Peanut butter flowers make all your chocolatey peanut Christmas dreams come true! These classic cookies are delicious and easy to make.
Who else loves peanut butter flowers?! When you see these festive treats on your cookie plate for the holiday season, reach for them! I think they are kind of geniuses. Peanut butter cookies are delicious on their own. So are chocolate kisses.However together, this pair is totally charming. I love how rich chocolate candies melt into soft sugar-dusted cookies. No wonder there is.
If you’re planning on making a batch this holiday season, check out my favorite peanut butter flower recipes below. Ohio resident Frieda Smith attended the Pillsbury Bake Off in 1957, but I go a little heavier on the peanut butter and a little lighter on the sugar. We hope you love them too!
Peanut Butter Blossom Recipe Ingredients
Here’s what you’ll need to make this peanut butter flower recipe:
- peanut butter, of course! I use all natural creamy peanut butter to make this recipe. Make sure it’s smooth and well-stirred. Avoid dry, hard objects at the bottom of the jar.
- all purpose flour – Flatten with a spoon to avoid overfilling the measuring cup.
- baking soda – Help cookies rise.
- Unsalted butter – It should be soft but not melted. Let the sticks sit at room temperature for about an hour before making this recipe.
- millet sugar, granulated sugar ・Mix brown sugar and granulated sugar into the cookie dough to add sweetness. Next, roll the dough in the remaining granulated sugar to create a glittery crust on the outside of the cookie.
- egg – It binds the cookie dough together and helps the cookies rise when baking.
- milk – for humidity. Use whatever you have! Almonds and oats are my favorites.
- vanilla extract – For a warm and deep taste.
- hershey’s kiss – I personally prefer dark chocolate, but milk chocolate kisses (or even small peanut butter cups!) are great too.
- and sea salt – For sweet and nutty flavors to pop!
Find the full recipe with the measurements below.
How to make peanut butter blossom
This peanut butter blossom recipe is super easy to make! Here are the steps:
First make the cookie dough. Whisk dry ingredients in medium bowl and set aside.
Then in a bowl of stand mixer, or using an electric hand mixer, whisk butter, brown sugar, and granulated sugar until light and fluffy. Add peanut butter, eggs, milk, and vanilla and beat until creamy. Gradually add dry ingredients and mix until just blended.
Next, shape the cookies. Scoop a heaping tablespoon of dough using a small cookie scoop or a 1-tbsp measuring spoon. Roll dough balls in 1/2 cup granulated sugar and arrange on a parchment-lined baking sheet, leaving at least 1 inch between balls.
then bake the cookies, one at a time, in a 375°F oven until the tops of the cookies start to crack. In my oven this takes about 8 minutes.
Finally, add a kiss. As soon as you remove the cookies from the oven, gently kiss the top of each, stopping when the edges of the cookies begin to crack. Using a spatula, immediately transfer the cookies to a wire rack to cool.
Repeat with remaining cookies and enjoy!
Peanut Butter Blossom Recipe Tips
- Unwrap the kisses before baking the cookies. In order for the chocolate kiss to stick to the cookie, the cookie must be 1) hot and 2) very soft. This means that the kisses should be added as soon as the cookies come out of the oven. Cookies may start to set.
- Bake one by one. I recommend baking one at a time in all cookie recipes, but I think this is especially important. When the peanut butter blossoms come out of the oven, you must first press a kiss into the center of each cookie, then immediately remove the cookie from the baking sheet. It’s much easier to work one sheet at a time than it is.
- Immediately remove the cookies from the baking sheet. Otherwise, the warmth of the hot cookie sheet will start melting the kisses! Using a spatula, transfer the cookies to a wire cooling rack instead.
- Give them enough time to cool. Peanut Butter Blossom Cookies should be chilled for several hours until the kisses are fully set. Once the kisses have set, store the cookies in an airtight container at room temperature for up to 4 days.
MORE FAVORITE COOKIE RECIPES
If you like these peanut butter flowers, try one of these delicious cookie recipes.
Want more easy cookie recipes? Find 17 of our favorites here!
peanut butter blossom
These peanut butter flowers are perfect for the holidays! We love to top our soft peanut butter cookies with dark chocolate Hershey’s Kisses, but if you prefer, you can replace them with milk chocolate candies (or even peanut butter cups!). Please use.
- 1½ cup all purpose flour, flatten with a spoon
- 1 tea spoon baking soda
- ½ tea spoon sea salt
- ½ cup Unsalted butter, at room temperature
- ½ cup stuffed with cane sugar
- ¼ cup Granulated sugar, plus ½ cup for rolling
- ¾ cup Creamy peanut butter*
- 1 big egg
- 2 tablespoon milk, almond milk or oat milk
- 1 tea spoon vanilla extract
- 36 hershey’s kiss candy, opened
Preheat oven to 375°F and line 2 large baking sheets with parchment paper.
Combine the flour, baking soda, and salt in a medium bowl and whisk to combine.
In the bowl of a stand mixer, beat butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy. Add peanut butter, eggs, milk, and vanilla and beat until creamy. Gradually add dry ingredients and mix on low speed until thoroughly combined.
Scoop out a heaping tablespoon of dough and roll it into a ball by hand. Roll dough balls in remaining ½ cup granulated sugar and arrange on prepared baking sheet, leaving at least 1 inch between balls.
Bake, 1 sheet at a time, for 8 minutes or until the top of the ball begins to crack. Remove from the oven and press a chocolate kiss onto the top of each cookie until the edges begin to crack. Using a spatula, immediately transfer the cookies to a wire rack and let cool completely.
*For this recipe, look for a creamy peanut butter with a smooth consistency.