Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Search & Discover Recipes

Potato Peanut Butter Blossoms

Classic comfort gets an upgrade with these Potato Peanut Butter Blossom Cookies. Dehydrated potato flakes give the dough an ultra-soft, melt-in-your-mouth texture while enhancing the nutty depth of creamy peanut butter. Rolled in sugar and baked to golden perfection, each cookie is finished with a signature chocolate kiss that melts just enough to create that iconic swirl of indulgence.

Leave a Review

Print Recipe

Jump to Recipe

Total Time20 Mins

Prep Time10 Mins

Cook Time10 Mins

ServingsServes 28 cookies

Cuisine: American

Dish

Dessert

Prep Time

10 Mins

Cook Time

10 Mins

Servings

28 cookies

Description

Ingredients

1 3/4 cups (210 g) All-Purpose Flour
1/4 cup (25 g) Plain Dehydrated Potato Flakes
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup (115 g) Unsalted Butter, softened
1/2 cup (100 g) Granulated Sugar (plus more for rolling)
1/2 cup (100 g) packed Light Brown Sugar
1/2 cup (130 g) Creamy Peanut Butter
1 large Egg
2 tbsp Milk
1 tsp Vanilla Extract
About 28 Milk Chocolate Kisses, unwrapped

Fresh Recipes Delivered

Get a new potato dish in your inbox every week!

Preparation

Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Whisk together flour, potato flakes, baking soda, baking powder, and salt in a bowl.
In a stand mixer or in a bowl using a hand mixer, beat butter, granulated sugar, and brown sugar until fluffy. Add peanut butter, then egg, milk, and vanilla.
Stir in dry ingredients until dough forms. It should be soft but not sticky; if tacky, chill 30 minutes.
Roll dough into 1-inch (2.5 cm) balls. Roll each ball in granulated sugar and place on baking sheet, spacing 2 inches apart.
Bake for 8–9 minutes until edges are set but centers are still soft.
Immediately press a chocolate kiss into the center of each cookie. The cookie will crack charmingly around the edges.
Let cool on tray for 2 minutes, then transfer to rack. Serve and enjoy!

Reviews

Leave a review

Cancel Review

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

150

Fat

7g

Sodium

105mg

Cholesterol

15mg

Carbohydrates

17g

Fiber

1g

Protein

2g

Potassium

60mg

Sugar

10g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.