Flourless Peanut Butter Blossoms with Homemade Kisses
Try this Flourless Peanut Butter Blossoms with Homemade Kisses recipe.
Try this Flourless Peanut Butter Blossoms with Homemade Kisses recipe.
- 1 egg, lightly beaten
- 1/2 tsp vanilla
- 1/2 cup natural peanut butter (the drippy kind)
- 1/4 cup truvia baking blend or 1/4 c granulated swerve
- 1/8 tsp baking powder basically just a pinch
- pinch flaked salt or sea salt
- 1 set large chocolate chip molds
- 1 cup lily's dark chocolate or favorite low carb chocolate
- Carbohydrate 0.0628857638062171 g
- Cholesterol 0.0340277777087408 mg
- Fat 0.00759111109592298 g
- Fiber 0 g
- Protein 0.028262986053983 g
- Saturated Fat 0.00467930554609749 g
- Serving Size 1 1 cookie (2g)
- Sodium 373.823787880424 mg
- Sugar 0.0628857638062171 g
- Trans Fat 0.000445812499223334 g
- Calories 1 calories
Step-by-step
- Melt the chocolate and using a pastry bag or ziplock bag with the end cut off, pipe chocolate into the molds.
- Press the chocolate all the way to the tip using a toothpick or chopstick.
- Place in refrigerator to harden.
- Heat oven to 400 and line a light baking sheet with parchment.
- Mix the peanut butter, sugar, vanilla, bp and salt until combined.
- Taste to account for level of sweetness.
- Add the beaten egg and mix well.
- Roll into 12 balls and place on the baking sheet.
- Press a dimple in each cooking using your thumb.
- Bake for 7 minutes, 8 at the most.
- Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a cooling rack.
- Press the chocolate into the center of each cookie and let cool completely to prevent any crumbling.
Using natural, separation-prone peanut butter with a liquid-like consistency is structurally necessary here, as standard homogenized peanut butter contains hydrogenated oils that alter the moisture balance and prevent the dough from binding without flour. Natural styles deliver the high fat content required to hold these cookies together under high heat. When preparing the chocolate component, pipe the melted low-carb chocolate carefully into molds and clear any trapped air bubbles using a toothpick to ensure clean, sharply pointed homemade kisses. Room temperature ingredients blend more uniformly, so ensure the egg is lightly beaten before incorporation to distribute the protein evenly throughout the peanut butter base.
Baking and Chilling Mechanics
Bake these cookies at 400 degrees Fahrenheit on a light-colored parchment-lined sheet for precisely seven minutes, removing them while they still appear slightly underdone to prevent dryness. Pressing a thumb dimple into each rolled ball prior to baking creates a structural seat for the chocolate. Let the baked cookies rest undisturbed on the hot baking sheet for three minutes to finish setting before transferring them to a wire cooling rack. Pushing the chilled chocolate kisses into the center must happen only after the cookies cool partially, avoiding premature melting while ensuring the soft base accepts the solid chocolate without crumbling apart.
- If the dough feels excessively sticky, chill it in the refrigerator for ten minutes to make handling easier before rolling into twelve equal portions.
- Should the melted chocolate thicken too quickly during piping, gently microwave it in ten-second bursts until fluid again.
- Store the finished cookies in an airtight container in the refrigerator for up to five days to maintain structural integrity.
