With only one dish, no mixer, and no chilling necessary, this simple small batch peanut butter blossoms recipe yields soft, chewy, and intensely peanut buttery cookies. They are completed with a crackling, sugary top and a chocolate kiss.
Today we’re talking about peanut butter blossoms, one of my favourite holiday treats! Since I’ve been baking these wonderful and simple cookies every year for at least ten years, I can’t believe it’s taken me this long to post the recipe. However, 2020 is the year we most certainly need calming classics! So let’s get started.
Peanut butter blossoms are the only cookie that I can think of that is more associated with the Christmas season. I already feel festive just by looking at them with their sparkling, cracked edges and adorable chocolate kiss hats.
My husband Brian also happens to love peanut butter flower cookies for Christmas, so you better know he’s been nagging me to post this recipe on the site. Every year I make them for him (since at least 2010, probably earlier). That indicates that I’ve had some experience perfecting the recipe to make it just how I like it.
We’ll talk about the modifications I need to make to the traditional peanut butter blossom recipe after extensive testing. But before we get started, let’s go through the fundamentals for those who are unfamiliar with the joy that is a little batch of peanut butter blossom cookies.
- Unsalted butter, 6 Tablespoons (85g).
- ½ cup (130g) (130g) luscious peanut butter
- ⅔ cup (132g) (132g) brown sugar, light (packed)
- One big egg
- Pure vanilla extract, 1 teaspoon
- 1/2 tsp. baking soda
- 11/4 cups, 1/2 teaspoon salt (156g) 12 cup (100g) of all-purpose flour and granulated sugar (for rolling cookie dough)
- 40 chocolate-covered kisses
1. Set the oven’s temperature to 350. Set aside 2-3 baking sheets that have been lined with parchment paper.
2. Melt the butter and peanut butter together in a sizable microwave-safe bowl (this takes about 45 seconds to 1 minute in my microwave). Alternately, melt the butter on its own and then drizzle it over the peanut butter in a big bowl. Brown sugar is then whisked in once the melted butter and peanut butter have been thoroughly combined.
3. Once the mixture is thoroughly blended, whisk in the egg and vanilla. Whisk in the salt and baking soda completely after adding them.
4. When a reasonably stiff dough forms, add the flour and stir with a fork or spatula. It might take some extra effort with your hands or a spatula to get everything to come together, but it will.
5. Use two small spoons or a 1.5 teaspoon cookie scoop to scoop the dough, then roll it between your palms to form a round, 1-inch dough ball. The cookie dough balls should be well covered in the granulated sugar after rolling them in it.
6. On the baking pans, space the cookie dough balls 2 inches apart. Bake for 8 minutes on the centre oven rack, one sheet at a time. The tops of the cookies may develop a few cracks and puff up.
7. All the chocolate kiss candies should be opened while the cookies are baking. As soon as cookies are taken out of the oven, push a chocolate kiss into the centre of each one, making sure the edges are cracked and the kiss is centred. Waiting more than a minute after the cookies are taken out of the oven will prevent you from getting the desired result because the cookies will be too firm.
8. If you don’t mind chocolate kisses melting, put cooked cookies in the refrigerator for 30 minutes to prevent this from happening. Cookies can be kept at room temperature in an airtight container for up to five days after the chocolate has solidified.
Natural or conventional peanut butter both work with peanut butter. I gave both approaches a go and found that using regular peanut butter gave the cookies a slightly better texture. Although cookies made with natural peanut butter tend to be a little grainier, either outcome is great, so go with your preference.
Note on Measuring Flour: For optimum results, make sure you either weigh your flour using the gramme measures OR, if you don’t have a kitchen scale, use the “spoon and level” approach. If you scoop, you’ll end up with too much flour.
Plan ahead: For up to 5 days, cookies can be stored stacked and kept at room temperature in an airtight container. For up to three months, you can carefully package and freeze cooked cookies. Scoop, roll, and freeze cookie dough on a plate or baking sheet for 30 minutes to freeze it for later use. Then, store the frozen cookie dough in a freezer bag and bake cookies straight from the freezer, extending the baking time by 1-2 minutes.