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Peanut Butter Blossoms - Three Ways
5 from 18 votes

Peanut Butter Blossoms - Three Ways

Peanut Butter Blossoms present a soft peanut butter cookie dough shaped into balls, rolled in sugar, and then topped with either a chocolate kiss, rolled in powdered sugar for crinkles, or pressed with jam for thumbprint cookies. The dough is chilled before baking to maintain shape and texture, producing a tender cookie with distinct variations based on toppings.

Prep Time
15 mins
Cook Time
12 mins
Chilling Time
1 hr 15 mins
Total Time
1 hr 42 mins
Servings: 36 cookies
Calories: 101 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon baking soda
  • 1 pinch salt
  • ½ cup butter softened
  • ½ cup peanut butter creamy
  • ½ cup brown sugar lightly packed
  • ½ cup powdered sugar sifted
  • 1 large egg room temperature
  • 1 teaspoon vanilla
*if using unsalted butter then add ¼ teaspoon salt.
EXTRAS
  • ½ cup granulated sugar
  • ½ cup powdered sugar sifted
  • 24 chocolate kisses unwrapped
  • ¼ cup jam or filling of choice for thumbprint cookies

Instructions

    Cup of Yum
  1. In a medium bowl whisk together the flour, baking soda and salt. Set aside.
  2. In a medium bowl or stand up mixer cream the butter, sugars and peanut butter until fluffy about 2-3 minutes, then add the egg and vanilla, beat to combine. Add the dry ingredients and beat on low speed until the dough is just combined. Do not over beat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  3. Shape the dough into balls, a little smaller than golf ball size about 1 inch (2cm), roll them in sugar and place on 1-2 parchment paper lined cookie sheets 2 inches (4 cm) apart
  4. If you decide to make crinkle cookies or thumbprint cookies, then for crinkle cookies roll the balls first in granulated sugar than powdered sugar, this helps them to crinkle up perfectly. If making thumbprint cookies, roll the balls in sugar and with your thumb or wooden spoon make an indentation in the middle of the dough. Chill the cookies while the oven is pre-heating.
  5. Pre-heat oven to 350F (180C).
  6. Bake the cookies for approximately 12 minutes, remove from the oven if making Peanut Butter Blossoms, immediately place an unwrapped chocolate kiss in the middle of every cookie press down a bit with a little pressure, if making the thumbprint cookies, then immediately re-indent the cookies. Leave the cookies to cool on the cookie sheet for about 10 minutes. Then move them to a wire rack to cool completely.  Once completely cool fill the thumbprint cookies with jam or your favourite filling. For the crinkle cookies, let them cool 10-15 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!

Notes

  • Store baked cookies in an airtight container at room temperature for up to one week.
  • Cookies freeze well for up to three months; separate layers with parchment paper to prevent sticking.
  • Unbaked cookie dough balls can be frozen before baking and baked directly from frozen, adding extra baking time.

Nutrition Information

Calories 101kcal (5%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 7mg (2%) Sodium 64mg (3%) Potassium 34mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 79IU (2%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36 cookies

Amount Per Serving

Calories 101

% Daily Value*

Calories 101kcal 5%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 64mg 3%
Potassium 34mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 79IU 2%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.