Peanut Butter Cookie Blossoms

5 from 1 review

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.

Prep Time30

Cook Time9

Chilling Time30

Total Time1 9

Servings: cookies

Calories: 219kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition