Peanut Butter Blossoms
Peanut Butter Blossoms are a classic Christmas cookie. Although I really think they should be made throughout the whole year, they are THAT good! This recipe is easy to make, can be made ahead and definitely one that everyone loves.
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Peanut Butter Blossoms are one cookie I always make for Christmas. I’m not really sure why I only make them during the holidays. I guess I need to change that because we all love them.
This recipe starts with the classic peanut butter cookie recipe that I have used for many, many years. Although, years ago I made them using butter-flavored Crisco.
Now I make these Peanut Butter Blossoms with butter. The butter makes them soft, and of course, adding the chocolate kiss to the top gives them delicious flavor.
Peanut Butter Blossoms
Ingredients
- Peanut Butter – creamy is best to use in this recipe
- Butter – be sure it’s unsalted and soft but not melted
- Brown Sugar
- Milk
- Vanilla Extract
- Egg
- All-purpose Flour
- Salt
- Baking Soda
- Chocolate Kisses – you will need a full bag
- White Sugar for rolling
Kitchen Essentials Needed
- Stand Mixer or Hand Mixer
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Cookie Dough Scoop
- Baking Sheets
- Silicone Mats, optional
How to Make Peanut Butter Blossoms
Full printable recipe and instructions are below
- Cream together the peanut butter and butter until smooth
- Add the vanilla extract and milk and beat until smooth
- Beat in the egg
- In a small bowl, whisk together the dry ingredients. Gradually add them to the wet mixture
- Beat until well combined. Chill in refrigerator at least 1 hour.
- To a small bowl, add white sugar. Scoop and roll dough into balls, then roll into white sugar.
- Place on baking sheet
- While the cookies are baking, unwrap the chocolate kisses. Remove the cookies from the oven and immediately add the chocolate kiss to the top, gently pressing down.
Peanut Butter Blossoms – Frequently Asked Questions
Do I need to chill the dough?
You will need to chill the dough to make it easier to handle.
Is it okay if I use different flavors of kisses?
Absolutely! I think these would be really good with a variety of Hershey’s Kisses.
Is real butter necessary to use?
These Peanut Butter Blossoms with butter are best made with real butter. I like using unsalted butter because there is salt in the recipe.
Can I use different colored sugar to roll them in for Christmas?
Yes, you can certainly use red and green sugar to roll the cookies in to make these classic peanut butter blossoms more festive for the holidays.
What if I use natural peanut butter in these cookies?
I would suggest using regular peanut butter. You can certainly try using a natural peanut butter, however, I have not tested this recipe with it.
When I added the chocolate kiss to the cookie, they broke and began to crumble. What did I do wrong?
I think you probably over baked them. Be sure the dough is rolled nicely in a ball, and cut the baking time by 1-2 minutes. I like to slightly under bake my cookies to keep them soft.
My chocolate is melting on the hot cookies, what should I do?
There are a couple of things to try – 1) freeze the chocolate kisses before adding them to the cookies or 2) place the cookies in the freezer right after adding the kiss, to prevent the chocolate from continuing to melt.
Baker’s Tips
- These Peanut Butter Blossoms can be stored in an airtight container for 5-7 days. Place the cookies in a single layer so they don’t get smashed.
- Freeze the dough to bake it later. Roll the dough into balls, without the white sugar. When ready to bake, thaw in the refrigerator overnight, and then bake according to the instructions.
- For a really soft cookie, be sure to slightly under bake.
If you are looking to dress up these Peanut Butter Blossoms, Java Cupcake shows you how with just a handful of ingredients. You can turn these classic Peanut Butter Blossoms into fun Christmas cookies.
Peanut Butter Blossoms
These easy to make Peanut Butter Blossoms are always a hit with everyone!
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- White sugar for rolling
- Chocolate Kisses - about 1 bag
Instructions
- Cream together the peanut butter and butter until smooth
- Add the vanilla extract and milk and beat until smooth
- Beat in the egg
- In a small bowl, whisk together the dry ingredients.
- Gradually add dry ingredients to the wet mixture
- Beat until well combined
- Place dough in bowl, cover with plastic wrap and chill in refrigerator at least 1 hour. Overnight is fine.
- In a small bowl, add white sugar.
- Scoop and roll dough into balls, then roll into white sugar.
- Place on baking sheet
- Bake for 7-8 minutes
- While the cookies are baking, unwrap the chocolate kisses.
- Remove the cookies from the oven and immediately add the chocolate kiss to the top, gently pressing down.
- Cool completely
- Store in airtight container for 5-7 days
Notes
You can freeze the dough to bake it later. Roll the dough into balls, without the white sugar. Thaw in the refrigerator overnight, and then bake according to the instructions.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 102mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 2g
Looking for more Classic Christmas Cookies? Click on the photo for the recipe.
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