A delicious twist to the popular cookie recipe! These peanut butter blossoms use Hershey kisses topped with salted pretzels!
Peanut Butter Blossoms Recipe
Peanut butter blossoms were a favorite of mine during the holiday season as a kid. However, they will never beat the old-fashioned chocolate chip, but they are up there in the rankings!
For this recipe, I used a little bit less sugar (because you are sweet enough!) and a salted pretzel with the chocolate topping for a salty kick. If you are a salty snacker versus sweet then this cookie is for you!
The Science of Baking
Baking at altitude here in Colorado has been an adventure, to say the least! I am still trying to figure out the science of baking! It truly is a mathematic equation when it comes to the ratio of flour to wet ingredients and the active process in baking (for example, do not over mix the dough).
This recipe took a few trials, and I think I have finally completed it! The first attempt used more flour and as a result, it led to crumbly cookies while they were still a hit at my work!. The second version was too wet and evidently, the cookie would not hold up after baking. Lastly, on the third attempt (starting to sound like Goldilocks and the Three Bears!), the cookies were able to hold as long as the cookie ball was 1" in diameter, furthermore, anything larger fell apart. Furthermore, cookie dough needs to be spaced apart at least 2" for even baking and preventing the dough to spread.
If your cookies are too crumbly after mixing, try adding a teaspoon of milk at a time and chill the dough for 30 minutes or more in the refrigerator. Alternatively, if the cookie dough appears too wet, add a tablespoon of flour at a time.
In addition, another important factor (there are many in baking!) is to let the cookie cool for a few minutes. Once the cookies have hardened and cooled just slightly, top them with the chocolate and let them cool on the cooling rack because this will prevent them from overheating which would result in harder cookies.
Salted Pretzel Peanut Butter Blossoms
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 24 cookies 1x
- Method: Baking
Ingredients
1 ½ cups all purpose flour
1 teaspoon cornstarch
½ teaspoon salt
½ cup butter, unsalted
¾ cup peanut butter, unsalted
½ cup dark brown sugar
¼ cup raw granulated sugar
1 whole egg
1 ½ teaspoon vanilla extract
24 chocolate kisses
24 mini salted pretzels
Get Recipe Ingredients
Instructions
Preheat oven to 350 degrees Farenheit. Set aside two cookie sheets (non-stick or lined with parchment). In a medium bowl combine the dry ingredients (flour, baking soda, corn starch, and salt). Set aside.
In a large bowl, whisk together the butter, peanut butter, and sugar ingredients. Add the egg and vanilla extract to the bowl and stir to combine. Fold the dry ingredients into the bowl of wet ingredients; do not over mix. Transfer the dough to the refrigerator and let chill for at least 30 minutes (optional).
Once your dough is formed, using a cookie scoop (or your hands) roll into balls 1" diameter. Place on a cookie sheet leaving about 2" apart. Bake for 10-12 minutes or once cooked in the middle. Remove from the oven.
Gently press the Hershey kisses in the middle of each cookie. After a few minutes of cooling transfer to a cooling rack. Top with a salted pretzel (optional).
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