We’ve all had, or at least heard of, classic peanut butter blossoms. Those peanut buttery, rolled in sugar, pressed with a Hershey’s Kiss cookies that are just too cute not to eat.
I have always loved them, but just couldn’t help thinking there had to be a way to make them a little more… grownup, you know?
So, I substituted part of the butter for virgin coconut oil, adding a bunch of healthy fats and I left out the sugar that they are rolled in.
Do they really need the extra sweetness? Absolutely not! And, they are even quicker to throw together when you omit that step!
Try these out next time you want to spoil your kids or re-live your childhood!
Coconut Peanut Butter Blossoms Recipe
adapted from Betty Crocker
makes approximately 6 dozen cookies
1/2 cup butter, softened
1/2 cup virgin coconut oil
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
75, or so, Hershey’s Kisses, unwrapped
Preheat the oven to 375ºF.
In a large mixer bowl, cream together the butter, oil, peanut butter and sugars until light and fluffy.
Beat in the eggs until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder and salt and then add to the peanut butter mixture until just smooth and combined.
Using a small (1″) scoop, scoop the cookie dough onto parchment-lined baking sheets – making sure to leave room for the cookies to spread a bit.
Bake for 8-10 minutes, until the edges are lightly golden brown.
Immediately press a Hershey’s Kiss gently into the center of each warm cookie and then allow the cookies to cool completely before storing in an airtight container.