Peanut Butter Blossom Cookies
These chewy peanut butter blossom cookies are made with just 3 ingredients and then topped with chocolate caramel candy kisses. They’re as easy as can be to make.
What is so great about these peanut butter blossom cookies is…
…they’re made with only 3 ingredients and they’re topped with chocolate caramel candy kisses.
This is definitely a “less-is-more” recipe when comparing the number of ingredients to how rich and flavorful these cookies are.
About this Recipe
The trick to making these cookies soft and chewy is not to overbake them.
They’re best when baked just long enough for the bottom of the cookies to turn a golden color, while the middle of the cookies are still soft.
I love how pretty these peanut butter blossom cookies look on a plate for the holidays.
And they look especially colorful when candy kisses in bright foil wrappers are displayed on the serving plate with them.
Peanut butter blossoms add such a festive look when added to a plate of assorted holiday cookies too.
Although these cookies are a classic favorite for the holidays, they of course taste wonderful any time of the year.
Let’s check out the ingredients.
A jar of smooth peanut butter, sugar, eggs and chocolate caramel candy kisses
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation
Preheat the oven to 350 degrees F.
Cookie Dough
In a medium size bowl,
…add the peanut butter, sugar and eggs.
With a large sturdy spoon, mix together until incorporated and a dough forms.
Roll the Cookie Dough
Roll the dough into small balls (slightly smaller than a whole walnut).
TIP – If the dough sticks to your hands, lightly dust your hands with flour.
Lay each ball of dough spaced apart, on an ungreased cookie sheet.
TIP – If using a half sheet-size cookie pan (18 x 13 inches), 18 balls of dough should fit per pan.
Bake
Bake in a preheated oven (at 350 degrees F.).
TIP – If using one cookie sheet, it will take 3 batches to bake all of the cookies.
While the cookies are in the oven, unwrap the candy kisses.
TIP – An option is to unwrap just enough for each batch in case it turns out that less than a total of 54 (18 x 3 batches) cookies are made.
Bake just long enough for the bottom of the cookies to turn a golden color, while the middle of the cookies are still soft (about 15 minutes).
TIP – Be careful not to let the cookies bake too long (brown around the outside edges) or they’ll be on the dry side.
Top Warm Cookies with Chocolate Kiss Candies
Right after removing the cookies from the oven (while they’re warm and still on the cookie sheet), gently push a candy kiss slightly into the top of each cookie.
TIP – Put the candy kisses in the cookies as soon as possible because if the cookies start to cool…
…the candy kiss won’t stick (to the cookie).
Cool the Cookies
Transfer the cookies onto a cooling rack and…
…let cool before…
…serving.
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Chewy Peanut Butter Blossom Cookies
Ingredients
- 1 jar (18 ounces) creamy peanut butter
- 1 cup granulated sugar
- 2 eggs beaten
- 54 chocolate caramel candy kisses
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size bowl, add the peanut butter, sugar and eggs. With a large sturdy spoon, mix together until incorporated and a dough forms.
- Roll the dough into small balls (slightly smaller than a whole walnut). If the dough sticks to your hands, lightly dust your hands with flour.
- Lay each ball of dough, spaced apart on an ungreased cookie sheet. If using a half sheet-size cookie pan (18 x 13 inches), 18 balls of dough should fit per pan.
- Bake in a preheated oven. If using one cookie sheet, it will take 3 batches to bake all of the cookies.
- While the cookies are in the oven, unwrap the candy kisses. An option is to unwrap just enough for each batch in case it turns out that less than a total of 54 (18 x 3 batches) cookies are made.
- Bake just long enough for the bottom of the cookies to turn a golden color and for the middle of the cookie to be soft (about 15 minutes).
- Be careful not to let the cookies bake too long (brown around the outside edges) or they'll be on the dry side.
- Right after removing the cookies from the oven (while they're still warm and on the cookie sheet) gently push a candy kiss slightly into the top of each cookie. Do this as soon as possible because if the cookies start to cool, the candy kiss won’t stick (to the cookie).
- Transfer the cookies to a rack and let cool before serving.
Notes
TIPS:
- When rolling the cookie dough into balls, if the dough sticks to your hands, lightly dust your hands with flour.
- If using a half sheet-size cookie pan (18 x 13 inches), 18 balls of dough should fit per pan.
- If using one cookie sheet, it will take 3 batches to bake all of the cookies.
- When unwrapping the candy kisses, an option is to unwrap just enough for each batch in case it turns out that less than a total of 54 (18 x 3 batches) cookies are made (the amount of cookies may vary depending on the size of each dough ball rolled).
- Be careful not to let the cookies bake too long (brown around the outside edges) or they’ll be on the dry side.
- After the cookies are baked, put a candy kiss in each cookie as soon as possible because if the cookies start to cool, the candy kiss won’t stick (to the cookie).
This recipe was originally posted on November 13, 2017.
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