Peanut Blossom Cookies
User Reviews
4.6
Peanut Blossom Cookies
Description
This recipe for Peanut Blossom Cookies uses a combination of all-purpose flour and freshly ground roasted peanuts to create a textured, peanut-rich cookie dough. The butter and sugars are creamed to a fluffy base before peanut butter, eggs, and vanilla are incorporated. The dough is chilled and portioned onto baking sheets before baking at 350°F until golden.
The distinct chocolate topping is a classic feature where a Hershey's Kiss is pressed into the center of each warm cookie, adding a creamy chocolate accent. The cookies have a slightly crisp edge with a tender center and a deep peanut flavor enhanced by the roasted peanuts ground into the flour.
The batch size can vary depending on cookie size; smaller dough balls yield up to 4-8 dozen, while larger ones produce fewer cookies. This recipe makes a substantial, richly flavored peanut butter cookie that pairs well with milk or coffee.
Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup peanuts roasted, salted
- 1 cup butter softened but still cool
- ¾ cup dark brown sugar packed
- ¾ cup granulated sugar
- 1 cup peanut butter creamy
- 2 large egg
- 2 teaspoons vanilla extract
- 1-2 bags Hershey's Chocolate Kisses any variety, wrappers removed
Instructions
- Preheat the oven to 350 degrees and make sure an oven rack is positioned in the middle of the oven. Line two aluminum rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.
- In a medium bowl, whisk together, 1 ¾ cups flour, salt, baking soda, and baking powder. In a food processor or blender, process the remaining 1 cup flour and 1 cup peanuts together until finely ground and well-combined. Stir the peanut flour mixture into the bowl with the flour, salt and baking soda/powder.
- In a large bowl, beat the butter and sugars together with an electric mixer (hand mixer or stand mixer), until the mixture is light and fluffy, 1-2 minutes. Add the peanut butter and continue to beat until combined. Add the eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in the vanilla, stopping to scrape down sides of bowl, if necessary. Reduce the mixer speed to low and add the flour mixture in two batches, mixing until incorporated. Cover the bowl and refrigerate the dough for about 30 minutes until it is fairly stiff.
- Roll the dough into 1-inch balls and space 2 inches apart on the prepared baking sheets. Bake the cookies for 9-10 minutes, until the outsides are set and the edges are just barely beginning to crack. Working quickly, remove the sheet from the oven and press one Hershey Kiss into the center of each cookie. Return the baking sheet to the oven and bake for another 1-2 minutes, until the cookies are lightly golden and the Hershey Kiss is glistening (but not melted into a puddle).
- Let the cookies cool on the baking sheet for 3-4 minutes before removing the cookies to a cooling rack to cool completely. Repeat with remaining dough and Hershey Kisses.
Notes
- Cookie count varies with dough size; smaller balls yield up to 4–8 dozen cookies, larger balls produce fewer.
- Using freshly ground roasted salted peanuts adds extra peanut flavor and texture beyond standard peanut flour substitutions.
- Press Hershey's Kisses into cookies just after baking while warm for best melting effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies (2-3 dozen depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 298kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 210mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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