Easy Peanut Butter Blossom Cookies

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: sugar substitute

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

chocolate kisses

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar.

peanut butter

🥗Healthier: natural peanut butter

💰Cheaper: sunflower seed butter

Natural peanut butter has no added sugars.

In a stand mixer bowl, add 113 grams of unsalted butter and 3/4 cup of smooth peanut butter.

Mix briefly to cream the butter and peanut butter together.

Add 1/2 cup of white sugar and 1/2 cup of lightly packed brown sugar; cream together until fluffy and lighter in color.

Scrape down the sides of the bowl to ensure uniform mixing.

Add 1 teaspoon of vanilla extract and 1 room temperature egg; mix until well combined.

Scrape the bowl again, ensuring a light and fluffy mixture.

Add 1 cup of all-purpose flour and 1 teaspoon of baking powder; mix on low until just combined.

Roll the dough into roughly 1-inch balls (about 36 grams each) and place them on a baking sheet lined with parchment paper.

Optionally, roll the cookie balls in sanding sugar before placing them on the baking sheet.

Preheat the oven to 375°F (190°C).

Bake the cookies for 7 minutes; they should puff up slightly and be lightly browned on the bottom.

Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.

Return the cookies to the oven for an additional 3 minutes at 375°F (190°C).

Let the cookies cool on the baking sheet until they set and harden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens