These Peanut Butter Blossoms are the perfect holiday cookie. So buttery and crumbly they’ll shoot straight to the top of you best cookies ever list. Plus, they’re super quick and easy to make. Perfect for your one true love.
I absolutely adore Peanut Butter Blossoms, I make them constantly and they never fail to impress. These thick and buttery cookies are so delicious, ridiculously easy and super cute to boot! While they’re super famous over the pond in America, I feel like the UK are sleeping on this classic cookie. Everyone needs a sure fire recipe and I’d like to introduce you to mine.
I gave them a little Valentines Day make over with some chocolate hearts (which turned out to be caramel filled, bonus!) but you can use whatever you like. Hersheys Kisses are the traditional topping for these cookies but they’re difficult to find over here so go with whatever floats your boat.
Why these cookies are the best!
- They’re absolutely delicous, you won’t be able to stop at just one.
- They’re incredibly simple to make, you can have these cookies on the table in less than an hour.
- They’re great to make with kids, they’ll love topping the cookies with the chocolates.
- No chilling required. We stan a cookie that doesn’t need to be chilled over at Katiecakes!
- It’s chocolate and peanut butter together, again! Need I say more?!
Here’s what you’re going to need for Peanut Butter Blossoms:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I like to use light brown sugar as it gives a subtle caramel flavour to the cookies.
- Smooth Peanut Butter – Use a regular peanut butter rather than the natural, low sugar varieties. You’re gonna want all the fat and sugar in this recipe.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Plain Flour – Sometimes called All Purpose flour.
- Salt – Use fine salt when baking so it can be evenly distributed throughout the bake. Use flaked salt to finish recipes.
- Chocolate Hearts – I got mine from Marks and Spencers Valentines range but you can use any wrapped chocolate truffle, or go traditional and use a Hersheys Kiss.
Tips for making Peanut Butter Blossoms:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour and texture will change.
- Peanut Butter – Use smooth peanut butter for a more evenly textured cookie but if you prefer the crunchy kind you can substitute that out for the smooth.
- Freezing – You can freeze the cookie dough, just make up until step 5 but stop before you roll in sugar. Place them on a baking tray and pop in the freezer for an hour. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
- Chocolates – Peanut Butter Blossoms are traditionally made with Hersheys Kisses, you can revert back to those if you prefer or you can use any shaped or flavoured chocolate truffle you like.
More Peanut Butter Recipes:
- Chocolate Peanut Butter Cheesecake
- Peanut Butter and Jelly French Toast
- Chocolate Peanut Butter Cookies
- Chocolate Peanut Butter Cupcakes
- Peanut Butter Pretzel Popcorn
For the Cookies:
- 125g unsalted butter, at room temperature
- 125g smooth peanut butter
- 100g caster sugar
- 100g soft brown sugar
- 1 large, free range egg
- 200g plain flour
- 1tsp baking powder
- 1/2tsp salt
- 24 chocolate hearts
- 3tbsp caster sugar
- 1tsp ground cinnamon
- Preheat your oven to 175C fan and line two baking sheets with parchment. Set aside.
- In the bowl of an electric stand mixer (or use a hand whisk) add the peanut butter and both sugars and egg, mix to combine.
- Add the flour, baking powder and salt to the wet mixture and mix until just combined.
- In a small bowl mix the 3tbsp sugar and cinnamon together.
- Taking 1.5tbsp of the cookie dough, roll into balls and coat with the sugar cinnamon mixture.
- Place the cookies on the prepared baking sheets, leaving a few inches between each cookie to allow for spreading. Bake for around 12 minutes until just golden and the cookies have domed.
- As soon as you remove the cookies from the oven, press a chocolate heart into the centre of each cookie. Allow to cool for 10 minutes before removing them to a wire rack to cool completely.
- Cookies will last 4-5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter, Blossoms, Cookies, Valentines Day