Don’t you love how sprinkles add a little bit of glam to an otherwise classic cookie? These peanut butter blossoms are soft and thick, flavored with maple extract and topped with a chocolate kiss. Easy to dress up and customize with colorful nonpareils or jimmies! Mine are all ready to go for an Easter or spring dessert table.
This recipe is the exact same as my traditional peanut butter blossom recipe except that I substitute sprinkles for the sugar coating. So if you prefer a sprinkle-less dessert, check out that recipe here. Otherwise stick around!
One of the key ingredients in these cookies is the maple extract, so don’t leave that out! The subtle hint of maple ties all the other flavors together.
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Also feel free to substitute Hershey’s hugs instead of kisses. BUT keep in mind that the white chocolate won’t hold its shape as well when you place it on top of the freshly baked cookies. If you’re more worried about taste than presentation then by all means make the switch!
The dough is soft but doesn’t need to be chilled. Roll each ball of dough in the sprinkles and place on a baking sheet lined with parchment paper or a silicone mat, no more than 12 per pan. Press the top of each ball lightly with a fork, in a crisscross pattern.
Bake for 8 minutes. The cookies may appear somewhat cracked when baked, but don’t worry about that! (Read the story behind that here.)
A quick note about sprinkles: both nonpareils and jimmies work just fine, but I found the nonpareils slightly easier to work with. You can also combine the two!
Press a kiss gently on top of each cookie as soon as you take the pan out of the oven. Let the cookies rest on the pan for 5 minutes to firm up a bit before moving them to a wire cooling rack.
Store the cookies in an airtight container. (They also freeze well.) Tag me @roseandwhiskers on Instagram if you try these peanut butter blossoms and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Sprinkle Peanut Butter Blossoms
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp maple extract
- 2 tbsp whole milk room temperature
- 2/3 cup nonpareils or jimmies
- 30 chocolate kisses (have a few extra, just in case)
- Preheat the oven to 375°F (190°C) and line three baking sheets with parchment paper or silicone mats. (If you need to reuse a baking sheet, make sure you let it come to room temperature first. I like sticking it in the refrigerator for a few minutes to speed up the cooling process.)
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, cream the butter, sugar and peanut butter on high speed until smooth and creamy. Beat in the egg until incorporated, and then mix in the extracts.
- Mix in the flour and milk on low speed until just incorporated. Scoop 1.5-inch balls of dough and roll each one in the sprinkles. Place them on the prepared baking sheets, no more than 12 per pan.
- Use a fork to gently press down the top of each cookie, forming a crisscross pattern. Bake for 8 minutes (one pan at a time).
- Take the pan out of the oven and gently press a chocolate kiss on top of each cookie. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container and enjoy!