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Sugar Cookie Chocolate Thumbprints - Pillowy sugar cookies rolled in sugar crystals with chocolate truffle centers | The JavaCupcake Blog https://javacupcake.com

Sugar Cookie Chocolate Thumbprints

Pillowy soft cookies rolled in colorful sugar with silky smooth chocolate truffle centers make these Sugar Cookie Chocolate Thumbprints one of the most delicious cookies I’ve ever made!
Sugar Cookie Chocolate Thumbprints - Pillowy sugar cookies rolled in sugar crystals with chocolate truffle centers | The JavaCupcake Blog https://javacupcake.com

After moving back to the USA, I was the most excited to have access again to as many sprinkles, sugar crystals and decorating supplies as I could get my hands on!   One of the first things I purchased were peach and teal sugar crystals from a local cake supply store.  As soon as I saw them on the shelf I was inspired to create something based on them!

Sugar Cookie Chocolate Thumbprints - Pillowy sugar cookies rolled in sugar crystals with chocolate truffle centers | The JavaCupcake Blog https://javacupcake.com

Originally, I thought I would make a blossom type cookie with a Hershey’s Kiss in the center standing tall.  But once I started putting these cookies together I realized that the Kiss I chose was so soft in the center that it melted into a pool of chocolate creating a thumbprint instead of a blossom.

Sugar Cookie Chocolate Thumbprints - Pillowy sugar cookies rolled in sugar crystals with chocolate truffle centers | The JavaCupcake Blog https://javacupcake.com

The longer these cookies stayed warm the more melty the Hershey’s Valentine’s Kisses in Chocolate Truffle got! Once the cookies and the Kisses cooled the centers were firm but soft enough to bite through.

The combination of soft cookie, crunchy sugar outside and smooth chocolate center truly make these Sugar Cookie Chocolate Thumbprints one of my most favorite cookies!

Sugar Cookie Chocolate Thumbprints - Pillowy sugar cookies rolled in sugar crystals with chocolate truffle centers | The JavaCupcake Blog https://javacupcake.com

Did you get the recipe for Donut Sugar Cookies yet?  I made them the same weekend I made these sugar cookies!

Happy Baking!

Sugar Cookie Chocolate Thumbprints

Sugar Cookie Chocolate Thumbprints

Yield: 2 dozen cookies
Prep Time: 12 hours
Cook Time: 7 minutes
Total Time: 12 hours 7 minutes

Ingredients

  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • pink & blue sugar crystals
  • 1 bag Hershey's Valentine's Kisses in Chocolate Truffle
  • OXO Good Grips Medium Cookie Scoop

Instructions

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. Using the OXO scoop, scoop out a level ball of dough. Form a ball in your hand then gently press it flat. This dough does not spread very much, so you want to create the size and shape of cookie you want with this process.
  10. Roll the disc in pink or blue sugar crystals until covered then place it on the parchment lined baking sheet.
  11. Bake for 7-8 minutes or until the bottom edges begin to brown. Do not overbake!
  12. IMMEDIATELY press a chocolate truffle into the center of each kiss while they are still on the baking sheet and hot. You'll need the heat from the sheet and the pan to melt the truffle into a delicious pool of chocolate. Allow the cookies to cool for 10 minutes before removing to a wire rack to cool completely.
  13. Allow the chocolate to set completely before storing or stacking in an air tight bakery box for storage.

 

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

Deluxe Cookie Butter Blossoms

These are not your ordinary holiday blossom cookies.  These Deluxe Cookie Butter Blossoms are made with cookie butter, rolled in turbinado sugar and topped giant hazelnut filled chocolates.  Oh yeah… you’re going to need to make these!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

These inspiration for these cookies comes from the Hershey’s Kisses Deluxe Chocolates Gift Box I saw at the store with all the new holiday candy.  They are three times the size of a traditional chocolate kiss and they are filled with whole hazelnuts.  Epic if you ask me… and I knew I had to use them.

What a better way to utilize a chocolate kiss than in a blossom cookie!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

I used my peanut butter blossom cookie recipe and adapted it for these cookies.  The dough of the cookie is essentially the same replacing the peanut butter for cookie butter and rolling in dark brown coarse sugar rather than granulated white sugar.

The cookies themselves are also larger to accommodate for the size of the chocolate kiss which means more cookie to enjoy!  YES!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

The recipe for the dough of this cookie would be a great alternative for a person with nut allergies.  They could still enjoy a blossom cookie without the nuts by simple using cookie butter and a nut-free chocolate on top!  No more having to skip out on these holiday cookies anymore!

Happy Baking!

Deluxe Cookie Butter Blossoms

Deluxe Cookie Butter Blossoms

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • ½ cup unsalted butter, room temperature
  • ¾ cup Cookie Butter (Biscoff or Speculoos)
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 egg
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup coarse brown sugar (like demura or turbinado), for rolling
  • 24 Deluxe Hershey Kisses filled with Hazelnuts

Instructions

  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. In the bowl of your stand mixer, beat butter and cookie butter together until well blended.
  3. Add sugars and beat for 2-3 minutes until fluffy.
  4. Add egg and vanilla; beat well.
  5. In another bowl, sift together flour, baking soda and salt. Slowly add it to the wet mixture and mix until just combined.
  6. Shape dough into 2-inch balls. Roll each ball in dark brown sugar sugar and place on prepared cookie sheet.
  7. Bake about 10 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack to cool completely.

 

Christmas Tree Peanut Butter Blossoms

Classic Peanut Butter Blossoms cookies are one of my all-time favorite treats!  There is nothing that satisfies like the salty-sweet combination of chocolate and peanut butter.  

I was inspired to turn this recipe that takes your favorite soft peanut butter cookie and combines it with the classic melt in your mouth goodness of a Hershey’s chocolate kiss candy. And turn the traditional cookies into a super fun, super cute Christmas Tree Peanut Butter Blossoms!

It was super easy too! All I needed was green frosting and holiday sprinkles!  Use a bit of green frosting to pipe around the kiss on top of the cookie, then add sprinkles to make it look like a tree. It’s a fun way to dress them up for a holiday party, cookie swap or your cookie platter for Christmas. They took just a few minutes to decorate but they are impressive!

Peanut butter blossoms set out on a table for a party.

Are there other ways to make Peanut Butter Blossoms fun for Christmas?

Yes, you can add in some holiday-colored sprinkles to the dough. I have even seen people add food coloring in green and red to the dough to make the cookies themselves holiday colors.  Just have fun with it and know that no matter what they look like, everyone loves getting cookies as a gift. 

Classic Peanut Butter Blossom Cookies 

We have all had this cookie at some point in our life.  Grandma’s made them when we came over for the weekend, or maybe it was served at a birthday party.  Many use these as a favorite holiday cookie treat. No matter where you have had peanut butter blossom cookies, you will recognize the pointy top of the kiss on top and know it is a peanut butter cookie on the bottom. 

What makes my recipe the best recipe for peanut butter blossom cookies? 

I think it is in the use of shortening versus butter in the dough.  I love the flavor of butter, but when you want a cookie that stands up better to shape, shortening is a must!

It could, of course, be that I always make these cookies with love in my heart.  Knowing I am making something yummy for my family – well, that does add flavor to them. Doesn’t it? 

Peanut butter blossom cookies decorated for Christmas. Served on a white cake stand.

Can I freeze these cookies for later? 

Yes!  That is, in fact, one of the best parts of this cookie.  You can make the peanut butter dough ahead of time and roll into balls, then freeze those to grab a single cookie at a time to bake. Just leave the Hershey Kiss off until ready to bake. 

I like to make the dough in big batches, then flash freeze balls of it on a cookie sheet.  Once they are mostly frozen, I will drop them into a large freezer bag that has been labeled and dated.  This makes it easy for me to grab just 4-6 cookies at a time. Without a huge batch on the counter, I am better at self-control.  

Just keep a bag of Kisses in the pantry for those days you want a few peanut butter blossom cookies!

Ingredients to make Christmas tree peanut butter blossoms

Variations on peanut butter blossoms 

Of course, this recipe is a classic that needs no updates.  However, sometimes I am in the mood for something different.  That’s why I enjoy doing unique things that will add extra flavor to a batch of these cookies.  Below are some of my favorite ways to switch things up. 

  • Instead of coating the cookies in just sugar, make it cinnamon sugar for a peanut butter snickerdoodle effect
  • Use hugs or caramel kisses instead of traditional chocolate
  • Mix mini chocolate chips into the cookie dough
  • Use crunchy peanut butter
  • Mix in chopped peanuts, pecans, or even walnuts into the dough
Christmas Tree Peanut Butter Blossoms

Christmas Tree Peanut Butter Blossoms

Yield: 4 dozen cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

  • 48 Hershey's Kisses chocolate candies
  • 1/2 cup shortening (I used Crisco)
  • 3/4 cup Peanut Butter
  • 1/3 cup sugar
  • 1/3 cup light brown sugar, packed
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 sugar, for rolling
  • green frosting
  • red, green, & white holiday sprinkles
  • disposable piping bag fitted with a Wilton #4 piping tip

Instructions

Cookies

  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.
  7. Bake 7-8 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Assembly

  1. NOTE: Cookies must be completely cooled & chocolate hardened before decorating.
  2. Fill the prepared piping bag with green frosting.
  3. Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.
  4. Immediately sprinkle with holiday sprinkles.

More Family Favorite Cookie Recipes 

Obviously, I love peanut butter cookies with chocolate on top, but those aren’t my only favorites.  Check out the list below for some more of my family favorites. Have fun in the kitchen with your kids whipping up a batch of delicious cookies to share over a tall glass of milk, or with a hot cup of cocoa. 

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Peanut Butter Blossoms

Before Christmas, I made peanut butter blossoms.  This was a cookie that my Mom never made growing up and I was only introduced to it in middle school at my friends house.  Her mom made these and I remember sneaking into the dining room where she would have all the cookies stored and I’d unwrap a plate and eat all the pb blossoms off it. hehehehe I just couldn’t help myself!  I’m sure her Mom went a little crazy wondering where all these cookies went! Peanut Butter Blossoms by JavaCupcake.com

And now every Christmas, I make these cookies and at least half of what I make ends up in my belly instead of on the plates of goodies I’m sharing with my friends!   These cookies are super easy to make and are a classic cookie that’s loved by everyone.  This recipe comes directly from the Hershey’s website and I did nothing special to it… cause it’s perfect the way it is!

Enjoy!

Peanut Butter Blossoms by JavaCupcake.com-4

 

Peanut Butter Blossoms

Yield: 4 dozen cookies
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 48 Hershey's Kisses chocolate candies
  • 1/2 cup shortening
  • 3/4 cup Peanut Butter
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Additional granulated sugar for rolling

Instructions

  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Shape dough into 1-inch balls. Roll in granulated sugar; place on prepared cookie sheet.
  7. Bake 7-8 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each
  9. cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

 

The Great Food Blogger Cookie Swap 2012: Candy Cane Crinkle Blossoms

For the second year, I’m participating in The Great Food Blogger Cookie Swap!  Last year I was paired with two other bloggers both stationed in Europe but this year I’ve got a fabulous new group of food bloggers to send to!

Candy Cane Crinkle Blossoms by JavaCupcake.com

You must check out these ladies & their blogs!  The things they come up with are AH-MAY-ZING!

Sara Croft @ Solid Gold Eats

I didn’t even realize it, but Sara has made a cookie similar to the ones I’ve made for the cookie swap! Check out her Chocolate and Peppermint Blossoms!  She also has a ton of other great dinner and side dishes ideas.  I think I need to bookmark her blog for next week’s meal planning!

Audra Fullerton @ The Baker Chick

Audra is a baker after my own heart.  Seriously, everything she posts on her blog… I want to bake.  Recently, she posted a recipe for a Cranberry Meringue Pie.  I mean, WOAH.  Cranberry pie!!  I think I need to make this… ASAP!

TammyJo Eckhart @ The Chocolate Cult

A blog all about chocolate?  Have I died and gone to heaven? I think so!  TammyJo shares so many mouth watering ideas for ways to use chocolate that I never even dreamed of… including these Chocolate Waffles!

The Great Food Blogger Cookie Swap 2012The cookies I made for this Cookie Swap are a spin on my favorite Christmas cookie, the Chocolate Crinkle.   I took Betty Crocker’s recipe from my 1963 Cooky Book and added some peppermint then topped them with a Hershey’s Candy Cane Kiss chocolate!  These Candy Cane Crinkle Blossoms are the perfect combination of chocolate and peppermint for the holidays!

I can’t wait to see what TammyJo, Sara and Audra come up with! 🙂

Enjoy!

Candy Cane Crinkle Blossoms

Ingredients

  • 4oz unsweetened bakers chocolate, melted
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp espresso powder (optional)
  • 1 cup powdered sugar
  • Candy Cane Hershey Kiss candies

Instructions

  1. In the bowl of a stand mixer, mix together the sugar, oil and melted chocolate.
  2. One at a time, add the eggs. Mix well and scrape the sides of the bowl after each addition.
  3. Mix in the vanilla and peppermint extracts.
  4. In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.
  5. Add the flour to the chocolate mixture and mix until smooth and combined.
  6. Chill at least 8 hours or overnight.
  7. When ready to bake, preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  8. Unwrap 5 dozen Candy Cane Kiss candies.
  9. Roll teaspoon sized balls of dough in your hand. Toss them in powdered sugar until they are coated.
  10. Arrange them on the cookie sheet 2 inches apart.
  11. Bake 8-9 minutes.
  12. Immediately press a Kiss into the center of each cookie. Allow cookie to cool on the cookie sheet for 2 minutes then carefully remove to a wire rack to cool completely before storing.

 

Dark Chocolate Raspberry Hug Cookies

Valentine’s Day is just a few short weeks away… and you know what that means? LOTS AND LOTS of delicious baked yummies all colored in pink and red for this holiday full of LOVE!

Actually, it’s just another reason for me to bake. Haha. My hubby and I don’t usually celebrate Valentine’s Day because he’s either been in the field training or deployed to war. This year, he’s home…. but we’re still not celebrating.

Instead, I’ll be making cookies and cupcakes in the weeks leading up to this mushy, pink, lovey dovey holiday!

But seriously, is anyone really going to complain about that? Probably not!

My first cookie is a spin on all the holiday blossom cookies I made during December. Hershey’s has a raspberry filled white and pink hug KISS this season which I thought would go perfectly on top of a blossom cookie! So these cookies are made with my favorite raspberry jam and a super dark chocolate rolled in hot pink sugar crystals and topped with a Hershey’s Raspberry Kiss! nom nom nom nom

Enjoy!

Dark Chocolate Raspberry Hugs Blossom Cookies
Makes 3+ dozen cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
1/3 cup raspberry jam (I used Smuckers because it’s my favorite!)
2 cups flour
2 tbsp milk
3.5 oz chopped 70% dark chocolate, chopped

1 cup hot pink sanding sugar
Hershey’s Raspberry Hug Kisses

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together the sugar, butter, salt and vanilla.   About 2-3 minutes.
  3. Add the raspberry jam, scrape the sides of the bowl, and mix until well combined.
  4. Add the flour and mix on medium speed until combined.  Add the milk just before flour is completely combined.   This will help the flour incorporate into the dough.
  5. Add the chopped chocolate and fold in using a spatula.
  6. Chill for 20 minutes in refrigerator.
  7. Scoop 1 inch balls of dough and roll in hot pink sugar crystals.   Place on a baking sheet at least 1-2 inches apart.  (Note: Don’t roll dough balls any larger than 1 inch or they will spread too much on your cookie sheet!)
  8. Bake for 11-13 minutes or until edges begin to brown.
  9. Immediately press a Raspberry Hug into the middle of each cookie.  Remove to a wire rack to cool completely.
  10. Eat and enjoy!
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