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Peanut Butter Blossoms (Valentine Version)
This valentine version of Peanut Butter Blossoms are a take on an old classic for the holidays. Soft peanut butter cookie dough that is rolled in sugar then baked to perfection. Easy one is topped with a heart peanut butter cup.
Course Cookies, Dessert
Cuisine American
Keyword Cookie, Cookies, Dessert, Heart Shaped, Peanut Butter, Recipe, Valentine's Day
Prep Time 10 minutes minutes
Cook Time 9 minutes minutes
Total Time 19 minutes minutes
Servings 30 Cookies
Calories 312 kcal
Author Amy Williams mynameissnickerdoodle.com
1 Cup Butter, Softened 1 1/3 Cup Granulated Sugar, Divided 1 Cup Brown Sugar 1 Cup Peanut Butter 2 Large Eggs 1 tsp Pure Vanilla Extract 1 tsp Baking Soda 1/2 tsp Salt 4 Cups All Purpose Flour 30 Reeses Heart Peanut Butter Cups, Unwrapped
Preheat oven to 350º.
In a large bowl cream together butter, 1 cup granulated sugar, brown sugar and peanut butter for 1 minute
Add in eggs and vanilla and beat well.
Stir in baking soda, salt and flour and combine until just incorporated.
Roll dough into 1 1/2 inch balls. *I use a 1 1/2 inch cookie scoop to make sure all cookies are the same size.
Roll each dough ball in remaining 1/3 cup sugar and place onto a cookie sheet. 12 per cookie sheet evenly spaced out.
Gently press the tops down just a little with a flat bottom glass or your hand.
Bake for 7-9 minutes. You only want a hint of golden brown on top.
Remove from oven and immediately press a heart peanut butter cup into the cookie.
Repeat with remaining cookies.
Let cookies cool completely before serving. About 1 hour.
Store in an airtight container.
Serving: 1 cookie | Calories: 312 kcal | Carbohydrates: 37 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 29 mg | Sodium: 185 mg | Fiber: 1 g | Sugar: 22 g