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.
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 30 Cookies
- 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
- 1/2 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.