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Inside-Out Peanut Butter Blossoms

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

Can’t stop, won’t stop making Christmas cookies! Today’s recipe, these inside-out peanut butter blossoms, take me back to some of my earliest Christmas cookie memories. Remember the old-fashioned peanut butter blossoms with the Hershey’s Kisses on top? Well, these are the flip-flopped version featuring a chewy chocolate thumbprint cookie and a peanut butter cup filling. So peanut butter lovers- REJOICE! Today is your time to shine.

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

Inside-Out Peanut Butter Blossoms

There are lots of reasons why thumbprint cookies are so popular at Christmas, but if I had to land on just one, I’d say it’s because kids LOVE to show off their thumbprints. What better way to get kiddos in the kitchen at Christmas than by offering their bitty fingers for cookie indentations?! My kids LOVE making thumbprint cookies (remember these from last year!?!), and this mom loves to EAT them. I call that a win-win.

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

These peanut butter cookies are ones that grown ups and kids alike can enjoy. The cookies are balanced in flavor and texture, with enough added sweetness that the kids will ask for seconds. I love to roll the cookie dough balls in a bit of sugar just after rolling for added holiday sparkle. For even more texture, these cookies love the addition of finely chopped peanuts which not only taste great but also offer some visual pizazz too.

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

If you’re prepping for Christmas, feel free to make these goodies in advance and freeze in an air-tight container. Simply thaw to room temp prior to enjoying. What could be better than a simple, kid-friendly, make-ahead treat!?! I hope you all are enjoying your holiday season. Hugs and cookies to all!

If you like these inside-out peanut butter blossoms, you should try:

Holiday Sugar Cookie Blossoms
Espresso Caramel Thumbprint Cookies
Chewy Peanut Butter Oreo Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies

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Inside-Out Peanut Butter Blossoms

These inside-out peanut butter blossoms feature a chewy chocolate cookie with a creamy peanut butter cup filling!

  • Author: Kate Wood
  • Prep Time: 45 minutes
  • Cook Time: 10
  • Total Time: 55 minutes
  • Yield: 36 Cookies
  • Category: Dessert

Ingredients

For the cookies:

  • 1 1/3 cup (167 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • ¼ teaspoon table salt
  • ¼ teaspoon baking soda
  • ½ cup (113 grams) unsalted butter, softened to room temperature
  • 1 cup (200 grams) granulated sugar, divided
  • 1/3 cup (73 grams) packed light brown sugar
  • 1 large (50 grams) egg
  • 1 teaspoon (4 grams) pure vanilla extract
  • Peanut Butter Cup Filling (recipe follows)
  • Garnish: 2 tablespoons (14 grams) finely chopped honey roasted peanuts

For the filling:

  • ¼ cup (64 grams) creamy peanut butter
  • 1 ½ cups (180 grams) confectioner’s sugar
  • 3 ½ tablespoons (53 grams) milk

Instructions

To make the cookies:

  1. In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, 2/3 cup (133 grams) granulated sugar, and light brown sugar on medium speed until well combined, about 1 minute.  Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium speed just until combined. Add the mixed bowl of dry ingredients and stir on low speed, scraping the bowl as needed, just until the dough comes together. Fold in any unincorporated flour and set aside.
  3. Line 2 heavy-bottomed baking sheets with a piece of parchment paper and pour the remaining 1/3 cup (67 grams) granulated sugar in a small mixing bowl. Use a small (2-teaspoon) spring-loaded scoop with portion out rounds of dough. Briefly roll each piece in your hands to smooth and toss each one in the remaining sugar to coat. Use your thumb or the back of a rounded ½ teaspoon measure to indent a thumbprint into each cookie. Space them 2” apart on the prepared pans and cover each with plastic wrap, refrigerating until firm, about 30 minutes. 
  4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Bake the cookies one at a time in the preheated oven just until the edges of the cookies are set, about 10 minutes. The centers of the cookies will likely have puffed some while baking, so immediately after removing the pans from the oven, use the back of the ½ teaspoon measure to re-create a thumbprint in the center of the cookie again. Allow the cookies to cool completely.
  5. Fill a piping bag fitted with a round tip with the peanut butter cup filling. Pipe teaspoon-sized swirls of filling into the center of each cooled cookie. Sprinkle cookies with finely chopped honey roasted peanuts if desired. Allow to set up slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days. 

To make the filling:

  1. In a medium-sized mixing bowl, use a hand mixer to combine the peanut butter, confectioner’s sugar, and milk on low speed. Stir until smooth. 

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Holiday Sugar Cookie Blossoms

Holiday Sugar Cookie Blossoms by Wood and Spoon. These are Hershey Kisses cookies made with sugar cookie dough, sanding sugar, and sugar cookie candies KISSES. This is a simple recipes that even kids will love to help out with and they're perfect for Christmas and holidays. Learn more about the recipe on thewoodandspoon.com

I gotta tell you- nothing brings me more joy this time of year than nostalgic recipes that remind me of home. Growing up, there were a few cookies that felt synonymous with the holidays, and we never failed to make them. One example? Peanut butter blossoms. I absolutely LOVED those, and I bet you’ve tried them too. Today, I’m sharing a variation of that beloved cookie with these holiday sugar cookie blossoms. The are fabulously fun, and I can’t wait to tell you how to make them.

Holiday Sugar Cookie Blossoms by Wood and Spoon. These are Hershey Kisses cookies made with sugar cookie dough, sanding sugar, and sugar cookie candies KISSES. This is a simple recipes that even kids will love to help out with and they're perfect for Christmas and holidays. Learn more about the recipe on thewoodandspoon.com

The basic gist of a blossom is that it’s a soft and chewy thumbprint cookie topped with a HERSHEY’S KISSES candy. Here, instead of the classic peanut butter cookie, we have a simple sugar cookie coated in sanding sugar and dotted with a sugar cookie candy. It’s all the fun and festivity of the classic blossom but with a sweet change of flavor.

Holiday Sugar Cookie Blossoms by Wood and Spoon. These are Hershey Kisses cookies made with sugar cookie dough, sanding sugar, and sugar cookie candies KISSES. This is a simple recipes that even kids will love to help out with and they're perfect for Christmas and holidays. Learn more about the recipe on thewoodandspoon.com

To make these holiday sugar cookie blossoms, we start with the butter and sugar. Cream the two together in a large bowl until fluffy. Add the egg and vanilla extract, stirring until smooth. Next comes the dry ingredients. Toss in the flour, salt, and baking soda and stir to combine. Use a small cookie scoop to portion out rounds of dough. Gently roll each on in colored sanding sugar and imprint each with a thumb. After a quick bake in the oven, each cookie is topped with a single HERSHEY’S KISSES Sugar Cookie Candy!

Holiday Sugar Cookie Blossoms by Wood and Spoon. These are Hershey Kisses cookies made with sugar cookie dough, sanding sugar, and sugar cookie candies KISSES. This is a simple recipes that even kids will love to help out with and they're perfect for Christmas and holidays. Learn more about the recipe on thewoodandspoon.com

My kids and I prepared these cookies together, and they were a hit. These holiday sugar cookie blossoms are a great way to get kids involved with Christmas baking. They’re simple, colorful, and so delicious, too. If you get a chance to try the recipe this year, let me know what you think! In the meantime, Happy Holidays and Happy Baking!

Holiday Sugar Cookie Blossoms by Wood and Spoon. These are Hershey Kisses cookies made with sugar cookie dough, sanding sugar, and sugar cookie candies KISSES. This is a simple recipes that even kids will love to help out with and they're perfect for Christmas and holidays. Learn more about the recipe on thewoodandspoon.com

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Holiday Sugar Cookie Blossoms

These holiday sugar cookie blossoms are sugar thumbprint cookies topped with HERSHEY’S KISSES Sugar Cookie Candies.

  • Author: Kate Wood, Inspired by Hershey’s
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 32 Cookies

Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup colored sanding sugar
  • 32 HERSHEY’S KISSES Sugar Cookie Candies, unwrapped

Instructions

  1. Preheat an oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  2. In a large bowl or a bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the egg and vanilla extract, mixing until combined. Add the flour, salt, and baking soda to the butter mixture and stir on medium-low until the dough starts to come together in clumps. It will be slightly crumbly.
  3. Use a small cookie scoop or a spoon to portion out 2-teaspoon sized rounds of dough. Roll the dough in your hands briefly to smooth out and toss each cookie dough piece in the sanding sugar. Space the cookies out 2” apart on the prepared pans and bake in the preheated oven for 9 minutes or until the cookies are puffed edges are barely set.
  4. Remove the cookies from the oven to cool briefly, about 2 minutes. This will prevent the KISSES chocolate from melting. Gently press an unwrapped HERYSHEY’S KISSES candy into the center of each cookie. Feel free to pop the pan into the fridge or freezer briefly to further prevent the candy from melting. Cool completely before enjoying. Cookies are best eaten the day of,but can be stored in a sealed container for up to 3 days.

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S’mores Cookies

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Last weekend, we had a massive bonfire at our house. The heat, the smoke, and the glowing movements of flames and figures from across the fire reminded me of all my favorite things about fall. While there weren’t any s’mores involved throughout the evening, I knew it was finally time to share this recipe I’d been working on for s’mores cookies: cinnamon and honey thumbprint cookies with a fudgy chocolate filling and a toasted marshmallow topping. These cookies feature all the wonderful flavors of a traditional s’mores in a cute and modernized package of a thumbprint cookie! Let me tell you how to make them.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

You’ve made a thumbprint cookie before, right? Maybe they were peanut butter-flavored or featured a Hershey kiss in the center? You rolled them in sprinkles or sparkling sanding sugar? Maybe you fed them to kids or Santa or holiday party guests? Well, these are not those kind of thumbprints. Instead, here a spiced cookie base is rolled in sugar, sweetened with honey, and filled with a soft and fudgy chocolate ganache filling. The topping, also far from ordinary, is a simple meringue that we toast under a torch or a broiler. These s’mores cookies are not as quick and easy as the thumbprint cookies you grew up on, but I can promise they’re far more delicious.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Making the Cookies

To make the cookie base, butter, brown sugar, and honey are creamed together until smooth. Eggs and vanilla come next and are followed by the dry ingredients. Rounds of dough are rolled in cinnamon and sugar before be imprinted and baked until set. Once cooled, chocolate chips and butter are combined to create a soft, almost-ganache tasting filling. The chocolate is piped into the craters in each cookie and allowed to set up. Finally comes the marshmallow meringue topping! Egg whites and sugar are whipped until stiff and then piped and toasted onto the cookie. If homemade meringue intimidates you, be sure to check out my tutorial here!

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

That’s it for today! S’mores cookies! I hope you guys enjoy and take time to bake up some yummy fall favorites in the coming days. I’ll be back with not one but TWO recipes next week, so stay tuned! Happy Tuesday and Happy Baking!

If you like these s’mores cookies you should try:

S’mores Cheesecake
Oatmeal Cream Pie Ice Cream Sandwiches
Vegan Fluffernutter Cookies
Sweet Potato Meringue Pie
Espresso Caramel Thumbprint Cookies

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S’mores Cookies

These s’mores cookies are thumbprint treats with a honey cinnamon base, a silky chocolate filling, and a toasted marshmallow topping!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 90
  • Yield: 48
  • Category: Dessert

Ingredients

For the cookie (Adapted from Love and Olive Oil):

  • 10 tablespoons unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 teaspoons cinnamon, divided
  • ¼ cup sugar

For the filling:

  • 11/2 cups semisweet chocolate, chopped or chips
  • 11/2 tablespoons unsalted butter
  • 11/2 tablespoons light corn syrup

For the meringue:

  • 2 egg whites, at room temperature
  • ½ cup sugar
  • 1/8 teaspoon cream of tartar
  • ½ teaspoon vanilla

Instructions

To prepare the cookie:

  1. In a large bowl or the bowl of a stand mixer, cream together the butter and brown sugar until fluffy, about 2 minutes. Add the honey and stir to combine. Stir in the egg and vanilla extract. Scrape the sides of the bowl and add the flour, baking soda, salt, and 1 teaspoon of cinnamon. The dough will be dry. Stir on low to combine and then use a small cookie scoop to scoop out 1” rounds of dough. Combine the sugar and remaining cinnamon in a small bowl. Roll each round of dough in the cinnamon sugar mixture. Use your thumb or the rounded bottom of a ¼ teaspoon to make little impressions into each cookie. Place the dough rounds on a sheet pan lined with parchment paper and cover with plastic wrap. Refrigerate for 1 hour.
  2. Once ready to bake, preheat the oven to 350 and place the cookie dough balls 2” apart on multiple parchment-lined pans. Bake one at a time in the oven until the cookie edges are set, about 9 minutes. When you remove the pan from the oven, immediately use the back of the measuring spoon to make the thumbprint more defined, if needed. Allow to cool while you prepare the filling.

To prepare the filling:

  1. In a small saucepan over low heat or a microwaveable bowl, combine the chocolate, butter, and corn syrup and gently melt, stirring regularly, until the chocolate has melted. Carefully put the mixture into a piping bag fitted with a round tip or a Ziploc bag with the end snipped off and carefully pipe a bit of the chocolate mixture into the thumbprint of each cookie. Place in the fridge to cool while you prepare the meringue.

To make the meringue:

  1. Put your metal stand mixer bowl or large, heat-safe mixing bowl over a small saucepan filled with 1” of water as a double boiler. Add the egg whites and sugar to the top bowl and turn the heat to medium. Stirring frequently, gently heat the egg whites until the sugar has barely dissolved. You can carefully rub the mixture between two fingers- once it’s no longer gritty, it’s ready! Remove the bowl from the heat and place on the stand mixer fitted with the whisk attachment (or use a hand mixer with beaters!). Add the cream of tartar and mix on medium-high speed until the mixture cools, thickens, and fluffs to stiff peaks. (See the link in the text for how-to’s on making meringue. Add the vanilla and put the mixture into a piping bag fitted with a small open star tip. Pipe dollops of meringue on each cooled cookie and carefully use a torch or a broiler to toast the marshmallow! Enjoy!

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