Peanut Butter Blossoms

Who doesn’t love these cookies? It just seems like they are the go-to favorite holiday treat. Personally I think it’s hard to argue with peanut butter and chocolate together.


½ cups Creamy Peanut Butter
4 Tbsp Unsalted Butter, room temperature
1 cups Packed Light-Brown Sugar
2 large Eggs
1 tsp Pure Vanilla Extract
1 ½ cups All-Purpose Flour (Spooned And Leveled)
1 tsp Baking Powder
¼ tsp Salt
⅓ cups Granulated Sugar, for rolling dough
Milk chocolate stars or kisses or mini peanut butter cups


1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.

2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.

3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.

4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one star in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Credit to Martha Stewart.

I prefer stars on my cookies; mostly because they are easier to stack and store. But chocolate kisses make a really adorable cookie. I have never tried the mini peanut butter cups, but I am sure it is awesome.

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