Peanut buttercups are creamy, soft peanut buttercups with chocolate kisses. PERFECT for any party, and ready to bake in 15 minutes!
The Christmas season is all about desserts and Cookie recipes, as these crazy popular Award-winning gingerbread. There were many requests for these flowers, so we visited this classic cookie recipe again!
PEANUT BUTTER FLOWERS
Peanut buttercups are sweet Peanut cookies with a chocolate kiss candy in the center of each cookie. They are a popular go-to recipe to take to a party because they look so decorative but actually take almost no time to make.
You can roll them in brown sugar or granulated sugar to add a little extra to the cookies before baking (like the recipe on the super popular Hershey’s Kiss Cookies link below). You can also do this with colored sprinkles on the holiday or different candies with candies in the middle.
MORE COOKIES WITH CANDY CENTER!
Several classic holiday cookies you all love on the site include Black and white cookies, and Dark chocolate crinkle cookies, but this recipe is the perfect two-bite cookie that works for your dessert table for holiday parties. It also makes great gifts.
Flowers are easy to make to suit any event you attend and that is why everyone loves them so much! They are beautiful, festive and with just a little effort you can even find striped Hersheys Holiday Choice (the link) that can make them feel even more perfect for your Christmas exchange!
WHAT CAN YOU USE instead of chocolate kisses?
- Peanut butter cups
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WHY IS MY PEANUT BUTTER COOKIES SURFACE? If your peanut butter cookies tend to flatten too much, it may be because the dough is too hot. When this happens, the fat in the dough spreads too thinly when it hits the heat in the oven. Try rolling your dough into balls, then cool your baking sheet for 30 minutes before baking.
CAN YOU USE ABBREVIATION instead of butter? For these peanut buttercup cakes, you can substitute shortening instead of butter. Keep in mind that this will also change the taste and texture a bit. The cookies may not fall quite as much or taste like the butter.
WHY ARE MY PEANUT BUTTER BLOSSOMS DUE? Peanut buttercups can become crumbling for several reasons.
- Keep an eye on your time so they do not bake too much, which can dry out your cookie. If your cookies have started to brown around the edges, you have gone too far.
- Make sure your oven cooks to the correct temperature with an ovenproof thermometer. If the heat is too high, the cookies may end up being dry and crumbling on the outside and undercooked on the inside.
- Plain peanut butter works better than natural peanut butter for this recipe. Natural peanut butter can make your dough too dense.
More peanut butter recipes to try
TIPS FOR MAKING PEANUT BUTTER BLOSSOMS
- Be sure to wait until these are out of the oven by pressing the chocolate kiss in the middle, otherwise the chocolate will melt and it will not look as decorative.
- Use a small ice bowl to scoop the cake batter into balls so they are all the same size.
- If you do not have extra brown sugar, you can instead roll the balls in granules.
- The harder you press cookies, the more they will crack, so be careful at this step.
- Lightly dust your hands with flour for all purposes so that the dough does not stick when you roll them.
- Line your baking sheet with parchment paper for easier cleaning.
- If you use gluten-free flour, add a teaspoon of vanilla extract to help with the flavor.
HOW TO STORE DECORATIVE BUTTER FLOWERS
- Serve: These can be stored on the counter for about a week in an airtight container. This is a general rule for most cookie recipes. If you have layers, add a piece of baking paper between the cakes to prevent them from sticking together. You can also add a piece of bread to the container with these cookies so that they stay extra moist and the bread helps keep the cookies extra cool.
- Refrigerator: You can store these in an airtight container in the refrigerator for up to two weeks, but they will age at the same rate.
- Freezer: These cookies can be frozen, but be sure to let them cool completely and place them in an airtight container. If you freeze them hot, the kisses may fall off when you thaw them. If this happens, just use either peanut butter or melted chocolate to hold the kiss back.
Preheat the oven to 375 degrees.
Add sugar, brown sugar, peanut butter, butter and eggs to the stand mixer on medium speed until well blended, then add flour and baking powder until evenly combined.
Roll into 1 cm balls and then bake 8-10 minutes.
When they come out of the oven, press a chocolate kiss into the center of the cake immediately.
Note: Click on the times in the guide to start a cooking class while cooking.
Calories: 157kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 57mg | Sugar: 12g | Vitamin A: 125IU | Calcium: 26mg | Iron: 0.6mg
Photos used in an earlier version of this post.