Peanut Butter Blossom Cookies – Great For High Altitude
Take a bite out of a soft, chewy peanut butter cookie, perfectly complemented by the subtle crunch of a Hershey kiss nestled on top. Peanut butter blossom cookies have the perfect balance of creamy peanut butter and milk chocolate kisses. This classic recipe is a favorite Christmas cookie and perfect for any cookie exchange.
What Makes These the Best Peanut Butter Blossoms?
- Simple ingredients and straight forward directions
- Makes SUPER soft peanut butter cookies
- Combines peanut butter and chocolate – can it get any better than that?!?
- Quick recipe – no need to rest or chill the dough
High Altitude Peanut Butter Blossom Cookies
I bake these high altitude peanut butter blossom cookies at 8,000 feet of elevation – no ingredient changes needed
Check out these other high altitude cookie recipes….cut out sugar Christmas cookies, soft and chewy high altitude oatmeal cookies, delicious fudgy chocolate cookies with 3 ingredients, and my absolute favorite chocolate chip cookies with brown butter.
Recommended tools:
Medium bowl or Stand mixer
Measuring cups and spoons
Cookie scoop
Small bowl
Large baking sheet
Parchment paper or Silicone baking mat – OPTIONAL
Find all of my favorite kitchen tools here and check them out on Amazon.
Peanut Blossom Ingredients:
Check out these simple ingredients that pack the flavor in this peanut butter blossom recipe:
Flour – I use all purpose flour as the base for the peanut butter cookie dough. Not very much flour is needed for this recipe since the peanut butter acts as a binder.
Baking soda – helps the cookies to rise
Salt – a little bit goes a long way to help enhance the flavors
Butter – use room temperature or softened unsalted butter
Sugar – add the perfect kiss of sweetness and a little extra is used to roll the cookie dough balls in
Egg – one whole egg binds everything together
Vanilla extract – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)
Peanut butter – use creamy peanut butter to bring all the peanut flavor and help provide structure to the dough.
Chocolate Kiss Candy – Hershey’s kisses create the blossom part of the cookie. Use milk or dark chocolate kisses. Or instead of a Hersey’s kiss try a Reese’s peanut butter cup for extra peanut butter.
Tip: natural peanut butter can be used but it must be stirred very well before measuring and adding it to the other ingredients. I would not suggest using crunchy peanut butter.
See the recipe card at the bottom of the post for the full ingredients list and instructions.
How to make:
Follow these simple instructions to make homemade peanut butter blossoms:
1. Mix butter and peanut butter
Pre heat oven to 350 degrees.
Mix the softened butter and creamy peanut butter together.
2. Add sugar
Add the sugar to the peanut butter mixture until it is fluffy (this will only take about 30 seconds on medium speed).
3. Add rest of ingredients
Add the egg and vanilla to the peanut butter mixture and mix. Then add the rest of the dry ingredients (flour, baking soda, and salt). Mix on low speed until all the ingredients are combined.
4. Form the cookies
Use a cookie scoop or clean hands to shape dough into 1-inch balls. Roll each cookie dough ball in white sugar. Place the cookies on an ungreased cookie sheet.
5. Bake
Bake the cookies for 10-11 minutes on the middle oven rack. The cookies will start to puff up when they are done.
Tip: the top of the cookies should not get brown or get golden brown
6. Add the blossom
As soon as the cookies are done baking gently press a chocolate candy kiss into the center of each cookie. Allow the cookies to cool completely before removing them from the cookie sheet.
Tip: Allow the cookies to cool COMPLETELY. Warm cookies will fall apart.
Ingredient substitutions & variations:
Nut-free cookies – replace the peanut butter with sunflower seed butter or Biscoff spread
Christmas sprinkles – spread the cheer with this classic Christmas cookie recipe by rolling the cookie dough in colorful sanding sugars / sprinkles for a festive touch
Peanut butter cups – use peanut butter cups instead of Hershey’s kisses for extra peanut butter flavor
Mini muffin pan & Reese’s – bake the cookies for a delicious cookie that is surround the melted Reese’s peanut butter cup. Directions: Make the cookie dough as the recipe instructs. Place the dough ball covered in sugar in the muffin tin. Gently press a Reese’s into the dough ball. Bake for the same amount of time and allow the cookie to cool completely before removing it from the muffin tin.
FAQs:
How to store peanut butter blossom cookies?
Allow the cookies to cool completely and the chocolate kisses to harden. Place the cookies in a single layer in an airtight container. Store at room temperature for up to 5 days.
How to freeze peanut butter blossom cookies?
Allow the cookies to cool completely and the chocolate kisses to harden. Place the cookies in a single layer in an airtight container. Freeze for up to 3 months.
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High Altitude Recipes
For my fellow high altitude bakers – check out these other delicious high altitude dessert recipes:
Strawberry Fluff Recipe with Jell-O and Cool Whip
Rich and Fudgy Chocolate Espresso Brownies
Flaky Pie Crust – 4 Ingredients
Easy Strawberry Shortcake – Perfect for High Altitude
Coffee Cake with Cinnamon Sugar Topping
High Altitude Moist Sour Cream Banana Bread
Peanut Butter Blossom Cookies – Great for High Altitude
Ingredients
- 1 cup peanut butter creamy
- ½ cup unsalted butter softened
- 1 cup white sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 26 chocolate candy kisses
Instructions
- Preheat oven to 350 degrees F
- Mix the softened butter and creamy peanut butter together
- Add the sugar to the peanut butter mixture until it is fluffy (this will only take about 30 seconds on medium speed)
- Add the egg and vanilla to the peanut butter mixture and mix. Then add the rest of the dry ingredients (flour, baking soda, and salt). Mix on low speed until all the ingredients are combined
- Use a cookie scoop or clean hands to shape dough into 1-inch balls. Roll each cookie dough ball in white sugar. Place the cookies on an ungreased cookie sheet.
- Bake the cookies for 10-11 minutes on the middle oven rack. The cookies will start to puff up when they are done.
- As soon as the cookies are done baking gently press a chocolate candy kiss into the center of each cookie. Allow the cookies to cool completely before removing them from the cookie sheet.
