Peanut Butter-Chocolate Cookies are my all-time favorite holiday cookie and this recipe is the BEST! These cookies are so easy to make and turn out perfect every single time.
You just can’t beat it with a peanut butter cookie with a Hershey’s kiss in the middle. The tastiest combo everyone loves and a staple on any Christmas cookie tray. These delicious cookies are small but packed with peanut butter flavor. The dough is simple sugar cookie dough with peanut butter added. This is a great Christmas cookie recipe that the kids will love because it’s so easy. They like to roll the cookies in sugar and press a chocolate kiss in the middle. Of course, they love a taste test too!
Peanut Butter-Chocolate Cookies – Peanut Butter Blossoms
Let me tell you one cookie that MUST be on your tray if you want a Mom SuperBowl Christmas. Peanut Butter Blossoms are ICONIC. Seriously if you’ve never heard of these cookies you must live under a rock. They are everybody’s favorite! Today I’m giving you all the tips and tricks you need to make the most gorgeous, sparkly, moist and tender Peanut Butter Blossoms. They are super soft and don’t fall apart on you. The secret is MORE PEANUT BUTTER! MORE COWBELL! But first:
Why are they called Peanut Butter Blossoms?
Okay so this is the cutest story. Back in the 50s a lady named Freda Gibsonburg was making peanut butter cookies one time and wanted to add chocolate chips but she was all out (story of my life, Freda.) So instead of the chips she topped each peanut butter cookie with an entire Hershey’s kiss. I seriously love that one of the most famous cookie recipes of all time stemmed from a kitchen emergency!! I mean, right??
She called them “Black Eyed Susans” and entered them into the 1957 Pillsbury Bake-Off contest, where she won third place. Pillsbury kept publishing the recipe, changing the name to Peanut Butter Blossoms, and it’s become one of the most famous cookies ever! I mean who hasn’t made and loved these?? We seriously owe you one Freda.
PS, I was curious what recipe beat out pb blossoms in 1957, and they are these totally boring looking cookies called “Accordion Treats” that neither you nor I have ever heard of. Come on judges, what were you thinking?? Freda ftw!!!
Can I use natural peanut butter?
No, don’t even think about it! We need the extra oil that’s in regular peanut butter like Jif or Skippy! Natural peanut butter isn’t as smooth and creamy. It will make your cookies crumbly and dry.
Peanut Butter-Chocolate Cookies
What You’ll Need
These cookies may look fancy, but the ingredients are so simple! Here’s what you’ll need to make peanut butter blossoms. Be sure to scroll down to the recipe card for specific amounts.
- Light Brown Sugar – You can also use dark brown sugar if that is what you have on hand.
- Granulated Sugar
- Butter – I recommend using unsalted butter
- Peanut Butter – Use a smooth, not chunky, peanut butter
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Kosher Salt
- Chocolate Kisses
How to Make Peanut Butter-Chocolate Cookies
These cookies are always a favorite for Christmas so we like to package them up in festive Holiday cans as gifts. They are a guaranteed winner with everyone. They are also the first cookies to disappear from a cookie tray. Here’s how to make them:
- Cream the butters and sugars. In a large bowl, mix brown sugar, granulated sugar, softened butter and peanut butter using a hand mixer. Beat on medium speed until light and fluffy, just for a couple of minutes.
- Add in the egg and vanilla. Beat until well mixed.
- Mix in the dry ingredients. Add flour, baking soda, and salt, and beat on low until fully combined.
- Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 F degrees. Line a baking sheet with a cookie mat or parchment paper and set aside.
- Pour sugar onto a small plate. Set aside. We are going to use this sugar to coat the cookoe dough.
- Form your cookies. Shape 1 1/2 Tablespoons of cookie dough into a 1 inch ball using your hands. Gently roll balls in the bowl of granulated sugar to coat on all sides.
- Bake. Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly brown and tops of cookies look a bit cracked.
- Add the Hershey kiss! Press a Hershey chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.
How to Store
It is important to let your cookies cool completely before storing them. The chocolate kisses in the middle need time to harden before the cookies are stored. Once your cookies have cooled to room temperature, I recommend storing them side-by-side in airtight containers on the counter. They will last for up to 7 days.
Can I Freeze These?
I have never tried to freeze the already baked cookies, but you can definitely freeze the dough. Roll 2 balls of dough and then cover with plastic wrap. Place in the freezer. When ready to use, transfer the frozen dough to the fridge and thaw overnight. Then proceed to roll the 1-inch cookie balls and proceed with directions.
Ingredients
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar for rolling
- 40 chocolate kisses unwrapped
Instructions
- In a large bowl, mix brown sugar, 1/2 cup granulated sugar, softened butter and peanut butter using a hand mixer. Beat on medium speed until light and fluffy, just for a couple of minutes.
- Add in the egg and vanilla, beat until well mixed. Add flour, baking soda, and salt, and beat on low until fully combined.
- Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 F degrees. Line a baking sheet with a cookie mat or parchment paper and set aside.
- Add the additional 1/2 cup granulated sugar to a small bowl, and set aside.
- Shape 1 1/2 Tablespoons of cookie dough into a 1 inch ball using your hands. Gently roll balls in the bowl of granulated sugar to coat on all sides. Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly brown and tops of cookies look a bit cracked.
- Press a Hershey chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.
Nutrition
