4-Ingredient Peanut Blossom Cookies

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Written by:  theslowroasteditalian
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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?
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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.
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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.
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 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!
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Perfectly topped with a chocolate Kiss on top.  Perfect. Just perfect. These cookies are already spoken for but I would love to hear all about the batch you make. Enjoy! 
With love from our Simple Kitchen to yours!
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4-Ingredient Peanut Blossom Cookies

MAKES 36  |  ACTIVE TIME 5 Min  |  TOTAL TIME 20 Min 
1 cup honey roasted peanut butter 
1 cup granulated sugar (plus 1/4 cup extra) 
1 large egg 
36 milk chocolate candy kisses, unwrapped 
Preheat oven 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 oven 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. 
Be sure to check out my  Cookie Baking Essentials

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