Peanut Butter Blossom Cookies, a childhood classic cookie that I’ve been making forever. A cookie everyone should know how to bake. A rich crispy peanut butter flavor-packed cookie cooked to perfection. Top it with a chocolate kiss candy for the ultimate treat. This is a no-fail family recipe that is requested by all our family and friends.
A must make for holidays, family parties, and especially when you want an amazing flavor-packed cookie!
When I was preparing what to share today, I felt there’s not a better time to share our family’s favorite blossom cookie. I do love a great Holiday cookie, some favorites are Rugelach, Spritz Cookies, and Pecan Crescents.
Peanut Butter Blossom Cookies
Classic cookies that are so simple to prepare with a quick bake time too. A fabulous blend of a creamy peanut butter cookie with a decadent chocolate kiss center. Peanut Butter Blossom Cookies, great for kids parties, holiday cookie exchange, tailgate treats, and just plain old fashion cookies and milk.
Do I have to place the dough in the fridge for a bit before baking?
I have experimented quite a bit, placing the dough in the fridge keeps the cookies pillowy and they do not spread a lot. This means they are soft, chewy and flavorful.
So I highly recommend placing the dough in the fridge for about 30 minutes before rolling in the sugar.
How long do Peanut Butter Blossom Cookies keep once I bake them?
Keep cookies in an airtight container for about 4 days once baked.
Can the dough be frozen?
Unbaked blossom cookies: Prepare dough and roll into balls. Place on a baking tray in the freezer for about 1 hour. Once cookies are frozen, place in a freezer bag for up to can be frozen for up to 3 months. Defrost in the fridge overnight. Bake as directed below in the recipe.
Baked Peanut Butter Blossom Cookies: Place the finished cookies in a freezer-safe bag. They need care when placed in the freezer so the tips of the cookies do not break. I do not do this often as it’s easier to freeze the uncooked dough. To defrost, place the cookies in the fridge overnight They can also defrost on the counter in about 2 hours.
Tips to make the best Peanut Butter Blossom Cookies
- Use unsalted butter, if you only have salted butter, do not add salt to the cookies.
- Be sure the butter and eggs are at room temperature so the batter blends well.
- As you cook the cookies in batches, be sure to place the uncooked dough on cooled baking trays so they don’t flatten too much.
- Refrigerate the dough before rolling into balls. This will help the cookies to stay puffy.
- Be sure to check the expiration date in baking soda, baking soda can go bad. Replace old baking soda.
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Shop this recipe:
- French Pantry 3 piece baking set: I found this set a while ago and I love it. I have this and give this as a gift too.
- Cookie Storage Container: One of my personal favorite storage containers.
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How to Make Peanut Butter Blossom Cookies
Full recipe below, use this tutorial as a visual guide.
- Combine and blend well butter and sugars.
- Add in eggs, milk, and vanilla
- Blend well.
- Mix in flour, baking soda, and salt.
- Chill for 30 minutes.
- Roll dough into balls and then in sugar.
- Place on a prepared baking tray. Bake for 8-10 minutes.
- Quickly place a chocolate kiss into center of each cookie.
- Cool and serve.
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xo! Eileen
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Peanut Butter Blossom Cookies
Equipment Needed:
Ingredients
- ½ cup unsalted butter
- ¾ cup creamy peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings
- 4-5 Tablespoons white sugar, to roll dough in before baking
- 36 chocolate kiss candies
Instructions
- In the bowl of a stand mixer or large bowl, place unsalted butter, creamy peanut butter, white sugar, and brown sugar. Use the stand mixer or hand mixer to cream the mixture until blended.
- Blend in egg, milk, and vanilla extract.
- Mix in flour, baking soda, and salt.
- Place the bowl in the refrigerator for about 30 minutes to chill dough.
- Preheat oven to 375F degrees.
- Place a Silpat on a baking tray or spray baking sheet with baking spray.
- Remove dough from the fridge and roll into 1 inch balls.
- Roll each ball into the white sugar. Place on the prepared baking tray.
- Bake for 8-10 minutes. Cookies will be soft and light brown.
- Quickly press in a chocolate kiss candy into the center of each cookie. The cookie will crack slightly.
- Place them on a cooling rack to harden slightly as they cool.
- Continue until all the dough is used to make cookies.
Notes
Nutrition
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