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Peanut butter blossom cookies lined up on a table top
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5 from 2 votes

Peanut Butter Blossom Cookies

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!
Prep Time20 mins
Cook Time11 mins
Total Time31 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 25 cookies
Calories: 152kcal
Author: Trang


  • 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.


Serving: 32g | Calories: 152kcal