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
- 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
- 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.
- 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.
- 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.
- 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!