Peanut Blossoms Recipe

Granulated sugar: Adds sweetness and helps to create a slightly crispy texture on the outside of the cookies.

Brown sugar: Provides a deeper, molasses-like sweetness and helps to keep the cookies moist.

Peanut butter: The star ingredient that gives the cookies their rich, nutty flavor.

Butter: Adds richness and helps to create a tender, melt-in-your-mouth texture.

Egg: Binds the ingredients together and adds structure to the cookies.

All-purpose flour: The main dry ingredient that provides structure and stability to the cookies.

Baking soda: Helps the cookies rise and become light and fluffy.

Baking powder: Works with the baking soda to ensure the cookies rise properly.

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

Chocolate kisses: The iconic topping that adds a burst of chocolatey goodness to each cookie.

For an extra layer of flavor, try using dark chocolate kisses instead of the traditional milk chocolate ones. This will add a rich, slightly bitter contrast to the sweet and nutty peanut butter cookie. Additionally, make sure your butter is fully softened to ensure a smooth and well-blended dough, which will result in a more tender cookie.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• packed brown sugar - Substitute with maple syrup: Maple syrup provides a rich, deep sweetness and moisture.

• peanut butter - Substitute with almond butter: Almond butter offers a different nutty flavor and is suitable for those with peanut allergies.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) is a vegan alternative that helps bind ingredients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients.

• baking soda - Substitute with baking powder: Use double the amount of baking powder as a substitute for baking soda.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for 1 teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile.

• chocolate kisses - Substitute with dark chocolate squares: Dark chocolate squares offer a richer, less sweet chocolate flavor.

• Allow the peanut blossoms to cool completely on a wire rack before storing or freezing. This ensures they maintain their texture and don't become soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to one week.

• If you prefer to keep them fresh for a longer period, consider freezing. Arrange the peanut blossoms in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and type of cookie. They can be stored in the freezer for up to three months.

• When ready to enjoy, thaw the peanut blossoms at room temperature for about 30 minutes. For a freshly baked taste, you can warm them in a 300°F (150°C) oven for 5-7 minutes.

• If you plan to freeze the dough instead of baked cookies, shape the dough into balls and freeze on a baking sheet until solid. Then, transfer to a freezer-safe bag or container.

• When baking frozen dough, there's no need to thaw. Simply roll the frozen dough balls in granulated sugar and bake as directed, adding an extra 1-2 minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the peanut blossoms on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-7 minutes or until warmed through. This method helps maintain the cookie's texture and ensures the chocolate kisses don't melt too much.

• For a quicker option, use the microwave. Place a few peanut blossoms on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as the chocolate kisses can become too soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the peanut blossoms in a single layer in the basket. Heat for about 3-4 minutes. This method can help retain the cookie's crispiness while warming them evenly.

• To reheat on the stovetop, use a double boiler method. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Add the peanut blossoms to the bowl and cover with a lid. Heat for about 5 minutes, checking frequently to avoid melting the chocolate kisses too much.

• Oven: Preheat to 375°F (190°C) for baking the cookies.

• Large bowl: Used to mix the sugars, peanut butter, butter, and egg until well blended.

• Electric mixer: Helps in beating the ingredients together until well blended.

• Measuring cups: Measure out the ingredients like sugar, peanut butter, butter, and flour accurately.

• Measuring spoons: Measure smaller quantities like baking soda, baking powder, and salt.

• Spatula: Useful for scraping down the sides of the bowl to ensure all ingredients are well mixed.

• Cookie sheet: Place the dough balls on this for baking.

• Wire rack: Cool the cookies on this after baking.

• Small bowl: Used for rolling the dough balls in additional granulated sugar.

• Spoon: Helps in scooping out the dough to shape into balls.

• Cooling rack: Another term for wire rack, used for cooling the cookies.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the baking process.

Use a cookie scoop: A cookie scoop ensures uniform dough balls and speeds up the shaping process.

Pre-unwrap chocolate kisses: Unwrap all chocolate kisses while the cookies are baking to save time when pressing them into the cookies.

Chill the dough: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle and shape.

Batch baking: Use multiple cookie sheets to bake more cookies at once, reducing overall baking time.