Description
Delight in these Coconut Blossom Cookies, a perfect blend of creamy peanut butter, toasted coconut, and a rich chocolate kiss on top. These chewy and flavorful cookies offer a wonderful combination of textures and tastes, ideal for holiday treats or anytime snacking.
Ingredients
Scale
Dairy and Fats
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
Wet Ingredients
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins
- 1 cup sweetened shredded coconut (toasted)
- 24 chocolate kisses (unwrapped)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until all ingredients come together without overmixing to keep the cookies tender.
- Fold in Toasted Coconut: Stir in the toasted shredded coconut, ensuring it is evenly distributed throughout the dough for a rich coconut flavor and texture.
- Shape and Bake Cookies: Roll the dough into 1-inch balls and arrange them on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges are lightly golden.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press one chocolate kiss into the center of each warm cookie, allowing it to soften slightly.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For enhanced coconut flavor and texture, roll the cookie dough balls in additional toasted shredded coconut before baking.
- Store the cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
