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Christmas Cookie Recipes, Christmas Dessert Recipes, Christmas Recipes, Cookie Recipes, Dessert Recipes, Holiday Recipes · December 7, 2022

Peanut Butter Blossoms Recipe

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How to Make Peanut Butter Blossom Cookies

Peanut butter blossom cookies were one of my absolute favorites growing up during Christmas time! It’s hard to eat just one with a cold glass of white milk! These are fun to make for cookie exchanges for the holidays and make a beautiful presentation with them on a platter for a party. Make sure to try our popular peanut butter balls and reeses peanut butter trees, too!

What ingredients do I need to make peanut butter blossoms?

  • Butter
  • Granulated sugar
  • Light brown sugar
  • Creamy peanut butter
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Hershey’s Kisses

BAKER’S NOTES:

  • SKILLS
    • I noticed when my ingredients are at room temperature, it is easier to mix but also gives a fluffier cookie. 
    • If you are looking for a smooth, not too sweet but peanut butter cookie, this cookie is excellent if using a medium size cookie scoop (OXO 1 ½ tablespoons). Cook as directed. I did not put the Hershey Kiss on top and enjoy it as a sugar/peanut butter cookie.
    • This is a classic recipe with staple ingredients and you can adapt it to better fit your guests. 
      • Use a different Hershey Kiss flavor
      • Make a different flavor crinkle cookie
      • Use a Peanut Butter cookie mix
    • Storage: Place in an airtight container on the counter for up to 4 days. In the fridge for up to 1 week. I haven’t tested it out in the freezer. 
    • Enjoy with a glass of milk, eggnog, and hot chocolate. 
  • CHEF’S TOOLS
    • Clear mixing bowls: Anchor and Hockings
    • Hand Mixer: Oster
    • Cookie sheet: USA pan
    • Silicone mat: Threshold
    • Mini cookie spatula: OXO Good Grip
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Peanut Butter Blossoms

Course cookie, dessert
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 36

Ingredients

  • ½ cup 1 stick butter, I used salted but you can use unsalted as well, room temperature
  • ½ cup granulated sugar you will need about ¼ cup extra to roll the dough balls in before cooking
  • ½ cup light brown sugar packed
  • ½ cup creamy peanut butter I used Skippy, I wouldn’t recommend using the Natural Peanut Butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 36 Hershey’s Kisses

Instructions

  • Line a cookie sheet with a silicone mat or parchment paper. Set aside.
  • Preheat your oven to 375 degrees F.
  • Unwrapped Hershey’s Kisses, place them on a plate and in the fridge. I have a warm kitchen, thanks Florida! So if my Kisses are cooler they will keep their shape better once placed on the hot cookie.
  • In a large mixing bowl, with a hand mixer, mix the butter, granulated sugar, and light brown sugar. DO NOT SKIP this step. When the ingredients are combined, keep mixing for 1 to 2 minutes to make the mixture more fluffy. This traps the air bubbles in the cookie which makes it more tender and chewy.
  • Add the peanut butter, the egg, and the vanilla extract. Mix until they are combined.
  • Add the flour, baking soda and baking powder. Mix until all ingredients are incorporated. NOTE: Be careful here, if using a hand mixer, you might want to add the flour in increments so it does not platter everywhere. Mix until you have no more dry ingredients visible. Don’t overmix.
  • Using a small cookie scoop, scoop the dough.
  • Roll in your hands to form a ball then roll in granulated sugar.
  • Place on the prepared cookie sheet leaving 1 ½ inches in between them.
  • Bake in the preheated oven for 8 to 10 minutes or until the edges are set and golden.
  • Once they are cooked, take the cookie sheet out of the oven. Wait 1 minute and place 1 Hershey Kiss in the middle of each cookie, gently pressing down.
  • Revolve the cookies from the cookie sheet to a cooling rack.
  • Cool completely.
  • Serve and Enjoy!

Notes

Storage: Place in an airtight container on the counter for up to 4 days. In the fridge for up to 1 week. I haven’t tested it out in the freezer. 
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Posted In: Christmas Cookie Recipes, Christmas Dessert Recipes, Christmas Recipes, Cookie Recipes, Dessert Recipes, Holiday Recipes

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