This is the best peanut butter blossoms recipe I've ever made. The trick that made all the difference with these cookies is layering different textures and temperatures so every bite has everything.
Typical peanut butter blossom cookies have a peanut butter cookie base, and a chocolate chip topping. That's it. Yummy, but to me, there was always something missing.
The way I see it, with cookies, you need a chewy base with enough structure to hold toppings without cracking, crunchy bits that add caramelized sweetness, and a toasted element topped with something that melts slightly into the warm center. And the key to that was adding in marshmallows.
The broiling step is what makes these special because that quick, intense heat creates the same caramelized exterior you'd get over a campfire without drying everything out. Every bite has this combination of salty, sweet, and chocolatey that makes them hard to stop eating.
I make these when I want something with peanut butter but with something extra that makes them feel special. The active prep is quick, and the broiling step adds this campfire-toasted flavor that takes them over the top.
These sometimes remind me of s'mores cookies and they're honestly commonly mistaken for them, but once people taste the hint of peanut butter, they get the difference.
The first time I brought these to a potluck as my share of Christmas cookies, someone asked if they were s'mores cookies, and I had to explain the base. After they tried one, they said the peanut butter made it way better than regular s'mores because it added this savory depth that balanced all the sweetness.
Now when I make them for get togethers, people specifically look for "the peanut butter ones" instead of just grabbing any of my baked cookies off the plate. My daughter loves helping me press the toppings into the marshmallows while they're still warm, and she always sneaks at least one before they make it to the serving plate.
Ingredients
Peanut butter makes these cookies work, and you can use either creamy or chunky peanut butter, depending on your preference. Creamy peanut butter gives you smooth, uniform dough, while the chunky version adds extra texture and little bits of peanut in every bite. Both work fine, but creamy is more consistent.
Vegetable shortening gives these cookies their perfect chewy texture and helps them retain their shape instead of spreading too much while baking. If you don't have shortening, you can use unsalted butter, but the texture will be a bit different.
English toffee bits add this rich, caramelized flavor with extra sweetness and crunch. If you can't find toffee bits, chopped toffee bars or chocolate-covered toffee pieces work as substitutes.
Chocolate kiss candies are essential for that signature look and flavor. You can use other chocolate candies if you want, but the kiss gives you that classic melt-in-your-mouth finish that makes these cookies what they are.
See the recipe card for exact quantities.
How to Make Peanut Butter Toffee Blossom Cookies?
These peanut butter blossom cookies are a fun twist on the classic peanut butter cookie recipe, topped with a toasted marshmallow and a chocolate kiss. Perfect for any occasion, especially around the holidays, they combine the best of peanut butter, chocolate, and marshmallows in every bite.
Prepare the Dry Ingredients
In a large bowl, combine the sifted all-purpose flour, baking soda, and baking powder. Stir them together to make sure the leavening agents are evenly distributed. Set the bowl aside for later use.
Mix the Wet Ingredients
Combine Wet and Dry Ingredients
Preheat the Oven
While the cookie dough is chilling, preheat your oven to 350°F. Line your baking sheets with parchment paper to prevent the cookies from sticking and make cleanup easier.
Shape the Dough
After the dough has chilled, remove it from the refrigerator. Use your hands or a cookie scoop to form the dough into 2-inch balls. Place the dough balls on the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the Cookies
Bake the cookies in the center of the preheated oven for approximately 15 minutes or until they are light golden brown around the edges. Keep an eye on them towards the end to make sure they don't overbake, as they can continue to cook slightly on the baking sheet once removed from the oven.
Add the Marshmallows
If using regular-sized marshmallows, immediately place one marshmallow in the center of each cookie while the cookie is still hot. Gently press down on the marshmallow to make sure it sticks to the cookie. If using giant marshmallows, cut them in half horizontally before placing the halves onto the cookies. The heat from the cookies will help the marshmallows stick.
Toast the Marshmallows
Place the baking sheet under the broiler for a few seconds to toast the marshmallows. Keep a close watch to prevent them from burning, because broilers work quickly. Once the marshmallows are golden and slightly toasted, remove the baking sheet from the oven.
Add the Chocolate Kisses
While the marshmallows are still soft, press a chocolate kiss into the center of each marshmallow. The warmth from the cookie and marshmallow will help the chocolate kiss adhere.
Cool the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious peanut butter blossom cookies!
Storage
Store the peanut butter blossom cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. For make-ahead convenience, prepare the dough, shape it into balls, and refrigerate for up to 3 days or freeze the dough (without marshmallows or chocolate kisses) for up to 2 months. When ready to bake, thaw the dough in the fridge, then add the marshmallows and chocolate kisses before baking as directed.
Top Tips
When using pumpkin spice latte syrup, a little syrup goes a long way. I start with small amounts and adjust to taste. The goal is to complement, not overpower, the other ingredients.
Use real pumpkin puree for authentic flavor. Canned works well, but make sure it's 100% pumpkin, not pie filling.
I recommend using a mix of brown and white sugar and adding a pinch of salt. This gives a richer flavor than white sugar alone.
Peanut Butter Toffee Blossom Cookies
Ingredients
- 2½ c all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ c peanut butter creamy or chunky
- 1 c vegetable shortening
- 1 c light brown sugar
- 1 c granulated sugar
- 1 teaspoon vanilla extract
- 2 lg eggs room temperature
- ¾ c English Toffee Bits
- 18 regular size marshmallows or 9 giant marshmallows
- 18 chocolate kiss candies
Instructions
- In a large bowl, combine the flour, baking soda and baking powder.
- Using an electric mixer, beat the peanut butter, sugars, and shortening until creamy. Add in the eggs and vanilla extract and mix until combined. Stir in the English Toffee Bits.
- Gradually add the flour mixture into the wet mixture, stirring until well-combined. Cover dough and refrigerate for 20 minutes.
- While dough is chilling, preheat oven to 350°.
- Remove dough from refrigerator and shape into 2" balls. Place dough balls on parchment-lined baking sheets, keeping them about 2" apart. Bake on center rack of the oven for approx. 15 minutes or until light golden brown.
- If using regular size marshmallows, place one in the center of each cookie while cookie is still hot. Press down on the marshmallow to firmly stick it to the cookie. If using the giant marshmallows, cut the marshmallow in half horizontally before placing it on the cookie.
- Place the cookies under the broiler to toast the marshmallows, being cautious not to let them burn. After removing the cookies from the broiler, press a chocolate kiss into the center of each marshmallow. Remove cookies to baking racks to cool.
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