These treats are reminiscent of everyone’s favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 35 min |
| Inactive: | 20 min |
| Cook: | 15 min |
| Yield: | 30 cookies |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup smooth, unsweetened almond butter
- 1/2 cup packed light brown sugar
- 1/3 cup plus 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/3 cup sliced, skin-on almonds, coarsely chopped
- 5 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
- Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
- Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
- Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
- For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
- Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 152 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 57 mg |
Reviews
Made these today used homemade strawberry jam …very good cookies
Wow these were good. I made these with strawberry jam for the center but I’m eager to try these with chocolate!
I thought that these were great, didn’t even need the chocolate to make them delicious. I might try raspberry jam or something different the next time.
These were wonderful! I substituted 1/2 c whole wheat flour for 1/2c reg flour, added 1/4 c flax seeds, and increased the almond butter and added 2tbs organic honey. Used whole almond on top vs the chocolate for a healthier cookie. Family loved them!
these are a favorite cookie but won’t replace peanut Butter blossoms. my family wants both now! they are very different. but the texture and flavor of these I really like.
These were a big hit at home and the office. I had to make several batches. Great recipe, very easy to follow. Make the ganache first to give it time to set for piping.
Great recipe. The chocolate ganache on top is the crowning touch. You need to let the ganache sit for awhile and it thickens up quite nicely. No need to try and thicken it. Just be patient. Also agree with other reviewer to use a large star tip on your piping bag.
Much more flavorful than traditional PB kisses cookies!
Almond butter is sold in most grocery stores today. Check the natural food aisle if it’s not by the peanut butter. The Ganache gets thicker the longer it cools….took my batch about 2-3 hours at room temp. Use a large star tip for perfect kiss shapes.
I found the almond butter at Trader Jo’s as well. I used a cocoa-powder and powdered sugar frosting instead of the ganache, plus a candied almond in the center. I also used some leftover toasted ground almonds to roll them. These are really good – but I think my change to ground almond meal left off necessary texture. I’d go back to bigger chunks of chopped almond.