Delightful Peanut Butter Snickerdoodle Blossoms

by Julie Cohn
Peanut Butter Snickerdoodle Blossoms1

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Peanut butter blossoms seem to top everyone’s favorite cookie list, especially during the holidays.  Who can resist them?  This Peanut Butter Snickerdoodle Blossoms recipe kicks the scrumptiousness up a notch.  You start with a sweet and salty peanut butter cookie, roll it in cinnamon and sugar, bake it, then top with a luscious chocolate kiss.  Easy to make, this cookie batter whips up in 15 minutes and bakes for another 10 minutes, so you can an incredible dessert sweet treat in less than half an hour!  

Peanut Butter Snickerdoodle Blossoms 3Peanut Butter Snickerdoodle Blossoms

Every Christmas, my aunt made these cookies for her holiday cookie tray.  Her other cookies were wonderful too, but these were always my favorite.  When I started dating my husband (the OG cookie monster), I made him a batch and he was hooked. 

There is not a holiday (Christmas, Halloween, Easter) in our house where these cookies are not part of our dessert table.  My family loves them so much, they ask for them all year!  If you like peanut butter blossoms, you will l-o-v-e these Peanut Butter Snickerdoodle Blossoms!   Be sure to make a double (or triple) batch during the holidays, they go fast!   

Ingredients

There are several ingredients that are fundamental to this recipe and others than can be substituted. Please see my recommendations below:

Peanut Butter – Peanut butter is one of the main ingredients of this recipe, but if you or a family member is allergic to peanuts, substitute almond or another type of nut butter.  I use crunchy peanut butter for the extra crunch, but smooth peanut butter is fine to use.

Butter – I use grass-fed butter in my recipe but you can use regular butter or a combination of 1/2 butter and 1/2 shortening.  If you want to make these cookies healthier, you can use a light olive oil but I would still use 1/2 butter.  

Flour – I have experimented with several types of flour in this recipe but my family prefers when I make these cookies with regular unbleached flour or 1/2 regular flour and 1/2 oat flour.  If you are gluten-free, use brown rice flour or a gluten-free baking mix.  

Sugar – I experimented with several types of sugars to make this recipe healthier.  I wanted to use natural sugar with more nutrients and a lower glycemic index, so tried honey, coconut sugar, maple syrup, and regular sugars. Honey has a strong taste and while tasty in the cookie, it took away from the peanut flavor.  Maple syrup also has a strong flavor and clashed with the chocolate.  Coconut sugar is great, but brown sugar helps keep the cookies soft, so I use a combination of the two sugars in my recipe.  

Eggs – Eggs are healthy and wholesome and add a nice lift to the cookies. If you are vegan and do not eat eggs, use silken tofu. 

Heavy Cream – Unlike other peanut butter cookie recipes, mine uses heavy cream.  Why?  I wanted my cookie to be extra soft.  Cream in baked goods keeps them fluffy and light.  If you do not want to use heavy cream, use oat milk.    

Vanilla Extract – Do not taint this recipe by using artificial.  A yummy cookie deserves the good stuff, use pure vanilla extract.  

Chocolate Kisses – You can use milk chocolate, kisses with nuts, or one of the seasonal flavors.  Our family loves dark chocolate kisses for its bitter-sweet flavor on top of the peanut butter.  Mmmm.  

Coconut Sugar & Cinnamon:  Mix the coconut sugar and cinnamon together (at the end of the recipe) to roll the cookie balls into before baking.  Coconut sugar will give the cookies an extra crunch, so if you want less crunch, use regular white sugar instead.  

 

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A Few Notes

  • Many peanut butter cookie recipes require you to refrigerate the dough before rolling into balls.  This dough makes great cookies without refrigerating the dough first.  I actually prefer the way the cookies come out without refrigerating them, but use your own preference while baking.
  • These cookies will be more “golden” than other peanut butter cookie recipes because of the coconut sugar.  Watch to make sure they do not burn.  If your oven is calibrated correctly, 9-10 minutes at 350 degrees should be the sweet spot for baking these Peanut Butter Snickerdoodle Blossoms.
  • Let them sit for 2-3 minutes on the baking pan before removing them to a cooling rack, otherwise they may crumble and fall apart. 
  • You can freeze this dough to use later.  When defrosting, allow it to sit on the counter for about an hour to thaw.  It is better to freeze the raw dough than to bake the cookies and freeze them.  If you freeze the baked cookies, they will crumble.  

 

Peanut Butter Snickerdoodle Blossoms4

Peanut Butter Snickerdoodle Blossoms

Yield: 24
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A soft peanut butter cookie rolled in cinnamon and sugar and topped with a sweet chocolate kiss!

Ingredients

  • 1 c. Grass-fed butter softened (2 sticks)
  • 1 c. Crunchy Peanut Butter
  • 3/4 c. Coconut Sugar
  • 3/4. c. Brown Sugar
  • 2 Eggs
  • 1 Tbsp. Heavy Cream
  • 1 tsp. Pure Vanilla Extract
  • 1 tsp. Ground Cinnamon
  • 3 c. Unbleached flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • Approximately 22-24 Chocolate Kiss Candies
  • 1/2 c. Coconut Sugar
  • 3 Tbsp. Ground Cinnamon

Instructions

    Preheat the oven to 350 degrees. 

    Place the butter and peanut butter in a large mixing bowl, and beat in a standing mixer until smooth.   Add the dry sugars and beat a little more.  Add the eggs, heavy cream, and vanilla, and beat until well mixed.  Add the baking soda, salt, and cinnamon, and stir until blended.  Add the flour a little at a time and blend until completely incorporated. The mixture will be harder to stir at this point, as you add the remaining flour, so be careful to blend all the ingredients together well.  I use a stand mixer to blend my dough.

    You can either make the cookies with the fresh batch of dough or cover the mixing bowl with plastic wrap and place in the refrigerator for at least two hours.  (If keeping overnight, make certain it is well sealed or it will dry out.)   If you make the dough fresh without refrigerating it, make smaller cookies as the dough will spread out more as it bakes. If you refrigerate the dough first, take the dough out of the fridge and let sit on the counter for 15 minutes before rolling into balls.

    Place the coconut sugar and the cinnamon in a small bowl and blend with a fork.  Take a small spoonful of peanut butter dough and place in your hand; form into small balls.  Roll the balls in the cinnamon/sugar mixture and place on a cookie sheet. Flatten with a fork in a criss-cross shape.  

    Place the cookies in the oven and bake 9-10 minutes, until the top looks solid and golden.  Remove the cookies from the oven, set on the counter, and top each cookie with a chocolate kiss. Allow the cookies to cool on the cookie sheet for 2-3 minutes before placing on a cooling rack.    When the cookies are cool, store in a sealed container. 

    Each batch makes approximately 24 cookies.

    Notes

    The coconut sugar and cinnamon at the end is for rolling the cookie balls into.

    Nutrition Information
    Yield 24 Serving Size 1
    Amount Per Serving Calories 282Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 188mgCarbohydrates 34gFiber 2gSugar 19gProtein 5g

    All nutrition information is approximate.

     
     
     
    Looking for a cookie option?  Try these! 
     
     
    (This recipe was originally featured in 2012 but updated in 2020 with healthier ingredients.)
     
    Peanut Butter Snickerdoodle Blossom Cookies
     
     

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    1 comment

    Sam @ PancakeWarriors 12/28/2014 at 4:04 pm

    yum I love peanut butter cookies and snickerdoodles. Sounds amazing together!

    Reply

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