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4.50
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votes
Peanut Butter Candy Cane Blossoms
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
chill
20
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
servings
Calories:
179
kcal
Author:
Dan from Platter Talk
Ingredients
3
tablespoons
unsweetened cocoa powder
1½
cups
all-purpose flour
1
teaspoon
baking soda
pinch
salt
1
bag Candy Cane Hershey's Kisses
1
stick
4 oz butter, room temperature
¾
cup
creamy peanut butter
1⅓
cup
granulated sugar
1
egg
2
tablespoons
milk
1
teaspoons
vanilla
1
teaspoon
red gel food coloring
2
tablespoons
powdered sugar
red and green sugar for sprinkles
Instructions
Preheat oven to 375 F.
Line cookie sheets with parchment paper and set aside.
In a small bowl, sift together flour, cocoa powder, baking soda and salt.
Combine butter, peanut butter and sugar in a medium bowl or the bowl of a stand mixer and beat until well-incorporated.
Add egg, milk, vanilla and food coloring and beat about one more minute.
Add the flour mixture and beat on low just until incorporated.
Refrigerate dough for about 20-30 minutes if desired (to help firm for rolling)
Form dough into 1 inch balls and place 2-3 inches apart on cookie sheets.
Bake for 10-12minutes.
While cookies are baking, unwrap Hershey's kisses.
Allow cookies to cook for 5 minutes and then press a Hershey kiss in the middle of each one.
Nutrition
Calories:
179
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
107
mg
|
Potassium:
74
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
10
IU
|
Calcium:
28
mg
|
Iron:
1
mg