Sourdough Peanut Butter Blossoms

Sourdough peanut butter blossoms cookies are made with  creamy peanut butter ,sourdough starter/ discard, touch of vanilla extract and Hershey’s kisses.

This is one of my favorite cookies baked during the Christmas season. Tender peanut butter cookies, that have been made from scratch. Once they’re out of the oven, HERSHEY’S KISSES are immediately pressed into the warm cookies so that the dough holds  the candy in place. Once they’re cooled and ready to eat, they’re the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie—and you’d better believe they’ll disappear fast! You can make use of your sourdough discard.

If you don’t want to use sourdough starter in hand, then try this recipe.

These cookies were born when Freda Smith in 1956  ran out of chocolate chips, so she added chocolate Kisses on the top of her cookies. Thus, Peanut butter blossom cookies were made.

How to make sourdough peanut butter blossoms?

You need following ingredients to

• All-purpose flour: Use unbleached all-purpose flour.
• Sourdough discard:  You can use active sourdough starter too here.
• Baking soda:  You need to check the freshness of baking soda.
• Salt: If you are using salted butter then you can skip this.
• Sugar: Add brown sugar and granulated sugar to the dough. Also granulated sugar is for rolling the cookie.
• Peanut butter:  Creamy peanut butter is a must for the recipe. Natural peanut butter made with just peanuts and salt may not work here. You can use any nut butter too.
• Butter: I used unsalted butter.
• Egg : Egg functions as binder in the cookie.
• Vanilla extract: Adds flavor to the cookies.
• HERSHEY’S KISSES: I used HERSHEY’S KISSES milklicious,  you can use your favorite one here.
• See recipe card for quantities.

How to make these sourdough peanut butter blossoms cookies ?

First mix in all dry ingredients flour, baking soda  and  salt in a bowl.

Dry ingredients

Dry ingredients with wet ingredients

In another one adds butter , brown sugar, granulated sugar and cream. Once it is creamed well add peanut butter and egg and mix well. To this add sourdough starter and vanilla extract.

Chill the cookie  dough for at least 30 minutes. Then shape it into small balls and roll it in granulated sugar.

Shaped cookie dough

After baking at 375 fahrenheit for 8 minutes

Bake it in oven at 375°F after 8 minutes remove from the oven, and press it in Hershey's kiss . ( return to oven this step is completely optional) .

Cool it and enjoy.

Variations to this sourdough peanut butter blossoms cookies

To make it  more festive fun, roll the cookies in coarse sparkling sugar or colored decorating sugar before baking.  

You can change  the chocolate Kiss candies for mini peanut butter cups or a chunk of caramel-filled chocolate bar for a delicious twist

Storage

You can freeze both dough and baked cookies.

To freeze unbaked peanut butter blossom cookie dough, just wrap it in wax paper, plastic wrap or foil and place it in resealable food-safe plastic freezer bags or freezer containers.

Shape the dough into individual cookies before freezing to save time. You can freeze the dough for up to six months.

FAQ

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5 from 58 votes

Sourdough Peanut Butter Blossoms

Sourdoughpeanut butter blossoms cookies are made with  creamy peanut butter ,sourdough starter/discard, touch of vanilla extract and Hershey’s kisses.

Prep Time10 minutes mins

Cook Time8 minutes mins

Chilling time30 minutes mins

Total Time48 minutes mins

Course: Dessert

Cuisine: American

Keyword: #cookies, #peanutbutterrecipes, #sourdoughcookies, #sourdoughdiscardrecipes, #sourdoughrecipes

Servings: 16 cookies

Calories: 129kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• kitchen scale
• Pyrex bowl
• Baking sheet
• Hand mixer

Ingredients

• 1 cup 120g All purpose flour
• ½ cup Sourdough Starter
• ½ cup / 100g granulated sugar
• ⅓ cup / 56g packed brown sugar
• ¼ cup /64g creamy peanut butter
• ¼ cup butter softened
• ½ large egg
• ½ teaspoon tsp/ 2g teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 16 16 HERSHEY'S KISSES milk chocolate candies unwrapped.

Instructions

• Pre-heat oven to 375°F.
• Line the baking sheet with parchment paper and set aside.
• In a large bowl add flour, salt and baking soda and mix well and set aside.
• In large bowl, beat ¼ cup granulated sugar, the brown sugar, peanut butter, butter, vanilla extract, egg and sourdough starter with electric mixer on medium speed, or mix with spoon, until well blended.
• Then stir in dry ingredients, flour, baking soda and baking powder until dough forms.
• Refrigerate the dough for at least 30 minutes or more.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 HERSHEY’S KISSES candy in the center of each cookie.
• If you want, you put the cookies back in oven for 30 seconds. ( This is optional step)
• Remove from cookie sheets to cooling rack.

Video

Nutrition

Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 97IU | Calcium: 9mg | Iron: 0.5mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.