These peanut butter cookie blossoms are filled with a peanut butter filling! They are a soft and chewy peanut butter cookie topped with a Hershey’s kiss.

Bite missing from peanut butter cookie blossoms.

When I wanted to create a recipe for peanut butter cookie blossoms, I want mine to be a bit more elevated. So, I decided to fill them with a peanut butter filling. I was inspired by my chocolate peanut butter filled cookies. These peanut butter cookies are filled with the peanut butter filling, so each bite is peanut butter heaven.

Top view of peanut butter cookie blossoms.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: First, make the peanut butter dollops. It needs about 30 minutes to be in the freezer before you start the dough. These can be made ahead of time.
  • Tip 2: Make sure the flour is spooned and leveled. If you stick the measuring cup in the flour, it can come compacted and cause the cookies to not spread. This makes it even more important with a peanut butter cookie. Peanut butter is thick, so it also encourages cookies to spread less.
  • Tip 3: After making the cookie dough while it is in the small cookie scoop, use your thumb to press down to create a hole. Place a peanut butter dollop in the middle and then roll smooth with your hands before rolling in the sugar. I tried this with rolling and without, the cookies look nicer when you roll them.
Peanut butter dollops on cookie sheet.
This will make 19 dollops if using a 1 teaspoon.
Peanut butter cookie dough in a bowl.
Let the cookie dough rest for 10 minutes before scooping, this helps spread but also makes it easier to handle with your hands.
Peanut butter filling inside cookie dough.
Use your thumb to press about halfway down before putting the peanut butter filling inside.
Cookie dough balls on top of cookie sheet.
Make sure to generously roll the cookie dough balls in sugar.
Side view of cookie.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more holiday cookie recipes, try my Christmas sugar cookies and snowman cookies.

One cookie split in half stacked on top of each other.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from peanut butter cookie blossoms.
5 from 1 review

Peanut Butter Cookie Blossoms

Stephanie Rutherford
These peanut butter cookie blossoms are stuffed with a peanut butter filling! They are a peanut butter cookie with a Hershey's kiss on top, but filled with peanut butter.
Print Recipe Pin Recipe Leave a Review
Prep Time: 30 minutes
Cook Time: 9 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 9 minutes
Servings: 18 cookies

Ingredients
 
 

Peanut Butter Filling

  • 1/2 cup Peanut butter, Jif or skippy, creamy
  • 1/4 cup Powdered sugar, sifted

Cookies

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed light brown
  • 1/4 cup White granulated sugar
  • 1/2 cup Peanut butter, creamy
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 18 Hershey Kisses

Instructions
 

Peanut Butter Filling

  • In a microwave safe bowl, add the peanut butter and heat in the microwave for 30 seconds to melt it. Add in the sifted powdered sugar and mix with a spoon until combined. It will thicken.
  • Prep a cookie sheet with wax paper ( I spray nonstick cooking spray on the pan before adding the wax paper so it stays). Use a 1 teaspoon to scoop the peanut butter filling. Place on the cookie sheet with space between. Freeze for at least 30 minutes until completely solid.

Cookies

  • First, unwrap the kisses and place in a bowl. Place in the freezer.
  • In a medium bowl, sift the flour, baking soda, and salt. Set aside.
  • Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale in color and fluffy.
  • Add the peanut butter, vanilla, and egg. Mix on medium until creamy. Add the dry ingredients. Mix on low speed until just combined.
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Set aside. Let the cookie dough rest for 10 minutes. This helps with spread.
  • Use a small cookie scoop to scoop the dough. While the cookie dough is still in the scoop, press your thumb in the center. Place a frozen peanut butter dollop into the center. Cover it up, and remove from the scoop. Roll the cookie dough ball in your hands until smooth.
  • Add the sugar to a bowl big enough to roll the cookie dough balls in. Roll the cookie dough balls in the sugar. Place 9 cookie dough balls per cookie sheet. *Wait to do the rest of the cookie dough until ready to bake, to keep the peanut butter cold.
  • Bake for 9-11 minutes. Bake until the edges are lightly golden.
  • Let the cookies sit on the pan for 3 minutes before topping with a frozen Hershey's kiss in the center and then immediately transfer to a cooling rack. Cool completely.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 219kcal, Carbohydrates: 23g, Protein: 5g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 163mg, Potassium: 100mg, Fiber: 1g, Sugar: 13g, Vitamin A: 158IU, Calcium: 24mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!