These are Molly’s giant version of those tiny peanut butter blossom cookies that are a staple for any holiday season, particularly in the Midwest. She started making these with flat chocolate to enhance the textural variation and give them such a satisfyingly chewy and dense bite.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 14 big cookies |
Ingredients
- 3 1/2 cups (455 grams) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1 cup (225 grams) unsalted butter, at room temperature
- 1 cup (256 grams) creamy, natural no-stir almond butter or peanut butter, at room temperature
- 1 cup (200 grams) packed light brown sugar
- 1 cup (200 grams) plus 6 tablespoons (75 grams) granulated sugar, divided
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Seven 1.55-ounce milk chocolate bars, preferably Hershey’s, halved
- Sliced toasted almonds, for garnish
Instructions
- Arrange oven racks in the upper third and lower third positions. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle, mix together the butter, almond or peanut butter, brown sugar and 1 cup of the granulated sugar on medium speed until creamy and combined, 1 to 2 minutes. Add the eggs one at a time, mixing until combined, followed by the vanilla. Reduce the speed to low, add the dry ingredients and mix until combined.
- Place the remaining 6 tablespoons (75 grams) granulated sugar in a shallow bowl or rimmed plate. Scoop out heaping 1/4-cup-size balls (100 grams each) and roll them in the sugar to coat. Place on the baking sheets 2 inches apart, fitting up to 6 dough balls on each sheet (you will need to bake these in batches). No need to flatten the balls.
- Bake for 6 minutes, then switch the racks and rotate the pans 180 degrees, and continue to bake until lightly browned around the edges; begin checking for doneness after another 6 minutes. Remove from the oven and carefully top each cookie with a chocolate bar half, pressing firmly so the cookies crack around the edges. Return to the oven and bake for another 2 minutes.
- Sprinkle some of the toasted almonds onto the chocolate. Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 606 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 3 g |
| Sugar | 46 g |
| Protein | 10 g |
| Cholesterol | 66 mg |
| Sodium | 306 mg |
Reviews
They are very good not too sweet. I made them a bit smaller and used less chocolate on top. I did as someone suggested smashed the cookies some before baking which I feel was a good idea. I think my family coming this week will love them!
These are delicious, but after following the recipe exactly, mine were raw in the middle. So I did 8 more test batches. I tested various cook times/temps/sizes/smashed vs un-smashed. I figured out that all I needed to do what smash them flat to get them to cook evenly and not be raw! The original recipe says to not smash them, but it worked much better for me! Yay and yum!
Do you think I can substitute with peanut butter?
Had to make these as quickly as possible after seeing Molly make them this past Sunday morning on Food Network. These cookies are crazy good! In my opinion, they have a much more sophisticated taste than the regular peanut butter blossom candy kiss cookie. There’s something about the combo of cinnamon & almond butter that is so amazing. I made half of the recipe, it worked out great!