Butter Flavored Coconut Oil Peanut Butter Blossoms
These soft, chewy, peanut butter blossom cookies are a new take on a classic cookie. By adding butter flavored coconut oil, they have that butter flavor we all love, but they remain soft and chewy.
Well it finally feels like fall here in Lancaster County, PA. The leaves are changing colors, days are getting shorter, and temperatures are dropping. It’s been a weird year weather-wise here. We’ve had a TON of rain this summer/fall. And the temperatures were warm, until late last week. Then all of a sudden it’s in the low 60’s. Craziness. But with cooler temperatures and rain, it makes me want to stay inside and bake.
And what better baking combination than peanut butter and chocolate! For this recipe, I swapped out the typical vegetable oil for Golden Barrel butter flavored coconut oil. I wanted that butter flavor but often times when you bake with solely butter, it makes for a drier, crisper cookie. By baking with this coconut oil, it insures a soft-batch type cookie that stays chewy, even days after being baked.
Typically butter flavored coconut oil is used for popcorn and I often times forget that it’s an option when baking (see here and here). So I was excited to try it in these cookies. As you can tell by the pictures, because I used the butter flavored oil, the cookies definitely have a darker, more orangey hue to them. This is due to the beta carotene food coloring found in the oil. Don’t let the coloring fool you into thinking these are pumpkin cookies–don’t worry, pumpkin-flavored desserts are on their way to the blog soon!
One tip I have for you with these cookies is to bake them for about 8 minutes, then take them out and press the chocolate kiss on top, and stick them back in the oven for about 1 1/2-2 minutes. This melts the chocolate slightly and changes the texture of it. Instead of having a hard Hershey kiss that often times falls off (the worst!), these chocolates will stay smooth and creamy and on top of your cookies (unless, of course, you have a little one that picks them off…I’m still trying to find the culprit. 😉 )
So if soft, chewy, butter-flavored cookies are your faves, try these Butter Flavored Coconut Oil Peanut Butter Blossoms today! Or Pin them for your holiday baking, which is right around the corner…crazy!
- 1 cup Golden Barrel Butter Flavored Coconut Oil in a soft-solid state
- 1 cup peanut butter
- 1 cup Golden Barrel Light Brown Sugar packed
- 1 cup Golden Barrel organic cane sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup milk
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2-1 cup Golden Barrel Raw Sugar
- 1 bag Hershey Kisses unwrapped
- Preheat oven to 375 degrees. Line baking sheets with parchment paper, or use baking stones.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together coconut oil, peanut butter, and sugars until light and fluffy. Add eggs (one at at time), vanilla, and milk. Mix until creamy.
- In separate medium-sized bowl, mix together dry ingredients: flour, baking soda, salt. Add dry ingredients slowly into peanut butter mixture, mixing until combined.
- Using a medium-sized cookie scoop, scoop out dough, rolling with hands into balls. Roll dough into raw sugar until coated. Bake for about 8 minutes, then take cookie sheet out of oven and place one chocolate kiss on top of each cookie, pressing down into dough. Place back in oven for about 2 minutes then cool on sheet for about 5 minutes before transferring to wire rack to cool completely. Store in airtight container.
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