These Small Batch Peanut Butter Blossom Cookies are soft, chewy, and perfectly festive, finished with a classic chocolate kiss in the center.
SAVE THIS RECIPE!
Get this recipe in your inbox, plus delicious new ones every week!
Why you'll love this recipe
These Peanut Butter blossoms bake up in under 20 minutes and make just enough to satisfy a craving without committing to a full dozen.
Small batch: makes a few beautiful cookies, just the right amount.
Easy to make: only one bowl and no stand mixer needed.
Nostalgic and cozy: perfect for weeknight baking or lunchbox treats.
Ingredients you'll need
For the cookies:
- salted butter: softened; you can also use unsalted butter; add a touch more salt to balance out the flavor
- creamy peanut butter
- light brown sugar
- granulated sugar
- large egg yolk: adds a little richness
- vanilla extract: for flavor
- all-purpose flour: regular plain flour
- baking soda: helps the cookies spread a little
- baking powder: gives the cookies a little puffiness
- fine sea salt: to balance the sweetness
For finishing:
- granulated sugar: for rolling
- chocolate kisses: unwrapped
- festive non-pareils: optional
How to make peanut butter blossoms
Make the cookie dough:
In a small bowl, cream together softened butter, brown sugar, and granulated sugar until lightened and fluffy.
Add in peanut butter and mix until combined.
Mix in vanilla extract and egg yolk until smooth.
Sift flour, baking soda, baking powder and salt into the butter mixture, and mix until a soft dough forms.
Shape and bake:
Divide dough and roll into 8 small balls, about 1 tablespoon each.
Roll each ball in granulated sugar and place onto the baking sheet, spacing evenly.
Bake at 375F for 8-10 minutes, until edges are set but centers are slightly soft.
Press an unwrapped chocolate kiss into the center of each cookie immediately after removing from the oven. The cookie will crack slightly around the edges.
Decorate with festive nonpareils, if desired.
Cool on the baking sheet for 5 minutes, and then transfer to a wire rack to completely cool before storing in an airtight container.
How to store
Leftover peanut butter blossom cookies keep well in an airtight container at room temperature for up to 3-4 days.
The cookie dough can also be frozen in scoops -- just roll in sugar before baking and add an additional minute or 2 of baking time.
Expert tips
If the chocolate kisses start to melt, place the tray in the fridge for 10 minutes to help them firm up.
Switch up the chocolate kisses, or omit for a mini peanut butter cookie.
Don't overbake: they'll look pale when they come out; they finish setting as they cool.
Chill the dough briefly if your kitchen is too warm.
Other delicious festive cookie recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Peanut Butter Blossom Cookies
Save this recipe!
Get this recipe in your inbox, plus delicious new recipes every week!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Cookie dough:
- 28 g salted butter
- 30 g smooth peanut butter
- 25 g granulated sugar
- 25 g light brown sugar
- ¼ teaspoon vanilla extract
- 1 small egg yolk
- 42 g all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon sea salt
Other:
- 1 tablespoon granulated sugar for rolling
- 8 milk chocolate kisses unwrapped
- festive non-pareils optional
Instructions
Make the cookie dough:
- In a small bowl, cream together softened butter, brown sugar, and granulated sugar until lightened and fluffy.
- Add in peanut butter and mix until combined.
- Mix in vanilla extract and egg yolk until smooth.
- Sift flour, baking soda, baking powder and salt into the butter mixture, and mix until a soft dough forms.
Shape and bake:
- Divide dough and roll into 8 small balls, about 1 tablespoon each.
- Roll each ball in granulated sugar and place onto the baking sheet, spacing evenly.
- Bake at 375°F/191°C for 8-10 minutes, until edges are set but centers are slightly soft.
- Press an unwrapped chocolate kiss into the center of each cookie immediately after removing from the oven. The cookie will crack slightly around the edges.
- Decorate with festive nonpareils, if desired.
- Cool on the baking sheet for 5 minutes, and then transfer to a wire rack to completely cool before storing in an airtight container.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Simple yet ultra-elegant — these peanut butter blossom cookies look absolutely delightful and timeless.
Michelle
Thanks Ben, my kids love these cookies during the holidays! 🙂
David @ Spiced
It's hard to beat a classic - and peanut butter blossoms are an all-time favorite! The red and green sprinkles are a fun addition for the season!
Michelle
Thanks David! These cookies are always a hit during the holidays! And you can never go wrong with sprinkles! 😀