Just like with classic peanut blossoms, these almond butter blossoms feature a rich, nutty cookie with a Hershey's Kiss in the center. The cookies are soft and gently sweet, with the perfect pairing of almond and chocolate.
Almond butter blossoms are nutty, sweet, soft in the center, and crisp around the edges. I find their flavor to be more subtle compared to peanut butter blossoms, as almond butter typically has a milder taste than peanut butter.
This recipe is adapted from my peanut butter cookies recipe, which is from my Lynn's Desserts series. See notes below about adapting this into peanut blossoms.
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Recipe at a glance
- Makes 2 dozen (24) medium cookies.
- The dough doesn't need to be chilled.
- The cookie dough and baked cookies come together in under 30 minutes.
- The cookies are soft and chewy, with nutty almond butter flavor.
Ingredients
- Almond butter: I tested this recipe with creamy "natural" almond butter. I use the Simple Truth brand. Make sure to stir the almond butter well before measuring it out.
- Hershey's Kisses: Classic milk chocolate candies. Any variety works.
- Flour: I highly recommend weighing out flour on a kitchen scale. If you don't have a scale, spoon the flour into the measuring cup until overflowing and wipe off excess flour with the back of a knife.
- Molasses: Just a small amount adds extra depth and chewiness.
- Brown sugar: This recipe works with either light or dark brown sugar. I prefer dark brown sugar, as it creates an extra rich and chewy cookie when paired with molasses.
Step-by-step instructions
- Make the cookie dough using a hand or stand mixer.
- Use a 1-ounce scoop or measure out 2 tablespoons of cookie dough. Roll into a ball and drop into a bowl of sugar, turning to coat.
- Bake until crackled on top and golden around the edges.
- When the cookies are just out of the oven, press a Hershey's kiss into the center. Let the cookies cool completely before storing or the chocolates will smudge.
Cassidy's top tips
- You can turn almond butter blossoms into almond butter cookies by simply omitting the chocolate. You can also skip the sugar-rolling step, but I love the little extra bit of sweetness that it adds to contrast the nuttiness of the almond.
- My almond butter cookies require slightly less flour than peanut butter cookies. If you want to adapt this recipe into a peanut butter blossom, I recommend adding ¼ cup extra flour if the dough feels wet.
Storage notes
- Almond butter blossoms can be stored at room temp for several days, but will lose quality over time.
- The cookies can also be frozen for several months. Let thaw overnight on the countertop or enjoy frozen!
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Almond Butter Blossoms
Just like peanut butter blossoms but made with almond butter, these cookies are sweet and pair perfectly with a Hershey's kiss.
Ingredients
- ½ cup (1 stick) unsalted butter softened at room temp
- ½ cup + 2 tablespoons dark brown sugar
- ¼ cup + 2 tablespoons granulated sugar (6 tablespoons); plus more for coating the cookie dough
- 1 large egg
- ½ cup almond butter
- 1 ½ teaspoons molasses
- ½ teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 18 Hershey's kisses unwrapped
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper (optional but recommended.)
- In a medium mixing bowl, use a hand mixer or stand mixer to cream together the room temperature butter and sugars on low speed, until light and fluffy. This takes about a minute.
- Mix in the egg, almond butter, molasses, and vanilla extract until well combined, about 30 seconds.
- In a separate bowl, whisk together the flour, baking soda, and salt. Mix this into the wet mixture just ~½ cup at a time, until well combined. The dough should be firm but scoopable and easy to roll into balls.
- Use a 1-ounce cookie scoop or tablespoon to measure out small scoops of cookie dough. Roll into balls, then coat in granulated sugar.
- Transfer to a parchment-paper-lined baking sheet, leaving roughly 3 inches between each cookie. Bake in batches, as needed.
- Bake at 350F for 9-11 minutes, or until the edges of the cookies are set and the top no longer appears doughy.
- After removing from the oven, press a Hershey's kiss into the center of the still soft cookie. Let the cookies cool completely on a cooling rack before storing, or the kisses will smudge. Enjoy!
Notes
I highly recommend using a kitchen scale and following the metric measurements listed under the "metric" tab. I also include US customary measurements as I know that's the standard for most home bakers in the US.
If you don't have a kitchen scale, you can use the "spoon and level" method. Spoon flour into the measuring cup until overflowing, then wipe off excess with the back of a knife.
Nutrition
Calories: 213kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 26mgSodium: 75mgPotassium: 90mgFiber: 1gSugar: 16gVitamin A: 179IUCalcium: 46mgIron: 1mg
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