Peanut Butter Blossoms

Peanut But­ter Blos­soms are anoth­er Christ­mas clas­sic. Who does­n’t love the peanut but­ter and choco­late com­bi­na­tion? It’s only nat­ur­al to pair them in a scrump­tious hol­i­day cookie. 

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These will be some of the first cook­ies to dis­ap­pear off your hol­i­day dessert table! It does­n’t hurt that they’re so easy to make, either. Enjoy!

How to Make Peanut Butter Blossoms

Mix up the dough accord­ing to the recipe instruc­tions. Chill for at least 30 min­utes to make the dough easy to work with. This last part of the process is very much the same as for the Snick­er­doo­dles we made, yesterday.

Use a *cook­ie dough scoop to mea­sure out 1 1/2 inch cook­ie dough balls. Roll them in gran­u­lat­ed sug­ar and place them on a greased or lined bak­ing sheet. Bake at 350° for 8–10 minutes. 

When you remove the pan from the oven, set it on a cool­ing rack and then press one Her­shey’s kiss into the cen­ter of each hot cook­ie. Allow to set for 2 or 3 min­utes and then trans­fer the cook­ies from the bak­ing sheet to the cool­ing rack.

How sim­ple is that?! These are so good. You’re gonna love them!

The Recipe

Peanut Butter Blossoms

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★★★★★

4.5 from 2 reviews

• Author: Glen­da Embree
• Total Time: 20 min­utes
• Yield: 3 dozen 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup dark brown sugar
• 1/2 cup sugar
• 1/2 cup but­ter, softened
• 1/2 cup peanut butter
• 1 large egg
• 1 tea­spoon vanilla
• 1 3/4 cup flour
• 1 tea­spoon bak­ing soda
• 1/4 tea­spoon salt

For dec­o­rat­ing cookies:

• 1/2 cup sug­ar (for rolling)
• 36 choco­late kiss­es unwrapped

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Instructions

1. In the bowl of a *stand mix­er (or large mix­ing bowl if mak­ing by hand), cream the but­ter, peanut but­ter and sugars.
2. Beat in the egg and vanilla.
3. Add flour, bak­ing soda and salt and mix until all ingre­di­ents are thor­ough­ly combined.
4. Cov­er the bowl and refrig­er­ate for at least 30 min­utes, to make the dough eas­i­er to handle.
5. Add the sug­ar to a small bowl.
6. Drop 1 1/2 inch diam­e­ter cook­ie dough balls into the sug­ar, with a *cook­ie scoop.  Roll the balls until they are com­plete­ly coated.
7. Place the cook­ies on a greased cook­ie sheet and bake at 350° for 8–10 min­utes.  Cook­ies should be light­ly gold­en brown tops and they will have cracks.  Remove them as ear­ly as you see those cracks appear if you like soft­er, chewier cookies.
8. Remove from the oven and imme­di­ate­ly push 1 Her­shey’s kiss into the cen­ter of each indi­vid­ual cook­ie.  It’s impor­tant to do this while the cook­ies are still hot.
9. Place cook­ies on a cool­ing rack to cool.
10. Store in an air­tight container.

• Prep Time: 10 min
• Cook Time: 10 min
• Cat­e­go­ry: Dessert, Cook­ies
• Cui­sine: Amer­i­can

More Delicious Cookie Recipes

• Soft Gin­ger Cook­ies, from Arlene, at Flour on My Face
• Clas­sic Oat­meal Cook­ies, from Lois, at Walk­ing on Sun­shine Recipes
• Creme Brulee Cook­ie, from Lenny, at Fat Dad Foodie

You might also like my Snick­er­doo­dles recipe or Pota­to Chip Cook­ies.