Peanut Butter Blossom Cookies

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.

1. Combine and blend well butter and sugars.
2. Add in eggs, milk, and vanilla
3. Blend well.
4. Mix in flour, baking soda, and salt.
5. Chill for 30 minutes.
6. Roll dough into balls and then in sugar.
7. Place on a prepared baking tray. Bake for 8-10 minutes.
8. Quickly place a chocolate kiss into center of each cookie.
9. Cool and serve.

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Thank you for always sharing my passion and love for food and family!

xo! Eileen

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Peanut Butter Blossom Cookies

Classic Peanut Butter Blossom Cookies are jam-packed with flavor and easy to make and bake. Perfect for pot-luck, family gatherings, Christmas, tailgating.

5 from 4 votes

Print Pin Rate

Course: Christmas Cookies, Cookie

Cuisine: American

Keyword: #back2school, Christmas Cookies, cooking for a crowd, tailgate snacking, winter cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

cooling time: 10 minutes

Servings: 36 cookies

Calories: 131kcal

Author: Eileen Kelly

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

Note 1: Use unsalted butter, if you only have salted butter, do not add salt to the cookies.

Note 2: Be sure the butter and eggs are at room temperature so the batter blends well.

Note 3: 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.

Note 4: Refrigerate the dough before rolling into balls. This will help the cookies to stay puffy.

Note 5: Be sure to check the expiration date in baking soda, baking soda can go bad. Replace old baking soda.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 96mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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