Peanut Butter Blossoms are the perfect combination of peanut butter and chocolate. Peanut butter kiss cookies are a must during the holidays!
These peanut butter blossoms are the first cookies I ever made for my husband. We were dating and he had mentioned they were his favorite holiday cookie. So as part of his Christmas gift, I made him a batch of these.
Combine the granulated sugar, brown sugar, and creamy peanut butter.
Add the egg, baking powder, and vanilla extract. Stir until combined.
Use a two tablespoon sized dough scoop to make balls of dough. Roll them between the palms to shape them and then coat the dough balls with coarse sugar.
What is coarse sugar?
Coarse sugar is larger crystals of sugar. I typically use turbinado sugar which is raw cane sugar. You can also use sugar crystals (often used for sprinkles) that are clear or even the colored ones for a festive touch. Another kind of coarse sugar is sanding sugar which is also used as sprinkles.
Can I use granulated sugar instead of coarse sugar?
Yes, you can use granulated sugar instead of coarse sugar to coat the cookies. I used coarse sugar because it looks pretty and it gives the peanut butter blossoms a delicious crunch.
Place the sugar-coated balls on parchment-covered baking sheets and bake at 350˚F for 9-11 minutes.
Remove the cookies from the oven and immediately press Hershey Kisses into the center of the cookies. As you press the chocolate candy into the cookie you will get the cracks around the edges giving them that classic peanut butter blossoms look.
What candies are used to make peanut butter blossoms?
I typically make peanut butter blossoms with Hershey’s Kisses but there are so many other candies that would work just as well depending on what you are craving. Here are a few options:
- other flavors of Hershey’s Kisses from candy cane to caramel
- chocolate stars
- Rolos
- mini peanut butter cups
- bites sized Snickers
Cool the peanut butter kiss cookies on a wire rack. The chocolate kisses will harden again once they cool completely. At that point, you can move them to an airtight storage container.
Want more cookies recipes? Try these next:
A classic Sugar Cookie Recipe that’s perfect for baking cutout cookies with your family and friends. Make it a holiday tradition!
Brown Butter Snickerdoodles are buttery and gooey, soft and chewy with a crunchy cinnamon and sugar topping. This is the BEST snickerdoodles recipe ever!
Classic Chocolate No Bake Cookies made with chocolate, peanut butter, and oats are done in minutes and are made with ingredients already stocked in your pantry!
Kitchen hack for holiday baking: make Four Christmas Cookies From One Basic Dough with this recipe. Prepare the dough ahead of time, freeze and bake later!
Peanut Butter Blossoms
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ cup coarse sugar
- 28 Hershey’s Kisses
Instructions
- Preheat oven to 350˚F.
- Beat the granulated sugar, brown sugar, and creamy peanut butter for 2-3 minutes.
- Add the egg, vanilla, and baking powder. Beat for 1-2 minutes.
- Use a 1 tablespoon-sized dough scoop to scoop balls of dough. Roll into a smooth ball and coat with coarse sugar and place on parchment-lined baking sheets.
- Bake at 350˚F for 8-10 minutes.
- Remove from the oven and press a Hershey’s Kiss into the center of each warm cookie.
- Cool completely on a wire rack.
Amy says
Love the coarse sugar on these. A little crumbly but oh so good!