They are a great cookie to display on treat platters but because they are not as sturdy, they are not a good cookie for packaging and mailing. The flourless version tastes very similar, but the texture will be softer. You just want a cool place for the Kisses to solidify since they will begin to melt when you place them on the hot baked cookies.Īre these the same as Peanut Butter Blossoms?Īlmost! The classic recipe for peanut butter blossoms is a flour-based cookie. If the freezer isn’t an option, slide them into the fridge instead. If not, you can always use a spatula to move the cookies from the baking sheet to another plate or platter that will fit in your freezer. Place the baking sheet full of these flourless peanut butter kiss cookies in the freezer if you have room. As soon as they come out of the oven, place a Hershey’s Kiss in the middle of each cookie, and press down lightly. Place them 2-inches apart so they don’t crash into each other when baking.īake until the cookies are puffed and crackled- about 11 minutes. Place the sugar-coated cookie dough balls on a parchment-lined baking sheet. If making them for the holidays, roll them in red and green sugar! If you are making these as an “every day” cookie, roll them in regular or chunky white sugar. It’s a simple mix of peanut butter, brown sugar, baking soda, eggs and vanilla extract. When these cookies come out of the oven piping hot with a chocolate kiss on top, it’s nice if you can place the baking sheet in the freezer (or at least the fridge) so those Kisses can set quickly and not melt.Ĭombine the ingredients for the dough for these cookies. The full, printable recipe for these cookies is at the end of this post. How to make Flourless Peanut Butter Kiss Cookies: And they’re so appreciative of being able to munch on these Flourless Peanut Butter Kiss Cookies! It’s nice to be able to offer them as a gluten-free cookie! There’s always someone in the crowd who can’t have gluten. Everyone loved them so much that I rarely make the classic version anymore. I originally created them for my Mom (who had to eat gluten-free). These cookies are on my list every year to bake for my holiday treat platters. The topping: Cover the cookies in powdered sugar or drizzle them with chocolate.Flourless Peanut Butter Kiss Cookies are the “no flour” version of traditional, classic Peanut Butter Blossoms. If “cozy” isn’t your thing, add vanilla or almond extract for a nuanced flavor profile. The flavor: Make a cozy cookie with the addition of cinnamon, nutmeg, or ginger to the cookie dough. You probably already have a favorite vegan chocolate candy you can use instead of the Kiss, too. Use gluten-free flour and an egg substitute for a gluten-free or vegan version. The diet: Special diets shouldn’t mean you can’t eat these cookies. Add cocoa powder for an extra blast of chocolate, or oatmeal for an extra blast of chewiness. The cookie base: Add some chocolate chips, chopped nuts, or dried fruit to your cookie dough. Beat the peanut butter and margarine in a large bowl until well blended. This is one to consider for those with peanut allergies. Set aside on the counter or in the fridge to cool. The nut butter: Yes, it says ‘peanut butter’ in the name but no one is going to criticize you for using other nut butters, such as almond butter, cashew butter, or hazelnut spread instead. There are caramel Kisses, white-chocolate Kisses, and mint Kisses - try them with the peanut butter cookie. The Kisses: You can add a little variety to your cookies simply by switching up the type of Kiss you use. Step 8: Remove from the oven and immediately place the unwrapped chocolates on top of each cookie in the indent.
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