The tiny peanut butter cup blossoms are delightfully small — perfect little treats for holiday snacking or elf food.
There’s something irresistible about things that are itty-bitty. Baby clothes, puppies, mini cupcakes — small versions always seem cuter than their full-sized counterparts.
Even shoes look more charming on display when they’re tiny; somehow the charm can fade when you look for your size. Where does that cuteness go? I don’t know, but small is almost always better.
Mini peanut butter cups are especially adorable. I found them in stores (they’re often available in specialty and grocery stores) and immediately bought a bag — you pretty much have to when you see tiny PB cups.
Inspired by a clever idea for mini peanut butter chocolate chip blossoms, I adapted the concept into these Itty Bitty, Teeny Weeny Peanut Butter Cup Blossoms.
These bite-sized blossoms are poppable, adorable, and perfect for gifting or serving at parties. Making them is a bit repetitive — you’ll be rolling lots of tiny dough balls — but they’re absolutely worth the effort.
Itty Bitty, Teeny Weeny Peanut Butter Cup Blossoms
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
No reviews
Rate
Print Recipe
Ingredients
Scale
- 1 cup room-temperature butter (salted is fine)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups creamy peanut butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Reserve 1/2 cup granulated sugar for rolling
Instructions
- Cream the butter and sugars on medium speed until light and fluffy. Add the peanut butter and mix until combined. Add the eggs and vanilla, mixing until incorporated.
- Gradually add the flour and baking soda, stirring until just combined. Do not overmix.
- Chill the dough for at least 2 hours to firm up.
- Preheat the oven to 350°F (175°C).
- Remove the dough from the fridge and roll into very small balls — about 1/4 teaspoon size. Roll each ball in the reserved granulated sugar to coat.
- Place the coated balls on baking sheets, leaving small gaps. Depending on your sheet size, you can fit many at once — about 60 on a large sheet is possible.
- Bake for about 5 minutes, until the bottoms are just starting to turn golden and the tops show the first signs of cracking.
- Immediately after removing from the oven, press a mini peanut butter cup gently into the center of each cookie. Because they are so small, the cookies cool quickly and the chocolate will set fast.
- Transfer the cookies to a wire rack and let them cool until the peanut butter cups are set, about 20–30 minutes.
Notes
Store the blossoms in an airtight container at room temperature for up to three days. For longer storage, freeze in a single layer then transfer to a sealed container.
Want To Save This Recipe?
My Favorites