Mini Peanut Butter Blossom Cookies
These Mini Peanut Butter Blossom Cookies are a tiny version of the classic original. They are a chewy cookie rolled in sugar with the perfect ratio of chocolate-to-cookie. These mini cookies are made with regular size milk chocolate chips–no unwrapping dozens of candies required!
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After making my Mini Chocolate Chip Cookies I fell in love with the idea of miniaturized cookies. I used to love those tiny crisp cookies that came in the snack-size bags when I was a kid, but my adult self tends to prefer the flavor, texture, and ingredients list of homemade cookies.
One of my favorite holiday cookie recipes is Peanut Butter Blossoms (check out this Crumbl Peanut Butter Blossom recipe for another twist on this classic). A mini version of these sounded like a lot of fun so I experimented with adding milk chocolate chips into the middle of tiny scoops of dough.
I settled on a ratio of three chocolate chips to about 1/2 a tablespoon of dough (I use this small cookie scoop). Another option here would be to use Guittard Milk Chocolate Chips which are extra large chips and would make a good chocolatey center too.
The finished cookies are about 1.5″ in diameter. Use them for snacking, a lunchbox treat, a holiday cookie tray, or even package some up for a sweet gift!
Can’t get enough cookies? Don’t forget to check out my library of Cookie Recipes.
Three Reasons You’ll Love This Cookie Recipe
- These minis are soft and chewy cookies with plenty of peanut butter flavor!
- Using milk chocolate chips means you can skip unwrapping dozens of chocolate kiss candies.
- They are SOOO cute! A great pick-me-up lunchbox treat or addition to a holiday cookie platter.
Ingredients You Will Need
The ingredients here are the same/similar as my Classic Peanut Butter Cookies (a Crumbl Copycat recipe), but you will also need Milk Chocolate Chips (either regular size or you could go for jumbo chips like Guittard) and additional granulated sugar for rolling the cookies in. I also opt to use smooth peanut butter for these cookies (instead of the chunky peanut butter shown).
Unsalted Butter – I always use unsalted butter when baking. I soften the butter at room temp in advance of baking when possible, but sometimes I succumb to carefully using the microwave to soften it!
Granulated Sugar and Light Brown Sugar – the recipe uses two types of sugar and the brown sugar helps create a chewy cookie!
Peanut Butter – use a smooth conventional peanut butter. Skip “natural” or “organic” peanut butters for this recipe as they perform very differently in baked goods.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is crucial for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.
Baking Soda – be sure to grab baking soda, not baking powder.
Salt – just regular table salt here.
Milk Chocolate Chips – You’ll use three chocolate chips for the center of each cookie. Using milk chocolate keeps the same flavor as the full-size cookies (which use Hershey’s Milk Chocolate Kisses in the centers), but you can switch things up if you like with semi-sweet or dark chocolate.
Also note that you can use a jumbo-size chocolate chip like Guittard’s for these cookies–just use one chip instead of three in the center.
How to Make Mini Peanut Butter Blossoms
Find the complete printable recipe at the end of the post!
Cream: Use a hand mixer on low speed to cream together the butter and sugars until light and fluffy. Mix in the peanut butter and vanilla extract. Gently mix in the egg until just combined.
Add in dry ingredients: add the flour, baking soda, and salt to the dough and mix until just combined.
To chill or not to chill? This dough can be baked right away, but if you find it’s too hard to work with (and sticking to your cookie scoop) it’ll benefit from time in the fridge. Anywhere from 30 minutes to 2 hours will help set the dough which makes it easier to scoop and roll.
Scoop: use a tiny 1/2 tablespoon scoop (I’ve linked the one that I use) or a measuring spoon that is 1 teaspoon or 1.5 teaspoons. Form the scoops into round balls as you roll them in granulated sugar and arrange on a baking sheet.
Bake: Overbaking will dry out cookies and make them too crisp, so once the cookies are puffed and starting to crackle on top, pull them from the oven (about 7 minutes). Immediately (work quickly!) press three milk chocolate chips into the center of each cookie.
Allow cookies to cool completely before storing so the chocolate chips have time to harden up (they will remain a bit soft even after cool).
How Small Are These Mini Cookies?
These cookies measure about 1.5″ in diameter. If you are using a 1 teaspoon measuring spoon to scoop them then cookies will be a bit smaller.
Frequently Asked Questions
Having trouble with your cookies? Here’s my answers to commonly asked questions.
Why Are My Peanut Butter Blossom Cookies Dry?
Overbaking is often the culprit. Keep a close eye on the cookies and pull them from the oven once they are puffed and starting to crackle.
You also want to be very careful with your flour measurements. Overdoing the flour is definitely a recipe for dry cookies. I highly suggest using a kitchen scale when you bake. It’s less clean up (no measuring cups!) and accurate every time.
How Do You Store Peanut Butter Blossom Cookies?
These cookies can be stored in an air-tight container at room temperature. If you need to stack the cookies be sure they are completely cool before doing so and use wax paper between a maximum of two layers of cookies.
Can I Make the Dough Ahead of Time?
Yes. Prepare the dough in advance and store in the fridge for 1-2 days. Before baking allow the dough to soften for about 10-15 minutes at room temperature before scooping. Roll the cookies in sugar and bake as directed.
How to Freeze Cookies for Later
If you are preparing cookies for a holiday cookie exchange or gifting you may wish to freeze them in advance. I freeze my cookies in air tight containers for up to 1-2 months.
More Cookie Recipes
- Mini Chocolate Chip Cookies {soft & chewy}
- Crumbl Snickers Peanut Butter Cookies
- French Silk Pie Cookies
- Fruit Pizza Cookies
- Crumbl Copycat S’mores Cookies
If you loved this recipe, leave a 5-star rating! I would so appreciate it!
Mini Peanut Butter Blossom Cookies
Ingredients
- 8 tablespoons unsalted butter 4 ounces, soft at room temperature
- ½ cup packed light brown sugar 3.5 ounces
- ⅓ cup granulated sugar 2.5 ounces
- ½ cup smooth peanut butter 4.5 ounces
- 1 teaspoon vanilla extract
- 1 large egg room temp
- 1 ¼ cup all-purpose flour 6.25 ounces
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup granulated sugar place in a small bowl for rolling cookies in
- ⅔ milk chocolate chips
Equipment
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Mix until totally combined and smooth, about 2 minutes.
- Add peanut butter and vanilla extract and mix until combined. Add egg and mix until just combined.
- Sprinkle the flour, baking soda, and salt over the mixture and mix until the dough is mostly combined. Fold in any streaks of flour with a spatula to avoid overmixing. The dough will be soft and a bit sticky.
- Optional chilling: the dough is ready to bake right away, but placing it in the fridge for a bit (30 minutes up to 2 hours) makes it easier to scoop.
- Use the 1/2 tablespoon cookie scoop to scoop out cookies (you may spritz the scoop with nonstick cooking spray if you wish). Roll each scooped cookie in a small bowl of granulated sugar to coat (each scoop turns into a rounded cookie dough ball as it is rolled). Place each shaped cookie onto a cookie sheet about 1.5" apart.
- Bake cookies one sheet at a time until the cookies are puffed and lightly crackled on top, about 7-8 minutes. Don't overbake.
- After removing cookies from oven, immediately press three chocolate chips into the center of each cookie. Work quickly while the cookies are still hot. Allow to cool completely on a cooling rack before storing the cookies.
