Cute And Easy Halloween Peanut Butter Blossoms

Today I’ve got the most adorable Halloween peanut butter blossoms that are quick and simple to make but perfect for any Halloween get togethers or kiddos in your life. These cookies are like a traditional peanut butter blossom with a fun little Halloween twist that you can decorate however you please.

Holiday baking is one of my favourite things to do and my kids absolutely love Halloween. I love coming up with cute and easy new desserts for them and their friends to enjoy. I always try to keep my recipes simple for everyone as decorating is definitely not in my forte and this way, even the kids can help or even make them themselves.

These peanut butter blossoms are packed with peanut butter flavour and the perfect cookie combination of soft and chewy. Blossoms are one of my favourite cookies to eat and bake, especially for holidays. They always look great on a cookie tray or dessert platter and easily catch everyone’s eye.

For some other blossom options that you could use as a base recipe to decorate for Halloween however you like, check out my pumpkin spice blossoms or my triple chocolate blossoms. Both would be delicious with a peanut butter pumpkin or whatever other Halloween themed chocolate confections you can find.

FAQ: Halloween Peanut Butter Blossoms

Can I Make These Ahead of Time?

Yes, you can make them 1-2 days in advance and store them in an airtight container with a couple marshmallows to keep them fresh.
Or, you can bake them according to the instructions below and freeze them in an airtight bag once they have fully cooled.
To freeze the unbaked dough, see my instructions below.

How Can I Keep These Soft?

Store them in an airtight container with a couple of marshmallows. They will stay soft for 3-4 days this way!

Why Did My Cookies Spread So Much?

If you didn’t measure the flour correctly, they may spread too much.
If your butter was too warm when you started, they will likely spread.
If they have spread, using a glass or bowl, once you take them out of the oven, cover the cookie with the glass and then spin the cookie around to bring it back to it’s circular shape. This will bring the cookie back together a bit and make them thicker as well. I usually do this anyways to make them look more uniform.

Can I Use Natural Peanut Butter?

No, I do not recommend that for this recipe as it tends to be runnier and they will likely overspead.

What Can I Decorate These With?

Put any kind of chocolate you like on top. A Hershey kiss, the Reese pumpkins and bats like I used or anything else you can find. You could also roll them in sprinkles if you like.

Thanksgiving Peanut Butter Blossoms

To make these for Thanksgiving, you can make them the exact same way but probably skip the candy eyes. Just put the pumpins on top. You could add a little gold dust to the pumpins as well.

How To Assemble These Blossoms

When making these cookies, you’re going to scoop 1.5 tablespoon size balls. Roll them in a ball, then roll the dough in granulated sugar.

Bake for the designated time below and while they’re baking, unwrap the pumpkins.

Then allow to cool for 3-4 minutes. This is important as you don’t want the pumpkins to completely melt but you don’t want the cookies to cool too much either. If you allow them to cool for too long, it’s harder to push the pumpkin in and the cookie will crack more and not look as presentable.

Are These Halloween Peanut Butter Blossoms Gluten Free?

I haven’t tried using a 1 to 1 flour with these but I see no reason they shouldn’t work. The reese pumpkins are not gluten free however so you’s need to decorate them in a different way.

If you’d like some other gluten free treats, try my pumpkin monster cookies which can be decorated with gluten free candy eyes or my Jack-O-Lantern rice krispie treats which can be made with gluten free crispy rice cereal.

As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.

How to Freeze and Bake No Chill Cookie Dough

1. Prep the dough as instructed.
2. Roll the dough into balls.
3. Place in an airtight container or bag.
4. Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
5. Store in freezer for up to 3 months.
6. When ready to bake, preheat your oven and place balls on baking sheet. 
7. Add 1-2 minutes to bake time as baking from frozen and then add the pumpkins as per the instructions below and enjoy!

How to Properly Measure Flour

So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!

If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.

1. Fluff the flour by giving it a mix with a whisk or fork.

2. Spoon the flour into your measuring cup.

3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)

4. Repeat until you’ve measured the amount the recipe calls for.

Baking Tips

• For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
• Don’t overmix the dough, just mix until everything is incorporated.
• Allow the cookies to cool for 3-4 minutes before putting the pumpkins in so they don’t melt and lose their shape.
• Unwrap the pumpkins while the cookies are in the oven so you don’t run out of time. If the cookies cool too much, they’ll crack a lot when pushing the pumpkins in.
• I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.

More Halloween Treats

Today’s song is by one of my all time favourite bands. Here’s The Garden by July Talk. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.

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