Flourless Buckeye Blossom Cookies

It’s the second big game thus far of the season! Today Ohio State plays Northwestern (the second highest ranked B1G team). After last week’s performance I am feeling pretty confident about the outcome today, but of course I will still watch anxiously.

To celebrate PB+C today I am revisiting a popular recipe on my blog – salted Nutella peanut butter thumbprint cookies. With only a few ingredients and three steps it’s easy to understand why they are such a big hit. Since you can’t seem to get enough, I make another version with a buckeye candy in the middle instead of Nutella – which I think makes it more of a blossom than a thumbprint. My buckeyes kind of take over these smaller cookies, but I thoroughly enjoyed them. Feel free to make your buckeyes a bit smaller if you desire a larger cookie/buckeye ratio.

A few people left comments on the original recipe saying their cookies flattened out a lot. I cannot explain this phenomenon because the majority have had great success, including myself. I predict it is due to variable consistencies between brands of peanut butter, and suggest using one that is not too runny. You could also refrigerate the dough for at least 30 minutes prior to baking. If that doesn’t work try adding a tablespoon of cornstarch. But as I said, I have never had trouble with them flattening out so hopefully you won’t either!

One year ago: Linzer Cookies

Two years ago: Taco Bowls

FLOURLESS BUCKEYE BLOSSOM COOKIES

Makes approximately 2 dozen cookies

Ingredients:

1 cup chunky natural peanut butter (I used Kroger brand natural chunky)

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 tsp vanilla extract

2 dozen buckeyes (I used my healthier version, or substitute with mini peanut butter cups)

Directions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment or silicone baking mat. Set aside.
2. In large bowl, stir peanut butter together with sugar, egg and vanilla until combined. Scoop onto prepared baking sheet using a small cookie scoop*.
3. Bake 10 minutes, or until cookies have slightly flattened and are not shiny. Remove from oven and cool 5 minutes on baking sheet. Press a buckeye into the center of each cookie. Serve immediately, or wait for cookies to cool and chocolate to reharden then store in airtight container.

* I used a medium cookie scoop but then split the dough ball in half

Source: Adapted slightly from Lauren’s Latest.