This is the best Peanut Butter Blossoms recipe ever! These butter cookies make for beautiful holiday thumbprint cookies! Your entire family is going to love them for the holiday season!
These cookies were here and then they weren’t.
Where did they all go?
In my belly. Real quick.
These cookies are a combo of my favorite cookies: Peanut Butter Blossoms and Thumbprint Cookies! Who says you can’t have 2 of your favorite cookies in 1?
Peanut Butter Blossoms
These peanut butter blossoms are major yum. They’re moist, but they still have a slight crunch to sink your teeth into. The peanut butter flavor adds a creaminess while the delicious raspberry jam on top adds a sweetness. Creamy, Sweet, Slightly Crunchy – are you wanting a thumbprint cookie yet?
When I made these cookies last week, I had no idea that I was going to be this addicted to these cookies. At one point, I told Matthew to hide them from me. But before he did it I put all the cookies in my hands and ran away. Please, don’t take away my cookies.
For these butter cookies, I started by mixing together my butters, sugars, egg, and vanilla to get that creamy fluffy consistency. You can use a hand mixer or a standalone mixer. For making doughs, I prefer a standalone mixer. It makes your job so much easier. I have this sleek-looking stainless steel one from Hamilton Beach. Add in the dry ingredients. If you’re using a hand mixer, you might have to hand press the dough.
Once the dough is done for these butter cookies, it’s time to shape them. At this point, your dough should be a bit sticky. Lightly rub some oil on the palm of your hands to roll out the butter cookie balls.
You can also freeze this butter cookies dough to use for later. Cover it in plastic wrap and pop it in the freezer. Let it stand at room temperature for 4-6 hours before rolling them into balls. You can also double this peanut butter blossoms recipe and store half the cookie dough.
To bake, lightly roll the cookie dough between your hands. Flatten the balls a bit. Roll them in some sugar.
If you want to go an extra wild step because I know you love living life on the cookie edge, then you can also put peanut butter chips on the top of these Peanut Butter Blossoms. Yeah, I went there. BOOM BOOM. Cookie magic!
Transfer them into a baking tray. Your baking tray should ideally be 2 inches smaller than the length of your oven to let the air circulate easily for optimal baking of these delicious butter cookies.
Since we’re making thumbprint cookies, slightly press your thumb into the center of the freshly minted butter cookies. You can also make the hollow, using a teaspoon. Finish off your thumbprint cookies, by filling the spot with a teaspoon of raspberry jam (or Hershey Kisses if you want to be traditional peanut butter blossoms).
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Looking for more holiday cookies?
Try my CHEWY Chocolate Chip Cookies!
Best Peanut Butter Blossoms RecipePrint
- 1/2 cup butter softened
- 1/2 cup creamy Peanut Butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- sugar to roll cookies in
- raspberry jam or other flavor of your choice
- Preheat oven to 350 degrees.
- With mixer cream together butter, peanut butter, sugar, brown sugar, egg and vanilla until fluffy.
- Mix in flour, baking powder, baking soda and salt until all mixed.
- Shape into 1 inch balls, roll in sugar and place on lightly greased cookie sheet.
- Bake for 14 to 15 minutes until slightly browned.
- Once out of the oven, press teaspoon into center to create a spot where your jam will go. Fill with a teaspoon of jam.