These Blossom Cookies have a soft texture and rich peanut butter flavor that pairs perfectly with the chocolate center.
I do think I’m a cookie addict. But they are so easy to make! Although I would be open to suggestions there was something you wanted to see. Anyway, this week I made Blossom cookies. These are cookies I have known about for a long time but never knew the name. It was just a cookie I always looked forward to getting around the Holidays.
But when I get a craving, I feed it. And so, I decided to try making these blossom cookies with a bit of my own spin: peanut butter! Reese’s is one of my favorite desserts, so I love being able to pair chocolate and peanut butter whenever a natural moment arises. Or even a forced one.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Ingredients
The ingredients needed to make blossom cookies are pretty much the standard cooking ingredients: butter, sugar, light brown sugar, salt, egg, vanilla extract, flour, and baking soda. Peanut butter is just something I felt would be good to add. Especially since it can almost mimic the fat of butter and the binding and eggs.
I also do not normally have chocolate kisses lying around so I did go out to purchase these specifically for these cookies. I was rather annoyed that the store only offered tiny bags or giant bags. There wasn’t really any middle ground. Which, of course, is what I was looking for.
Process
Making the Dough
The first step of making these blossom cookies is making the dough. I used a stand mixer for this process as it just makes life a whole lot easier. I started by creaming together the butter, peanut butter, sugar, brown sugar, and salt. The peanut butter acts very similarly to the butter so it creams really well.
Before adding any ingredients, I scrapped down the sides of the bowl to make sure nothing didn’t get mixed. Then I added in the egg and vanilla extract to complete the “wet” mix.
Finally, I added the flour and baking soda. I did not see a need to mix them together prior to adding them to the wet mix. However, I only just mixed until all the ingredients were barely combined. Overmixing is something I really wanted to avoid.
Shaping and Baking and Shaping
I used a cookie scoop to shape the dough into 1-inch balls but teaspoons also work for this step. I spread them out on the baking sheet about two inches apart from each other. Then it was into the oven with them!
While the blossom cookies were baking, I unwrapped the chocolate kisses. The ones that I found were individually wrapped, which meant it was time to swim in wrappers. Unwrapping the chocolate kisses took a bit more time than I expected. I was barely able to finish before the cookies finished baking. But I managed!
The most important step was when I removed the cookies from the oven. I placed a chocolate kiss in the center of each cookie to make the blossom cookies. This has to be done when the cookie is still hot otherwise the chocolate kiss won’t stick to the center. The cookie also molded around the chocolate kisses in an extremely satisfying way.
Reflections
Wow, oh wow. The added peanut butter really brought an extra layer of goodness to these blossom cookies. I love these cookies without but they are a different type of delicious with. Definitely a recipe to keep in the back pocket!
Lessons
Setting the Chocolate
One thing I was concerned about was adding chocolate kisses to the center of the blossom cookies. I was a bit doubtful that they would just stick but I was wrong. The heat from the cookies melted the chocolate kisses just a tad. And the melted chocolate is what causes the stick. It stays that way until the chocolate has dried for an extended period of time and faces some sort of force impact. Otherwise, they’ll stay together for quite some time!
recipe
Blossom Cookies
Ingredients
- ¾ Cup Creamy Peanut Butter
- ½ Cup Unsalted Butter softened
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- ¼ Teaspoon Salt
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 ½ Cup All-Purpose Flour
- ½ Teaspoon Baking Soda
- Chocolate Kisses unwrapped
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl combine the peanut butter, unsalted butter, granulated sugar, light brown sugar, and salt. Whip until creamy – this should take a few minutes. Scrape down the edges of the bowl.
- Add egg and vanilla and mix until combined.
- Slowly add flour and baking soda, mix until just combined.
- Using a cookie scoop or two teaspoons, scoop the dough into 1-inch balls. Coat in a thin layer of sugar. Place on the baking sheet about 2 inches apart from each other.
- Bake for 8 to 10 minutes or until the bottom’s edges are just turning brown. Push a chocolate kiss into the center of each cookie (flat side of the kiss down). The cookies will mold shape and crack a little during this process. This must be done while the cookies are hot!
- Let the cookies cool on the baking tray until set before moving them to a cooling rack.
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