Sometimes, classic cookies are the way to go. But other times, it's fun to give classic cookies a bit of a spin. So today, that's what we're doing! These snickerdoodle peanut butter blossoms are a soft and buttery peanut butter cookies, rolled in cinnamon sugar, then topped with a milk chocolate kiss candy. They're the perfect simple and delicious holiday cookie!
INGREDIENTS FOR SNICKERDOODLE PEANUT BUTTER BLOSSOM
It's time to get baking! These cookies are super simple to make and only call for 11 ingredients, most of which a pretty common pantry staples. Here's your shopping list:
• All-purpose flour
• Baking soda
• Salt
• Cinnamon
• Unsalted butter
• Peanut butter
• Granulated + light brown sugar
• Egg + egg yolk
• Vanilla extract
• Hershey Kiss candies
MAKING SNICKERDOODLE PEANUT BUTTER BLOSSOMS
To begin, preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the butter, peanut butter, and sugars in a large bowl. Cream for 1-2 minutes until fluffy. Add in the eggs and vanilla extract. Mix again until combined. Add in the flour, baking soda, and salt. Mix until completely combined and the cookie dough is smooth.
In a small bowl, combine the ⅓ cup granulated sugar and 1 ½ teaspoons cinnamon. Mix well. Use a small cookie scoop to scoop out the dough. Roll each scoop into a ball and roll each one in the cinnamon sugar mixture. Place each dough ball 2 inches apart onto the prepared baking sheet. Bake the cookies for 8-9 minutes.
Once out of the oven, immediately press an unwrapped Hershey kiss gently into the top of each cookie. Allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a cooling rack.
WHAT'S GREAT ABOUT THESE COOKIES
♦ No chill time required. There is no chill time needed for these bad boys, so they can be baked as soon as the dough is done!
♦ You can customize them! For this recipe, I used classic milk chocolate Hershey kiss candies. But you are welcome to use whichever flavor you would like! If you prefer the sugar cookie or dark chocolate kisses, you can totally use them!
♦ They bake very fast. These little cookies only need about 8 minutes in the oven, so you'll be eating delicious, fresh-baked cookies before you know it!
TIPS FOR THE BEST SNICKERDOODLE PEANUT BUTTER BLOSSOMS
• Don't overbake your cookies! These cookies will become dry and crumbly if they're overbaked. Be sure not to bake longer than the recipe calls for.
• Don't wait to add the chocolate. It will be hard to press in the Hershey kiss candy once the cookies cool, so remember to add them to the cookies right after you take the cookies out of the oven!
STORING THE COOKIES
Storing leftover cookies could not be easier. You can store these cookies in an airtight container for 5-6 days! And they can stay on the counter-- no refrigeration needed!
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
Snickerdoodle Peanut Butter Blossoms
Ingredients
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup peanut butter
- 1 egg + 1 egg yolk
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 ½ teaspoons vanilla extract
For Rolling
- ⅓ cup granulated sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set it aside.
- Combine the butter, peanut butter, and sugars in a large bowl. Cream for 1-2 minutes until fluffy. Add in the egg, egg yolk, and vanilla extract. Mix again until combined.
- Add in the flour, baking soda, and salt. Mix until completely combined and the cookie dough is smooth.
- In a small bowl, combine the ⅓ cup granulated sugar and 1 ½ teaspoons cinnamon. Mix well. Use a small cookie scoop to scoop out the dough. Roll each scoop into a ball, then roll each one in the cinnamon sugar mixture. Place each dough ball 2 inches apart onto the prepared baking sheet. Bake the cookies for 8-9 minutes.
- Once out of the oven, immediately press an unwrapped Hershey kiss gently into the top of each cookie. Allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a cooling rack.
Lynn Paradise
⭐ I had Topped off these Snicker Doodle Blossoms with Snicker Doodle Hershey Kisses & omg they turned out absolutely DELICIOUS!!! ⭐
Chrissy
SO glad you enjoyed them, Lynn! I bet the snickerdoodle Hershey kisses were perfect for these! 🙂