Peanut Butter Blossoms

I have made more of these cookies than any other cookie recipe.  And in the last 3 weeks, I’ve made . . . . uhhhhhhhhhh   8 batches and given them all away.  They’re soft and peanut butter cuppy delicious — and these are the way I hold onto my humanity in a merciless world.  I know — I’m like the Mother Teresa of my friends (only better because I bring cookies).  If I’m coming to visit you this month, I’ll bring some!



  • 1/2 cup (1 stick) room temperature salted butter.  Give it a couple of hours.
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour
  • 18 dove chocolate hearts (buy these now — they disappear after Valentine’s Day.  Hershey kisses work well too — but Dove chocolate . . . well, you know what I’m saying!)
  • extra granulated sugar for rolling, if desired


 Using your favorite mixer (Kitchenaid girl here) cream butter and sugars together until light and fluffy.  Mix in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix. Chill dough for at least 30 minutes.

Preheat oven to 350 degrees.  Remove dough from fridge and roll into balls about 1 1/2″ in diameter. Spread a thin layer of granulated sugar on a plate and roll each dough ball to evenly coat.

On a parchment lined baking sheet, bake for 10 minutes, until the tops begin to *slightly* crack. Do not bake longer than this — cookies will still be pretty pale in color. They’ll look undone, but will firm up as they cool.  Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the fridge.

Cookies stay fresh and soft in an airtight container for up to 10 days.

From one of my favorite websites — Sally’s Baking Addiction.

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