posted by Mandyon Feb 1, 20230 comments »
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Soft crinkle peanut butter cookies topped with a soft milk chocolate heart – my Valentine’s Peanut Butter Blossom Cookies are the perfect combo of soft and sweet, and are a deliciously balanced bite of peanut butter and chocolate!
10 Cookies for Valentine’s Day
Valentine’s Day is only a couple weeks away, and we’ve been celebrating over here on Baking with Blondie with lots of fun Valentine’s Day cookie ideas! So far we have 4 NEW cookies recipes, and this one is #5 – and as tasty as ever! My “10 Cookies for Valentine’s Day” series will continue until the 14th, and each is just as fun to make as the last! I can’t wait for you to see what else I’ve whipped up for you! Today, we have my Valentine’s Peanut Butter Blossom Cookies.
How to make peanut butter blossom cookies
These cookies are actually pretty simple, and require no chilling time, yay! You’ll need a few easy ingredients:
- unsalted butter – doesn’t need to be cold, but make sure it’s not melted.
- granulated sugar – you’ll use some in the cookies, and some for rolling the cookies.
- brown sugar – packed. I used light brown sugar.
- egg – large.
- peanut butter – I used Skippy creamy.
- baking soda – make sure it’s fresh or you’ll have flat cookies!
- baking powder – same as the baking soda, make sure it’s fresh.
- flour – measured correctly.
- chocolate heart candy – any will do, but loved the taste and texture of the Dove milk chocolate ones here (the dark would be just as tasty!)
Mix everything together in a stand mixer with a bowl and paddle attachment – make sure the butter and sugars have enough time to cream together (makes a softer cookie).
Roll em up
The cookies need to roll in a plate of granulated sugar before heading into the oven. I used this cookie scoop size for the cookies! Place them onto a cookie sheet and bake for 7-9 minutes. The cookies will flatten and have crinkles on top!
Press on the chocolate fast!
I waited a little too long to press on the chocolate, but they’ll work much better if you press the chocolate on right when they come out of the oven and are still on the pan. That way the chocolate can melt right onto the cookie as it cools.
The chocolate will need time to come back to room temperature. It’s super melty and will smash if stored too soon. Give it about 20 minutes and they should mostly be firm again for storage.
How to store the cookies to keep them soft?
I used a giant baggie with a zip close, or you can use a tupperware or glass container with a fitted lid. Store them at room temperature for up to a week. They’re super soft on the inside, have that sugar crunch on the outside, and the chocolate melts right into it all!
Can i use hershey kisses instead?
Yes, that’s the traditional way this cookie is made, so go for it! I loved the hearts for Valentine’s Day.
Here’s a video of the process:
I cannot wait for you to try these! They’re so festive and tasty! As always, if you make a Baking with Blondie inspired creation, I’d LOVE to see it and join in on all the fun! Make sure to tag me @bakingwithblondie or #bakingwithblondie on your social media
Happy Baking!
Get the Recipe:Valentine’s Peanut Butter Blossom Cookies
Soft Peanut Butter Crinkle Cookies topped with a melty soft milk chocolate heart.
Servings: 22 cookies
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Ingredients
For the peanut butter cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup Skippy creamy peanut butter
- 1/2 cup unsalted butter
- 1 whole large egg
- 1 1/2 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
Extras
- 1 cup sugar for rolling
- 22-24 heart shaped chocolates , I used dove milk chocolate for these
Instructions
Preheat the oven to 375 degrees and prep a cookie sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugars and butter until light and fluffy. Add in the egg and mix up again until combined. Scrape down the sides of the bowl, then add in the dry ingredients.
Scoop the cookie dough into 1" balls, then roll them in the sugar on a plate. Place about 2" apart on prepared cookie sheet, and bake for 7-9 minutes. Pull the cookies out of the oven, then immediately press on the chocolate hearts, pressing down gently so they stick and begin to melt.
Transfer the cookies to a cooling rack to cool until the chocolate hearts on top come back to a solid (about 30 minutes). Enjoy!
Store covered up to a week at room temperature after the chocolates have cooled back into a solid.
Cookies
published on Feb 1, 2023
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