3-Ingredient Peanut Butter Blossoms
Servings: 13 cookies
Ingredients
- 1 cup creamy peanut butter
- ⅓ cup maple syrup 100% pure
- 13 Hershey's Kisses
Instructions
- In a medium mixing bowl, stir the creamy peanut butter and maple syrup together with a silicone spatula until well combined. Cover and freeze for 30 to 45 minutes.
- When the dough is chilled, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Use a small cookie scoop or one tablespoon to scoop out a rounded tablespoon of peanut butter cookie dough. Use your hands to quickly roll the peanut butter into balls of dough and place them evenly spaced on the prepared baking sheet. The peanut butter will soften in your hands, so work fast. You will get about 13 1-inch balls. Do NOT flatten the cookie because it will spread as it bakes.
- Bake for 10 to 12 minutes. The edges will be slightly golden brown. While the cookies are still hot, immediately press a chocolate kiss in the center of each cookie. Place the cookies on a wire rack to cool completely. If the cookie looks liquidy when the kiss is pressed into the center of the cookie, it likely needs another minute or two in the oven.
Notes
Storage: Peanut butter blossom cookies are best stored in an airtight container at room temperature. Allow the cookies to cool completely before storing them. Place the cookies in a single layer in the container, making sure that they are not touching each other.
Adapted from The Big Man's World.
