Peanut Butter Blossoms appear in my house during the holiday season and are a huge hit. Everyone is always surprised when I tell them that they do not contain ANY flour.
These blossoms only require a bowl, a spoon and a handful of ingredients, making them the perfect opportunity to get your children into the kitchen. Older ones can mix and measure while the little ones unwrap the chocolates.
The perfect cookie for a holiday cookie exchange, hostess gift, or any time of day, these peanut butter blossoms are always a delight.
Peanut Butter Cookies
Try this recipe with a nut butter substitute for a nut allergy friendly version!
In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
Measure out 1 1/2 tablespoons of dough at a time and gently roll into a ball.
Measure out the extra granulated sugar into a small bowl. After rolling each cookie into a ball, gently press the top half of it into the sugar.
Place cookie sugar side up on a silicone baking mat or parchment paper covered cookie sheet and with your hands or the bottom of a flat glass, gently press each cookie down to about a 1/2" thickness.
Bake in a 350 degree oven for 9 - 11 minutes or when bottoms are lightly browned and the edges just start to crack. Do not over bake.
Remove pan from oven and while cookies are still on the pan, gently press a chocolate "kiss" midway into the center of each cookie. Expect the cookie to crack when you do this.
Leave the cookies to cool on the pan for a couple of minutes before placing on a cooling rack to cool completely.
If desired, refrigerate cookies for 15 minutes or until the chocolate sets.
These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Blossom recipe is organic, gluten free, vegetarian and dairy free with substitution*.