At the risk of being put on the naughty list, I’m going to admit something about the enduringly popular, borderline iconic cookie tray essential, peanut butter blossoms: I’ve never fully understood the hype. I decided to see if I could create an updated version that would please blossom cookie lovers and blossom cookie skeptics alike. These Peanut Butter Blossom Cookies are what I’ve been missing all along!
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Brown butter peanut butter blossom cookies are the next-level version of a peanut butter cookie that’s so ubiquitous, I have memories of the mothers of my kindergarten classmates baking them for our annual Christmas party.
In theory, peanut butter blossoms have everything going for them in the cookie department.
- They’re easy, their combination of chocolate and peanut butter is timeless and ever satisfying.
- They eliminate the difficult choice between candy or cookies for dessert. In a single peanut butter blossom, you *should* have it all.
In my nerdy, curious baker fashion, I went digging through the internet, old-school church cookbooks I’ve collected at garage sales, and some of my own all-time favorite peanut butter cookie recipes.
I compared ingredients, opened my jar of peanut butter, and went to work on a recipe for chewy peanut butter blossoms that everyone, both those who’ve loved peanut butter kiss cookies all along and those who, like me, still needed convincing, would absolutely adore.
These easy peanut butter blossom cookies are IT!
Secrets to the BEST Peanut Butter Blossoms
- Brown The Butter. The process of browning butter in a pan prior to using it toasts the milk solids in the butter so you can taste its flavor even more. It gives the cookies an even richer, almost caramelized flavor.
- Chill The Dough. Have you ever tried to make peanut butter blossoms and ended up wondering, “why do my peanut butter blossom cookies go flat?” Using too much butter or not chilling the cookie dough was likely the cause.
Tip!
For this recipe, browning the butter melts it, so you do have to chill the cookie dough for at least four hours prior to baking to ensure they don’t spread all over your baking sheet. It’s definitely worth the wait.
- Roll The Balls To The Size The Recipe Suggests. It results in the perfect cookie-to-kiss ratio and a soft, sublime peanut butter cookie texture.
- Go Half Whole Wheat. While these aren’t full-on healthy peanut butter blossom cookies (it is the holidays), I used half white whole wheat flour in place of the all-purpose flour. You can’t taste the difference one bit, and every small change counts. Note: I do not recommend using 100% whole wheat flour, or your peanut butter blossoms may be dry; whole wheat flour absorbs more liquid than all-purpose flour.
- Keep The Kiss Soft. Press the chocolate kisses into the cookies a few minutes after the cookies out of the oven. You want the kiss to melt a little bit so that it stays softer even after it sets but not so soft that it loses its shape. Three minutes after the cookies are out of the oven is the sweet spot for me.
5 Star Review
“I loved making these cookies! They turned out exactly like the picture, and they taste AMAZING! The brown butter makes such a difference.”
— Frankie —
How to Make Peanut Butter Blossom Cookies
This recipe is aligned closely enough with the “original” peanut butter blossom cookie recipes I found (think peanut butter blossoms Pillsbury, Taste of Home, church cookbooks, etc.) to preserve the nostalgia and tradition that comes along with baking and eating them, BUT I’ve made a few small changes that make all of the difference in the world.
Those little twists all add up to a softer, more elevated, and (at least in this peanut butter cookie lover’s opinion) better-tasting cookie.
The Ingredients
- Butter. Many of the original recipes I found called for shortening instead of butter, which, in my opinion, lacks flavor and doesn’t yield moist peanut butter blossom cookies. Butter is where it is at in the cookie department, for now and forever amen.
- Flour. I used a mixture of all-purpose flour and whole wheat flour for this recipe.
- Sugar. Adds a touch of sweet, sugary goodness.
- Egg. Binds everything together.
- Peanut Butter. For rich, creamy peanut butter flavor! I do not recommend using natural-style peanut butter (made with salt and peanuts only), as it is less predictable in baking (same story for these Chocolate Peanut Butter Cookies).
- Vanilla Extract. Make sure to use pure vanilla extract for the best flavor.
- Chocolate Kiss Candies. The pièce de résistance! I chose to make classic milk chocolate Hershey peanut butter blossoms, but you could try using other kiss flavors on your cookies if you prefer (I suspect the caramel ones would be incredible).
The Directions
- Brown the butter, then let it cool.
- Whisk the dry ingredients together.
- Beat the sugar into the butter, then add the egg and remaining wet ingredients.
- Beat the dry ingredients into the wet ingredients. Cover and refrigerate the dough. Do NOT skip this step!
- Create cookie dough balls and roll each one in a bowl of sugar. Bake the peanut butter blossom cookies at 350 degrees F for 12 minutes on a parchment-lined baking sheet.
- Press a chocolate kiss candy into the center of each cookie. ENJOY!
Why Are My Peanut Butter Blossoms Dry?
If your peanut butter blossoms are dry, it’s because you have too much flour or too little liquid (or a combo of both!).
I honestly also think that too many peanut butter blossom recipes are dry as written; that is why I took extreme care to make sure this recipe produces moist, chewy peanut butter blossom cookies.
- When making this recipe, don’t skimp on the butter (it acts like a liquid ingredient). I don’t recommend trying to use shortening instead of butter. Shortening will not produce the same soft, moist results as butter does.
- Measure your flour carefully. Adding even a little too much flour can throw off the liquid amount in the cookie dough and will yield a dry cookie.
Tip!
To measure: spoon the flour into your measuring cup, then level it off (versus packing it into the cup) so that you don’t have too much flour. You also can “cheat” the spoon method by using your measuring cup to “fluff” the flour in the bag or container first, then scoop it into the cup and level it off.
Storage Tips
- To Store. Store peanut butter blossoms in an airtight storage container at room temperature. When stored properly, peanut butter blossoms should last up to 5 days.
- To Freeze. In the event of leftovers, an influx of cookies, or your own baking zeal outpacing what your family can eat, peanut butter blossom cookies can be frozen. Fully bake them (including adding the kiss). Let the cookies cool completely to room temperature, then freeze in an airtight ziptop bag or storage container.
Meal Prep Tip
Prepare the cookie dough as directed, portion the dough into balls, roll them in the sugar, place them on a parchment-lined baking sheet, and pop the entire sheet into the freezer. Once the cookie dough balls harden, transfer them to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Bake from frozen.
More Christmas Cookie Recipes
Recommended Tools to Make this Recipe
- Stand Mixer. This appliance makes for easy peanut butter kiss cookies.
- Baking Sheet. One of the most useful and versatile tools in my kitchen.
- Pie Dish. I use this for rolling the cookie dough balls in sugar.
Frequently Asked Questions
If you need to make your blossom cookies without peanut butter, you could try swapping in sun butter instead. I have not tried this adaptation, so I’d love to hear how it goes.
These cookies are called peanut butter blossoms because of their unique appearance. With the chocolate kiss candy in the middle, these cookies somewhat resemble a flower blossom.
If you’re looking to send these tasty cookies as a holiday treat, you’ll want to get them in the mail ASAP. As soon as they’re cool, transfer the cookies to an airtight storage container with a tight and secure lid. Place the container in a box slightly larger than the container. Add some bubble wrap around the container to keep it from moving around inside the box during transfer. Seal the box, and you’re good to go! Try to use a quick shipping option so that your recipient can enjoy their tasty cookies while they’re fresh.
Are peanut butter blossom cookies a part of your holiday cookie tradition? Be it yes or no, I hope you’ll give this brown butter version a try!
I haven’t asked Santa yet, but I have a feeling making a big batch of these for someone you love is a guaranteed spot on the nice list.
Peanut Butter Blossom Cookies
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Ingredients
- ½ cup European style unsalted butter such as Land O'Lakes Extra Creamy or Kerrygold
- ½ cup (plus 1 tablespoon) all-purpose flour
- ½ cup white whole wheat flour or whole wheat pastry flour or swap additional all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar divided (1/4 cup for the cookies, 1/2 cup for rolling)
- ½ cup lightly packed dark brown sugar
- 1 large egg at room temperature
- ¾ cup creamy peanut butter I do not recommend the natural-style peanut butter made from only peanuts or peanuts and salt, as it is less predictable in baking
- 1 ½ teaspoons pure vanilla extract
- 24 chocolate kiss candies unwrapped (about half of an 11-ounce bag)
Instructions
- Set out a large mixing bowl or the bowl of a stand mixer. Heat the butter in a small, light-colored saucepan over medium low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from the bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the reserved mixing bowl to prevent the butter from burning. Let the butter cool to room temperature. IT MUST COOL before you add any other ingredients to it. If you like, you can speed this process along by putting the bowl in the refrigerator.
- While the butter cools, in a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and salt.
- Once the butter has cooled to room temperature, add 1/4 cup granulated sugar and the brown sugar. With a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium-high speed until the mixture is well combined, about 1 full minute. Add the egg and beat again until combined, about 1 minute more, stopping to scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, then beat on medium-high speed until fully combined.
- Sprinkle the dry ingredients into the bowl. Beat on low speed, just until the flour disappears. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or up to 3 days. (Overnight is recommended). Do not skip chilling the full time, as the butter needs to resolidify and the dry ingredients absorb the wet for the cookies to have the right texture and flavor.
- Remove the dough from the refrigerator. Let the dough rest at room temperature for 10 to 15 minutes, or until it is soft enough to easily scoop and roll.
- Place the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Place the remaining 1/2 cup granulated sugar in a shallow dish or bowl. (A pie dish is perfect.)
- Once the dough has rested, portion it by 1 tablespoonfuls and roll it into dough balls. Roll each ball in the sugar and arrange it on the baking sheet, leaving at least 1 1/2 inches between each. Bake in the upper and lower thirds of the oven for 12 minutes, or until the tops are barely beginning to crack. If your oven has hot spots or tends to bake a little unevenly, switch the pans’ positions halfway through. Remove the cookies from the oven and place the sheets on a wire cooling rack. Let cool on the sheet for 3 minutes.
- Press a chocolate kiss candy into the center of each cookie, then transfer the cookies from the baking sheet directly onto the wire rack. Let the cookies cool completely if you’d like the kiss to harden, or dive right in and enjoy the delicious, melty mess.
Video
Notes
- TO STORE: Store peanut butter blossoms in an airtight storage container at room temperature. When stored properly, peanut butter blossoms should last up to 5 days.
- TO FREEZE AFTER BAKING: Fully bake the cookies (including adding the kiss). Let the cookies cool completely to room temperature, then freeze in an airtight ziptop bag or storage container.
- TO FREEZE BEFORE BAKING: Prepare the cookie dough as directed, portion the dough into balls, roll them in the sugar, place them on a parchment-lined baking sheet, and pop the entire sheet into the freezer. Once the cookie dough balls harden, transfer them to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Bake directly from frozen.
Nutrition
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Yum…these have always been a favorite of mine, but I agree…always thought they could be a little better. Can’t wait to try your recipe…love browned butter:)
It makes everything better!! I hope you love the recipe Jeannie!
A Christmas favorite for sure!
You didn’t say not to use PB with nuts, is this an option? Sounds like a real nice party cookie which is what I’m thinking of trying fur my hubby’s stretch class.
Janet, I’m not sure what you mean by PB with nuts? For this recipe, I recommend a shelf-stable creamy peanut butter (I use Jif or Skippy, the one that is labeled “natural” but doesn’t have to be stirred).
Erin, I meant peanut butter (PB) with nuts but you just spelled it out “creamy peanut butter”.
All peanut butter has nuts. That’s what the peanut part means! You should have said “crunchy” verses “creamy” style,
I love PB blossoms (but yes, eating the kiss part is always difficult/awkward – lol). Love the added punch of flavor from the browned butter. I will definitely try that this season!
Made these recently and loved them!
hey girl- these look so yummy!
Thank you so much, Shawnna!
I made this for a friend of mine and she loved them! She said they were the best cookies she had ever had! I tried a few myself, and they were delicious! The melting chocolate mixed with the warm creamy peanut butter is a very good treat for any occasion! :D
Anthony, I am SOOO happy to hear this. Thank you for sharing!
We always made these growing up and I liked them well enough – only because I like peanut butter cookies. I am less a chocolate fan (I know, sorry) so I would give the chocolate candy to my sister. BTW, we never used kisses, always chocolate stars. I still make them this way….easier to eat, no unwrapping, and the star is sort of Christmasy! Thanks for the updated recipe!
The chocolate stars sound yummy too, Julie! I hope you enjoy the recipe if you give it a try.
Looking forward to trying this recipe. I replace the kisses with Reese’s Holiday Bells to remove the awkward kiss problem. It also gives another PB flavor punch.
That’s a great idea, Jacqueline! I hope you enjoy the cookies.
I will NEVER not brown the butter before making these cookies again. What a difference! It makes me question whether other recipes that call for butter could be ramped up with browned butter!
Lisa, I’m so glad the brown butter was a gamechanger for you too! Thanks for reporting back!
So light, fluffy and flavorful! It’s a winner for me.
I followed every part of the recipe except I used average butter sticks and only unbleached white flour.
I’m excited about how perfect they look, not flat or hard. Flavor is soo good!
Thanks for reporting back, Nina! I’m so glad you enjoyed them.
Erin, I wonder why mine spread out and then crumbled when we ate them? I’m kinda new to this, lol. Any suggestions? The taste was delicious tho, my boys didn’t care but I’d like to successfully make them next time. Thanks a lot! Lacey
Hi Lacey! It’s hard to say for certain without being in the kitchen with you, but it sounds like the brown butter wasn’t cool enough or the dough wasn’t refrigerated long enough if you experienced spreading. I’m glad they were still delicious!
Just made these. Love the browned butter flavor!!! I was a little short on time, so I put the dough in the freezer for an hour. They still turned out perfect! This is a keeper recipe!
I’m so happy that you enjoyed this recipe, Erika! Thank you for taking the time to share this kind review!
After baking them, they were crumbly and fell apart a little too easily. Did I add too much/not enough of something? I left the dough in the refrigerator overnight to make sure it had enough time to chill.
Hi Joe! It’s hard to say for certain without being in the kitchen with you, but it sounds like the brown butter wasn’t cool enough, there wasn’t enough liquid, or there was a little too much flour. I hope they were still delicious!
could Almond flour be used?
thanks for the details on mixing and baking, i am going to use this recipe this month!!!
Hi Vivian! It would not work here; almond flour has a totally different fat content, protein content, and properties compared to wheat flour. If you’d like an almond flour recipe, you can view lots of options here, including an almond flour cookie recipe: https://www.wellplated.com/tag/almond-flour/
I’m making them now. I rad the reviews about crumbling and have concerns.
My concern is the term loosely packed dark brown sugar. Knowing that baking is a bit of science, this is a big variable. Do you have a weight of what loosely packed dark brown sugar should be.
I’ll leave a better review once they are finished.
Hi Susan! Unfortunately, I don’t have the exact weight for the lightly packed brown sugar in this recipe. For lightly packed sugar, you should fill the measuring cup, lightly press the sugar into it, then add a bit more until it reaches the top. I hope this helps and that you enjoy the recipe!
Hi Laura, I’m so sorry to hear that these cookies didn’t turn out for you. I (and many readers) have had success preparing these as directed, and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s frustrating to try a new recipe and not have them turn out, so I really wish you would’ve enjoyed them!
I loved making these cookies! they turned out exactly like the picture, and they taste AMAZING! the brown butter makes such a difference.
I’m so pleased that you enjoyed the recipe, Frankie! Thank you for sharing this kind review!
Could these be refrigerated overnight before cooking?
Yes, Dem! If you check out Step 4 of the recipe, you can find tips for when and how long to refrigerate the dough. I hope this helps!
Mine turned out sooo delicious and light and almost fluffy.
I’m so happy that you enjoyed them, Connie! Thank you for sharing this kind review!
Hi Sally, I’m so sorry to hear that these cookies didn’t turn out for you. I (and many readers) have had success preparing these as directed, and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed them!
I’m so sorry that you had trouble with this recipe, K. I (and other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!
These are amazing! Browning the butter and rolling the dough in sugar really elevates these above other cookies like this that I’ve had. They turned out a little on the dry side for me, but I’m pretty sure that’s my fault for using the natural, only peanuts/salt kind of peanut butter (that the recipe specifically says not to use)! Even with that, though, they still turned out great!!!
Glad you enjoyed it, thanks for the feedback Mariah!
I Don’t think the ratios are off, but I did leave my dough in the fridge overnight and it was very hard and crumbly. I had to add drops of water to dough so I was able to roll them into balls. I suggest rolling the dough into balls first then chill them. Other than that they were good.
Thanks for sharing your results, Dennise! I’m happy you enjoyed them!
Made these with my nieces over the Memorial Day weekend. We had so much fun! Recipe is perfect as written!
Awe that makes me so happy to hear Lisa! Thank you for this kind review!!
Oh, yum! These cookies are the perfect combination of PB and chocolate. The melted brown butter definitely elevated the flavors! Thank you!
Hi Claudia! So glad you enjoyed the recipe! Thank you for this kind review!
I loved the cookies! The recipe was easy to follow. I even learned about browning butter and tried it in my chocolate chip cookies. They turned out awesome- thank you
Hi Peg! So glad you enjoyed the recipe! Thank you for this kind review!
Wy does it call for 1.5 cups of sugar but the instructions only show 3/4 used in total?
Hi Denise! Total sugar used is 1 1/4 cups. 3/4 cup granulated sugar and 1/2 cup brown sugar. Step 3 shows the 1/4 cup sugar and 1/2 cup brown sugar. Step 6 shows the remaining 1/2 cup sugar. Hope this helps!
I followed the recipe to a “t”. The brown butter really does make a difference! The only thing I would caution is if you are doubling the recipe, the directions do not update the amounts of sugar. I used dark chocolate kisses and they were perfect!
Hi Ann! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe – Thanks.
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I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
I made this recipe but it seemed like too low a temperature. I looked at other recipes and several had 375 as the temp. I made a batch with 375 and they seemed to fare better.
Hi Gianna! Thanks for the feedback. The temperature has worked well for myself (and others) so not sure why it wouldn’t work for you as well.
There’s nothing better than the combination of peanut butter with chocolate! These were hard not to keep eating them!
Letting the dough cool off and get firmer was an excellent tip and there’s no butter better than Kerrygold
Really loved this !
Yay! Thank you Milu!
Very yummy!
A wonderful combination of chocolate with peanut butter! Using Kerrygold butter is a must and I like the tip about letting the dough get colder before working with it
really good recipe
Yummy! These are my favorite cookies to bake and this recipe is so good!! Brown butter is a game changer, so yummy!
Glad you enjoyed it Stacey!
Delicious! Absolutely the best peanut butter blossoms.
Thanks Jessica!
I have made a lot of peanut butter cookies in my life but I have never browned the butter or chilled the dough. Game changers! The texture and flavor was so much better than the regular peanut butter cookies that I made. This is my new go to. The brown butter flavor makes such a difference. I think next time I’m going to sprinkle some sea salt on top though just for an extra crunch.
Definitely next level! Thanks Jo!
Unbelievable. Melt in your mouth. It’s so tempting to eat the whole batch in one go. Usually cookie recipes turn out dry, crumbly or too sticky but these have a perfect balance of softness and crunch, with beautiful sweet nutty flavour.
It’s really hard not too right?! Thanks Katelyn!
You can never go wrong with a cookie that combines peanut butter & chocolate. This recipe is easy to follow & yields a great result. Do not skip browning the butter Festive & delicious! Kids will have fun helping to drop the chocolate kiss in. Yummy!
Yay! Glad you enjoyed it!
Love your recipes Erin, and love your website! But so disappointed that I can’t enter your cooking challenges as I’m a Canadian.
Hi Joyce! Unfortunately, giveaways and sweepstakes in Canada are governed by different compliance rules and regulations than those offered in the United States. I apologize that I’m not sufficiently familiar with those Canadian compliance rules to offer the giveaway to Canadian residents. Please know though that I really appreciate your following Well Plated nonetheless! Thanks!
One of my favorite cookies. Great recipe
Thanks Debi!
A Christmas classic! I really appreciate that your recipe uses more peanut butter than butter. I am always disappointed when I eat a peanut blossom that doesn’t taste like peanut butter!! Yours is my go-to recipe (shh don’t tell mom!!).
Yay! Thank you KateLynn!
These are so yummy and yes do NOT skip on the chilling dough part. They are so tasty and such a fun treat to make for any occasion
YAY so happy to hear it, thanks Elicia!
I made your delicious peanut butter blossom cookies for my grandsons. It was a pre Christmas treat. My husband and I were watching them for the evening. The extra time spent on making the browned butter was well worth the effort. I also love your cut out sugar cookie recipe.
So worth it, right! Thanks Rose!
The brown butter added great flavor. Also made the cookies hold together better. This my new go to recipe for these.
Yay! Thank you Lisa!
I am giving it 4 stars only because the cookie is so dry as it crumbles in your mouth. Otherwise, it is great alternative to the go-to chocolate chip cookies.
Hi Kam! Two things that come to mind. Make sure to measure the flour precisely and I’d try baking them just a minute or two shorter. Thanks!
Have you ever tried gluten free and if so would you just substitute 1-1 gf flour?
No, I’m sorry, I haven’t. But if you decide to experiment, I’d love to know how it turns out!
Made these for my neighbors this week and they were a hit with them and the kids! I always get impatient making brown butter but your note on how “the crackling will stop” when it’s almost done helped so much! Note to future bakers, don’t start late at night like I did! I didn’t read the length time and after starting realized the dough needed to sit for a minimum of 4 hours and started them late at night lol. They were worth the wait!
So glad you enjoyed them! Thank you!
Great amount of chewiness with the perfect balance of peanut butter and chocolate flavor. Thanks for the recipe, Erin!
Yay! Glad you enjoyed it Jenna!
These are one of my favorite holiday cookies! I love to experiment with them and added some chopped toasted pecans for extra nuttiness! The brown butter is so worth it and really takes these to another level. Just delicious!
Thanks Adrienne!
I’ve been a fan of these cookies for years, but have never made them myself. Your recipe had me at BROWN BUTTER! I absolutely loved them, and I’m taking them on my cookie platter to our family Christmas party! 🎄
Love it! Thank you Susan!
Perfect little cookies! I usually pass on this cookie because of the kiss in the middle-just an awkward bite, but these are so good! A little short on kisses so I used squares of a hershey bar. Will be making them again within the week!
So glad you enjoyed them, Brianne!
Peanut butter blossoms are my husband favorite Christmas cookie. I’m usually lazy and just use the packaged mix, but decided to try these. They were absolutely delicious and I think I’ll probably never go back to the mix. My 4 and 6 year old also gave them “100 thumbs up!”
Great to hear, thank you Jill!
These were amazing, my kids all say they are some of their favorite Christmas cookies! It was a good thing I made a double batch too because I started late in the day so I chilled it overnight but that gave my teenage daughter too much time to sneak in and eat the dough :)
Love that! Thank you Eve!
I make these every year and I love your updated version of browsing the butter! Gives it so much flavor. The hardest part is the chill time. But overall, Yum!
Thank you Christy!
These cookies crumbled, I could not even pick them up. They made good ice cream topping
Kristin, I’m sorry to hear that! It sounds like the flour might have been overmeasured since the cookies are dry. Did you fluff it up before scooping or do the spoon and sweep method? I’m glad you can enjoy them on ice cream at least!
My all time favorite Christmas cookie to make now! Such a huge hit with everyone. They come out so perfectly soft, chewy and delicious!
Thank you so much, Nicole!
Love these PB blossoms and the toasty butter is an awesome addition!
Glad you enjoyed them, Meredith!
A fun twist on an old classic! I still don’t roll them in sugar (based purely on family preferences), but these were fantastic!
Love it! Thanks, Kristen!
I used all white flour, but I would try it again with part white whole-wheat flour because I like that idea to add a bit more nutrition. The browned butter is a great idea for extra flavor. I like a smaller cookie to chocolate ratio, so I made 3 dozen cookies instead of 2 dozen. When I have made these in the past, I skip the step of rolling the balls in sugar because it is less messy for serving. The cookies do look more attractive with the glittery sugar coating. I also usually use the bagged chocolate kisses, but the real Hershey kisses are definitely tastier.
Thanks for the feedback, Jill!
The brown butter in this recipe gives these cookies a much richer flavor. We followed recipe exactly and they were delicious. I highly recommend. I think next time I will try the caramel kisses…yum!
Thank you, Sally!
These cookies are the best! They are definitely a family favorite and number one on my list of cookies to make for
Christmas!! To make mine a little festive, I sometimes roll them in red and green sugar before baking!
Glad you enjoyed them, Julie!
These cookies are delicious! I made the dough in advance and froze it. It was so easy to just pop the balls of frozen dough into the oven when I was ready go bake them! The cookies are delicious! I will definitely make them again.
So pleased to hear it!!!
I loved them I gave my sister the recipe also thank you so much
Yay! Thank you Brenda!
I made this delicious peanut butter blossom they were delicious my mom just loved them also, I made some and took them to a Christmas party and everyone was like mmm this are delicious,
Thank you, Brenda!
i messed up and put the whole 3/4 cup sugar in the mix. how do i fix it?
Lyndra, I’m sorry but you’d have to start over or scale up the rest of the ingredients
Peanut butter blossoms are my favorite recipe to make for the holidays and I’m so happy I found this recipe, so yummy! My boys love them, I’ll be making this recipe again and I hope make it our favorite holiday tradition!!!!
Yay, so glad to hear it Stacey!
These are the most flavorful version of this cookie I have ever made. Erin’s instructions are great so the cookie comes out perfectly.
I’m so glad to hear it Chris, thank you!
I just made these & what a difference using butter over crisco. I live in a small town & couldn’t get the suggested butter or flour. I did have unsalted butter to brown & I sifted my all purpose flour. These have a creamy taste & melt in your mouth. Soooo good.
So happy you enjoyed them Roberta!
The brown butter made this recipe so delicious! It was a great dessert to bring over to Christmas parties.
So pleased to hear it, thanks Hannah!
Yum! Always a favorite at the holidays. The browned butter adds an absolutely delicious touch. Best version of peanut butter blossoms I have tried!! You won’t regret making these!
So pleased to hear it, thanks Patricia!
My whole family really enjoyed these peanut butter blossoms! My husband said they were his favorite of all the desserts I made for Christmas this year and said it was the perfect amount of peanut butter. My mom commented, “How did you get such a great fluffed up shape?!”.
Yay! Thank you, Amy!
Great recipe! Peanut butter blossoms are something we have every year. I tried this recipe because I liked the idea of using browned butter. The cookies tasted much better and were fluffy. I’ll only use this recipe from now on! 🍪
So glad you enjoyed it, Katie!
I was searching for a staple dessert to make for a handful of holiday parties that everyone would love but with an elevated touch. The brown butter does it in this recipe. These went so fast, were cooked to perfection and was a major crowd pleaser. Probably going to continue making these throughout the year…I know I’ll be asked to. :) thank you!
Glad you enjoyed it, Kelsey!
Delicious! Spread out more than anticipated but still very tasty!
Glad you enjoyed then, Alison!
The brown butter is definitely the secret. So good. I came across a Simply recipe trick using white miso paste to enhance peanut butter cookies taste. Ever hear of that? Don’t know what else I would do with the miso. Worth the try? I have another peanut butter cookie recipe I want yo make but I’m going to brown the butter as you directed first.
Glad to hear you enjoyed them, Debi! I haven’t heard that but I do have several recipes that uses miso, here you go: https://www.wellplated.com/?s=miso+paste ENJOY!