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Why You’ll Love These Peanut Butter Blossom CookiesWhat You’ll NeedHow to Make Peanut Butter Blossom CookiesHelpful TipsHow to StoreMore Christmas Cookie Recipes to TryGet the Recipe
Creamy Peanut Butter: I don’t recommend natural peanut butter, as it doesn’t have the necessary consistency and can dry out the cookies. I recommend using Jiffy peanut butter. Butter: Bring your butter to room temperature so that is blends more easily with the other ingredients. Sugar: You’ll need both granulated sugar and brown sugar for the cookie dough, plus extra granulated sugar for rolling the dough. Don’t substitute the brown sugar for more white sugar. The brown sugar helps keep the peanut butter cookie base tender and chewy. Egg Vanilla Extract Baking Soda Kosher Salt: To balance out the sweetness. All-Purpose Flour: Be sure to measure properly to avoid dry cookies. Hershey’s Kiss Candies: You could also use miniature peanut butter cups or another little chocolate!
Candy options: You can also use mini Reeses peanut butter cups, marshmallows, jam, caramels or even Rolo candies instead of Hershey Kisses. Really whatever you would enjoy eating with a peanut butter cookie base will work. Sugar options: You can also roll these in brown sugar, or turbinado sugar instead of granulated white sugar.
Make the dough. Mix the peanut butter, butter, and sugars on medium speed until creamy. Add in the egg, vanilla, baking soda, and salt for 30 seconds. Turn the mixer to low and add in the flour, mixing until just combined. Chill. Cover the dough and chill in the fridge for 2 hours. Bake. Roll the dough into 1 1/2-inch balls and roll each one in granulated sugar. Place on the bakings heet and bake for 8-9 minutes, until the cookies are just set. Add the Hershey’s Kiss. Gently press a Hershey’s Kiss into the center of the warm cookies. Transfer to a wire rack to cool completely.
To freeze the baked cookies: Peanut butter blossom cookies will last for up to 3 months in the freezer. Once cooled, transfer the cookies to an airtight freezer-safe container. Thaw on the counter before enjoying. To freeze the dough: You can also freeze the balls of dough ahead of time. I like to flash freeze the balls on a baking sheet, then transfer to an airtight container. Thaw them in the fridge, roll them in the sugar and bake them as usual.
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