Mini Peanut Butter Blossom Cookies
Mini Peanut Butter Blossom Cookies are an adorable miniature version of the original recipe. They are made with a soft and chewy cookie dough and topped with standard milk chocolate chips. Use them for holiday cookie trays, lunch boxes, or homemade gifts!
Equipment
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
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.
Notes
How Many Cookies Does the Recipe Make? I've found that this recipe makes about 72 cookies (1.5" in diameter), but results may vary depending on scoop and scooping technique.
Do You Have More Mini Cookies Recipes? Yes! Try my Mini Chocolate Chip Cookies next.
Nutrition Facts
Mini Peanut Butter Blossom Cookies
Amount per Serving
Calories
43
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
6
mg
2
%
Sodium
34
mg
1
%
Potassium
16
mg
0
%
Carbohydrates
5
g
2
%
Fiber
0.1
g
0
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
42
IU
1
%
Calcium
3
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.