These tiny peanut butter cup blossoms are delightfully small—perfect little treats for elves or anyone who loves bite-sized sweets.
There’s something irresistible about things that are itty-bitty.
Baby clothes just look so precious…
puppies.
mini cupcakes.
Size 2 clothes.
Small sizes somehow always look cuter than larger ones—don’t they?
I wish someone would explain where that extra cuteness goes as sizes increase.
Shoes are the same—I’ll see an adorable tiny shoe, then try it on in my size and the charm seems to vanish between a 6 and an 8.
Where does it go?
Mini peanut butter cups—yes please!
I’ve seen them at Trader Joe’s, so if you’re hunting for them that’s a good place to check.
Of course I bought some—tiny peanut butter cups practically demand to be brought home. It’s like a rule.
I borrowed Elissa’s idea for mini peanut butter chocolate chip blossoms and adapted it into what I call
Itty Bitty, Teeny Weeny Peanut Butter Blossoms
People love these because they’re absolutely adorable and easy to pop in your mouth.
They take a bit of time to shape, but the results are well worth the effort—trust me, I’m an expert on tiny treats.
Itty Bitty, Teeny Weeny Peanut Butter Cup Blossoms
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Ingredients
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- 1 cup room temperature butter (I use salted)
- 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
- Reserve 1/2 cup granulated sugar for rolling
Instructions
- Cream the butter and sugars together on medium speed until light and fluffy. Add the peanut butter and mix to combine. Add the eggs and vanilla and beat until incorporated.
- Slowly add the dry ingredients (flour and baking soda) and stir just until combined. Avoid overmixing.
- Chill the dough for at least 2 hours to make it easier to handle.
- Preheat the oven to 350°F (175°C).
- Remove the chilled dough and roll into tiny balls approximately 1/4 teaspoon in size. Roll each ball in the reserved granulated sugar to coat.
- Place each rolled cookie on baking sheets. Depending on the sheet size, you can fit about 60 at a time.
- Bake about 5 minutes, until the bottoms are slightly golden and the tops just begin to crack.
- As soon as the cookies come out of the oven, quickly press a mini peanut butter cup into the center of each cookie. Because these cookies are small, they cool quickly—work fast.
- Transfer the cookies to a wire rack until the peanut butter cups set, about 20–30 minutes.
Notes
Store these tiny blossoms in an airtight container at room temperature for up to 3 days.
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