Potato Peanut Butter Blossoms
Classic comfort gets an upgrade with these Potato Peanut Butter Blossom Cookies. Dehydrated potato flakes give the dough an ultra-soft, melt-in-your-mouth texture while enhancing the nutty depth of creamy peanut butter. Rolled in sugar and baked to golden perfection, each cookie is finished with a signature chocolate kiss that melts just enough to create that iconic swirl of indulgence.
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/4 cup Plain Dehydrated Potato Flakes
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar (plus more for rolling)
- 1/2 cup packed Light Brown Sugar
- 1/2 cup Creamy Peanut Butter
- 1 Egg Large
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- About 28 Milk Chocolate Kisses unwrapped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Whisk together flour, potato flakes, baking soda, baking powder, and salt in a bowl.
- In a stand mixer or in a bowl using a hand mixer, beat butter, granulated sugar, and brown sugar until fluffy. Add peanut butter, then egg, milk, and vanilla.
- Stir in dry ingredients until dough forms. It should be soft but not sticky; if tacky, chill 30 minutes.
- Roll dough into 1-inch (2.5 cm) balls. Roll each ball in granulated sugar and place on baking sheet, spacing 2 inches apart.
- Bake for 8–9 minutes until edges are set but centers are still soft.
- Immediately press a chocolate kiss into the center of each cookie. The cookie will crack charmingly around the edges.
- Let cool on tray for 2 minutes, then transfer to rack. Serve and enjoy!
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