Peanut Butter Strawberry Blossom Cookies

Recipe by Jen Bates for Wyman’s


  • Approximately 24 Wyman’s Strawberries (kept frozen)
  • ½ cup (100g) sugar
  • ½ cup (100g) brown sugar
  • ½ cup (123g) creamy peanut butter
  • ½ cup (1 stick, 113g) butter, room temperature
  • 1 egg, room temperature
  • 1 ½ cups (213g) all purpose flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • Extra sugar for rolling


Preheat the oven to 375℉. Prepare a baking sheet with parchment paper.

In a medium bowl whisk the flour, baking powder, and baking soda. Set aside.

In a separate large bowl or stand mixer, beat the sugar, brown sugar, peanut butter, and butter till light, fluffy, and lighter in color. Add the egg and beat in well. Slowly mix in the dry ingredients and beat until just combined.

Scoop out 1½ tbsp (approx 1½” diameter balls) of dough. Use your hands to roll into a sphere and then dunk in the extra sugar till evenly coated. Set the ball on the baking sheet. Continue until the baking sheet is full, leaving ~2” for cookies to spread. Press a frozen Wyman’s strawberry into the center of each ball, tip up.

Bake for 16-18 minutes or until cookies have started to brown at the edges. Remove and allow to cool before serving.

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!