Share this...

Facebook

Pinterest

Twitter

Linkedin

Email

Peanut Blossom or NuttZo Blossom Cookies

Compare Peanut Blossom Cookies to NuttZo Blossom Cookies

Prep 20 mins   Bake 10 mins   Eat 30 mins

Peanut Blossom Cookies are one of my favorite Christmas cookies and now I introduce you to NuttZo Blossom cookies.  I don’t know why Peanut Blossom cookies are not made during the rest of the year. Peanut butter and chocolate are a match made in heaven. But NuttZo is a whole new thing!  My friend Coco introduced me to NuttZo on one of our sailboat trips, a spread made of Brazil nuts, cashews, almonds, hazelnuts, pumpkin seeds, flax seeds, chia seeds – but no peanut butter.  Hmmm.  It’s delicious, by itself, on crackers, on bread, on carrot sticks, probably on anything and now in NuttZo Blossom cookies.  You can buy NuttZo at our Costco store and at Whole Foods and Amazon too.  It’s nutritious and delicious.

Skippy’s or NuttZo, you decide. Or make both like I did, just to compare.

So I decided this year to make both the Peanut Blossoms and the NuttZo Blossom cookies and compare the two.  The NuttZo Blossom cookies are darker and pretty with flecks of the seeds.  Add the sugar and butter and the adorable CHOCOLATE kisses and Wowza!

NuttZo, brown sugar and butter begin these delicious NuttZo Blossoms.

I set up two bowls of butter, brown sugar and either the peanut butter or the NuttZo.  You cream the three together, which means using a mixer to beat them into a smooth creamy mixture.  Always the first step of a good cookie recipe.

The egg, milk and vanilla are added.

Next goes in the egg, milk and vanilla.

The Nuttzo Blossom cookie mixture is smooth and creamy.

Get everything smooth and creamy before adding the dry ingredients.

The flour and
“dry ingredients” are added to the wet mixture.

Next we add the dry ingredients, the flour, salt and baking soda by hand and mix to form the dough, just until the white disappears and no more.

NuttZo Blossom Cookies

Scoop out the dough with a cookie scoop onto greased baking sheets.  Bake the cookies for about 8 minutes or until light brown, then remove from the oven and place a chocolate kiss in the center pressing it into the dough.

The Peanut Blossom cookies are scrumptious.

Remove from the oven and cool on racks.

Peanut Blossom or NuttZo Blossom Cookies???

The NuttZo Blossom cookies sit on the top tier and the rack behind.

Can’t decide whether I prefer the NuttZo Blossom Cookies to my old favorite, the Peanut Blossom Cookie. If I discover I have any peanut allergy friends, I will have something special for them.  The NuttZo Blossom has more texture and NuttZo claims it’s nutritious, I feel better just eating them!  I’ll just have one in each hand!  Thank you very much!

If you love peanut butter, try these winners, Chocolate Peanut Butter Bars.

Check out these other Christmas cookie posts:

Baking & Decorating Christmas Cookies with the Kids

Nutmeg Logs

Peppermint Crescents

Chocolate Dream Bars

10-Minute Chocolate Almond Toffee

Print this Recipe.

Peanut Blossoms or NuttZo Blossoms

I’ve been baking Peanut Blossoms from my 1973 Pillsbury Cookbook for a long time. Here I’ve updated the recipe – substituting butter for shortening for example. I’ve also suggested the use of NuttZo in place of the peanut butter. Nuttzo is a spread of Brazil nuts, almonds, cashews, hazelnuts, pumpkin seeds, flax seeds and chia seeds. It adds more texture and depth to the cookie, and good for you if you have a peanut allergy.

1/2 cup butter
1/2 cup peanut butter or NuttZo
1 cup firmly packed brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/4 cup sugar
60 Hershey’s chocolate kisses, unwrapped

1. Preheat oven to 375°. With a mixer, cream butter, peanut butter and brown sugar. Beat in egg, milk and vanilla. Remove from mixer and add flour, soda and salt. Stir until combined.

2. Shape dough into 3/4-inch balls. Roll in white sugar. Place 2 inches apart onto greased baking sheets. Bake for 8-10 minutes or until cookie is a light brown color. Remove from the oven and immediately press an unwrapped Hershey’s kiss in the center. The cookie may show crackles as you press in the Hershey’s kiss.

3. Remove with a small spatula to a cooling rack.

Servings: 60  – 92 calories per serving

Print Recipe Pin Recipe

5 from 1 vote

Peanut Blossoms or NuttZo Blossoms

I've been baking Peanut Blossoms from my 1973 Pillsbury Cookbook for a long time. I've updated the recipe - substituting butter for shortening for example. I've also suggested the use of NuttZo in place of the peanut butter. Nuttzo is a spread of Brazil nuts, almonds, cashews, hazelnuts, pumpkin seeds, flax seeds and chia seeds. It adds more texture and depth to the cookie, and good for you if you have a peanut allergy.

Prep Time20 minutes mins

Cook Time8 minutes mins

Total Time28 minutes mins

Course: Dessert

Cuisine: American

Servings: 60

Calories: 92kcal

Ingredients

• 1/2 cup butter
• 1/2 cup peanut butter or NuttZo
• 1 cup firmly packed brown sugar
• 1 egg
• 2 Tablespoons milk
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 60 Hershey's chocolate kisses unwrapped

Instructions

• Preheat oven to 375°. With a mixer, cream butter, peanut butter and brown sugar. Beat in egg, milk and vanilla. Remove from mixer and add flour, soda and salt. Stir until combined.
• Shape dough into 3/4-inch balls. Roll in white sugar. Place 2 inches apart onto greased baking sheets. Bake for 8-10 minutes or until cookie is a light brown color. Remove from the oven and immediately press an unwrapped Hershey's kiss in the center. The cookie may show crackles as you press in the Hershey's kiss.
• Remove with a small spatula to a cooling rack.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 92kcal

Fresh Food in a Flash is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.