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Make these popular timeless cookies, especially during the holiday season. They are the perfect balance between chewy and crumbly, soft and slightly dense in a good way.
Why you’ll love this recipe
1. No fancy kitchen gadget is needed
You don’t need a mixer. It can be mixed manually and the dough comes together in no time
2. No chilling
The dough doesn’t need to be chilled and can be baked straight away
3. They have amazing texture
I love that slightly crisp edge, soft and chewy center with a bit of texture from the sugar coating on the outside
Ingredients and substitutions
1. Butter
I use unsalted butter. If you use salted butter, simply omit or cut down on the salt in the recipe
2. Peanut butter
I recommend using store-bought creamy peanut butter that doesn’t separate. Don’t use natural peanut butter because the oil separates and it will affect the result. You can also use other nut butter (but not the natural kind because of the oil separation)
3. Sugar
I use granulated sugar. Caster sugar works too
4. Brown sugar
I use light brown sugar. This contributes to the chewy texture of the cookies
5. Egg
I usually use large egg, which weigh about 58-60 grams (about 2 oz)
6. All-purpose flour
I usually use unbleached purpose flour. Any wheat flour with medium gluten content can be used
7. Baking powder
Make sure it is fresh. DO NOT substitute with baking soda. They aren’t the same thing
8. Salt
I use fine sea salt
9. Miniature candy pieces
You can use any toppings you want. The classic usually uses Kisses chocolate. I use miniature candy bars (my son’s collections from his Halloween trick or treat LOL!)
Easy Peanut Butter Blossom Cookies
Ingredients
- 113 g unsalted butter softened
- 130 g creamy peanut butter
- 100 g sugar plus more for coating
- 110 g brown sugar
- 50 g egg from 1 large egg, room temperature
Dry ingredients:
- 187 g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Topping:
- 24 miniature candy bar pieces or chocolate kisses
Instructions
- Line two baking sheets with parchment paper. Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Position the oven rack in the middle. I suggest baking one tray at a time
Prepare the cookie dough:
- Whisk all the dry ingredients together to combine. Set aside
- Place the softened butter in a mixing bowl. Use a sturdy or wooden spatula to beat until the butter is creamy. You don't need a mixer. Add peanut butter, sugar, and brown sugar and beat again until creamy. Add the egg and beat until combined and creamy
- Add the dry ingredients and mix until no streak of flour is seen. Don't overwork the cookie dough too much
Shaping:
- Scoop about 2 Tbsp of sugar (you may need more )into a little bowl to coat the cookie dough
- Scoop about 1 Tbsp of cookie dough (about 15 grams) and roll into a dough ball and coat in sugar (if baking on the same day). Place them on a cookie sheet, about 12 per baking sheet, about 2 inches apart
To bake later:
- Don't coat the cookie dough in sugar yet. Place all the dough balls on a baking sheet. They can be close together as long as they aren't touching each other. Flash freeze for about 30 minutes. They are partially frozen and won't stick to each other anymore. Transfer to a freezer bag, push all the air out and seal. They can be kept frozen for one month
To bake on the same day:
- Place the baking sheet ( I recommend baking one tray at a time) on the positioned rack for 12 minutes. The edges should be just lightly brown but the center is still very soft. Do not overbake these cookies. If your cookie dough has been kept frozen for a while, just add 2-3 minutes extra (monitor closely to avoid overbaking)
- Immediately when they are out of the oven, press the chocolate pieces or miniature candy bar on top of each cookie. They are still very very soft at this point, and that's how it should be. When the chocolate is still melty from the warm cookies, I added some crushed peppermints on top (this is totally optional)
- Let them cool down on the pan for at least 15 minutes and then transfer to a cooling rack to let them cool down completely
Storage:
- Let the cookies cool down completely. Baked cookies can be stored in an air-tight container for about 3-4 days
- For longer storage, store them in the freezer bag. They can be kept frozen for up to one month. Simply thaw at room temperature before serving.
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to bake easy peanut butter blossom
1. Line two baking sheets with parchment paper. Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Position the oven rack in the middle. I suggest baking one tray at a time
2. Whisk all the dry ingredients together to combine. Set aside
3. Place the softened butter in a mixing bowl. Use a sturdy or wooden spatula to beat until the butter is creamy. You don’t need a mixer. Add peanut butter, sugar, and brown sugar and beat again until creamy. 
4. Add the egg and beat until combined and creamy
5. Add the dry ingredients and mix until no streak of flour is seen. Don’t overwork the cookie dough too much
6. Scoop about 2 Tbsp of sugar (you may need more )into a little bowl to coat the cookie dough. 
7. Place the baking sheet ( I recommend baking one tray at a time) on the positioned rack for 12 minutes. The edges should be just very lightly brown but the center is still very soft. Do not overbake these cookies. If your cookie dough has been kept frozen for a while, just add 2-3 minutes extra (monitor closely to avoid overbaking)
8. Immediately when they are out of the oven, press the chocolate pieces or miniature candy bar on top of each cookie. They are still very very soft at this point, and that’s how it should be. Let them cool down on the pan for at least 15 minutes and then transfer to a cooling rack to let them cool down completely. When the chocolate was still melty from the warm cookies, I added some crushed peppermints on top
9. Let the cookies cool down completely. Baked cookies can be stored in an air-tight container for about 3-4 days
Did you make this easy peanut butter blossom cookie recipe?
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