The day after Thanksgiving, we put up our Christmas tree and I start thinking about all the cookies and desserts that I can make during the next month. My family loves Peanut Butter Blossoms and are always eager to lend a hand when it’s Peanut Butter Blossom day in our kitchen. They are really easy to put together, which is a good thing since I usually end up making them a few times over the holiday season.
I like that the recipe is easy to adjust for allergies. For peanut allergies, we use a different nut butter or nut butter substitute, and for our dairy free friends, we use a dairy free dark chocolate square in place of the traditional kiss.
Because these cookies only require a bowl, a spoon and a handful of ingredients, children can get involved in baking them. Older ones can mix and measure while the little ones unwrap the chocolates.
Make up a batch of the blossoms to wrap up for your neighbors or your children’s teacher. The perfect cookie for a holiday cookie exchange, hostess gift, or any time of day, these peanut butter blossoms are always a delight.
To find more delicious organic holiday recipes, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 9-11 minutes |
| Servings |
cookies
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- 2 cups Organic peanut butter
- 2 cups Organic granulated sugar
- 2 tsp Organic maple syrup
- 2 Organic eggs large, room temperature
- 4 tbsp Organic granulated sugar for dipping
- 32 Organic chocolate kisses may substitute dairy free chocolate*
Ingredients
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- 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*.
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