Have you ever heard of Peanut Blossoms cookies (aka Kiss Cookies)? They are super popular around the holidays, and you can’t hardly go to a Christmas party without seeing some. They are my favorite, but unfortunately my son has is highly allergic to nuts, so they are a no-go for us. That’s why I came up with this alternative – Cookie Butter Blossoms!
I was talking about traditions the other day, when I shared my Christmas Bucket List printable, and I mentioned that cookie baking was a favorite tradition. My mom and I would bake peanut blossoms every singe year, as far back as I could remember. We’d always make a triple batch because everyone loves these cookies, and we really do have the best recipe. My mom has had it since high school and I’ve tried other recipes, but this one is by far superior.
It’s been several years since we’ve made our cookies together because it was just too dangerous with my son’s peanut allergy. We’ve tried to substitute with Sun Butter, or using a different cookie recipe, but nothing worked. I finally decided to try out this cookie butter that everyone has been raving about (yes I know, I’m a little late to the cookie butter party) and let me tell you, they are GOOD! I’m so excited that we will be able to continue this tradition with my children this year!
I’ve got several more holiday treat recipes in the coming weeks, so be sure to follow along so you won’t miss anything!
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- 1 ¾ cup sifted flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter or margarine
- ¾ cup cookie butter
- ½ cup sugar
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 3 dozen milk chocolate candy kisses
- Sift together flour, soda and salt and set aside. Cream together butters. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 8 minutes. Place a chocolate kiss on top of each cookie until it cracks around the edges. Bake 2-5 minutes more until golden brown.