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    Beyond the Noms » Desserts

    Published: Jan 7, 2021 | Modified: Sep 15, 2021 by Jenny | Leave a Comment

    Caramel Peanut Butter Blossoms

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    Can you believe it's 2021? We made it! 2020 was a crazy year to say the least, it went by fast like a blur but also slow in some ways. Trevor and I were a bit disappointed that we lost out on a year of travel plans. I hope this year will be filled with more love, health, kindness and as always, more NOMS.

    I made these peanut butter blossoms for Christmas and was debating whether to use chocolate or candy cane kisses. I love how festive the candy cane kisses are but didn't think they would go well with peanut butter. Then I came across caramel kisses and decided to run with it and drizzle caramel sauce on top for an extra special touch but really... because it looks pretty!

    I hope you give these a try or save this recipe for the holidays next year!

    • Caramel Peanut Butter Blossoms

    Caramel Peanut Butter Blossoms

    INGREDIENTS:

    • ½ cup of unsalted butter, softened
    • ¾ cup smooth peanut butter
    • ¼ cup granulated sugar, plus ¼ cup for rolling
    • ½ cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 ¼ cups flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 10 oz bag of caramel kisses
    • Optional: Caramel sauce or can of dulce de leche

    DIRECTIONS:

    1. Cream together butter, peanut butter, brown sugar and ¼ cup of granulated sugar on medium high speed until well combined about 2 minutes. Add in egg and vanilla extract and mix on medium high speed for one minute.
    2. Add flour, baking soda and salt and mix on low speed until combined. Scrape the bowl as needed. Chill dough for 30 minutes – one hour in the refrigerator.
    3. Preheat oven to 350 degrees F. Grease two baking sheets or line with parchment paper. Use a cookie scoop or shape about 1.5 tablespoons of dough into a ball then roll in sugar. Place on the baking sheets about two inches apart and bake for 12-15 minutes until edges are slightly browned and tops are cracked. Let the cookies cool for about 15 minutes on a cooling rack then press a chocolate kiss on each cookie.
    4. After the cookies have fully cooled, place the caramel sauce in a piping bag, snip off a small corner and drizzle the caramel sauce over the cookies. Enjoy!

    NOTES:

    • Recipe adapted from Sally's Baking Addiction
    • Half of caramel sauce recipe from Belly Full
    • Caramel Peanut Butter Blossoms
    • Caramel Peanut Butter Blossoms

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    I'm so happy you're here! I love eating and spending time in my natural habitat, the kitchen. Food is my love language and I love making food and sharing with friends and family. You'll find recipes inspired by my Asian background, restaurants, and other cultures.

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    I Quit My Job to Food Blog

    I'm so happy you're here! I love eating and spending time in my natural habitat, the kitchen. Food is my love language and I love making food and sharing with friends and family. You'll find recipes inspired by my Asian background, restaurants, and other cultures.

    More about me →

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