Peanut Blossoms

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Peanut Blossoms

star rating (15) rate this recipe »
Published prior to 2008

Peanut butter and chocolate is definitely one of our favorite flavor combinations. But if you're not a fan of that duo, simply leave off the chocolate.

1/2 cup (1 stick, 4 ounces) unsalted butter or margarine
3/4 cup (7 1/8 ounces) creamy peanut butter
1/3 cup (2 ounces) granulated sugar
1/3 cup (2 1/4 ounces) brown sugar, packed
1 large egg
2 tablespoons (1 ounce) milk
1 teaspoon vanilla
1 1/2 cups(6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
granulated sugar
chocolate chunks or "kisses"

In a large bowl, beat the butter or margarine and peanut butter till well blended. Add the sugars; beat till light and fluffy. Add the egg, milk and vanilla, and beat well. Stir the flour, soda and salt together. Gradually mix into the wet ingredients.

Shape the dough into 1-inch balls. Roll in sugar. Place balls on an ungreased cookie sheet, and bake in a preheated 375°F oven for 10 to 12 minutes. Remove from the oven and immediately place one chocolate chunk or "kiss" on each cookie. Transfer cookies to a wire rack to cool completely. Yield: 4 dozen cookies.


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  • star rating 01/12/2015
  • Crumblette from Washington State
  • Absolutely delicious! Before I made these, I wouldn't have considered myself a peanut butter cookie fan, but these made a convert out of me. Not dense and greasy like some peanut butter cookie recipes--instead, they came out slightly crumbly and downright lovely looking with their sparkling sugar coating. Just the right amount of peanut butter flavor, too. I used dark chocolate chunks and loved the contrast between the cookie and the slight bitterness of the chocolate. They freeze wonderfully, too. Definitely a keeper I'll be making again every chance I get!
  • star rating 12/22/2014
  • Cookie Lover from MA
  • Terrific recipe - very easy to do, they come out perfect each time. I usually use the caramel-filled kisses to top them - I freeze them first so the caramel doesn't ooze out on the hot cookie. I would love to see a similar recipe for chocolate cookies, and use the cherry cordial-filled kisses. Any suggestions? Thanks for another keeper!
  • star rating 12/29/2013
  • Louella from Ny, NY
  • Great recipe. I was thrilled to see the shortening replaced with butter. In the past I made the "other" recipe. This version is just as good with, of course, a more buttery taste. A keeper!
  • star rating 12/22/2013
  • Pastry Novice from US
  • Super simple! I love how easy it was to whip this up for my cookie exchange. In fact, I already had all of the necessary ingredients on hand. I subbed three chocolate chips in lieu of the kisses. Just enough chocolate the even out the peanut flavor. I recommend serving with a beverage as these are moist and have enough peanut butter to cover the roof of your mouth. Great holiday cookie.
  • star rating 12/22/2013
  • Mary from NC
  • Very simple recipe, followed exactly, made 4 dozen small soft cookies. Baked 8 minutes. Yummy. Lower sugar and fat than other blossom recipes!
  • star rating 04/21/2011
  • celiaceliaCELIA1 from KAF Community
  • Peanut butter wonders! I thought I had already found the ultimate peanut butter cookie but this one has no contenders. The only thing I did differently was the size .....I used a larger scoop and made 28 cookies instead of 48 as reccommended; no change in results,(375.f) for 12 min. Chocolate chunks as directed. They came out perfectly delicious! Thank for another winner,KAF !
  • star rating 12/18/2010
  • dogmom04 from KAF Community
  • Simple and delicious. Not heavy, but melt in your mouth good! Be careful to watch your cookie dough size as I only got 6 dozen out of a double batch-- I figured it out after the first tray and tried to be more accurate with the size.
  • star rating 12/13/2010
  • tophbeifong from KAF Community
  • Great recipe! I've used this as is for the past 4 years. Last year on a whim I put peanut butter cups on top rather than the kiss. They were sinful and so popular my family and friends demand them again this year. Thanks for your tips and wonderful recipes.
  • star rating 12/11/2010
  • Araviel from KAF Community
  • I used a product called Better n' Peanut butter in place of the regular peanut butter. As Better n' Peanut butter is much thinner than regular peanut butter, I omitted the milk and added about 3/8 cup additional flour (I used KAF white wheat flour). I didn't have unsalted butter, so I halved the amount of salt added later. I found that 375 was a bit hot for the oven and so reduced the time to 8 min. I may try reducing the temp to 350 next time as the bottoms of the first batch in the oven were a bit darker than I would have liked, though not quite what I would call burned. The last batch out of the oven were perfect though! I omitted the chocolate all together, as I was most interested in a peanut butter cookie. I was impulse baking and looked through and found that this was the only recipe for which I already had all of the ingredients. I do Weight Watchers and was looking for something to spend a few extra points on as I have a few extra this week - I was good this week :), I laughed when I worked out the points values and found that they were as few as my usual low point cookies! Very yummy and I get to have a few more than I'd thought I could!
  • star rating 07/30/2010
  • Cindy from Joliet, IL
  • This recipe has been around for years. My now grown children request these for birthdays and Christmas. They are awesome.
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