These easy Peanut Butter Blossoms are the ultimate soft cookie treat that combines one of the best food combos ever- pb and chocolate!
There are so many food combos that are a match made in heaven but peanut butter and chocolate has to be the absolute best one! It is my hubby’s favourite as well and I have whipped up several treats that satisfy his love for it over the years!
These Peanut Butter Blossoms are one of our favourites! They make the perfect cookie for holiday cookie trays but, to be honest, we whip these up all year round!
As with most of my go-to recipes, this one is easy and straight forward too. It’s super simple and fun enough that even the kiddos can get involved!
My recipe for these cookies makes about 25 of them and all of the hard work is done by my stand mixer. All that’s left to do is roll them up into balls and roll them in sugar before baking! Super easy!
Ingredients in Peanut Butter Blossoms
- Butter: softened so that it creams together nicely with the sugar
- Sugar: both granulated and brown sugar are used in these for the best flavour
- Peanut butter: creamy peanut butter is key here. I don’t recommend healthy peanut butters as the texture and flavour isn’t the best for these cookies
- Egg, vanilla extract and baking soda: classic cookie ingredients!
- Milk
- Salt: enhances the flavour of sweet treats!
- Flour: all purpose flour
- Hershey’s kisses: of course!
How to make Peanut Butter Blossoms
- Cream together the butter and sugar: In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes).
- Add the wet ingredients: Add the peanut butter, egg, milk, vanilla extract and mix to combine.
- Mix in the dry ingredients: Add the salt and baking soda and mix to combine. Slowly add the flour until incorporated.
- Scoop and roll: Scoop out dough (I like to use a small sized cookie scoop- about 1 tablespoon) and roll the dough into balls. Place 3/4 cup sugar in a small bowl. Roll the dough balls in the sugar and place the balls on the baking sheets, 2 inches apart.
- Bake and add a kiss: Bake the cookies for 10-12 minutes. Remove them from the oven and gently press a Hershey kiss into the center of each cookie. Allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Can you freeze Peanut Butter Blossoms?
Yes, you can freeze peanut butter blossoms! In fact, you can freeze them as fully baked cookies or just freeze the dough for future baking. In both cases, be sure to store them in an airtight container to ensure they do not get freezer burn.
If you are freezing baked cookies, once they cool, arrange them in an airtight container and place parchment in between layers to ensure they don’t stick.
That’s it! The hardest part is not devouring them all within minutes!
I hope you enjoy these sweet little treats as much as we do!
-Cathy
You may also like:
Homemade Peanut Butter Cups
Chocolate Crinkle Cookies
Chocolate Kiss Cookies
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Peanut Butter Blossoms
Ingredients
- 1/2 cup butter softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 cup peanut butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 3/4 cup sugar for rolling
- 25 Hershey's kisses
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the peanut butter, egg, milk, vanilla extract and mix to combine.
- Add the salt and baking soda and mix to combine. Slowly add the flour until incorporated.
- Scoop out dough (I like to use a small sized cookie scoop- about 1 tablespoon) and roll the dough into balls.
- Place 3/4 cup sugar in a small bowl. Roll the dough balls in the sugar and place the balls on the baking sheets, 2 inches apart.
- Bake the cookies for 10-12 minutes. Remove them from the oven and gently press a Hershey kiss into the center of each cookie. Allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Delicious!
Thank you!
Thank you for another great recipe!
So happy you enjoyed it!