This cookie reminds me of my sister, Amanda, because she smells like peanuts and she always wears a Hershey’s Kiss on her head. Just kidding. I am having a hard time filling this page tonight. What I really want to be doing is eating all of these cookies. Okay, so this cookie reminds me of my sister because she is the cookie queen in my family, and these are one of her best. Peanut Blossom Cookies are Americas Test Kitchen’s variation on the classic Peanut Butter Blossoms. In place of shortening, butter is used. Along with creamy peanut butter, ground roasted peanuts are added. Finally, instead of placing a chocolate kiss atop the already baked cookies, it is added in the last 1 to 2 minutes of baking. What this cookie becomes is a melt in your mouth, sweet peanut butter cookie with a sandy-like texture, and a chocolaty finish. It’s basically a more mature peanut butter blossom.
This recipe advises on chilling the dough in the refrigerator for at least 30 minutes before scooping out and baking. I did a little investigating on why chilling the dough is a good idea and this is what I discovered thanks to the OChef:
- It helps prevent the cookies from spreading too much.
- It gives the gluten time to relax, which helps the overall texture of the cookie.
- It also gives the dough time to hydrate and absorb all of the liquid, which helps deepen the taste.
So, let’s get to it, shall we? In a food processor, ground peanuts with a little flour.
Cream the butter and sugar until fluffy, then add some peanut butter. Then mix in an egg and vanilla extract.
Add the dry ingredients, and mix just until combined.
Wrap dough in plastic and refrigerate for 30 minutes.
Roll dough into 1-inch balls and place on parchment-lined baking sheet. Bake in a 350 degree F. oven for about 9 minutes.
Place a chocolate kiss atop each cookie and bake for another 1 to 2 minutes.
Cool on a wire rack.
- 1 1/2 cups (187 g) All-Purpose Flour, divided
- 1/2 cup (65 g) Peanuts, salted & dry roasted
- 1/4 tsp. Salt
- 1/4 tsp. Baking Soda
- 1/4 tsp. Baking Powder
- 8 TBS (113 g) Unsalted Butter, softened
- 1/3 cup (66 g) Dark Brown Sugar
- 1/3 cup (66 g) Sugar
- 1/2 cup (125 g) Creamy Peanut Butter
- 1 large Egg
- 1 tsp. Vanilla Extract
- 50 Hearshy's Chocolate Kisses, unwrapped
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a food processor, pulse together 2/3 cup of the flour and peanuts until finely ground, about 15 seconds. Transfer mixture to a bowl and mix in salt, baking soda, baking powder, and remaining flour.
- Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar until fluffy, about 4 to 7 minutes. Add peanut butter and continue to beat until combined. Add egg and vanilla and beat until combined. Reduce speed to low, add flour mixture a little at a time, and mix until just combined. Refrigerate dough for 30 minutes.
- Roll dough into 1-inch balls; space balls 2 inches apart on prepared sheets. Bake, 1 sheet at a time, until just set and beginning to crack, 9 to 11 minutes. Working quickly, remove sheet from oven and place 1 Hersey Kiss in center of each cookie, pressing down firmly. Return sheet to oven and bake until light golden, about 1 to 2 minutes longer. Let cookies cool on sheet for 1 minute then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely before serving.
- Cookies can be stored in air tight container at room temperature for 3 days, or wrapped up and frozen for up to 3 months.
- Food processor
- Standing mixer fitted with paddle attachment or hand-held mixer
- 2 Cookie sheets
- Parchment paper
