Classic Christmas Cookies, Peanut Butter Blossoms are so easy to make and so delicious. These melt in mouth cookies are butter with a chocolate, popular choice is Hershey's kiss sitting in the center.
Here is my version of Peanut Butter Blossoms recipe, with more Whole Wheat Flour and without eggs. Do make these sugar coated cute cookies for Holiday cookie tray/box or cookie exchange!!
- About the Recipe
- What are Peanut Butter Blossoms
- Ingredients for Peanut Butter Blossoms Cookies
- How to make Peanut Butter Blossoms
- Tip for Perfect Peanut Butter Kiss Cookies
- Frequently Asked Questions
- Peanut Butter Blossoms Cookie Variations
- More Cookie Recipes from the blog for Holiday Baking and other celebrations
- Recipes with Peanut Butter
About the Recipe
Cute Peanut Butter Blossoms are one of the basic Christmas or Holiday cookie. These are quite easy to make and need a handful of pantry staples. If you are a fan of peanut butter and chocolate, here is one cookie where you can enjoy the two flavours together!! These are absolutely delicious soft and chewy.
Mostly served as snacks or desserts these are very popular in USA during Holidays and other celebrations.
What are Peanut Butter Blossoms
Peanut nut Butter blossoms are popular American cookies made with peanut butter dough rolled in fine sugar, with a milk chocolate (Kiss) pressed in the center (after the cookie is baked).
As per WIKI--The cookie originated in Gibsonburg, Ohio, as an entry into the 1957 Pillsbury Bake-Off contest. The cookie was originally named Black-eyed Susans , but was renamed by Pillsbury to the Peanut Butter Blossom cookie. Freda Strasel Smith of Gibsonburg, Ohio, created the cookie by substituting chocolate chips out for Hershey's Kisses in a batch of peanut butter cookie dough. Due to the size of a Hershey's Kiss, it was placed on top in the center of the cookie after it was baked instead of mixed in the dough like a traditional chocolate chip peanut butter cookie.
Ingredients for Peanut Butter Blossoms Cookies
Flour- I have used Whole Wheat flour (with less bran). You can also use All purpose flour as used in traditonal recipes.
Cornstarch/Cornflour as known in USA. Add when using whole wheat flour, gives a bit of crisp to cookies.
Butter- Adds to the creamy rich butter taste. Add a pinch of salt when using unsalted butter.
Peanut Butter- I have used store bought peanut butter. You can use homemade peanut butter also but mix it nicely. Sometimes especially in homemade butter or in warm weather the oil separates, mix it nicely before using in the recipe.
Sugar- Regular white sugar and brown sugar are used in the recipe. I have used raw cane sugar( for white sugar) for cookie dough and also to roll the dough.
Milk- to bind the dough. You can use 1 egg if you want to make Peanut Blossoms with egg.
Hershey's' Kisses- Traditionally milk chocolate kisses are used but you can replace it with any other chocolate.
Baking Soda as leavening agent and Vanilla Essence.
How to make Peanut Butter Blossoms
Mix all the dry ingredients together.
Then beat both the butters with both the sugars till creamy. Add vanilla essence and mix.
Now add dry ingredients mix. and fold lightly. Add milk (2 tbsp at a time) to bind the dough. The dough should be soft and not not hard.
Refrigerate the dough for about an hour.
Then scoop out the dough, make small balls, roll in sugar and arrange on a baking tray lined with parchment paper.
Preheat oven to 325F or 160F for 10-12 mins. or until cracks start to appear on the cookies.
When done take out the cookies and when cookies are warm lightly place and press a chocolate kiss in the center.
Let the cookies cool completely. Then store in a air tight container.
Tip for Perfect Peanut Butter Kiss Cookies
- Keep a check on the amount of flour used in the recipe. When measuring from cup level it up or use a measuring scale. More flour to butter ratio gives a dry cookie.
- Do not overmix the dough when folding. Overmixing also gives drier cookies.
- Chill the dough for at least 1 hr. Chilling prevents the overspreading of dough.
- Check the oven temperature, too hot oven will give you flat cookies.
- Mix peanut butter nicely before using in the recipe.
Frequently Asked Questions
You can freeze the peanut blossom dough for about 2 months. Make small balls, rolls in sugar , line the cookies on a tray and freeze. Then transfer the cookies to a good quality freezer bag or airtight container and freeze.Bake the dough balls directly, no need to thaw. Baking time will increase by 2-3 minutes.
You can freeze baked Peanut Butter Blossoms for about a month. When the cookies cool down completely then store in a freezer friendly bag or container. Thaw cookies before eating. You can lightly toast in oven. Cool it and then enjoy.
Kisses may melt when placed on hot cookies especially if the weather is hot. You can freeze kisses a couple of minutes before placing on the cookies. This way the heat of cookies won't melt the chocolate kisses.
Peanut Butter Blossoms Cookie Variations
Instead of Milk chocolate kisses you can add any chocolate, M&Ms, candy canes or any white chocolate kisses, stripped Hershey kisses.
More Cookie Recipes from the blog for Holiday Baking and other celebrations
Spitzbuben cookies, Chocolate Crinkle Cookies, Chocolate Garam Masala Cookies, One Basic Cookie dough 4 Cookies, Fruit Cake Cookies, White Chocolate Cranberry Cookies, Maamoul Cookies, Chocolate and Walnut Biscotti, Eggless Chocolate Chip Cookies and many more. HERE
Recipes with Peanut Butter
Peanut Butter Blossoms
Equipment
- Oven
- Baking Tray
- Mixing Bowls
- Whisk manual/electric
- Measuring Cups and Spoons
Ingredients
- 1½ cup Flour (Whole Wheat or APF) 192 g
- 2 tbsp Cornflour (Cornstarch)
- ½ cup Butter or 100-112 gms
- ½ cup Peanut Butter 100 g
- 1/3 cup Brown Sugar (see notes) 72 g
- 1/3 cup Raw Cane Sugar/Castor Sugar (see notes) 72 g, use fine sugar
- Raw Cane Sugar as required for rolling
- 1.5 tsp Vanilla Essence
- ½ tsp Baking Soda
- ¼ tsp Salt
Instructions
- Mix all the dry ingredients together.
- Then beat both the butters with both the sugars till creamy. Add vanilla essence and mix.
- Now add dry ingredients mix. and fold lightly. Add milk (2 tbsp at a time) to bind the dough. The dough should be soft and not not hard.
- Refrigerate the dough for about an hour.
- Then scoop out the dough, make small balls, roll in sugar and arrange on a baking tray lined with parchment paper.
- Preheat oven to 325F or 160F for 10-12 mins. or until cracks start to appear on the cookies.
- When done take out the cookies and when cookies are warm lightly place and press a chocolate kiss in the center.
- Let the cookies cool completely. Then store in a airtight container.
Video
Notes
- Keep a check on the amount of flour used in the recipe. When measuring from cup level it up or use a measuring scale. More flour to butter ratio gives a dry cookie.
- Do not overmix the dough when folding. Overmixing also gives drier cookies.
- Chill the dough for at least 1 hr. Chilling prevents the overspreading of dough.
- Check the oven temperature, too hot oven will give you flat cookies.
- Mix peanut butter nicely before using in the recipe.
Do try these cute Peanut Blossom Cookie Recipe. It's a perfect cookie for the Holiday season or bake it any time of the year for gifting or for your kids!! You can always replace kisses with some other chocolate.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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