Mouth Watering Peanut Butter Blossom Cookies

Every year around Christmas time I make peanut butter blossom cookies. Not sure why I really don’t make them any other time. I probably should start. Christmas is over now, but you can make these cookies any time of the year. I used to use a peanut butter cookie recipe from my Better Crocker cookbook, but I decided it was time to create my own recipe. The ones I used to make weren’t as soft and chewy as I like and I knew I could figure out how to fix that. These mouth watering peanut butter blossom cookies are delicious. I think they are the best when the chocolate kiss is all melted. Yum!

Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.

I prefer to use creamy peanut butter in my peanut butter cookies. If you like a little texture in your cookies, go ahead and use crunchy peanut butter. As for the kisses that go on top of the these mouth watering peanut butter blossom cookies, you have to use Hershey’s kisses. I really hate it when people use those chocolate stars. They are just not the same.

I always roll the peanut butter blossom dough balls in sugar before baking. If you want to add a little pizazz to these cookies, try using colored sugar. I made some with green sugar, some with red sugar and some with white sugar for Christmas this year. They turned out pretty well.

Mouth Watering Peanut Butter Blossom Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lisa
• Total Time: 50 minutes
• Yield: 4 dozen cookies 1x

Print Recipe

Pin Recipe

Description

These are the best peanut butter blossom cookies.  They are soft and a little chewy.  Everyone devours these.  I like to eat them while their hot so the chocolate is all melted.  Yum!

---

Ingredients

Scale 1x2x3x

• 2 1/2 cups all purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup unsalted butter
• 2/3 cup granulated sugar, plus a little extra to roll the dough balls in
• 2/3 cup brown sugar
• 1 cup creamy peanut butter
• 1 large egg
• 1 egg yolk
• 3 tablespoons maple syrup
• 2 teaspoons vanilla
• 48 Hershey kisses, unwrapped and ready to put on top of the cookie

Cook Mode Prevent your screen from going dark

---

Instructions

1.  Preheat the oven to 350 degrees Fahrenheit.
2.  In a large bowl, combine flour, corn starch, baking powder, baking soda and sea salt.  Set aside
3.  In a stand mixer cream together butter, granulated sugar and brown sugar.
4.  While mixer is going add peanut butter, eggs (one at a time), maple syrup and vanilla.
5. Gradually add the dry ingredients and mix until combined. 
6. Using a #40 cookie scoop, scoop out the dough, rolling each scoop of dough into a ball then rolling it in sugar.  

   

7. Place the dough balls on a baking sheet lined with a silpat mat or parchment paper.
8. Bake for 10 minutes.  
9. As soon as you remove cookies from the oven, place the Hershey kiss in the center of the cookie. 
10. Let cookies cool on the cookie sheet for a few minutes. 
11. Transfer cookies to a cookie rack.  Be careful not to touch the Hershey kisses as they will be melted. 
12. Let cookies cool long enough for Hershey kisses to harden before storing.  You can speed this process up by putting the cookie rack on a cookie sheet and placing it in the refrigerator or freezer.

Notes

• I like to use this pouring shield when pouring in dry ingredients so that they go into the mixing bowl versus all over the counter.
• I always use a cookie scoop to scoop dough.  That way you know that every cookie is the same size.  This will ensure that they are all baked the same and end up with the same texture and consistency. Bigger cookies will require a bit longer baking time and smaller cookies a bit less baking time.  So, if your dough balls are all different sizes on the same cookies sheet you will have some cookies that are slightly under baked and some that are slightly over baked.

• Prep Time: 10 minutes
• Cook Time: 40 minutes