butter, granulated sugar, light brown sugar, peanut butter, and egg with an electric mixer or by hand. Add in the flour, baking powder, and baking soda until well combined.
-
Using a tablespoon sized cookie dough scoop or a tablespoon, scoop dough and form into 1-inch sized balls. Roll in the additional granulated sugar.
-
On a parchment lined or ungreased cookie sheet, place cookie balls about 2 inches apart.
-
Bake for 8-10 minutes or until the cookie edges start getting little cracks.
-
Pull cookie trays out of the oven. Immediately top each cookie in the center with a chocolate kiss. Transfer to baking sheets to cool.
Recipe Notes
- Recipe makes approximately 36 cookies.
- You can refrigerate your cookie dough for 30 minutes to have them bake up a little more puffy.
- Use different flavored kisses. Dark chocolate or caramel filled are options I would love to try.
- I baked 2 trays (with 15 cookies each) together in the oven. I had a couple more cookies to bake so I used a third tray. If you would like to use one that just came out of the oven, make sure to let it cool completely before putting the dough on it.
- Peanut blossoms will last about 7-10 days at room temperature.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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