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Peanut Butter Blossom Cookies

The following recipe and photography were provided by Food Scientist Kathleen Ann of Bread Over Heels.

As you may already know, Heinen’s fresh ground peanut butter is a true obsession of mine. I cannot get enough of the creamy texture and fresh peanut flavor!

This recipe is a great way to bake with Heinen’s peanut butter and add some wholesomeness to a classic Peanut Butter Blossom Cookie.

Peanut Butter Blossom Cookies

Fresh ground nut butter, as with other natural peanut butters, tends to separate more readily than processed peanut butters, so I incorporated an additional egg yolk to this recipe to help emulsify the oils. The result is a chewy cookie with intense, rich peanut flavor.

The use of a hand mixer enables these cookies to come together quickly in one bowl, but a stand mixer could also be used. After the cookies are baked, they are immediately topped with a dark chocolate Hershey’s Kiss®. The sophisticated chocolate flavor complements the peanut butter deliciously. Enjoy!

Peanut Butter Blossom Cookies
Cook time:
10min
Prep time:
30min
Total time:
40min

Servings:
36 cookies

Ingredients

  • ½ cup Heinen’s fresh ground peanut butter
  • ½ cup (1 stick) Heinen’s butter, softened
  • ¾ cup Heinen’s brown sugar
  • ¼ cup + 2 Tbsp. granulated sugar, divided
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 ½ cups all-purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. baking powder
  • 36 Hershey’s Kisses® brand special dark chocolate, unwrapped

Instructions

  1. Preheat the oven to 375° F.
  2. In a large bowl, combine Heinen’s fresh ground peanut butter, butter, brown sugar and ¼ cup granulated sugar. Using a hand mixer, whisk on low speed until combined, then whisk on high speed for 2 minutes until light and fluffy.
  3. Add egg, egg yolk and vanilla. Mix on low speed until thoroughly combined, about 2 minutes.
  4. Add the flour, baking soda and baking powder. Mix on low speed until just combined, about 1 minute.
  5. Place the remaining 2 Tbsp. of granulated sugar in a small bowl. Scoop dough pieces into 1 ½-inch balls and roll between your hands to smooth. Roll the dough balls in granulated sugar. Place on top of ungreased baking trays, allowing 2 inches of space between each cookie.
  6. Bake for 8-10 minutes, or until the edges of the cookies are light golden brown. The cookies will be puffed and still light on top.
  7. Immediately place Hershey’s Kisses® in the center of each cookie, pressing lightly to adhere.
  8. Transfer to a cooling rack to let cool.

Peanut Butter Blossom Cookies

Products from the Recipe

Kathleen Harsh
By Kathleen Ann
Kathleen, otherwise known as Bread Over Heels, is a Chicago-based food scientist and blogger who specializes in tasty treats.

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