Peanut Butter Blossom Cookies with Almond Flour

Peanut Butter Blossom Cookies on a green plate.

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Peanut Butter Blossom Cookies with Almond Flour

It wouldn't be Christmas without everybody's favorite Peanut Butter Blossom Cookies! This recipe swaps in some almond flour for a little extra protein, with that soft and chewy, peanut-buttery, Hershey's Kiss Cookie nostalgia we all love!

Prep Time18

Cook Time12

Total Time30

Course: Dessert

Cuisine: American

Servings: to 28

Calories: 154kcal

Author: Meryl Downing

Ingredients

½ cup butter softened
⅓ cup sugar
⅓ cup brown sugar
1 egg
¾ cup creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
¾ cup flour
½ cup almond flour
26 to 28 Hershey's Kisses milk chocolate

For Coating

¼ cup sugar more as needed

Instructions

Preheat oven to 350℉.
In a stand mixer, cream together the butter and sugars until smooth, stopping to scrape down the sides.
Add the egg, peanut butter, vanilla, salt and baking soda and continue mixing.
Slowly add the flour and almond flour, a spoonful at a time, while the mixer is running on low speed until fully incorporated.
Chill the dough in the bowl in the fridge for at least 15 minutes while you unwrap the Hershey's kisses.
Scoop the dough into 1 Tablespoon sized balls and roll in your hands. You should get about 26 to 28 cookies. Roll each ball around in a bowl of sugar to coat the outside.
Place cookie dough balls on 2 baking sheets. Bake for 10 to 12 minutes.
When the cookies are hot from the oven, press a Hershey's kiss into the center of each. Allow to cook on the cookie sheet before moving to store.

Notes

Use a portion scoop to get equal sized cookies, mine made 27 but this might vary a bit depending on size.
Chill the dough for 15 minutes before rolling the cookie dough into balls.
Store in an airtight container for 4 to 5 days on the counter, a bit longer in the fridge, or for months in the freezer. These cookies freeze and thaw beautifully!

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