Peanut Blossom Cookies

Peanut Blossoms by

On Sunday, as a foot of snow fell, the winds whipped up the sticky flakes, coating tree trunks like almond bark on pretzels, and carpeting the ground in a thick, frosting-like white. 

On the other side of the kitchen window, in the warmth of standing near a glowing oven, I was baking Christmas cookies – four dozen Peanut Blossoms, topped with dark chocolate and milk chocolate kisses.

Peanut Blossoms recipe by

Peanut Blossom Cookies by Season with Spice 
Makes 48 cookies

1/2 cup unsalted butter (1 stick) – softened
2/3 cup creamy peanut butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1 egg
2 tbsp milk
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
48 chocolate kisses (dark chocolate or milk chocolate)

1. Preheat oven to 375F.
2. In a bowl, combine flours, baking soda, and salt. Set aside.
3. In a larger bowl, beat butter, peanut butter, granulated sugar and brown sugar, until light and fluffy. Then add in egg, milk, and vanilla and beat until well blended.
4. Take the dry mix and gradually add it into the wet batter, stirring well each time to combine.
5. Shape the dough into 48 balls, each about 1 inch in diameter. Place them on two ungreased baking sheets, and bake for 10 minutes or until lightly browned. Remove from oven, and immediately press a chocolate kiss into the center of each cookie. Allow to cool for 10 minutes and enjoy!

This recipe – like most of our dessert recipes on Season with Spice – cuts back on the sugar by 25-33% compared to similar recipes out there. I promise that you will barely taste the difference in this recipe, and many others (if a recipe includes a spice like cinnamon or allspice, add in a touch more and you won’t miss that extra sugar). And if you just happen to follow that formula during the entire baking season, you will have significantly reduced your sugar intake during the sweetest month of the year.