Peanut Better Blossoms

Name: Peanut Better Blossoms
Total time: 1 h 45 min
Yield: 40 servings
Ingredients: 1½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ cup unsalted butter; ½ cup dark brown sugar; ½ cup granulated sugar; 1 teaspoon pure vanilla extract; ¾ cup crunchy peanut butter; 1 large egg; 3 ounces semisweet chocolate; 3 tablespoons unsalted butter

Classic peanut butter cookies with a chocolate ganache center. These soft, chewy cookies combine rich peanut butter dough with a decadent chocolate filling for an irresistible twist on traditional peanut butter blossoms.

40 servings

1 hr 45 min

Published October 4, 2025

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Ingredients

•1½ cups all-purpose flour
•½ teaspoon baking soda
•½ teaspoon fine sea salt
•½ cup unsalted butter
•½ cup dark brown sugar
•½ cup granulated sugar
•1 teaspoon pure vanilla extract
•¾ cup crunchy peanut butter
•1 large egg
•3 ounces semisweet chocolate
•3 tablespoons unsalted butter

Cooking Instructions

1.
Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.
10 min
2.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.
10 min
3.
Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don't spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.
25 min
4.
Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
60 min

Ingredients

•1½ cups all-purpose flour

•½ teaspoon baking soda

•½ teaspoon fine sea salt

•½ cup unsalted butter

•½ cup dark brown sugar

•½ cup granulated sugar

•1 teaspoon pure vanilla extract

•¾ cup crunchy peanut butter

•1 large egg

•3 ounces semisweet chocolate

•3 tablespoons unsalted butter

Cooking Instructions

Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.

10 min

In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.

10 min

Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don't spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.

25 min

Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

60 min