Peanut Blossom cookies are one of my favorite cookies and, from the reaction of those who receive these as gifts, it's also a hit with my friends and relatives too. I've seen many variations on this recipe - from hard, crunchy cookies to soft, chewy cookies. I have to say that my favorite is the soft and chewy version. So, when you make these cookies, be sure not to overcook them - you want them to be soft!
Peanut Blossom Cookies are my go-to Christmas recipe. If I only made one cookie at Christmastime - these would be it! But of course, I have to make more than one kind of cookie (so I have something to give other people) - here's a collection of my Christmas favorites.
Peanut Blossom Cookies Recipe
These peanut blossom cookies are the perfect Christmas recipe - easy to mix up, though you will have a bit more work - rolling the cookies in sugar and topping the warm cookies with a chocolate kiss. But, they are worth the little extra effort!
And for my friends who love to freeze everything: these cookies freeze beautifully! I love to pop them in the freezer after they've cooled off a bit. It really helps the chocolate set before it gets too melty! (and keeps me from eating half a batch in one sitting...)
Last year I discovered the peanut butter cup variation - using peanut butter cups instead of chocolate kisses - and I knew I had to try it! I love peanut butter cups! You'll find that variation down at the bottom of the recipe.
Makes: 4 dozen
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ⅛ tsp baking soda
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla
- 1¾ cup flour
- ¼ cup sugar, for rolling cookies
- 1 bag chocolate kisses OR 1 bag miniature peanut butter cups
- Combine the butter and peanut butter in a mixing bowl. Add sugars, baking powder, and baking soda, beating until combined.
- Add the egg, milk, and vanilla and mix well.
- Add the flour and beat until all the flour is incorporated.
- Turn dough out onto a piece of plastic wrap and wrap tightly. Chill one hour (or longer).
- Preheat oven to 350.
- Shape dough into small balls using a 1 tablespoon measuring scoop.
- Roll the balls in reserved sugar before placing 2 inches apart on ungreased cookie sheets. (No need to press down - they will slightly flatten while baking.)
- Bake for 10-12 minutes - just until bottoms are lightly browned and edges are slightly firm.
- Press a chocolate kiss into each cookie and transfer the cookies to a wire rack to cool.
Peanut Butter Cup Cookies: (baked in a mini-muffin pan)
Follow the above recipe but put the cookie dough balls in an ungreased mini-muffin pan.
Cook for slightly less time - 8-10 minutes.
Immediately press a peanut butter cup into each cookie (I used Reese Minis for this recipe, but the regular miniature wrapped peanut butter cups would work too).
Let the cookies cool in the pan for about 10 minutes before trying to remove them - they will be very soft and the extra cooling time gives them a chance to firm up.