Who doesn’t have an obsession with peanut butter these days?! Peanut butter and chocolate has to be one of my all-time favorite combinations; besides coconut and chocolate that is. My boyfriend had a craving for cookies the other night so I decided to make him peanut butter blossoms. What exactly is a peanut butter blossom you may ask? A rich, peanut butter cookie with a chocolate center that melts in your mouth after the first bite…yum. My mom and I use to make these when I was little, so I turned to my handy Betty Crocker Cookbook to find the recipe we used years ago. The original recipe calls for shortening, however I substituted that with coconut oil in a 1:1 ratio. I don’t think I can begin to explain my love for using coconut oil in anything I bake. Cookies, cakes, brownies, cupcakes, muffins, breads…the list could go on and on. Kiss dense sweets goodbye and get ready for perfectly baked confections.
I have found that coconut oil gives added moisture to any recipe I add it to and truly enhances the flavor; one of the reasons why I highly recommend baking with it. This recipe is great to have your little ones help out with. I remember I use to help unwrap the chocolate kisses and then place them on the finished cookie when I was a little girl. Depending on how large you make your cookies, this batch should yield around 50. Feel free to cut the recipe in half for a smaller batch. Let’s take a look at what you’ll need:
½ cup Kelapo Coconut Oil, room temperature
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons milk
1 teaspoon vanilla
1 ¾ cup all-purpose flour
¼ cup coconut sugar (for topping)
Milk chocolate kisses (about 54)
- Preheat oven to 350 degrees F. In a large mixing bowl beat coconut oil and peanut butter with an electric mixer on medium-high speed for 30 seconds.
- Add ½ cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of the bowl occasionally.
- Beat in egg, milk, and vanilla until combined. Next, mix in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Shape dough into 1-inch balls. Roll balls in the ¼ cup coconut sugar. Place 2 inches apart on an ungreased cookie sheet.
- Bake for 10 to 12 minutes or until edges are firm and bottom light brown.
- Once done, immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool.
Now feel free to get creative with your chocolate center. You could do peanut butter cups, dark, milk, or even white chocolate kisses. Also, with the many kinds of peanut butter out there these days, get playful with the recipe and try a dark chocolate raspberry, chocolate coconut, or even peanut butter pretzel! I chose to roll the cookie dough in coconut sugar to give them a little added flavor. These cookies hold up perfectly for a few days and I personally like to stick them in the microwave for 10 seconds before eating to warm them up a little.
Have you tried baking with coconut oil? If so, what’s your favorite sweet treat to make?