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A chewier version of the classic blossom cookie. A soft peanut butter cookie hugs a chocolate candy for a piece of holiday heaven! It just wouldn’t be Christmas without them!
Peanut butter blossom cookies are a classic for good reason. The combination of chocolate candy and peanut butter cookies is hard to beat.
This recipe gives you nice soft chewy peanut butter cookie bases. We like to use a variety of kisses on top, so everyone can have their favorites!
It is hard to go wrong with a good peanut butter blossom cookie. But of course I can’t leave well enough alone.
So a few years back I tinkered with them until I got the perfect chewy base. I thought it was high time to add new pictures and a printable recipe card to make them easier for you to make.
This recipe makes 60 cookies. Well, 63 the last time I made them… to be exact!
That may seem like a lot, but we didn’t have any issue getting them all gobbled up. In fact between my siblings and a few friends we didn’t have a single cookie left the next day.
That’s right, all 5 dozen were gone the first day! I would say that is a testament to how good they are.
Of course you can make a half recipe. The ingredients all size down easily enough.
If you don’t want to think about the math, just go over to my chocolate heart peanut butter blossom recipe. I did the work for you!
Original post from 2016:
I know, I know. The 12 Days of Cookies is over. It sure was fun though, wasn’t it? And I just couldn’t help myself…. I’ve got cookie fever.
So, I thought I should go for the baker’s dozen. You see, yesterday was our friend Sam’s birthday. I had to make him a batch of kolacky, they are his annual birthday request.
While the oven was on and the flour and sugar were in the air, it seemed like we might as well make his other most requested cookie too. I mean, ’tis the season!
I searched through my peanut butter blossom recipes, but none of them quite did it for me. You see, blossoms are usually a bit on the crisp side but I am on a chewy cookie bender and I needed more chew to my cookie.
So I tinkered a bit and came up with a cookie with plenty of chew and a nice smooth peanut butter flavor. They are a bit flatter than your general blossom because of the texture change, but they have a nice smooth peanut butter flavor and are sturdy enough to stand up to the kisses.
If you’d like plain peanut butter cookies, may I recommend my Great-Grandma’s Peanut Butter Cookies? They have been in the family for ages and are always a hit.
But we love having the added chocolate at Christmas time. They are always one of the first to go on the cookie trays.
So go ahead and grab one. Actually, you better go ahead and grab a few. They’re good. It’s Christmas. You might as well enjoy yourself!
Tips and Tricks
The dough for these cookies is nice and soft. There isn’t a ton of flour in it, which is what keeps them softer and chewier after you bake them.
However, that can make the dough feel a bit sticky. If you chill the dough for a bit before you try to work with it, it will be less sticky.
I like using a small cookie scoop to measure the dough. Otherwise my balls of dough tend to grow as I go and I don’t get the number of cookies I am anticipating.
It seems I am rough on cookie scoops and have broke a fair number of them. My oxo cookie scoops are the only ones I have not broken, so I cannot recommend those highly enough.
I used a small cookie scoop to measure the dough for these. I scraped the excess off the scoop to make it a level scoop which is about 1 Tablespoon of dough.
That may not seem like enough but it will be the perfect amount for a kiss and a ring of chewy peanut butter cookie.
Solid chocolate kisses are the go to for blossom cookies, but that doesn’t mean you can’t use filled. Just freeze the filled chocolates for several hours before you use them, otherwise the bottoms will melt and the filling may ooze out.
It is unnecessary to freeze solid chocolate candies for the center. Just unwrap them and use them at room temperature.
Storing your cookies
The kisses will be soft for a little while after you put them in the hot cookies. So be careful not to stack them too soon.
Once the cookies are fully cooled and the chocolate is once again set, you can stack the cookies as you desire. They will store in an airtight container at room temperature for several days or up to a week.
They will still be edible after that stage, but much less chewy. The cookie bases will get dryer the longer they are out.
So if you know you aren’t going to enjoy them right away, put them in a freezer bag or storage container and store them in the freezer until you are ready to consume them. Once frozen they can be stored for several months.
Just let them come to room temperature when you are ready and enjoy! A few seconds in the microwave will make them an extra decadent treat.
- 1/2 cup butter
- 1 cup peanut butter
- 1 cup sugar (plus additional for rolling)
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- about 60 chocolate kisses
- Preheat oven to 350°F.
- Cream together butter and peanut butter until smooth.
- Add sugar and brown sugar, beating until fluffy. Mix in eggs and vanilla.
- Stir together flour, baking soda and salt. Add dry ingredients to butter mixture.
- Roll about a Tablespoon full into a ball, then roll dough ball in extra sugar. Place on a baking sheet. Continue rolling and place cookies at least 2 inches apart. Bake for 7-9 minutes. Cookies should be puffy and soft looking.
- Allow to cool for a minute or two, then press a kiss into the center of the cookie. Remove cookies to wire rack and cool completely.
I used a mix of dark chocolate, caramel and milk chocolate... If using caramel ones, freeze them for at least a half hour before using
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Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 99mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.
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