Cookie Butter Blossoms
Peanut Butter Blossoms are one of my favorite cookies. If you have not had a peanut butter blossom, it’s a peanut butter cookie with a Hershey kiss on top. A favorite at family gatherings and birthday parties! I was getting ready to make a batch, but in the back of my pantry, I came across an unopen jar of cookie butter. I thought to myself… I wonder how these cookies would taste if I altered this recipe using cookie butter rather than peanut butter? Now, it's hard to beat peanut butter, but I decided why not? Let's try something different! Let me tell you what, WOW! This cookie has notes of caramel from the brown sugar, cinnamon, and of course the Hershey kiss on top. What a flavor combination! I hope you enjoy and as always, please let me know your thoughts.
Cookie Butter Blossoms
- 8 tbsp Butter (not salted-room temperature)
- 1.5 cup All Purpose Flour
- 0.5 cup Brown Sugar
- 0.5 cup Granulated Sugar (extra for dipping the cookie dough)
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 1 Egg
- 1 tsp Vanilla Extract
- 0.75 cup Cookie Butter
- Mix together the flour, baking soda, and salt. Whisk together. Set aside.
- In a mixing bowl, whisk together the brown sugar, sugar, and butter. Recommend using a stand mixer (paddle attachment) or hand mixer. Mix for 1-2 minutes.
- Take the egg and vanilla extract, add to the sugar mixture. Mix 1-2 minutes.
- Add flour mixture to the sugar mixture. Mix on low for 1-2 minutes.
- Cover the dough and place in the refrigerator for 30-60 minutes.
- Once your dough has set, preheat oven to 375.
- Place parchment paper over 2 large baking sheets.
- Using a cookie scoop or spoon, scoop onto the baking sheets. If using a spoon, roll into balls.
- Optional step – dip the cookie dough in granulated sugar.
- Bake for 8-9 minutes.
- Remove from the oven and lightly press a Hershey kiss into the middle of each cookie. Place back in the oven for 1-2 minutes.
- Cool for 5 -10 minutes. Simply Enjoy!