Question 1

1. Can I use crunchy peanut butter instead of smooth?

Accepted Answer

Yes! You can use crunchy peanut butter instead of smooth if you prefer a bit of texture in your cookies. Just keep in mind that the cookies might have a slightly different texture, but they'll still taste great!

Question 2

2. Can I make these cookies without eggs?

Accepted Answer

Yes, you can make eggless Peanut Butter Blossoms! Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes), or use 1/4 cup unsweetened applesauce as a binding agent.

Question 3

3. Can I make the dough ahead of time?

Accepted Answer

Yes! You can prepare the dough ahead of time and refrigerate it for up to 2-3 days. When ready to bake, simply roll into balls, coat with sugar, and bake as directed. If you need to store it longer, you can freeze the dough for up to 3 months.

Question 4

4. Why are my cookies spreading too much?

Accepted Answer

If your cookies are spreading too much, it could be due to the dough being too soft or the temperature of your oven. To prevent this:
Chill the dough in the refrigerator for 30 minutes before baking.
Ensure your oven is preheated to the correct temperature.
You may also want to check that you're not using a warm baking sheet when placing the dough on it.

Question 5

5. Can I use another type of chocolate for the center?

Accepted Answer

While Hershey's Kisses are the classic choice, you can definitely swap them out for other types of chocolate. Mini chocolate chips, chocolate truffles, or even caramel-filled chocolates work wonderfully. Just make sure to use something that holds up during baking.