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Peanut Butter Blossoms

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5 from 13 reviews


Units Scale

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

For Rolling:

  • 3tbsp caster sugar
  • 1tsp ground cinnamon


  1. Preheat your oven to 175C fan and line two baking sheets with parchment. Set aside.
  2. 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.
  3. Add the flour, baking powder and salt to the wet mixture and mix until just combined.
  4. In a small bowl mix the 3tbsp sugar and cinnamon together.
  5. Taking 1.5tbsp of the cookie dough, roll into balls and coat with the sugar cinnamon mixture.
  6. 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.
  7. 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.
  8. Cookies will last 4-5 days in an airtight container.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American