Learn how to make ooey gooey peanut butter blossom cookies stuffed with creamy chocolate in this easy, step-by-step recipe guide. These cookie jar staples come together fast and are perfect for holiday cookie platters, parties and snacking year-round. Elevate peanut butter cookie dough to the next level by rolling in sparkly sanding sugar for extra crunch and holiday flair. Grab ingredients from your pantry and follow my tips for baking up the ultimate peanut butter blossoms at home.
Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter. The cookies may turn out slightly more textured, but they will still taste great!
What if I don’t have sanding sugar?
Regular granulated sugar can be used instead of sanding sugar before baking. The cookies won’t have quite the same crunchy sparkle, but will still be delicious.
Can I freeze cookie dough or baked cookies?
The peanut butter cookie dough can be scooped and then frozen for up to 3 months. Thaw dough in the refrigerator before baking. Baked cookies can also be frozen for up to 2 months in an airtight container. Thaw at room temperature before serving.
What kind of chocolate candies can I use besides kisses?
Feel free to use any small chocolate candy such as Hershey’s miniature chocolate chips, M&M’s Minis, Reese’s mini peanut butter cups, chocolate-covered raisins, or even small squares of chocolate bar.
How long do the cookies stay fresh?
Peanut butter blossom cookies will stay fresh and covered at room temperature for 2-3 days. For longer storage, an airtight container in a cool spot works best for keeping cookies for 5-7 days. Cookies can also be frozen for months
Peanut Butter Blossom Cookies Recipe:
Yield: About 3 dozen cookies
- 1⁄2 cup (113g) unsalted butter, softened
- 3⁄4 cup (195g) smooth peanut butter
- 1⁄2 cup (100g) white sugar
- 1⁄2 cup (110g) brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 1⁄4 cups (156g) all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- About 36 milk chocolate kisses or chocolate candies
- Sanding sugar (optional)
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl or stand mixer, beat together the butter and peanut butter until creamy. Add in the white sugar, brown sugar, vanilla and egg. Beat for 2-3 minutes until light and fluffy.
- In a separate bowl, stir together the flour, baking powder and salt. Slowly mix the dry ingredients into the creamed mixture until a dough forms.
- Roll rounded tablespoonfuls of dough into balls, about 1 inch (2.5cm) in diameter. If using, roll balls in sanding sugar to coat before placing on baking sheet. Place balls about 2 inches (5 cm) apart.
- Bake cookies for 6-7 minutes until lightly puffed up and starting to brown on the bottoms. Remove from oven, gently press a chocolate kiss or candy into the center of each cookie so it cracks.
- Return cookies to oven and bake for an additional 2-3 minutes until chocolate has softened. Let cookies cool completely on baking sheet before removing and serving. Enjoy!
- Use room temperature ingredients for best results. Cold items like butter and egg will not cream together properly.
- Don’t overbake. Cookies should still look a bit underdone when removing from oven.
- If cookies are browning too quickly, tent them with foil after 6 minutes of baking.
Cookie Roll Tips
- Use a cookie scoop for evenly sized balls of dough for the most consistent bake.
- Slightly dampen hands while rolling cookie dough to prevent sticking.
- Work with one colored sanding sugar at a time to prevent colors bleeding together.
- Let cookies cool completely before storing to prevent moisture and sticking.
- Store cookies in layers separated by parchment or wax paper in an airtight container.
- Cookies stay fresh at room temp for 2-3 days. Freeze for longer storage.
- Press chocolate candy gently into center so it cracks naturally around edges.
- Drizzle melted chocolate or peanut butter over finished cookies for extra flair.
- Roll edges of baked cookies in chopped peanuts or sprinkles once cool.
- Cookie dough too dry? Add an extra tablespoon of smooth peanut butter.
- Dough won’t roll into balls? Chill for 30 minutes until firmer.
- Cookies puff up but sink while baking? Oven may be too hot, reduce temp 25 degrees.