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Almond Butter Blossoms

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Almond Butter Blossoms
  • Prep 35 min
  • Total 3 hr 20 min
  • Servings 60
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If you're a fan of almond butter, then these almond butter kiss cookies will upgrade the classic blossom cookie with the flavor twist you've been looking for. This made-from-scratch cookie uses almond butter in the dough and gets rolled in chopped almonds for extra nuttiness. Press a sweet chocolate candy kiss in the center to enhance the Almond Butter Blossom cookie flavor. Give yourself the gift of a cookie that's exactly what you've been craving.
Updated Nov 20, 2020

Ingredients

Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
  • 3
    Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
  • 4
    Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Some almond butters, like peanut butters, have more texture, and some are smooth and creamy. We used creamy, no-stir almond butter for this recipe.
  • tip 2
    Trade Hershey’s Kisses Brand milk chocolates for Hershey’s Kisses Brand milk chocolates with almonds for triple the amount of almonds.
  • tip 3
    For best results, bake cookies on middle oven rack, one sheet at a time. Shiny aluminum cookie sheets with a smooth surface and no sides reflect heat and allow cookies to bake evenly and brown properly, so save your rimmed ones for sheet-pan dinner recipes. Allow cookie sheet to cool completely between batches. Otherwise, cookies will spread too much.
  • tip 4
    Use a 1-inch cookie or ice cream scoop to make consistently even-shaped cookies.
  • tip 5
    We like to use chopped whole almonds with skin on to give an attractive look to the cookies. Almonds can be chopped by hand if you prefer a coarser chopped look. A food processor can be used if a more finely chopped look is preferred.

Nutrition

100 Calories, 6g Total Fat, 2g Protein, 10g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
55mg
2%
Potassium
70mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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