Peanut Butter Blossoms

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PEANUT BUTTER BLOSSOMS by Sarah Phillips adapted from © 2012 Sarah Phillips
Makes 4 dozen 

Photo by Sarah Phillips © 2012 Sarah Phillips

Peanut Butter Blossom Cookies are an iconic cookie recipe. It's a favorite of many peanut butter AND chocolate lovers. This one is crunchy on the outside and chewy on the inside. I also have a Crunchy Peanut Butter Blossom Cookie Recipe variation.


48 HERSHEY'S KISSES Brand Milk Chocolates; Remove wrappers from chocolates

1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1/2 teaspoon salt

1 large egg
2 tablespoons whole or 2% milk
1 teaspoon vanilla extract

1/2 cup unsalted butter or shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup light or dark brown sugar, packed

Additional sugar

1. Position an oven shelf in the middle of the oven. Heat oven to 375 degrees F.

2. Stir together flour, baking soda and salt in a medium bowl; set aside.  Combine egg, milk and vanilla in a small bowl; set aside.

3. Beat butter and peanut butter in a stand mixer fitted with a paddle attachment until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
SARAH SAYS: You can also use a hand-held mixer fitted with beater attachments.

4. Add egg mixture into peanut butter mixture, and mix on low until well combined.

5. Gradually add in flour mixture, with the mixer on low.

6. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

SARAH SAYS: I like to weigh my cookie dough for evenly sized portions.

7. Bake 8 to 10 minutes or until lightly browned.

8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.


Store cookies in airtight containers or freeze wrapped in plastic zip bags in a plastic container. This dough (without the Hershey's Kiss) freezes well for up to 1 month or more.

Photo by Sarah Phillips © 2012 Sarah Phillips