These peanut butter blossoms are pressed with a chocolate gelt coin for a festive Hanukkah treat! They come together in about 15 minutes with only 6 ingredients!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, mix the peanut butter, sugar, egg, vanilla and baking soda until well combined.
Scoop 1 Tablespoon of the cookie dough, roll into a ball and set about 1 inch apart onto ungreased baking sheets.
Bake for 9-10 minutes. Remove from oven and immediately press a chocolate gelt into each cookie. Allow to cool completely. The chocolate will harden as it cools.
Store in an airtight container on the counter for 3-4 days or in the fridge or freezer for longer storage.
Notes
Peanut butter: Geel free to substitute the peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
Coconut sugar: Coconut sugar can be replaced with brown sugar or regular granulated sugar, depending on what you have on hand or your taste preference.
Egg: For those who are vegan or allergic to eggs, a flaxseed egg can be used as a substitute.
Chocolate gelt: No chocolate gelt? Use any small chocolate piece, like chocolate kisses or chocolate chunks instead.