Peanut Butter Cup Blossoms

Who doesn’t love the classic combination of chocolate and peanut butter, especially in a blossom cookie?  Now, I think we can all agree that the classic soft peanut butter cookies with a chocolate kiss in the middle are absolutely delicious.

But there is one way to make them better.

Peanut butter cups instead of kisses.  A little messier, perhaps.  Not quite as beautiful.  But most definitely just a touch more delicious.

Enjoy. 🙂


1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup room temperature butter
1/2 cup peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 Reeses peanut butter cups, unwrapped

Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, softened butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Beat at low speed, scraping bowl often, until well mixed. 

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30-60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 peanut butter cup in center of each cookie. Remove to cooling racks.

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