My all-time favorite Christmas cookies are peanut butter blossoms. Especially when they are fresh out of the oven and the Hershey kiss melts when you bite into it. These ginger peanut butter blossoms with dark chocolate covered espresso beans are my take on these cookies. With crystallized ginger, espresso, and obviously peanut butter, these cookies melt in your mouth and are just the right bit crunchy.
When I was planning out my content calendar for December, I knew that I wanted to create a holiday cookie to share with you all. Usually when I share sweets on the blog, I healthify them a bit. But during the holiday season I really just want a regular cookie. It’s all about balance. One cookie amongst a lot of vegetables, healthy fats, and protein in my diet isn’t going to make or break me. So while I mixed up this traditional cookie a little bit, it’s still got that sweet, rich flavor we all love.
Once I decided I wanted to make these cookies, I started brainstorming ways to put my personal twist to them. Then it dawned on me, GINGER! I love ginger. It’s tangy, but sweet and gives me a nice, warm feeling. The addition of crystallized ginger to these cookies is just enough to surprise your tastebuds. When you combine the ginger, peanut butter, and dark chocolate covered espresso bean all in one bite, it’s a home run.
These ginger peanut butter blossoms come together so quickly, and I know your entire family is going to love them. I chose turbinado sugar and creamy peanut butter for my base. The turbinado sugar gives the cookies a bit more texture and crunch than regular cane sugar would. Crunchy, spicy, sweet, AND peanut butter, all in one cookie. I’m in love and I know you all will be too.
I can’t wait for you to make these and share with your family this holiday season. It’s just a little bit under three weeks until I get home to see my family and I can’t wait. Minnesota is nice and all, but I get really homesick for the East Coast and my friends and family this time of year. So I can’t wait to head home and soak it all up. Until next time.
These ginger peanut butter blossoms with dark chocolate covered espresso beans, are your favorite holiday cookies, upgraded! They're perfectly sweet, melt in your mouth, and have the perfect zesty taste from crystallized ginger!
- 1 cup turbinado sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 tsp baking soda
- 4 tbsp crystallized ginger diced
- 16 dark chocolate covered espresso beans
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium size bowl mix together all of the ingredients, except for the espresso beans
Drop onto baking sheet one tablespoon at a time. Press each cookie down so they flatten into 1/4 inch thick discs.
Transfer to the oven and bake for 15 minutes.
Remove from oven and press one dark chocolate covered espresso bean into the center of each cookie. Immediately place cookies in the fridge to avoid the chocolate melting.
Remove after 10 minutes and enjoy!
You can sub any type of crystallized sugar! Using maple or honey wouldn't work in this recipe because the dough would become too moist.
If you don't have dark chocolate covered espresso beans you can use the traditional Hershey kiss, or leave the chocolate off completely.
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