These rich, moist and peanut buttery cookies are SO addicting and can be paired with your favorite chocolate candy. They take less than 30 minutes to prepare and bake, and the ingredients are simple and likely already in your pantry!
This is one of my favorite cookie recipes. The peanut butter adds the perfect amount of chewiness and moisture to the cookie, and the chocolate candy adds the perfect sweetness. You could top these cookies with any type of Hershey kiss or Dove chocolate. You could also make these into thumbprint cookies and fill with melted chocolate or ganache. The constant in this recipe is the delicious peanut butter cookie, and you will understand what I’m raving about once you try them.
In the photos you will see that I decided to top this batch of cookies with milk and dark chocolate Dove hearts for Valentine’s Day. You will add the chocolate candy to the cookies immediately after removing them from the oven, so the chocolate will remain soft and delicious even after it cools back to room temperature.
Tips for making these cookies:
- Bake time is crucial for desired consistency of these cookies. Remove them from the oven right when you see the first cracks form, BEFORE you see any browning on the edges.
- Immediately place chocolates on the cookies when they are removed from the oven. This ensures that they are hot enough for some of the chocolate to melt, which will fasten the candy to the cookie.
- Use a kitchen scale to weigh the peanut butter as you add it (set mixing bowl on the scale, zero it out, and add the peanut butter one spoonful at a time). This is cleaner and will provide a more accurate measurement.
Peanut Butter Blossoms
Ingredients
Method
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet, set aside.
- Add butter, peanut butter, granulated sugar and brown sugar in a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add egg, mix until combined.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients, about ½ cup at a time. Mix until combined.
- Roll dough into 1-inch balls and coat in sugar.
- Place rolled and coated dough on prepared cookie sheet, leaving 1 inch between each cookie. Lightly press each cookie down with two fingers.
- Bake for 6-10 minutes, removing them from the oven once they just begin to crack, before the edges begin to brown.
- Immediately place chocolate candy on each of the cookies, lightly pressing down so that it sticks to the cookie.
- Let cookies rest for 5-10 minutes, then move them to a cooling rack and cool to room temperature.
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