Beauty shot of Molly Yeh's Giant Almond Butter Blossoms, as seen on Girl Meets Farm, Season 13.
Recipe courtesy of Molly Yeh

Giant Almond Butter Blossoms

Getting reviews...
  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 30 min
  • Yield: 14 big cookies
These are Molly’s giant version of those tiny peanut butter blossom cookies that are a staple for any holiday season, particularly in the Midwest. She started making these with flat chocolate to enhance the textural variation and give them such a satisfyingly chewy and dense bite.



  1. Arrange oven racks in the upper third and lower third positions. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle, mix together the butter, almond or peanut butter, brown sugar and 1 cup of the granulated sugar on medium speed until creamy and combined, 1 to 2 minutes. Add the eggs one at a time, mixing until combined, followed by the vanilla. Reduce the speed to low, add the dry ingredients and mix until combined.
  3. Place the remaining 6 tablespoons (75 grams) granulated sugar in a shallow bowl or rimmed plate. Scoop out heaping 1/4-cup-size balls (100 grams each) and roll them in the sugar to coat. Place on the baking sheets 2 inches apart, fitting up to 6 dough balls on each sheet (you will need to bake these in batches). No need to flatten the balls.
  4. Bake for 6 minutes, then switch the racks and rotate the pans 180 degrees, and continue to bake until lightly browned around the edges; begin checking for doneness after another 6 minutes. Remove from the oven and carefully top each cookie with a chocolate bar half, pressing firmly so the cookies crack around the edges. Return to the oven and bake for another 2 minutes.
  5. Sprinkle some of the toasted almonds onto the chocolate. Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
  6. Store in an airtight container at room temperature for up to 4 days.

Cook’s Note

Unbaked cookie dough balls can be stored in an airtight container in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes onto the baking time.