Classic peanut butter blossoms were always one of my favorite Christmas cookies growing up! What beats chocolate and peanut butter? It’s always been my favorite dessert combination since I was little! These are such a classic, but I added the upgrade of peanut butter cups on top. You can totally use Hershey’s kisses, but I mean I always welcome extra peanut butter! These are a family favorite and you can not go wrong!
What you need to make classic peanut butter blossoms:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp. Make sure your butter is room temperature, because it makes a huge difference!
- Peanut butter- For this recipe, natural peanut butter won’t work. It’s too creamy and runny, and you need a more stiff one. I used this peanut butter, but you just need one that’s no stir basically.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving these cookies that deep rich color. You can use light or dark brown sugar.
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Egg- The egg helps to bind the recipe and really helps give it taste and texture. I don’t know if flax eggs would work as an alternative for these classic peanut butter blossoms.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked classic peanut butter blossom!
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Peanut butter cups- I used mini peanut butter cups, because give me more peanut butter. Regular Hershey’s kisses are of course fine too!
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Alright, let’s get to making the recipe! Enjoy friends!
Classic Peanut Butter Blossoms
Classic peanut butter blossoms were always one of my favorite Christmas cookies growing up! What beats chocolate and peanut butter? It's always been my favorite dessert combination since I was little! These are such a classic, but I added the upgrade of peanut butter cups on top. You can totally use Hershey's kisses, but I mean I always welcome extra peanut butter! These are a family favorite and you can not go wrong!
Servings 0
Ingredients
- ¾ cup peanut butter a no stir peanut butter like Jif
- ¼ cup unsalted butter room temperature
- ⅓ cup granulated sugar
- ⅓ cup brown sugar light or dark
- 1 egg
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp sea salt
- 16-18 peanut butter cups
Instructions
- In a large mixing bowl, cream together the butter and peanut butter. Add in the sugars and mix until well combined.
- Add in the egg and vanilla extract and mix until incorporated.
- Pour in the flour, baking soda, and sea salt and mix. The batter will be a little crumbly, but should be able to roll together into balls.
- Roll the dough into 20-24 balls. Put about ⅓ cup of granulated sugar in a bowl, and roll each dough ball in additional granulated sugar.
- Bake at 350F degrees for 8-10 minutes. Once they're done, remove from the oven and press in your peanut butter cup. Let cool for 5-10 minutes on the pan and then move to a wire rack. Enjoy!
Notes
For Storing: Store in an airtight container on the counter for 4-5 days.
For Freezing: You can freeze fully baked and cooled cookies. Just thaw on the counter for an hour or so before enjoying! Or freeze the dough balls and pull them out to bake anytime! Just thaw on the sheet pan while the oven preheats. You may have to add an additional few minutes to baking!