It’s as good as eating a spoonful of peanut butter but maybe even better. A thick cookie that is so soft and moist and so peanut butter creamy. This cookie only requires 15 minutes chilling time, which means you get to enjoy it sooner than later. So, what are you waiting for? Let us make our holiday season (or every day) merry and bright with this Peanut Butter Blossom Cookie.
When I was a kid, I used to eat peanut butter for snack. Not as a spread for a sandwich, just the peanut butter, nothing but peanut butter. Have you tried it? I love reminiscing those days when I enjoyed snacking on spoonful of smooth and creamy peanut butter and never really cared how much I ate. Although I do not do that as often now, I still enjoy peanut butter in different form. In cakes, muffins, bars and cookies. Like this thick and creamy Peanut Butter Blossom Cookie.
This cookie is just so adorable, cute and it taste so good. But more than that, I love this cookie because
- This uses very few basic ingredients
- This is a very simple recipe
- This is a great addition to a cookie platter
- This is great for gift giving or for everyday cookie treat
- The dough freezes well, so you can make it ahead of time and bake later
What to Expect From This Cookie
This cookie is thick , soft and moist. The surface has a nice crunchy texture, while the inside is soft. The peanut butter flavor is just perfect, nothing overwhelming. The size is a perfect bite size, you remember the saying “Once you pop, you cannot stop?”, it is just like that.
Tips in Making No Chill Peanut Butter Cookie
- Room Temperature Ingredients: Whenever the ingredients says “room temperature” it has to be in room temperature so that the ingredients mix and blend well with the other ingredients.
- Do not Over Bake – This is quite a small cookie (1 tablespoon) and over baking it will make it hard and dry. Aim for a cookie that starts to crack on the surface while the center is still soft.
How to Store Peanut Butter Cookie
Store the cookies in an tight closed container. This could last 3 – 5 days in room temperature (counter top), avoid exposing it directly with sunlight, store in a cool dry area in your kitchen. For a long-term option, you can freeze unbaked cookie dough shaped in balls up to 3 months. Do not roll in sugar. Check out my How to Freeze Baked and Un-Baked Cookie posts for more details.
Ingredients for Peanut Butter Blossom Cookie
- Creamy Peanut Butter – I personally like using creamy peanut butter, but chunky peanut butter works as well too. Make sure the peanut butter is in room temperature so that it is easy to incorporate in the batter. For this recipe, store-bought peanut butter with less oil is the better option. Avoid the peanut butter with plenty of oil floating on top as that will make a soft cookie dough, you will end up adding more flour.
- Butter – Use room temperature butter for easy mixing. If using salted butter, omit the salt in the recipe
- Brown Sugar – This gives the nice chewiness in the cookie and will also prevent too much spreading.
- Egg – use room temperature egg for easier mixing. Egg provides structure to the cookie.
- Vanilla Extract – Always pure vanilla extract. If you do not have one, you can skip it.
- All-Purpose Flour – Measure the flour correctly using the spoon & level technique.
- Baking Powder – This will give the lift to the cookie.
- Granulated Sugar – This is only for coating the cookie, if you are not coating the cookie, simply omit this.
- Chocolate Kisses – I used dark chocolate kisses with almond any of your favorite chocolate kisses will work just fine. I find that the peanut butter works well with dark chocolate, they complement each other.
How to Make Peanut Butter Blossom Cookie
- Cream Butter, Peanut Butter, Egg & Sugar: Since we are mixing or creaming the wet ingredients together, it is very important to have the butter, peanut butter and egg in room temperature. This simply means the butter should be soft enough to mix easily but not too soft that it is greasy, the egg is warm enough (not straight from the refrigerator), and the peanut butter is in spreadable state. For the egg, take it out of the refrigerator at least 30 minutes before using it, or submerge it in warm water for 10 minutes.
- Mix the Dry Ingredients: This cookie could get easily thicker if you do not measure the flour correctly. So measure using the spoon & level technique. Add in the salt and baking powder.
- Wet Ingredients + Dry Ingredients: Mix both mixture together until just combined. The batter will be sticky and thick which is what you are looking for.
- Chill: Although this can be baked immediately (if you are in a hurry), I prefer having it chilled at least 15 minutes. This makes the shaping easier and prevent too much spreading thus giving a thick cookie.
- Shape: Divide the cookie into 16 pieces. . I used tablespoon to portion the cookie, you can also use a kitchen weighing scale if you want to be more precise in each size. Shape each piece into a ball.
- Bake – To keep the cookie thick, soft and moist, keep the baking time to 9 minutes for the first time, then 1 just more minute after putting the chocolate kisses on top. Bigger cookie will take more time to bake, and smaller cookie will take less time. Adjust baking time as needed.
- 1/4 cup Creamy Peanut Butter
- 2 tablespoon unsalted Butter (room temperature)
- 1/4 cup + 1 tablespoon Brown Sugar
- 1 Egg (room temperature)
- 1/2 teaspoon pure Vanilla Extract
- 1/3 teaspoon Salt
- 3/4 cup + 1 tablespoon All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 16 Kisses Chocolate
- 3 tablespoon Granulated Sugar for coating – optional
- Preheat oven to 350F. Prepare baking sheet by lining it with parchment paper or use a silicone baking mat.
- Wet Ingredients: Using an electric mixer, cream the peanut butter and butter in a mixing bowl until smooth. Add brown sugar; mix until combined. Add an egg and vanilla, and continue beating until creamy.
- Dry Ingredients: In a separate bowl, whisk together flour,salt and baking powder.
- Dry + Wet Ingredients: Gradually add dry ingredients to wet ingredients beating on low-speed. Mix until juts combined.
- Roll in Sugar: Place granulated sugar on a bowl. Using a tablespoon, scoop the cookie dough into 16 portions. Roll each portion in the sugar to coat them completely. Alternatively, if you do not want to roll it in sugar, you can skip this step.
- Bake: Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 9 minutes or until cookies just brown around the edges and cracked on top while the center is still soft and pale.
- Chocolate on Top: Take it out from the oven and top each cookie with chocolate kisses, gently push the chocolate kisses on top. RETURN to the oven and bake for another 1 minutes.
- Cool: Let the cookies cool on baking sheet before transferring cookies to rack to cool completely. Do NOT transfer while hot as the cookie is still soft
- For Gifting: Make sure that the chocolate kisses is completely cooled down (no longer shiny) before placing in a gift bag or box.
Makes 16 pieces
Holiday Baking Inspiration Videos:
- How To Freeze Cookies (Bake and Unbaked)
- How To Store Cookie Properly So They Last Longer
- Holiday Cookie Platter, The More The Merrier 🙂
- Classic Shortbread Cookie
- [VIDEO] Nutella Stuffed Chocolate Chip Cookies
- Chocolate Crinkles
- Lemon Ricotta Cookie
- Chocolate Dipped Shortbread Cookie
- Pistachio and Almond Cranberry
- Baked Mini Churro
- Matcha Glazed Shortbread Cookie
- Strawberry White Chocolate Shortbread Cookie
- Pinwheel Cookie Tutorial
- No Bake Fruits and Nuts Chocolate Bar
- Pistachio and Cranberry Bark Chocolate
- M & M Cookie
- Shortbread Pecan Chocolate Chip Cookie
- No Bake Rocky Road Chocolate Bar
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