Valentine's Peanut Butter Blossom Cookies

I'm about to show you how to make the cutest Valentine's Day themed peanut butter blossom cookies to share with everyone you love! Peanut Butter Blossoms are a classic Christmas cookie, also called Hershey's kiss cookies. These are soft and tender peanut butter sugar cookies with a solid milk chocolate heart pressed right into the center. They taste just like classic peanut butter blossoms, with the extra love from a chocolate heart. The recipe is simple and straightforward, so get ready to bake!

WHY THIS RECIPE WORKS?

• Smooth peanut butter flavour - these cookies have a perfectly balanced peanut butter flavour backed by smooth vanilla. They are simply delicious!

• Tender peanut butter cookies - these taste like a soft sugar cookie with peanut butter. They're rolled in granulated sugar for some sparkle and crunch.

• Milk chocolate heart - you can use Hershey's kisses to make these the classic way, but I've dressed them up for Valentine's day with a milk chocolate heart!

• Easy to make - this is such a simple recipe that uses basic pantry ingredients and you don't even need a mixer.

• Dark chocolate drizzle - I decorate these with a dark chocolate drizzle and sprinkles.

INGREDIENTS FOR PEANUT BUTTER BLOSSOM COOKIES

• Unsalted butter - soft butter adds flavour like it does for all great cookies, and it helps build some structure during the creaming step for tender cookies. Pull it out of the fridge at least 2 hours before baking so it is softened to room temperature.

• Peanut butter - I recommend creamy peanut butter. Crunchy peanut butter wouldn't be suited to this recipe.

• Brown sugar - the molasses in brown sugar gives these cookies a caramel-like flavour.

• Granulated sugar - this recipe uses both brown sugar and white granulated sugar. The white sugar will help them crisp up around the edges and have golden brown bottoms.

• Pure vanilla extract - vanilla will enhance the flavour. I like this Madagascar Bourbon Vanilla extract.

• All purpose flour - regular unbleached all-purpose flour makes wonderful blossom cookies.

• Salt - don't leave out the salt! It really elevates the peanut butter taste and balances the sweetness.

• Milk chocolate hearts or Hershey's kisses - you'll need 24 chocolate hearts or Hershey's kisses to stick right into the center of each cookie as soon as they are finished baking. Make sure you have them all unwrapped to remove the foil so you are ready to go!

STEP BY STEP INSTRUCTIONS

• STEP 1). Beat together butter and sugar. Combine butter with both types of sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 2 minutes until slightly fluffy and lightened in colour by a shade. Stop to scrape down the sides of the bowl a few times during mixing.

• STEP 2). Beat in egg and peanut butter. Add egg and vanilla and mix until well combined. Mix in peanut butter.

• STEP 3). Add dry ingredients. Mix in baking soda and salt, then add the flour and mix on low until evenly combined.

• STEP 4). Chill the dough. Cover the bowl and refrigerate for 1 hour..

• STEP 5). Roll and shape the dough. Scoop up heaped tablespoons of dough and roll into smooth balls. Roll them in sugar to coat evenly. Place onto prepared baking sheets spacing them 2 inches apart.

• STEP 6). Bake until golden. Bake for 12-15 minutes until puffed and the tops are cracked and lightly golden.

• STEP 7). Add the chocolate heart. When they are finished baking, immediately press a solid milk chocolate heart right into them middle of each cookie while they are still hot. Transfer cookies to a rack to finish cooling. Then, once cool, drizzle with dark chocolate and decorate with sprinkles!

EXPERT BAKING TIPS FOR PEANUT BUTTER BLOSSOM COOKIES

• Don't skip the salt. The right amount of salt will make sure these cookies aren't too sweet, and it also enhances the peanut butter flavour.

• Use regular large size eggs. Large eggs weigh 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookies spread too much.

• Measure the flour accurately. The main reason why your peanut butter blossom cookies may come out dry is if you add too much flour so be sure to use a scale or measure carefully without packing the flour into the measuring cup.

• Refrigerate the cookie dough for at least 1 hour. Refrigerating cookie dough will allow the butter to firm up so the dough is stiffer and easier to roll into smooth balls. It also allows time for the flour to hydrate for softer and chewier cookies.

RECIPE FAQ

What are peanut butter blossom cookies?

Peanut butter blossoms are a type of sugar cookie flavoured with peanut butter. It's a simple sugar cookie dough made with smooth peanut butter, rolled in sugar and then baked. The cookies will puff up in the oven, and right after baking while the cookies are still warm, you place a Hershey's kiss chocolate right into the middle.

Do I need to chill the cookie dough?

I do recommend chilling this cookie dough so that it is easier to roll into smooth balls. Even 20 minutes is good enough. It will be less sticky and easier to work with, plus you will get thicker softer cookies too.

Why are my peanut butter blossom cookies dry?

If your cookies turn out dry, then it is most likely that you have added too much flour. Make sure that you measure accurately and do not over-mix the cookie dough.

Why did my cookies spread too much?

If your cookies spread a lot, then it could be that the dough wasn't chilled at all, or there was too much sugar or too little flour. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.

Why are my peanut butter cookies falling apart?

This recipe has enough flour in it that the cookies will be quite sturdy. Sometimes peanut butter cookies can be crumbly and fall apart when warm due to the high amount of peanut butter in the dough. Peanut butter is mostly fat and protein and the type of fats in peanut butter create a very delicate texture.

How do I store peanut butter blossom cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week. They will stay soft and chewy.

How to freeze peanut butter blossom cookies?

To freeze these cookies, place them on a parchment-lined cookie tray and then place the whole tray in the freezer for 1-2 hours so that the cookies freeze individually. Then, place them all in a resealable freezer bag and freeze for up to 3 months.

If you love cookies, check out these recipes!

Peanut Butter Blossom Cookies

Christina Marsigliese

Soft and tender peanut butter sugar cookies with a milk chocolate heart right in the middle!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Servings 24 cookies

Ingredients

  

• ½ cup 113g unsalted butter, softened
• ½ cup 110g packed light brown sugar
• ¼ cup 50g granulated sugar
• 1 large egg at room temperature
• 1 teaspoon 5ml pure vanilla extract
• ⅓ cup 80ml smooth peanut butter
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 ⅔ cups 235g all-purpose flour
• ⅓ cup granulated sugar for rolling
• 24 solid milk chocolate hearts unwrapped
• dark chocolate for drizzling

Instructions

 

• Combine butter with both types of sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 2 minutes until slightly fluffy and lightened in colour by a shade. Stop to scrape down the sides of the bowl a few times during mixing.
• Add egg and vanilla and mix until well combined. Mix in peanut butter. Mix in baking soda and salt, then add the flour and mix on low until evenly combined. Cover the bowl and refrigerate for 1 hour.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Scoop up heaped tablespoons of dough and roll into smooth balls. Roll them in sugar to coat evenly. Place onto prepared baking sheets spacing them 2 inches apart. Bake for 12-15 minutes until puffed and the tops are cracked and lightly golden.
• When they are finished baking, immediately press a solid milk chocolate heart right into them middle of each cookie while they are still hot. Transfer cookies to a rack to finish cooling. Then, once cool, drizzle with dark chocolate and decorate with sprinkles!

Video