Peanut Butter Blossoms with Almond Flour
These soft and chewy cookies are perfect for your holiday platter!
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Servings: 18 cookies
Equipment
- 2 cookie sheets
- silicone baking mats or parchment paper
- hand or stand mixer
- spatula
- 1½ tablespoon cookie scoop
Ingredients
- 6 tbsp butter softened
- ¾ cup brown sugar
- ⅔ cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 2 cups almond flour superfine, blanched
- ¾ tsp baking powder
- ¼ tsp salt
- sugar for rolling
- 18 Hershey's chocolate kisses
Instructions
- Preheat the oven to 350°F. Line the cookie sheets with a silicone baking mat or parchment paper.
- Beat butter, peanut butter, brown sugar, egg, and vanilla extract together until completely combined. Add in almond flour, baking powder, and salt. Stir to combine.
- Scoop the dough then roll them into balls. Roll the dough balls in sugar if desired then place them on the prepared cookie sheet. Gently press a Hershey's kiss into each dough ball.
- Bake for 10-13 minutes. Let cool on the cookie sheet for 10 minutes before transferring them to a cooling rack.
- Store leftovers in an airtight container at room temperature for up to 4 days.