Butterbeer Blossom (or Thumbprint) Cookies

Three Butterbeer blossom cookies arranged on an apricot colored plate.

Butterbeer Blossom (or Thumbprint) Cookies

A magical twist on the classic peanut butter blossom, these cookies are infused with Butterbeer flavor from the dough to the kiss in the center.

Course Dessert

Cuisine American

Keyword baked, butterscotch, classic, cookie butter, kisses, nostalgic, peanut butter, peanut butter powder, sweet, themed

Category Cookies

Baking Ambition Confident

Prep Time 25

Cook Time 10

Cooling Time 5

Total Time 40

Servings

Calories 155kcal

Equipment

baking sheets
mixing bowls
As an Amazon Associate I earn from qualifying purchases.kitchen scale
measuring spoons
electric mixer
As an Amazon Associate I earn from qualifying purchases.cookie scoop (#40)

Ingredients

150 g flour
40 g peanut butter powder
½ tsp baking powder
½ tsp salt
120 g cookie butter
100 g butterbeer ganache
84 g butter unsalted, room temperature
40 g peanut butter
83 g brown sugar
75 g sugar
1 egg large
1 egg yolk large
1 tbsp vanilla extract
170 g butterscotch baking chips (chopped or mini)
30 Butterbeer Hershey's Kisses (unwrapped and frozen)

US Customary - Metric

Instructions

Preheat your oven to 365°F. Prepare 2 large baking sheets lined with parchment paper, set aside.
In a medium bowl, whisk to combine the flour, peanut butter powder, baking powder and salt. Set aside.
150 g flour, 40 g peanut butter powder, 1/2 tsp baking powder, 1/2 tsp salt
In another medium bowl (or the bowl of a stand mixer), add the cookie butter, butterbeer ganache, butter and peanut butter, beat well until creamy.
80 g cookie butter, 60 g Butterbeer ganache, 84 g butter, 40 g peanut butter
Add the sugar and brown sugar and continue to beat until the mixture is lightened in color and fluffy.
83 g brown sugar, 75 g sugar
Add the egg, egg yolk and vanilla and mix for about one minute or until fully incorporated.
1 egg, 1 egg yolk, 1 tbsp vanilla extract
Add the flour mixture to the butter mixture and stir by hand just until the dry ingredients disappear. Fold in the butterscotch chips until they are evenly distributed in the dough.
170 g butterscotch baking chips
In a small bowl, stir together the remaining cookie butter and butterbeer ganache. Drop the mixture in small dollops over the surface of dough, use a silicone spatula to roughly fold it in. The cookie butter/ganache mixture should remain visible in streaks and small blobs, do not fully mix it in. Cover the dough with plastic wrap and refrigerate for at least one hour or up to overnight.
40 g cookie butter, 40 g Butterbeer ganache
Use a #30 cookie scoop to portion the dough. Roll each portion of dough into a ball and place about 2 inches apart on the prepared baking sheets. If your kitchen is very warm and your dough is getting too soft by the time you are done rolling all of the balls, pop the baking sheets into the fridge for about 15 minutes to firm up again.
Bake cookies for 10-12 min, until slightly puffed, set on the edges and soft in the center. Remove from the oven and allow the cookies to cool on the pan for just a couple minutes. Press one Butterbeer kiss into the center of each cookie.
30 Butterbeer Hershey's Kisses
Move the cookies to a wire cooling rack and let cool completely. It may take some time for the kisses to set up again - once they do, you can transfer the cookies to an airtight container for storage.

Notes

If you don't have or can't find the Butterbeer kisses, you can make these into thumbprint cookies instead:
- Immediately after removing the cookies from the oven, use the back of a 1 tsp measuring spoon to press a hollow into the center of each cookie.
- Allow the cookies to cool completely.
- Put about 200g/1 cup of butterbeer ganache in a piping bag fitted with a 1/2 inch round tip. Pipe a "kiss" of ganache into the hollow on each cookie using about 1/2 tbsp of ganache per cookie.
If you have the kisses and don't want to make the ganache to use in the dough, you can replace it with an equal amount, by weight, of cookie butter or peanut butter depending on whether you want to dough to lean more sweet or more salty.
- Because peanut butter and cookie butter have more solids than the ganache, you will need to reduce the flour from 150g to 120g to keep the dough a similar consistency.

Nutrition