Today for Cooking With Kayla, we made Peanut Blossoms, another of my favorite Christmas cookies growing up! I thought, since we love our Chocolate Chip Peanut Butter Cookies so much, the same concept might work for these. And it did!
This is just so stinking easy. You’ll love how easy it is!
1) Mix together the following well:
- 1 cup sugar
- 2 eggs
- 1 cup peanut butter
2) Drop by rounded spoonfuls onto a tray. Don’t make them too big. We made that mistake on the first tray and they didn’t get completely done.
3) Bake at 350 for 10-15 minutes. Watch them carefully. They need to be at that perfect spot where they are cooked through, but not too brown. I used Reynold’s Non-Stick Foil and they didn’t stick at all!
4) As soon as you take them out of the oven, stick a Hershey Kiss on top of each. Allow to cool completely.
I apologize for not having very many pictures this time around. It was a bit of a traumatic baking time, since Kayla had just started mixing the ingredients when she got sick and threw up! Praying it was just a random thing due to eating an orange and chocolate on an empty stomach as her “after school snack”, but I wonder if she actually got gluten today because at school they made gingerbread houses, and she has been known to cheat when given the opportunity. So we shall see how that pans out. But anyway we ended up having to throw things together pretty quickly and I didn’t get many pictures.
As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!
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