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Easter Peanut Butter Blossom Cookie Recipe

Everyone loves the Easter peanut butter blossom cookie. It takes the classic cookie up a notch with candy chocolate eggs! We show you how.

Make the Easter Peanut Butter Blossom Cookie your signature Easter cookie.

Decorate these peanut butter blossom cookies your own unique way and make them your signature Easter cookie. 

Use Hershey’s Easter Kisses, tiny chocolate bunnies, lambs or chicks, chocolate or candy-covered Easter eggs in the center.

As well as having the easter egg on top, you can add Easter sparkle by rolling cookies in these instead of granulated sugar:

  • pastel colored sprinkles
  • coarse sparkling sugar in Easter colors
  • colored decorator’s sugar
  • pearl sugar

Cookie utensils that make baking cookies easier.

cookie lifter

Use a cookie/brownie lifter with a beveled edge so your cookies don’t get smushed. On Amazon.

cookie scoop

An easy-release scoop makes uniform cookies & for meatballs, devilled eggs and more. On Amazon.

Both items are also available at your local dollar store.

Easter Peanut Butter Blossom Cookie Recipe

  • 1/2 c sugar (+ 1/4 c colored sugar for decorating, if using)
  • 1/2 c packed light brown sugar
  • 1/2 c shortening
  • 1/2 c peanut butter
  • 1 egg
  • 1 ¼ c flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 24 Mini Easter Egg Candies
  1. Preheat oven to 375° F
  2. Cream sugars, shortening, egg and peanut butter until fluffy. (Will become a lighter color.)
  3. Blend flour, baking soda, baking powder and salt in a separate bowl or sifter. Gradually add to creamed mixture, beating until blended.
  4. Scoop and roll into a small one-bite ball, then roll in sugar or sprinkles and place onto an ungreased cookie sheet. (The cookie will double in size while baking, so make ball about the size of the bottom of a Hershey Kiss, or around ½”. A small cookie looks better – a chocolate in the center of a huge cookie just isn’t the same. It doesn’t look like a blossom.)
  5. Bake for 8 minutes or until edges barely browning. (If you cook them too long, they will be hard.)
  6. Unwrap Hershey chocolates or foil eggs while cookies are baking, if using.
  7. As soon as you remove the cookies from the oven, press an Easter Egg Candy into the center of each cookie. DO NOT press them right to the bottom, just enough for them to stay. Cookies may crack around the edges, that’s fine.
  8. Let them set for a minute. Then lift onto rack to cool completely. (When lifting, make sure you have the cookie spatula under whole cookie. These are top heavy and will tumble off head-first if the spatula isn’t firmly underneath.)
Cookies, Easter Food

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