These cookies have been a classic holiday recipe for decades. This brings me back to my girl scout troop’s Christmas bake sales. The start of my joy, love and passion for the sweets world.
I love a foolproof recipe and these peanut butter blossom cookies are one of them! If you need a last minute cookie recipe, this is the one. only 10 minutes is need to whip up this batter, and 15 minutes to bake.
With a slightly twist of rolling these peanut butter blossom cookies dough in brown sugar instead of white before baking in the oven, you get a slightly different but deeper sweetness in taste when these are baked.
Let’s get into this recipe so you can add this to your list of cookies to set out for Santa Claus in a couple days!
Equipment & Ingredients
To make these peanut butter blossom cookies you will need these ingredients:
- Sugar
- Brown Sugar
- Butter
- Peanut Butter
- Egg
- Salt
- Baking Soda
- Flour
- Vanilla
- Hershey’s Kisses
As for the equipment, the list is much shorter! You will just need:
- Mixing Bowls
- Whisk/Wooden Spoon
- Baking Sheet
- Parchment Paper
- 1 inch scooper
Peanut Butter Blossom Cookies
Course: DessertDifficulty: Easy15
servings10
minutes15
minutesIngredients
1/4 cup unsalted butter, softened
1/4 cup peanut butter
1/4 teaspoon salt
1/3 cup brown sugar
1/4 cup white granulated sugar
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 cup brown sugar, for rolling
bag of Hershey kisses (15 kisses)
Directions
- In a mixing bowl, add the butter, salt and peanut butter. Blend with a hand mixer until creamy and smooth.
- Then add the white and brown sugars. Blend together again until combined.
- Crack in the egg and pour in the vanilla. Blend once more low speed to incorporate the ingredients.
- Sift in all the dry ingredients of flour and baking soda into the bowl of wet ingredients.
- Use a rubber spatula to fold the ingredients together until a thick cookie dough forms.
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Take a 1 inch scooper or tablespoon to scoop balls of the chilled cookie dough and roll in your hand to make a round ball. Roll each dough ball in the brown sugar to coat and place on the baking sheet.
- Keep each dough ball about an inch and a half apart from each other. Slightly press down each, with your fingers.
- Bake in the oven for 15 minutes, or until the cookies begin to crinkle when rising.
- While the cookies are baking, unwrap the kisses to prepare for when the cookies are done baking.
- Remove the cookies from the oven and immediately place a kiss in the middle of each. Let the cookies cool for 10 minutes.
- Serve while slightly still warm or let cool completely (when the kiss is no longer melty) and store for later.
