Peanut Butter Blossom Cookies

These peanut butter blossom cookies are, like chewy and chocolatey like the classic but they also go a little glam with the addition of Guittard milk chocolate wafers. Otherwise, they’re exactly the same as the kiss cookies your mom had waiting for you after school.

A parchment lined baking sheet filled with rows of round peanut butter cookies with chocolate centers.

These neo-peanut butter blossom cookies are a riff on the classic Peanut Blossoms cookie which, as the story goes, became a runaway must-make recipe after the 1957 Pillsbury Bake-Off. If what you crave is a sweet that’s almost more confection than cookie and is more crumbly than gooey, this recipe is what you want.–Renee Schettler

Peanut Butter Blossom Cookies

  • Quick Glance
  • (1)
  • 25 M
  • 40 M
  • Makes about 30 cookies
4/5 - 1 reviews
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Preheat the oven to 350°F (176°C). Adjust the oven racks to the lower and upper-middle positions. Line 2 baking sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add the peanut butter and beat until combined, about a minute. Add the flour and mix, scraping down the sides of the bowl as needed, until just combined.

Divide the dough into about thirty 1-inch balls and place them about 2 inches apart on the baking sheets. Bake until the cookies are almost 2/3 cooked through yet still soft enough to yield to a gentle touch, about 10 minutes.

Remove the baking sheets from the oven and gently push 2 stacked Guittard Wafers or 1 Hershey’s Kiss into the center of each cookie, flattening it slightly. The cookies may crack in various places. Be sure to work quickly, otherwise the cookies will start to harden. Return the baking sheets to the oven and bake until the chocolate melts slightly, 2 to 4 minutes more. Let the cookies cool completely on the sheets. (The cookies are very fragile when hot. Actually, they’re still a little fragile even when cool.) The cookies will keep in a covered container for up to 5 days. Originally published January 10, 2014.

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    • Although a little milk chocolate does the trick quite nicely here, there are alternate options to filling the cookies. Chunks of your favorite dark chocolate. A dollop of jam. Mini Reese’s Peanut Butter Cups. Go crazy. Reacquaint yourself with that inner kid who’s still in you. You know, the one who wasn’t afraid to try anything…except maybe the high diving board at the swimming pool.

    Recipe Testers' Reviews

    Wanna make some friends? Then whip up a batch of these little gems. I took some to work and my co-workers loved them, as did my family. I decided to use dark chocolate Hershey's Kisses for half the recipe and Reese's Peanut Butter Cup Miniatures for the other half. They were both hits.

    The dough is easy to whip up in a stand mixer and the baking time was perfect. Do be sure and follow the instructions to let the cookies cool before removing from the baking sheet, as they are indeed fragile. My daughter is usually our cookie baker but even I—the non-cookie baker—got wonderful results with this recipe.

    I can't wait to make these again and see what else I can come up with to put in the center of each cookie.

    Don’t let the short ingredients list fool you. These are really good peanut butter blossom cookies! They're very tender—almost creamy.

    I used Jiff natural peanut butter and Hershey’s Kisses. The disher I used to portion out the cookies was a bit larger than 1 inch, so I only got 22 cookies instead of 30. I left the cookies in the oven for 11 minutes before I pushed in the Kisses and 4 minutes afterwards. I also switched and rotated the baking sheets halfway through the baking time, and then again after I pushed in the Kisses. They didn’t last more than 2 days. Everybody loved them. One note: A smaller cookie would be better, in my opinion. I’d rather have a 2-bite cookie than a 3-bite one.


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    1. I must be honest, when I saw the “headline,” I thought “Meh, who wants to eat peanut butter cookies? BUT then I read what you wrote and read the ingredients list, and I am going to make these first thing in February. (I’m not eating sweets–except for fresh fruit–in January.) Just five “real” ingredients, and they sound delicious.

      By the way, did you happen to see the article in the NY Times about Comeback Sauce? I never heard of it before.

      1. victoria2nycc, please do make them and let me know what you think. BTW, I admire your fortitude about not eating sweets in January. Brava. And, yep, Comeback Sauce is new to me, too. (I’m beginning to think I grew up a sheltered Northerner!)

        1. Maybe not so sheltered, David. I lived in the upper South until I was in my 30s, and have never heard of Comeback Sauce either.

          I have ceased to be surprised at the things articles claim are “quintessentially Southern” that I’ve never seen made in a Southern kitchen. It’s a large area with a lot of regional variations, and what might be on every table in Arkansas or Mississippi could be as foreign as fufu or puffer fish in Virginia or Tennessee. Doesn’t mean I won’t try it, though; it sounds like it would be delicious as a dressing for a cold shrimp salad on a hot summer day.

          Hey, my book club thanks you for the cookie recipe. They were quick, simple, tasty….and even smoothed over the dread of dealing with Melville.

          1. Renee R., I think you’re right. Regional variations can’t be considered Southern staples. And that applies anywhere, any region. I know the whole lobster culture in Maine isn’t as pronounced where I grew up in Massachusetts. We were all clams, clams, clams done a thousand different ways–yet both are part of the Northeastern food culture.

            Oh, and if the cookies were able to make the Melville journey that much smoother, then I have done my job!

        2. Only because December and January were no holds barred months. I mean, really, American Hackleback Caviar with Crème Fraîche on potato chips just because Melissa Clark thought it was a good idea!!!! (By the way, it was.)

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