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Small batch peanut butter blossoms stacked on a marble plate.
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Small Batch Peanut Butter Blossoms

These small batch peanut butter blossom cookies are made with creamy peanut butter, butter, and brown sugar for a thick, tender cookie with a chewy center. Rolled in sugar and topped with a Hershey's Kiss, this classic peanut butter cookie recipe makes 9 cookies.
Prep Time15 minutes
Cook Time11 minutes
Chill1 hour
Total Time1 hour 26 minutes
Course: Dessert
Cuisine: American
Servings: 9 Cookies
Calories: 213kcal
Author: Erin Cernich

Equipment

Ingredients

  • ⅓ cup creamy peanut butter
  • ¼ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 2 tablespoons granulated sugar plus more for rolling
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup, plus 2 tablespoons all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ¼ teaspoon salt
  • 9 Hershey's Kisses
US Customary - Metric

Instructions

  • Unwrap the 9 chocolate kisses and place them in a zip-top bag. Freeze until ready to use to prevent them from melting when pressed into the warm cookies.
  • In a medium mixing bowl, use a hand mixer on medium speed to beat the peanut butter, butter, and sugars until light and creamy. Add the egg yolk and vanilla and mix until fully combined.
    1/3 cup creamy peanut butter, 1/4 cup unsalted butter, room temperature, 1/4 cup light brown sugar, packed, 2 tablespoons granulated sugar, 1 large egg yolk, room temperature, 1/2 teaspoon vanilla extract
    Super creamy creamed butter, peanut butter, and sugar in a mixing bowl.
  • Add the flour, baking soda, baking powder, and salt to the wet ingredients. Mix on medium-low speed until no dry streaks remain. The dough will be thick and smooth. Cover and refrigerate for at least 1 hour.
    Thick peanut butter blossom cookie dough in a mixing bowl with a white whisk.
  • When ready to bake, preheat the oven to 350°F and position the oven rack in the middle. Line a baking sheet with parchment paper.
  • Add about 2 tablespoons of granulated sugar to a small bowl.
  • Use a 2-tablespoon cookie scoop to portion the dough into 9 balls. Roll each in the sugar and place at least 2 inches apart on the prepared baking sheet.
    Peanut butter blossom cookie dough balls on a cookie sheet, ready to be baked.
  • Bake for 11 to 13 minutes, until the edges are lightly golden and the tops begin to crack. Set the baking sheet on a wire cooling rack, then gently press a frozen chocolate kiss into the center of each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer to the rack to cool completely. Handle carefully, as the cookies are delicate while warm.
    9 Hershey's Kisses
  • The cookies can be stored covered at room temperature for 5 to 7 days.

Notes

  • Serving size -This small batch recipe can be doubled using one whole egg.
  • Peanut butter - Use regular peanut butter, like Jif or Skippy. Natural peanut butter that needs stirring can make the cookies oily.
  • Chocolate kisses – Any variety of Hershey's Kisses works great. I used dark chocolate for this recipe.
  • Make ahead - The dough can be made ahead and refrigerated for up to 3 days.
  • Freezing the dough - After chilling, scoop the dough into 9 balls and transfer to a freezer bag. Freeze for up to 3 months. When ready to bake, roll the frozen dough balls in sugar and bake directly from frozen, adding about 1 minute to the bake time.
  • Freezing baked cookies - The baked cookies freeze well for up to 3 months. Gently place in a freezer bag and lay flat in the freezer. Thaw at room temperature.

Nutrition

Calories: 213kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 185IU | Calcium: 28mg | Iron: 1mg