Print

Lighter Peanut Butter Blossom Cookies: 5 Easy Tips

lighter peanut butter blossom cookies - featured image
Print Recipe

These lighter peanut butter blossom cookies have all the nostalgia and peanut butter-chocolate magic of the original, but with fewer calories and less sugar. Made with Greek yogurt and a sugar blend, they’re soft, tender, and perfect for holiday baking or any time you want a guilt-free treat.

Ingredients

Scale
  • 1 cup creamy peanut butter (natural, no-stir)
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar (plus extra for rolling)
  • 1/3 cup packed light brown sugar
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 24–30 Hershey’s Kisses, unwrapped
  • 2–3 tablespoons granulated sugar (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 2-3 minutes, until light, fluffy, and slightly pale. Scrape down the sides halfway through.
  3. Add the Greek yogurt, egg, and vanilla extract. Mix on low speed until just combined, about 30 seconds. Do not overmix.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Add about a third of the flour mixture at a time, mixing until just incorporated after each addition. The dough will be soft and slightly sticky.
  6. Place the extra granulated sugar in a small bowl. Using a cookie scoop or spoon, portion out about 1 tablespoon of dough and roll into a smooth ball. Roll each ball in the sugar until coated. Place on prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 8-10 minutes, until puffed and edges are just starting to turn golden. Centers should still look slightly soft.
  8. Remove from oven and let cool on baking sheets for 2-3 minutes. While still warm, gently press a Hershey’s Kiss into the center of each cookie.
  9. Transfer cookies to a wire cooling rack to cool completely.

Notes

For best results, use a creamy no-stir natural peanut butter. Avoid oily, stir-it-yourself peanut butter as it will cause cookies to spread. If dough is too sticky, chill for 15-20 minutes before rolling. Press the chocolate kisses into the cookies 2-3 minutes after baking for the perfect melt. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, lighter cookies, healthy cookies, Christmas cookies, peanut butter cookies, chocolate kiss cookies, low sugar cookies

Find it online: https://lolaspoon.com/lighter-peanut-butter-blossom-cookies-5-easy-tips/