I spent this past weekend working on a huge tea party. I made vegetarian Cornish pasties, three kinds of pie (including this one), and two flavors of scones for 100 guests. I’ve done parties for 300+, but this event was my Everest. Note to bakers everywhere: if you’re making pastry for 100, spring for a sous chef. It’s been three full days since that party, and I still haven’t fully recovered.
Since I’m all pastried out, I’m keeping it simple today with these Lindor Truffle Peanut Butter Blossoms. That’s right, classic Peanut Butter Blossoms are dressed up with milk chocolate Lindt Lindor Truffles!
The cookie base is rich, chewy, and chock-full of peanut butter flavor. And did I mention that it just happens to be gluten-free? That’s right–there’s no wheat flour in these little cookies 😊 The structure comes from a combination of creamy peanut butter, eggs, and cornstarch. Add a little baking powder, and the resulting cookies come out super soft and puffy.
Oh, I almost forgot the best part–these peanut butter cookies come together in less than half an hour and don’t require a chill!
While you could certainly serve the peanut butter cookies by their lonesome, it’s the holidays, so they are just screaming for a little something extra! Peanut Butter Blossoms are traditionally made with Hershey’s Kisses–and you may certainly go that route here–but why not try something a little more decadent? Lindt Lindor Truffles are everywhere this time of year. I’m not a huge candy person, but I can’t resist their chocolate shells and creamy ganache centers. Here, they’re pressed into the tops of our warm peanut butter cookies, making every bite creamy and luxurious. I prefer the milk chocolate variety, but you may use dark chocolate or any other flavor you like. A warning, however, that Lindor Truffles do contain gluten (a fact which I somehow overlooked until right before I hit publish today). If you or one of your guests must be gluten-free, I suggest using the traditional Hershey’s Kisses or any other gluten-free chocolate you enjoy.
Lindor Truffle Peanut Butter Blossoms
makes about 2 dozen cookies
1 1/2 cups creamy-style peanut butter* (almost an entire 16.3 ounce jar; I used Skippy)
1 1/2 cups light brown sugar
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder
24-25 Lindt Lindor Truffles (I use the Milk Chocolate variety), unwrapped
Preheat oven to 350F. Line two baking sheets with parchment. Set aside.
In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.
Scoop dough in 2 tablespoon increments and roll into balls. Place dough balls at least 2 inches apart on prepared pans. Bake 8-9 minutes, until no longer shiny. Let cool five minutes on the pans before pressing one Lindt Lindor Truffle into the top of each cookie. Let cool and additional ten minutes before removing to a rack or serving plate.
Truffles will re-solidify after several hours at room temperature. They are best eaten with a napkin handy to catch any drips from the ganache centers. Cookies will keep in an airtight container at room temperature for up to a week.
Do not use natural peanut butter here. These cookies need the homogenous texture of creamy-style peanut butter.