4-Ingredient Peanut Blossom Cookies are billowy and soft, chewy and peanut buttery. As if that isn't enough it's then topped with a Kiss. They are incredible! I can't keep my hands off of them. Just stir scoop and bake. This simple recipe will be ready to go in the panggangan before it is done preheating!
I would stay close though,
because if you are lucky enough to eat one of these cookies while they are still warm, you may never touch another cookie again.
Last year after Thanksgiving, my mother-in-law and I were talking about our plans for Christmas. There are several people in our family that are gluten sensitive and I was thinking about treats that I could make that would be flourless or gluten-free with as little effort as possible. As much as I love my family, I would prefer to spend time with them, rather than just baking for them. You know?
I had settled on this old fashioned peanut butter cookie recipe that is made without flour when my mother-in-law was telling me how she wasn't really feeling up to making cookies this year.
I know how much she loves baking with the grandkids when they come in town and it just broke my heart to think about her missing that.
So, I decided to mix her several batches of cookie batter and freeze them so she could make cookies, without all the work. I used a 1 tablespoon cookie scooper to portion them out into balls and wrote the directions on each Ziploc freezer bag.
I was pretty excited to see what she did with them. When I looked for the old fashioned peanut butter cookies, much to my surprise she used the recipe to make peanut butter blossom cookies. I was so thrilled by her creativity.
I honestly didn't see more potential than a peanut butter cookie, but Gigi had the vision for these 4-Ingredient Peanut Butter Blossom cookies. They are absolutely amazing. They are soft and billowy, chewy and peanut buttery! You are going to love them.
With love from our simple kitchen to yours.
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Yield: 36
4-Ingredient Peanut Blossom Cookies
4-Ingredient Peanut Blossom Cookies are billowy and soft, chewy and peanut butter-y. As if that isn't enough it's then topped with a Kiss. They are incredible! I can't keep my hands off of them. Just stir scoop and bake. This simple recipe will be ready to go in the panggangan before it is done preheating!
prep time: 5 MINScook time: 12 MINStotal time: 17 mins
Ingredients
- 1 cup honey roasted peanut butter
- 1 cup granulated sugar (plus 1/4 cup extra)
- 1 large egg
- 36 milk chocolate candy kisses, unwrapped
Instructions
- Preheat panggangan to 350°F. Line a baking sheet with parchment paper (for easy clean up). Add 1/4 cup sugar to a medium (2-cup) bowl. Set aside.
- Mix 1 cup sugar, peanut butter and egg in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.
- Scoop cookie dough using a 1 tablespoon scooper, drop onto cookie sheet. Roll cookie balls and drop into sugar.Once 4 cookie dough balls are in bowl, swirl it around until cookie balls are covered in sugar.
- Place cookies on cookie sheet. Bake 10-12 minutes (until barely golden brown around the edges). Meanwhile unwrap candy kisses. Set aside.
- Remove from panggangan and place a candy kiss on top of each cookie ball, pressing down slightly. The cookies will crack a little around the edges.
- Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Serve and enjoy.
DONNA'S NOTES
- Cookies do not spread, so you can bake them pretty close together. If you are not using a cookie scoop, roll cookie dough into a 1" ball, then continue with recipe.
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