What happens when you take a classic, childhood favorite cookie, like Peanut Butter Blossom Cookies, and add some grown-up ingredients?? You get these cookies….Sophisticated Peanut Butter Blossom Cookies! With the addition of some sophisticated ingredients, I made a grown-up version of the classic cookie! You can share these with the kids if you want, but if you keep them all for yourself, I won’t tell 😉
I love a good Peanut Butter Blossom Cookie, so when I received a shipment of products from Foodlyn, I knew immediately once I saw the Jem Cinnamon Maca Almond Butter, that I was going to make a more grown-up version of the Peanut Butter Blossom. What is a Peanut Butter Blossom? It’s a peanut butter cookie dough ball that is rolled in sugar, baked until soft and fluffy and then topped with a Hershey’s Kiss right in the middle.
I made these cookies fancy by using Jem Cinnamon Maca Almond Butter and K’ul Dark Chocolate (also from Foodyln), in place of the creamy peanut butter and Hershey’s Kisses used in the classic recipe. And since the Cinnamon Maca Almond Butter had hints of cinnamon and spice, I decided to use my Vain Indonesian Vanilla Extracted in Ginger Spirits to accentuate that. Oh my yum!!
These cookies still have that great taste of a Peanut Butter Blossom, but amped up by using these special, sophisticated, grown-up ingredients. While I sometimes act like I am 5-years old, and sometimes forget how old I actually am, these cookies made me feel more like an adult hehehe. Not always a bad thing to be an adult 😉
This dough definitely requires some chilling….especially if you are using almond butter. Almond butter has a looser consistency than regular peanut butter, so this dough needs that time in the refrigerator or freezer to come to a consistency that the dough can be rolled into balls.
All cookies should be rolled in sugar….why is it that just peanut butter cookies get this special treatment. Anyone?!?!
All ready to bake!
Sophisticated Peanut Butter Blossom CookiesPrint Recipe
- COOKIE DOUGH:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1-1/2 teaspoons vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits)
- 1/2 cup Jem Cinnamon Maca Almond Butter (see not below)
- 1/4 cup creamy peanut butter
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- COOKIE TOPPINGS:
- 1/3 cup white granulated sugar
- 13 chocolate pieces or kisses (I used K'ul Dark Chocolate Pieces)
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium speed until light and creamy. Add the white sugar and brown sugar to the butter, and beat until light and creamy. Scrape down the sides of the bowl as needed. Mix the egg into the mixture. Add the vanilla extract into the mixture, mixing until all ingredients are fully incorporated. Add the Cinnamon Maca Almond Butter and creamy peanut butter to the mixture and mix on medium speed until well combined.
Change the mixer to low speed and slowly add the nutmeg, salt, flour and baking soda to the wet ingredients. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are fully incorporated.
Dump cookie dough out onto plastic wrap, wrap the cookie dough up, and pop the cookie dough into the refrigerator or freezer for 90-minutes.
Once the cookie dough has chilled, preheat the oven to 350-degrees and line a baking sheet with parchment paper. Unwrap the chocolate you are using to top the cookies with, and place the chocolate in the freezer. Remove the cookie dough from the freezer.
Use a large cookie scoop to scoop out cookie dough balls. In a small bowl, add 1/3 cup white granulated sugar. Roll the cookie dough balls in the sugar and place cookie dough balls onto prepared cookie sheet. Leave enough space between cookies to allow them to spread a little.
Bake cookies in 350-degree oven for 10-12 minutes. Remove cookies from the oven, and let the cookies sit and cool on the cookie sheet, for 5-10 minutes. Once cookies have cooled for 5-minutes, push one piece of chocolate into the middle of each cookie. Transfer cookies to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature. If you do not have Maca Cinnamon Almond Butter, creamy peanut butter can be substituted in its place.
Don’t you think these look sooooo grown up?!?!
Whew….all of this adulting has been exhausting. I am going to go eat cookies now. Bye-eeeeeee 🙂
If you would like to purchase the Jem Cinnamon Maca Almond Butter I used in this recipe, click HERE. If you would like to purchase the K’ul Dark Chocolate I used, click HERE. If you would like to purchase the Vain Indonesian Vanilla Extracted in Ginger Spices that I used in this recipe, click HERE.