Peanut Blossoms II: Elevating the Classic Cookie with Unexpected Flavors and Techniques
Peanut Blossoms. The name alone evokes memories of holiday baking, cheerful gatherings, and that perfect combination of sweet and salty. These classic cookies, with their signature Hershey’s Kiss nestled in the center, have been a staple for generations. But what if we dared to venture beyond the familiar, to reimagine the Peanut Blossom and explore new flavor profiles and techniques? This isn’t about replacing the original; it’s about building upon a beloved foundation to create something even more extraordinary. Welcome to Peanut Blossoms II, where innovation meets tradition.
Why Reinvent the Wheel? The Case for Elevated Peanut Blossoms
Before we dive into the recipes, let’s address the question: why mess with perfection? The answer is simple: to expand our culinary horizons and discover new dimensions of flavor. While the classic Peanut Blossom holds a special place in our hearts, there’s always room for experimentation and refinement. By tweaking ingredients, exploring different nut butters, and incorporating unexpected spices, we can create Peanut Blossoms that are both familiar and refreshingly new.
Think of it as an evolution, not a revolution. We’re taking the core essence of the Peanut Blossom – the peanut butter cookie base, the chocolate kiss, and the powdered sugar coating – and building upon it with creativity and imagination. The result? A collection of Peanut Blossom variations that will tantalize your taste buds and impress your friends and family.
Key Ingredients & Techniques: Building a Better Blossom
Before we unleash the specific recipes, let’s discuss the fundamental ingredients and techniques that will elevate your Peanut Blossom game:
* **High-Quality Peanut Butter:** The foundation of any great Peanut Blossom is, of course, the peanut butter. Opt for a high-quality natural peanut butter with a rich, nutty flavor. Avoid peanut butters with excessive amounts of added sugar or stabilizers. Creamy or chunky peanut butter can be used depending on your preference. Chunky adds a delightful texture to the cookie.
* **Brown Butter:** This technique involves melting butter and cooking it until the milk solids turn golden brown and develop a nutty aroma. Brown butter adds a depth of flavor that elevates the entire cookie. It’s a simple step that makes a world of difference.
* **Flour Power:** While all-purpose flour works perfectly fine, consider experimenting with other types of flour. Whole wheat flour adds a nutty flavor and a slightly chewy texture. Pastry flour creates a more tender and delicate cookie. Almond flour can be used for a gluten-free option.
* **Spice it Up:** Don’t be afraid to experiment with spices beyond the standard vanilla extract. Cinnamon, nutmeg, cardamom, and even a pinch of cayenne pepper can add warmth and complexity to the cookie’s flavor profile.
* **Chocolate Kiss Alternatives:** While the Hershey’s Kiss is iconic, there are plenty of other chocolate options to explore. Consider using dark chocolate kisses, caramel-filled kisses, or even miniature chocolate squares. You could also use a dollop of ganache or a sprinkle of sea salt flakes on top of the baked cookie.
* **The Rolling Technique:** The key to achieving a perfectly round and evenly coated Peanut Blossom is in the rolling technique. Roll the dough into small balls of consistent size, then generously coat them in powdered sugar. For a more even coating, use a fine-mesh sieve to dust the powdered sugar over the cookies.
* **Chilling the Dough:** Chilling the dough for at least 30 minutes (or even overnight) is crucial for preventing the cookies from spreading too much in the oven. Chilled dough also allows the flavors to meld together, resulting in a more flavorful cookie.
Recipe 1: Brown Butter Peanut Blossoms with Sea Salt
This recipe takes the classic Peanut Blossom and elevates it with the nutty richness of brown butter and the salty crunch of sea salt. The combination of flavors is simply irresistible.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter
* 1 cup creamy peanut butter
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* About 48 Hershey’s Kisses, unwrapped
* 1 cup powdered sugar, for rolling
* Flaky sea salt, for sprinkling
**Instructions:**
1. **Brown the Butter:** In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.
2. **Cream the Sugars and Peanut Butter:** In a large bowl, cream together the cooled brown butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Chill the Dough:** Cover the dough and chill in the refrigerator for at least 30 minutes (or up to overnight).
6. **Preheat Oven and Prepare Baking Sheets:** Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
7. **Roll and Coat the Dough:** Roll the dough into 1-inch balls. Roll each ball in powdered sugar, coating completely.
8. **Arrange on Baking Sheets:** Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden brown.
10. **Add the Kisses:** Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie.
11. **Sprinkle with Sea Salt:** Sprinkle a few flakes of sea salt over each cookie.
12. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Recipe 2: Spicy Peanut Blossoms with Dark Chocolate Ganache
For those who crave a little heat, these Spicy Peanut Blossoms are a delightful surprise. The subtle kick of cayenne pepper complements the rich peanut butter and dark chocolate, creating a complex and satisfying flavor profile.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup creamy peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/4 teaspoon cayenne pepper
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup powdered sugar, for rolling
**For the Dark Chocolate Ganache:**
* 4 ounces dark chocolate, finely chopped
* 1/4 cup heavy cream
**Instructions:**
1. **Cream the Butter, Peanut Butter, and Sugars:** In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the cayenne pepper.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
3. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. **Chill the Dough:** Cover the dough and chill in the refrigerator for at least 30 minutes.
5. **Preheat Oven and Prepare Baking Sheets:** Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
6. **Roll and Coat the Dough:** Roll the dough into 1-inch balls. Roll each ball in powdered sugar, coating completely.
7. **Arrange on Baking Sheets:** Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
8. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. **Make the Dark Chocolate Ganache:** While the cookies are baking, prepare the ganache. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, whisk until smooth and glossy.
10. **Cool and Add Ganache:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, spoon a small dollop of dark chocolate ganache onto the center of each cookie.
Recipe 3: Gluten-Free Almond Flour Peanut Blossoms with Caramel Kisses
For those with gluten sensitivities, these Almond Flour Peanut Blossoms are a delicious and satisfying alternative. The almond flour adds a delicate nutty flavor, and the caramel kisses provide a sweet and gooey center.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup creamy peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 cups almond flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* About 48 Caramel-Filled Kisses, unwrapped
* 1 cup powdered sugar, for rolling
**Instructions:**
1. **Cream the Butter, Peanut Butter, and Sugars:** In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the almond flour, baking soda, and salt.
3. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. **Chill the Dough:** Cover the dough and chill in the refrigerator for at least 30 minutes.
5. **Preheat Oven and Prepare Baking Sheets:** Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6. **Roll and Coat the Dough:** Roll the dough into 1-inch balls. Roll each ball in powdered sugar, coating completely.
7. **Arrange on Baking Sheets:** Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
8. **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. **Add the Kisses:** Immediately after removing the cookies from the oven, gently press a Caramel-Filled Kiss into the center of each cookie.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Recipe 4: Tahini Peanut Blossoms with Halva Crumbles
This recipe brings a Middle Eastern twist to the classic cookie by incorporating tahini, a sesame seed paste, into the peanut butter dough. The addition of halva crumbles on top provides a sweet and nutty finish.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup creamy peanut butter
* 1/4 cup tahini
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* About 48 Hershey’s Kisses, unwrapped
* 1 cup powdered sugar, for rolling
* 1/2 cup halva, crumbled
**Instructions:**
1. **Cream the Butter, Peanut Butter, Tahini, and Sugars:** In a large bowl, cream together the butter, peanut butter, tahini, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
3. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. **Chill the Dough:** Cover the dough and chill in the refrigerator for at least 30 minutes.
5. **Preheat Oven and Prepare Baking Sheets:** Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
6. **Roll and Coat the Dough:** Roll the dough into 1-inch balls. Roll each ball in powdered sugar, coating completely.
7. **Arrange on Baking Sheets:** Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
8. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. **Add the Kisses:** Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie.
10. **Sprinkle with Halva Crumbles:** Sprinkle the crumbled halva over the cookies while they are still warm.
11. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Recipe 5: Vegan Peanut Blossoms with Chocolate Chunks
These Vegan Peanut Blossoms are a plant-based take on the classic cookie. Using plant-based butter and an egg replacement ensures that everyone can enjoy these delicious treats. Instead of Kisses, use chunks of your favorite vegan chocolate.
**Ingredients:**
* 1/2 cup (1 stick) plant-based butter, softened
* 1 cup creamy peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1/4 cup unsweetened applesauce (egg replacer)
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* About 1 cup vegan chocolate chunks
* 1 cup powdered sugar, for rolling
**Instructions:**
1. **Cream the Plant-Based Butter, Peanut Butter, and Sugars:** In a large bowl, cream together the plant-based butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the applesauce and vanilla extract.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
3. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. **Chill the Dough:** Cover the dough and chill in the refrigerator for at least 30 minutes.
5. **Preheat Oven and Prepare Baking Sheets:** Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
6. **Roll and Coat the Dough:** Roll the dough into 1-inch balls. Roll each ball in powdered sugar, coating completely.
7. **Arrange on Baking Sheets:** Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
8. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. **Add the Chocolate Chunks:** Immediately after removing the cookies from the oven, gently press a few vegan chocolate chunks into the center of each cookie.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips and Tricks for Peanut Blossom Perfection
* **Don’t Overbake:** Overbaked Peanut Blossoms can be dry and crumbly. Bake them until the edges are lightly golden brown, but the centers are still slightly soft. They will continue to firm up as they cool.
* **Use a Cookie Scoop:** For consistent size and shape, use a cookie scoop to portion out the dough.
* **Store Properly:** Store Peanut Blossoms in an airtight container at room temperature for up to 5 days.
* **Freezing:** Peanut Blossoms can be frozen for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer them to an airtight container.
* **Powdered Sugar Coating:** If the powdered sugar coating starts to melt or disappear after baking, you can dust the cookies with more powdered sugar once they have cooled completely.
* **Vary the Nut Butter:** Experiment with different nut butters, such as almond butter, cashew butter, or sunflower seed butter.
* **Add Extracts:** Add a few drops of different extracts, such as almond extract, maple extract, or peppermint extract, to the dough for added flavor.
* **Drizzle with Chocolate:** Drizzle the cooled Peanut Blossoms with melted chocolate for an extra touch of indulgence.
The Final Blossom: A Journey of Flavor
Peanut Blossoms II is more than just a collection of recipes; it’s an invitation to explore the endless possibilities of this classic cookie. By embracing experimentation, incorporating unexpected flavors, and mastering key techniques, you can create Peanut Blossoms that are truly your own. So, gather your ingredients, preheat your oven, and embark on a delicious journey of flavor. Happy baking!