Description

Healthier Peanut Butter Blossoms made with a bit less sugar than most, but don't let that fool you--readers agree these are the BEST pillowy soft peanut butter blossoms ever. You can use natural peanut butter, too! No stand mixer needed. Did I mention they freeze like a dream?

Ingredients

Units Scale

1 large egg (sub 1 tbsp ground flax + 3 tbsp water for vegan)
1/2 cup natural salted peanut butter*
1/2 cup salted butter
1/2 cup organic cane sugar (plus 2 tbsp for rolling later)
1/4 cup dark brown sugar, packed (can sub coconut sugar, they'll be less sweet!)
1 tsp vanilla extract
1 cup all purpose flour or whole wheat pastry flour**
3/4 tsp baking soda
1/4 tsp fine sea salt
23 chocolate kisses

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Instructions

Preheat oven to 375F. Line 1 large or 2 regular cookie sheets with parchment paper or a Silipat. Make sure you have about 23 unwrapped kisses ready to go.
If using flax, mix together ground flax and water in a small bowl for "flax egg." Set aside to gel.
In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together peanut butter, butter, both sugars until light and fluffy, about 2 minutes.
Add the flax egg and vanilla and mix to combine. Add the flour, baking soda and salt and mix until just combined. Roll dough into smooth 1-inch balls (I used a cookie scoop).
Place 2 tbsp sugar in a small bowl and roll each cookie in sugar. Place 2 inches apart on baking sheets. No need to flatten. Bake (one cookie sheet at a time) for 8 minutes.
Remove from oven and immediately press a chocolate kiss into the center of each cookie. Return to the oven and bake for 1 more minute. Remove from oven and cool on a cooling rack. Let kisses harden then devour!

Notes

*If using unsalted peanut butter, add 1/4 tsp salt to the recipe.

**I use 1 1/4 cup flour when I'm baking at altitude in Denver, CO. You can also refrigerate or freeze the dough for puffier, thicker cookies!

GLUTEN FREE: If you're looking for gluten free cookies, I'd recommend these Peanut Butter Cup Cookies!