Peanut Butter Cup Blossom Cookies

Peanut Butter Cup Blossom Cookies – take classic Christmas cookies to a whole new level and really impress!  Peanut Butter Cups make these cookies over the top!

Cookie baking season means making all the cookies, from Frosted Sugar Cookies to Coconut Macaroons and everything in between. I grew up with peanut butter blossom cookies as a must every holiday season.

Years ago, I saw these around the web and they are peanut butter blossom cookies with a whole peanut butter cup on top! A whole new level for peanut butter lover’s!

Why This Recipe Works!

• These are just like the traditional peanut butter blossom cookies, but instead of a chocolate kiss on top, you put a peanut butter cup! Basically we just made them even better!
• You can make the dough ahead of time and bake whenever you are ready or you can freeze them and have them ready for whenever guests arrive.
• Using a full size peanut butter cup can make for a big cookie, but Reese’s makes all different sizes of cups, so you can use the small ones, that are much closer to Hershey kiss size for a smaller cookie as well.

I may have a slight obsession with peanut butter. Reese’s Fudge is probably my ultimate weakness this time of year.  But there is also something about a soft and chewy cookie. These Peanut Butter Cup Blossom cookies are the best when they are almost cool, but still hot enough to just barely melt the chocolate. Oh so good!

What You’ll Need

• Vegetable Shortening
• Creamy Peanut Butter
• Granulated Sugar
• Light Brown Sugar
• Egg
• Milk
• Vanilla Extract
• All-Purpose Flour
• Baking Soda
• Salt
• Peanut Butter Cups

How To Make Peanut Butter Blossom Cookies

1. In a bowl for an electric mixer combine shortening and peanut butter. Mix until well blended.
2. Add sugar and brown sugar, and mix until light and fluffy. Then mix in the egg, milk, and vanilla. Stir until well combined and the egg is completely incorporated.
3. Add flour, baking soda, and salt and mix until everything just comes together
4. Using about 2 tablespoons of dough form into balls. Roll the balls through the extra sugar. Place on a baking sheet. Gently press down slightly on the dough.
5. Bake for 12-15 minutes, until the cookies are lightly browned.
6. Remove from oven, and immediately place a peanut butter cup on top. Press gently until the cookie starts to crack. Remove to a wire rack to cool completely.

Recipe Tips

• Don’t want your peanut butter cups to melt at all? As soon as you remove the cookies from the baking sheet, put them in the freezer for 30 minutes. This will cool the cookies quickly, and the peanut butter cups will stay in their original shape and form.
• Store cookies in an airtight container for 3-4 days and they will stay soft and fresh.
• Want to make ahead? You can make the dough, roll into balls of dough and then freeze. Then you are ready to bake, let them thaw and then bake as the recipe directs.
• You can Freeze already baked cookies for up to 3 months in an airtight container.
• Don’t want to use full peanut butter cups, use the Reese’s Thins or even the Mini size for a smaller cookie.

More Must Make Cookie Recipes

• Andes Mint Cake Mix Cookies
• Bakery Style Sugar Cookies
• Cosmic Brownie Cookies
• Reese’s Peanut Butter Cookies
• Homemade Star Crunch Cookies
• Cornflake Cookies
• Grinch Sugar Cookie Bites
• Chewy Molasses Cookies

Continue to Content

Yield: 24

Peanut Butter Cup Blossom Cookies

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Peanut Butter Cup Blossom Cookies - take classic Christmas cookies to a whole new level and really impress!  Peanut Butter Cups make these cookies over the top!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup vegetable shortening
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1 whole large egg
• 2 Tablespoon milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 24 Peanut Butter Cup candies
• 1/4 cup sugar, for dipping

Instructions

1. Preheat oven to 350º F.
2. In a bowl for an electric mixer combine shortening and peanut butter. Mix until well blended.
3. Add sugar and brown sugar, and mix until light and fluffy.
4. Add egg, milk, and vanilla. Stir until well combined.
5. Add flour, baking soda, and salt and mix until everything just comes together
6. Using about 2 tablespoons of dough form into balls. Roll the balls through the extra sugar. Place on a baking sheet. Gently press down slightly on the dough.
7. Bake for 11-13 minutes, until the cookies are lightly browned.
8. Remove from oven, and immediately place a peanut butter cup on top. Press gently until the cookie starts to crack.
9. Remove to a wire rack to cool completely.

Notes

Adapted from Cookies and Cups

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• 
  Kitchen Aid Stand Mixer

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 245Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 215mgCarbohydrates 26gFiber 1gSugar 16gProtein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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