Soft and Chewy Double Peanut Butter Blossom Cookies

Hi hi! I am just popping in to share this super easy peanut butter blossom cookie recipe with you! I LOVE the combo of Peanut Butter and chocolate, and so the mix of a salty-sweet peanut butter cookie topped with a peanut butter cup?! Yes please. While these are typically a christmas / holiday cookie, I absolutely make them year round.

These peanut butter blossoms use a really simple dough (we do brown the butter because why not), which doesn't require chilling, so you can have these baked in about 30 minutes.

Alternatively the dough both chills and freezes super well, so they are a great make ahead cookie too!

I use the same dough to make my Peanut Butter Cookies so if you are looking for an easy double up make sure to check out that post too.

Important Ingredients in Peanut Butter Blossoms

This recipe uses only a few ingredients which are likely already in your pantry!

• Brown Butter. I love love brown butter in everything. Browning the butter in these Peanut Butter Blossoms is a super easy step which adds a delicious toasty depth of flavour to the cookie dough.
• Brown and Granulated (white) sugar: Brown sugar adds flavour and makes the cookie soft and thicker, and white sugar helps with spread and chewiness. Together they create the perfect cookie.
• Peanut Butter. It is quite important to use the right kind of peanut butter when making these cookies. I use a smooth (creamy) peanut butter.
• Sprinkles, raw sugar, etc for rolling: The fun part about these peanut butter blossoms is that you can finish them any way that you want! Roll them in crunchy sugar, sprinkles of your choice, mix and match with whatever you like.
• Peanut Butter Cups. I use peanut butter cups instead of a chocolate kiss but you can use whatever you like here.

What makes this a blossom cookie?

A blossom cookie is one that is baked as a ball of cookie dough, and when fresh from the oven, you press something into the top of it. It's a super fun way to jazz up a recipe and adding the candy fresh from the oven is super fun.

Kisses vs Peanut Butter Cups

Look, i'm going to say it - I don't really like Hershey's chocolate kisses. They often aren't good quality chocolate and just don't taste that good to me.

So, I switched them out with a mini peanut butter cup. These ones come unwrapped in a bag, but whatever kind of mini peanut butter cup you can get will work.

If you do like chocolate kisses, by all means feel free to use them! They just aren't personally for me but I tested the recipe with them and they work super well and look really cute too.

How do you stop the chocolate from melting?

Adding chocolate to a cookie fresh out of the oven is somewhat of a recipe for disaster but there are two workarounds:

1. Leave the cookies to stand for a little bit. Once you pull the blossoms from the oven you want to let them stand for 1-2 minutes so they are still soft but not ripping hot. This should help prevent too much meltage.
2. Freeze the chocolate. Starting with cold chocolate will mean that the chocolate is less likely to melt - just pop them into the freezer before you start the baking process.

Make sure that you leave the blossoms to cool completely - this may take a wee bit more time than other cookies to let the chocolate properly set.

Can I make Peanut Butter Blossoms ahead of time?

Yes. I tested this extensively with my Peanut Butter Cookie Recipe and this dough is a STABLE girlie. Which means that it is super easy to make these peanut butter blossoms ahead. You can see below that I tested a few ways and they all baked up basically identical.

Often you need to reduce the oven temperature slightly when baking from chilled and frozen but for this particular recipe I found that it was not needed and the cookies baked up just fine at the temperature written in the recipe.

• Chilling the dough: I chilled the dough for up to two days - roll it out and shape into balls, then chill in an airtight container. If you are making a few hours ahead you can roll in the sprinkles / sugar and chill otherwise I like to leave them plain and leave the dough to stand for 5 minutes or so while the oven preheats and then roll the cookies. This is mainly if i'm rolling them in sugar as the sugar can attract moisture and go a little soggy. This is just how I prefer to do it so if you want to coat them and then store them chilled by all means go ahead.
• Freezing the dough. Same concept here - I like to space the dough balls slightly on a parchment paper lined sheet pan and freeze until solid (about 30 minutes) then transfer to an airtight container. Again, I prefer to freeze them plain then leave the dough to sit for 5 minutes or so to thaw just slightly before rolling in sugar / sprinkles and baking.

For all my tips and tricks on freezing other cookie dough check out my post: how to freeze cookie dough and bake from frozen

One Dough, Two recipes - a batch baking win!

You know I love a recipe that can do double or triple duty and this is another of those - I used the exact same dough to make these peanut butter blossoms and my Peanut Butter Cookies. They also bake at the same temperature so you can either make a bunch all at once or double the recipe and freeze some for later. Batch baking for the win.

FYI if you are after other recipes that you can also do this with - my raspberry thumbprint cookies and my 6 ingredient snowball cookies also use the same dough!