Peanut Butter Blossom Cookies with their classic flavor pairing of chocolate and peanut butter get a makeover with heart-shaped chocolate for Valentine’s Day. Replace the heart-shaped chocolate with chocolate kisses for an everyday treat that everyone will love!
Typical Peanut Butter Blossoms are soft peanut butter cookies with Hershey kisses pressed in the middle. This Valentine’s Day, give them a makeover with heart shaped chocolate candies instead!
These peanut butter blossom cookies are very easy to make. You can use homemade peanut butter or store-bought, creamy or chunky depending on your preference. One batch makes about 24 to 25 small cookies, perfect for sharing.
How to make peanut butter blossoms cookies
This peanut butter blossom cookie recipe is very simple to make. A couple of tips before you get started — allow your refrigerated ingredients (butter and egg) to come to room temperature, measuring out all of your ingredients before you start mixing will make for a smoother process.
Making the peanut butter cookie dough
Use a stand mixer with the paddle attachment or a large mixing bowl with an electric hand mixer.
- Add butter, peanut butter, and sugar to a mixing bowl.
- Cream together for 1 – 2 minutes until combined and creamy.
- Then add egg and vanilla.
- Beat for another 1 – 2 minutes until fluffy.
- Mix together flour, baking soda, baking powder and salt in a separate bowl. Then add to the wet mixture.
- Stir until just incorporated.
Prepping the cookie dough for baking
Using a cookie scoop to portion your cookie dough is the easiest and quickest way to get them all to be the same size. You could also use a scale if you have one. Or just eyeball the dough ball to be somewhere around 1¼” in size.
- Portion the cookie dough with a cookie scoop.
- Roll into balls and refrigerate before baking.
- Once the cookies are baked, press a chocolate in the middle of the warm cookie to create the “blossom.”
Should I chill this cookie dough?
Chilling the cookie dough right after mixing and allowing it to firm up will make it easier to roll into balls. Further chilling of the dough before baking will prevent the cookies from spreading too much and rise a little taller.
However, this peanut butter blossom cookie dough shouldn’t be too sticky. I actually like to portion and roll the cookie dough into balls before refrigerating so that if I end up leaving the dough in the fridge for a few hours or overnight, I don’t have to wrestle with a hard dough in the bowl.
Cookie dough will last a few days in the refrigerator if you don’t want to bake them right away. But if you want to keep them for longer than just a few days, I recommend freezing the dough balls.
Can you freeze peanut butter blossom cookies?
This peanut butter blossom cookie dough freezes well. Portion the dough, roll into balls, lay the dough ball on a parchment lined baking sheet in one layer and freeze until solid. Then transfer the dough balls into a freezer bag and freeze for up to a year.
You can bake frozen cookie dough straight from the freezer without thawing. You will need to increase the baking time by 2 – 3 minutes.
You can freeze the already baked cookies, but you must wrap them well so they don’t absorb any freezer smell. Since these bake up so quickly even from frozen, I prefer freezing the unbaked cookie dough and baking them fresh whenever the needs arise.
Other tips for making peanut butter blossoms cookies
- Roll the dough balls in sugar before baking for a sparkly look. You could also use colored sanding sugar for festive occasions and holidays.
- Try chunky peanut butter instead of creamy peanut butter for extra nuttiness, or simply fold some chopped roasted peanuts into the cookie dough like these peanut butter cookies.
- Try adding other candies on top like mini peanut butter cups, rolo, chocolate truffles to make it even more decadent.
How long do these cookies last?
Keep these cookies in an airtight container on your countertop, you do not need to refrigerate them. They will stay fresh up to a week.
More peanut butter and chocolate combos
- Peanut Butter Pumpkin Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Brownies
- Chocolate Peanut Butter Cupcakes
- Chocolate Peanut Butter Chip Cookies
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Peanut Butter Blossom Cookies
- 4 oz unsalted butter (room temperature, 113 g)
- ½ cup creamy peanut butter (130 g)
- ¾ cup light brown sugar (lightly packed, 135 g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cup flour (166 g)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 25 chocolate hearts
- Cream together softened butter, peanut butter, and brown sugar in the stand mixer bowl with the paddle attachment until combined and creamy, about 1 - 2 minutes.
- Add egg, vanilla extract and continue to beat until light and fluffy, another 1 - 2 minutes.
- In another mixing bowl, stir together flour, salt, baking soda, and baking powder. With the mixer on low speed, slowly pour flour mixture into the stand mixer bowl. Stir until incorporated.
- Use a medium cookie scoop to scoop the cookie dough from the bowl, take a spatula and level off any excess cookie dough. Roll the dough into a ball with your hands. Place dough ball on a parchment-lined small baking sheet. This should yield 24 to 25 dough balls. Refrigerate for 30 minutes to an hour.
- Preheat the oven to 375°F.
- Take some cookie dough out of the fridge and place them on another parchment-lined baking sheets about 2 inches apart. Bake for 10 - 11 minutes. Bake one tray at a time in the middle of the oven. Keep the remaining cookie dough in the refrigerator.
- Remove the baking sheet from the oven and place it on a wire rack to cool while you unwrap the chocolate. Gently press a chocolate heart in the middle of each cookie while it is still warm. Allow cookies to cool completely and the bottom of the chocolates to harden and stick to the cookies before moving them from the baking sheet.
- Chilling the cookie dough before baking will reduce spreading.
- If you don’t want to bake the cookies right away, the dough will last about 3 days in the fridge. Longer than that, you should freeze the dough. Frozen dough will last up to a year.
- To freeze the dough, be sure to roll them into balls first. You can bake them straight from frozen, just increase baking time by about 2 minutes.
- Refrigerating or freezing the candies will prevent them from melting when pressed into a hot cookie especially if you want to experiment with softer filled chocolate varieties.
This post was originally published on 2/8/2018. It has been updated and republished on 1/13/2020 with the latest improvements, extra tips, and process photos to help you in the kitchen.