Peanut Butter Blossoms may be a Christmas classic, but why not enjoy them for other holidays? This delicious variation is made with chocolate hearts for a perfect Valentine's Day treat! Share them with that special someone, or whip up a batch for the whole family.
All you have to do is mix a few basic ingredients, roll the dough balls in sugar, and toss them in the oven. (You don't even need to refrigerate the dough!) Press your heart-shaped candies in them when they're done baking for delicious Valentine's Peanut Butter Blossoms everyone is sure to LOVE!
Peanut Butter Blossoms are always a favorite in our house. While they're traditionally served around Christmas, I find myself wanting to enjoy them all-year-round.
That's why I decided to try this simple variation to make them perfect for Valentine's Day.
Just swap out the Hershey's kiss for heart-shaped chocolate candy, and you'll have super cute peanut butter cookies to share with loved ones!
Best of all, this recipe is so easy. You don't even have to refrigerate the dough! The cookies turn out moist, perfectly cracked on top, and with just the right coating of sugar for an irresistible bite.
This recipe is such a yummy way to spoil that special someone.
Or, if you're looking for a cute activity to do with the kids, they'll love smushing the chocolate heart into the center of the Valentine's Peanut Butter Blossoms!
Ingredients for Making Peanut Butter Blossom Cookies
- Creamy peanut butter — I recommend a classic peanut butter, which will add more moisture and chewiness than natural peanut butter.
- Chocolate hearts — Any brand works well here. You can even use Reese's peanut butter hearts for a yummy twist! You could also use regular chocolate squares, Hershey's kisses, or Reese's mini peanut butter cups instead of a heart.
- Butter — Salted or unsalted butter works for this Peanut Butter Blossoms recipe. (I used unsalted.) Make sure you let the butter come to room temperature so it blends easily into the dough.
- Sweetener — A combination of white and brown sugar adds sweetness with just the right amount of rich flavor.
- Flour — I recommend all-purpose flour for this recipe.
- Egg — Let the egg come to room temperature with the butter so it blends into the dough more easily.
- Vanilla — The higher-quality your vanilla extract, the better flavor your cookies will have.
- Leavening agents — This recipe calls for both baking soda and baking powder to give the cookies the best shape and texture without needing to refrigerate the dough.
- Salt — If you use salted butter, you may want to reduce the amount of added salt.
Don't miss my Peanut Butter Blossoms Web Story.
Tips & Tricks
- Let the butter come to room temperature before mixing it with the sugars and peanut butter.
- Have some fun with the candy center! Mix it up with dark or white chocolate squares, try a peanut butter filled chocolate, or use a flavor like candy cane Hershey's kisses for the holidays.
- Press the chocolate into the cookies right when they come out of the oven so the bottom of the candies will melt into the cookies.
- Weigh your flour to ensure you don't use too much, which can make the cookies dry.
- Add a tablespoon or two of milk if the dough seems crumbly.
- Dial up the romance by serving Goat Cheese & Gruyere Fondue for dinner and Valentine's Peanut Butter Blossoms for dessert!
- For a truly special dinner, this Grilled Filet Mignon is cooked to melt-in-your-mouth perfection.
- If you need an easy meal that can still impress, five-ingredient Sheet Pan Salmon delivers an unexpected complexity of flavor!
Frequently Asked Questions
Yes! Once baked, your Hershey's Peanut Butter Blossoms can be stored for up to 3 months. If you want to freeze the dough before baking, portion it into balls first. Once you're ready to use the dough, allow it to thaw in the refrigerator overnight before baking.
Too much flour can cause the dough to become dry, which will give you crumbly cookies.
That's why I always recommend weighing your flour to avoid using too much. If the dough seems crumbly, add a tablespoon or two of milk until it reaches the right consistency.
Don't worry! These cookies are very pliable.
If they break apart when you push the chocolate heart into them, just gently push them back together. As they cool, they'll firm up into a solid cookie again.
Tools Needed to Make Peanut Butter Blossoms Recipe
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- Mixing bowls
- Measuring spoons and cups
- Stand or hand mixer
- Cookie sheet
- Kitchen Scale (optional but recommended)
Peanut Butter Blossom cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can keep them in the freezer for up to 3 months.
How to Make Peanut Butter Blossoms
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Combine the flour, baking soda, baking powder, and salt in a small bowl, then set aside.
In the bowl of a stand mixer, beat the granulated sugar, brown sugar, peanut butter, and butter on medium-high speed until light and fluffy, about 2 minutes.
Alternatively, you could use a large bowl and a hand mixer.
Add the egg and vanilla, then beat for an additional minute. Add the dry ingredients and mix on low speed until just combined.
Shape dough into balls, using 1½ tablespoons of dough for each ball. Press the ball tightly, then roll in the granulated sugar until coated. Place the dough balls on a baking sheet about 2-inches apart.
Bake for 10-12 minutes or until there are cracks across the top of each cookie.
Remove from the oven and immediately press a chocolate heart into the center of each cookie, then allow to cool completely on a wire rack.
You May Also Like These Cookie Recipes
- With only six ingredients (plus decorations), these Butter Spritz Cookies are a festive treat that will be loved by both the young and the young at heart.
- Gluten-Free Spritz Cookies are a great way to enjoy all the fun of Christmas baking while sticking with a gluten-free diet.
- For a healthier flourless cookie that tastes like the real thing, you just have to try Quinoa Chocolate Chip Cookies!
- For a delicious holiday treat the whole family will love, Coconut Quinoa Florentine Lace Cookies are a healthier twist on a classic.
Peanut Butter Blossoms
- 1 ½ cup all-purpose flour 195 grams
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ½ cup granulated sugar 100 grams plus additional for rolling
- ½ cup lightly packed light brown sugar 105 grams
- ¾ cup creamy peanut butter 195 grams
- ½ cup butter softened (115 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 32 heart-shaped Hershey chocolates
- Preheat the oven to 350°F.
- Combine flour, baking soda, baking powder and salt in a small bowl and then set aside.
- In a large mixing bowl, beat the granulated sugar, brown sugar, peanut butter and butter with an electric mixer on medium-high speed until smooth, about 2 minutes.
- Add the egg and vanilla and beat an additional minute.
- Add the flour mixture and stir on low speed until just combined.
- Portion into balls, using 1 ½ tablespoons of dough for each ball. Press the ball tightly, then roll in granulated sugar until coated. Place on a baking sheet about 2-inches apart.
- Bake 10-12 minutes, or until there are cracks across the top of each cookie. Remove from the oven and immediately press a chocolate heart into each cookie. Cool completely.
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