Peanut Butter Blossoms are a classic cookie delight, featuring a chewy peanut butter base crowned with a Hershey’s Kiss. The warm, nutty aroma fills the kitchen as these treats bake to golden perfection, leaving a sweet and savory imprint on the palate. A timeless favorite, these cookies marry the rich allure of peanut butter with the iconic chocolate kiss, creating a perfect union of flavors.
Ingredients:
- 6 oz. (or about 1 cup) semisweet or dark chocolate, melted
- 1/2 cup vegan butter, softened to room temperature
- 1/3 cup white cane sugar, plus more for rolling cookies
- 1/3 cup brown sugar
- 1/2 cup creamy natural peanut butter
- 1 flax “egg” (1 tbsp ground flax seed mixed with 2.5-3 tbsp water)
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour (gluten-free if needed)
- 1 tsp baking soda
- 1/2 tsp salt
Instructions:
- Line a sheet pan with parchment paper.
- Melt dark chocolate in a double boiler or microwave.
- Add to pastry piping bag, and slowly pipe chocolate into at least 32 (you may have extra chocolate leftover) “kiss” shapes (you may also just use a small spoon to drop small mounds of chocolate onto the lined pan). Place in the refrigerator to set for at least 30 minutes.
- Preheat oven to 350F, and line two cookie sheets with parchment paper.
- Beat together the butter and sugars with an electric mixer until creamy, then beat in peanut butter, flax egg, and vanilla.
- Add the flour, baking soda, and salt, then stir until a dough is formed.
- Roll the dough into 1-inch balls, then roll in sugar.
- Place dough balls onto prepared cookie sheets about 2 inches apart and bake for 11-13 minutes, until lightly golden around the edges.
- Remove cookies from oven and gently press prepared chocolate “kisses” into the center of each cookie.
