Valentine Blossoms are fabulous to make for your sweetheart as a great treat. This is a slightly more adult version of the classic Peanut Butter Blossoms. They are a tad less sweet but still addictive. I could eat a whole batch if I let myself. These cookies have been one of my favorite ones of all time. I replaced the classic Milk chocolate kisses with dark, and they became even better. And rolling them in red sanding sugar makes them perfect for Valentine’s Day!
These Valentine Blossoms are very easy to make, and they stay deliciously moist and chewy for a week or two, making them a great gift for that certain someone. Peanut Butter Blossoms originated in Gibsonburg, Ohio. Freda Strasel Smith substituted a chocolate kiss for chocolate chips in a cookie recipe and submitted it to the 1957 Pillsbury Bake-Off contest. The cookie was originally named Black-eyed Susans but was renamed Peanut Butter Blossoms by Pillsbury to make the name more recognizable. It has been one of the most popular recipes ever to come out of the Bake-Off contest, even though it actually didn’t win! Accordion Treats won that year. Hershey still publishes the original recipe on their website.
A couple things I have discovered making these Valentine Blossom. Chilling the dough for an hour or more makes the cookies not spread so much. And after you press in the kisses, transfer the cookies to a tray and let them cool in a cold place like the freezer (or even a garage in winter in cold areas.) That keeps the chocolate from melting too much which can cause the chocolate to bloom sometimes. Using a 1-tablespoon cookies scoop also helps make these easy, you can find them on Amazon, along with the red sanding sugar. Of course, you don’t have to use red sanding sugar. Any sugar will work. You could also use green for St Patrick’s Day or purple for Marti Gras and Easter.
OK, that is all for this week. Making these Valentine Blossoms are a special treat. Even if you don’t have a main squeeze, they are worth making for yourself or sharing. So spread some love this Valentine’s Day! Until Next time.
- 1 and 1/4 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick butter, softened to room temperature
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 48 dark chocolate kiss candies unwrapped
- ½ cup red sanding sugar or other colored sanding sugar or even white
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Combine the flour, baking soda, and salt in a medium bowl. Set aside.
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In a large bowl, using a hand mixer or a stand mixer, beat the butter for 1 minute on high speed until light and creamy.
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Switch to medium-high speed and beat in the brown sugar and granulated sugar until thoroughly blended in and smooth, about 2 minutes.
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Add the egg and beat until combined, about 1 minute.
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Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
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Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft.
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Cover and chill the cookie dough in the refrigerator for at least 1 hour and up to 3 days.
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When ready to bake the cookies
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Preheat the oven to 350°.
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Line two large baking sheets with parchment paper or silicone baking mats.
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Scoop and roll into a ball the cookie dough using a cookie scoop or spoon, about 1 tablespoon of dough each.
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Roll each ball in the 1/2 cup of red sugar and arrange it on the baking sheet about 2 inches apart.
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Bake one tray at a time for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes.
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Press a dark chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). You can cool them in a cold place for 20 minutes to set the chocolate, though they are fine without.
