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Best Peanut Butter Blossom Cookies

Are you needing your peanut butter and chocolate fix?  Well, give our Peanut Butter Blossom Recipe a try.  What’s better than Peanut Butter Cookies? Peanut Butter Cookies with a marshmallow top! What’s better than Peanut Butter Cookies with a marshmallow top?  Peanut Butter Cookies with a marshmallow top AND a Hershey Kiss!

What ingredients are needed to make Peanut Butter Blossom Cookies?

All-Purpose Flour when in doubt, always go with “all purpose” flour

Baking Sodato lift your cookies

Baking Powder– to aid in lifting your cookies

Peanut Butter (creamy or chunky)- the star of this show

Vegetable Shorteningcauses cookies to bake up taller and be more tender.

Light Brown SugarBrown sugar is soft and fluffy and needs to be packed into the measuring cups for proper portioning. Always pack brown sugar when measuring, unless the recipe states otherwise

Granulated Sugarhelps cookies spread, adds a more crisp texture to cookies, and surface cracking due to crystallization, which can be desirable depending on the type

Vanilla Extractto add that little extra something

Eggs (room temperature)-  at room temperature, egg yolks break more easily, allowing them to mix more evenly with the egg whites and other ingredients.

English Toffee Bits

Regular Size Marshmallows 

Chocolate Kiss Candies

How to Make Peanut Butter Blossom Cookies

  1. In a large bowl, combine the flour, baking soda and baking powder.
  2. Using an electric mixer, beat the peanut butter, sugars, and shortening until creamy. Add in the eggs and vanilla extract and mix until combined. Stir in the English Toffee Bits.
  3. Gradually add the flour mixture into the wet mixture, stirring until well-combined. Cover dough and refrigerate for 20 minutes.
  4. While the dough is chilling, preheat the oven to 350°.
  5. Remove dough from the refrigerator and shape into 2″ balls. Place dough balls on parchment-lined baking sheets, keeping them about 2″ apart. Bake on the center rack of the oven for approx. 15 minutes or until light golden brown.
  6. If using regular size marshmallows, place one in the center of each cookie while the cookie is still hot. Press down on the marshmallow to firmly stick it to the cookie. If using the giant marshmallows, cut the marshmallow in half horizontally before placing it on the cookie.
  7. Place the cookies under the broiler to toast the marshmallows, being cautious not to let them burn. After removing the cookies from the broiler, press a chocolate kiss into the center of each marshmallow. Remove cookies to baking racks to cool.

How to store Peanut Butter Blossom Cookies

Store these cookies in an airtight container for up to 4 days.

 

Why do my Peanut Butter Blossom cookies go flat? 

Check to see when you opened your baking powder and baking soda.  These two ingredients are called leveling agents.  If either is opened longer than 6 months they will lose their leveling power.

Check out our other cookie recipes:

Best Chocolate Chip Cookies to date

Applesauce Oatmeal Cookies

Simple Mini Chocolate Chip Cookie Cereal

Best Peanut Butter Blossom Cookies

Best Peanut Butter Blossom Cookies

Yield: 18
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 45 minutes

What’s better than Peanut Butter Cookies? Cookies with Marshmallow and Chocolate on top! Give our Best Peanut Butter Blossom cookies a try.

Ingredients

  • 2½ cups all purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1¼ cup peanut butter, creamy or chunky
  • 1 cup vegetable shortening
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 lg eggs
  • ¾ cup english toffee bits
  • 18 marshmallows
  • 18 hershey's kisses

Instructions

  1. In a large bowl, combine the flour, baking soda and baking powder.
  2. Using an electric mixer, beat the peanut butter, sugars, and shortening until creamy. Add in the eggs and vanilla extract and mix until combined. Stir in the English Toffee Bits.
  3. Gradually add the flour mixture into the wet mixture, stirring until well-combined. Cover dough and refrigerate for 20 minutes.
  4. While dough is chilling, preheat oven to 350°.
  5. Remove dough from refrigerator and shape into 2" balls. Place dough balls on parchment-lined baking sheets, keeping them about 2" apart. Bake on center rack of the oven for approx. 15 minutes or until light golden brown.
  6. If using regular size marshmallows, place one in the center of each cookie while cookie is still hot. Press down on the marshmallow to firmly stick it to the cookie. If using the giant marshmallows, cut the marshmallow in half horizontally before placing it on the cookie.
  7. Place the cookies under the broiler to toast the marshmallows, being cautious not to let them burn. After removing the cookies from the broiler, press a chocolate kiss into the center of each marshmallow. Remove cookies onto baking racks to cool.

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Nutrition Information
Yield 18 Serving Size 1
Amount Per Serving Calories 462Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 39mgSodium 217mgCarbohydrates 54gFiber 2gSugar 35gProtein 7g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

 
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