Sourdough Peanut Butter Blossoms

5 from 1 vote

Sourdough Peanut Butter Blossoms

These sourdough peanut butter blossoms are melt-in-your-mouth delicious with a subtle sourdough twist. Perfect for enjoying with a warm drink, sharing on the holiday dessert table, or gifting on cookie trays.

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Sourdough

Cuisine: American

Servings: cookies

Calories: 154kcal

Author: Rebecca Warfield

Equipment

Stand Mixer
Mixing bowl
Cookie sheet

Ingredients

Dry Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

3/4 cup creamy peanut butter or almond butter
8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 egg
1 teaspoon vanilla extract
1/4 cup sourdough starter active or inactive

Toppings

1/4 cup sugar for rolling
24 Hershey's Kisses

Instructions

Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Cream the Butters and Sugar. In the bowl of a stand mixer, use a paddle attachment to beat together the peanut butter, butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
3/4 cup creamy peanut butter, 8 tablespoons unsalted butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar
Add the Wet Ingredients. Add the egg, vanilla extract, and sourdough starter. Mix on medium speed until smooth and thoroughly combined, scraping down the sides of the bowl as needed.
1 egg, 1 teaspoon vanilla extract, 1/4 cup sourdough starter
Add the Dry Ingredients. Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined. Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more. Do not overmix.
Chill. Cover and refrigerate for at least 30 minutes.
Preheat and Prep. When you are ready to bake, preheat the oven to 375°F, line a cookie sheet with parchment paper, and unwrap the Hershey's Kisses. It's easier to unwrap them now than after the cookies come out of the oven.
24 Hershey's Kisses
Shape and Roll the Dough. Scoop dough into 1 ½ tablespoon portions (or use a small cookie scoop) and roll into balls. Roll each ball in the sugar. Then, place it on the parchment-lined cookie sheet, approximately 2 inches apart.
1/4 cup sugar
Bake. Bake for 9–11 minutes, or until the cookies are puffed and the edges are lightly golden.
Add the Chocolate Kisses. Right away, gently press a Hershey's Kiss into the center of each cookie while still warm. The cookies will crack slightly.
Cool. Let the cookies cool for a few minutes on the baking sheet. Then, transfer the cookies to a wire rack to cool. For the best temperature and texture, allow the cookies to cool to room temperature.
Repeat the process with the remaining cookie dough.

Notes

Use a creamy, unsalted peanut butter. Almond butter is a great peanut-free option. If you use natural peanut butter, a no-stir variety yields the best results.
If you have a few cookie sheets, you can bake a few batches at one time. But you may need to extend the bake time a few minutes.
If you are baking one sheet at a time, store the remaining cookie dough in the fridge while you wait.
You can use either active sourdough starter or discard in this recipe. Learn the difference between active starter, inactive, and discard on my YouTube channel.
Unwrap the Hershey's Kisses before the cookies come out of the oven so they're ready to press in while the cookies are warm and soft.
If baking more than one tray at a time, you may need to rotate them halfway through baking to ensure even browning.
Because this recipe has sourdough starter in it, you can long-ferment this cookie dough for up to 3 days in the refrigerator.
Underbaked cookies can be put back in the oven and baked until done.

Nutrition