2-Ingredient Delicious Christmas Healthy Dinner Peanut

Nothing says “holidays” like the scent of peanut butter cookies fresh from the oven—unless it’s those same cookies with a dark chocolate kiss melting on top! These Christmas healthy dinner Peanut Butter Blossoms are my go-to when I want something sweet but not too sweet. Swapping milk chocolate for dark gives them a richer flavor with less sugar, and using natural peanut butter keeps them light. Every December, I make these with my nieces—they love pressing the chocolate into the warm cookies while I sneak bites of the dough (don’t tell!). After years of testing healthier holiday treats, this recipe stays my favorite because it’s simple, festive, and actually good for you. Just try stopping at one!

Why You’ll Love These Christmas Healthy Dinner Peanut Butter Blossoms

Trust me, these aren’t just any holiday cookies—they’re the kind you can feel good about eating (and serving!). Here’s why:

• Healthier without skimping on flavor: Dark chocolate kisses and natural peanut butter mean less sugar but all the richness
• So easy a kid could make them: My nieces practically do—just mix, roll, bake, and press!
• Instantly festive: That chocolate center makes them look fancy with zero effort
• Crowd-pleasing magic: Even my “I don’t like healthy desserts” uncle sneaks seconds

Seriously, these disappear faster than wrapping paper on Christmas morning.

Ingredients for Christmas Healthy Dinner Peanut Butter Blossoms

Here’s everything you’ll need to make these irresistible cookies—most of it’s probably already in your pantry! The key is using the right ingredients exactly as listed (I learned this the hard way after a sticky, too-sweet disaster last year).

• 1 cup natural peanut butter (unsweetened): The star of the show! Creamy or crunchy both work, but avoid the kind with added sugar or oils. My favorite brand is the one that leaves a little oil puddle on top—that’s how you know it’s the good stuff.
• 1/2 cup honey: Not maple syrup, not agave—raw honey gives the perfect floral sweetness that balances the dark chocolate. If yours crystallized like mine sometimes does, just warm the jar in a bowl of hot water for 5 minutes.
• 1 large egg: Room temperature is crucial here (take it out when you preheat the oven). A cold egg makes the dough stiff and weirdly lumpy—ask me how I know!
• 1 tsp vanilla extract: Splurge on the real stuff, not imitation. That hint of warmth makes all the difference against the dark chocolate.
• 1/2 cup almond flour (packed if measuring): Gently spoon it into your measuring cup and level it off. Too much and your cookies turn into little bricks (again, voice of experience).
• 24 unwrapped dark chocolate kisses: The darker the better—I use 70% cacao. Pro tip: Unwrap them all before you start baking, or you’ll be frantically peeling wrappers with oven mitts on!

See how simple that is? No fancy ingredients, just honest, good-for-you stuff that makes magic happen in the oven. Now let’s get mixing!

Equipment You’ll Need

No fancy gadgets required here—just the basics every baker already has (or can grab in one quick kitchen rummage). Here’s your short-and-sweet checklist:

• Mixing bowl: My trusty ceramic one with the chipped edge works perfectly
• Baking sheet: No need to grease it if you use my next must-have
• Parchment paper: The secret to cookies that slide right off without sticking
• Measuring cups & spoons: That 1/2 cup measure you lost under the flour bag? Time to dig it out!

That’s it! Well, besides an oven and maybe a spatula for scraping the bowl—but you’ve got this.

How to Make Christmas Healthy Dinner Peanut Butter Blossoms

Okay, let’s get to the fun part—making these beauties! I’ve made this recipe so many times I could probably do it in my sleep (and honestly, some holiday baking sessions feel like that). Follow these steps exactly, and you’ll have perfect peanut butter blossoms every time.

Step 1: Preheat and Mix Wet Ingredients

First things first—get that oven toasty! Crank it up to 350°F (175°C) so it’s ready when you are. While it heats, grab your mixing bowl and let’s make magic happen.

Dump in the peanut butter, honey, egg, and vanilla. Now, here’s where muscle comes in—mix it really well until it’s completely smooth and glossy. I use a wooden spoon and count to 60 while stirring (my grandma’s trick). You’ll know it’s ready when the honey disappears into the peanut butter and the mixture looks like satiny caramel.

Step 2: Combine Dry Ingredients

Time to bring in the dry team! Sprinkle in the almond flour, baking soda, and salt. Now, fold gently—don’t go wild with mixing here. Overworked dough makes tough cookies, and nobody wants that.

The dough should come together into a soft, slightly sticky ball that holds its shape when you pinch it. If it’s too wet (sometimes happens with runny peanut butter), add a tablespoon more almond flour. Too dry? A teaspoon of water fixes everything.

Step 3: Shape and Bake

Here’s where kids love to help—rolling the dough! Scoop about a tablespoon of dough and roll it between your palms into smooth 1-inch balls. Pro tip: Wet your hands slightly to prevent sticking.

Arrange them on your parchment-lined baking sheet about 2 inches apart—they’ll spread just a little. Pop them in the oven for 8-10 minutes. Watch closely after 7 minutes—you want them golden at the edges but still soft in the center. They’ll firm up as they cool!

Step 4: Add Chocolate Kisses

The grand finale! The second those cookies come out of the oven, gently press a dark chocolate kiss into the center of each one. Don’t wait—the warmth melts the chocolate base just enough to stick perfectly.

Now, the hardest part: Let them cool completely on the baking sheet. I know, I know—the smell is torture. But trust me, moving them too soon makes the chocolate slide right off (learned that the messy way). After 15 minutes, they’re ready to disappear into happy mouths!

Tips for Perfect Christmas Healthy Dinner Peanut Butter Blossoms

After burning more batches than I’d like to admit (RIP, 2018’s charred “blossoms”), I’ve learned a few tricks to guarantee cookie success every time:

• Chill sticky dough: If your dough feels too soft after mixing, pop it in the fridge for 20 minutes—it makes rolling way easier
• Room temp egg is key: That one time I used a cold egg straight from the fridge? Let’s just say the cookies spread into one giant peanut butter pancake
• Watch the clock: These go from perfect to overdone in about 90 seconds—set a timer and peek at 8 minutes

My best batch ever happened when I ignored the oven timer and used my nose instead—when the kitchen smells like toasted peanut butter with a hint of caramel, they’re done!

Ingredient Substitutions and Notes

Life happens, and sometimes you need to swap things out—I get it! Here are my tried-and-true substitutions that still keep these cookies delicious (and mostly healthy):

• Maple syrup for honey: Works in a pinch, but reduce to 1/3 cup—it’s sweeter! The cookies will spread more, so chill the dough first.
• Sunflower seed butter: Makes these nut-free while keeping that rich flavor. Just know they’ll turn a funky green color as they sit—totally normal!

One rule I never break: no artificial sweeteners. They make the texture weird and leave a gross aftertaste. Trust me, real sweeteners are worth the calories! For other healthy swaps, check out my favorite breakfast ideas.

Storage and Serving Suggestions

These cookies never last long in my house, but if by some miracle you have leftovers, here’s how to keep them fresh: store them in an airtight container at room temperature for up to 5 days (layer with parchment if stacking). The dark chocolate stays perfect this way—no need to refrigerate!

For serving, I love pairing them with a mug of strong coffee or cold milk—the bitterness plays off the sweet peanut butter beautifully. One warning: don’t freeze them with the chocolate kisses—they’ll get that weird white bloom and lose their magic. If you must freeze, do it before adding the chocolate and press the kisses in after thawing! If you’re looking for other great holiday recipes, you might enjoy this creamy potato hamburger soup.

Nutritional Information

Okay, let’s talk numbers—because yes, you can absolutely enjoy these while still being health-conscious! (That’s my kind of holiday win.) Here’s the breakdown per cookie, but remember: Nutritional values are estimates. Values may vary based on brands/measurements. I learned this the hard way when my “healthy” cookies turned into calorie bombs with the wrong peanut butter!

• 90 calories – About the same as a small banana, but way more festive
• 5g fat – Mostly the good kind from peanut butter and dark chocolate
• 8g carbs – With 1g fiber thanks to that almond flour
• 3g protein – Peanut butter power!

Compare that to traditional peanut butter blossoms (which can pack 150+ calories each), and you’ll see why I call these my “guilt-free glitter” of the cookie tray. Now go enjoy that second cookie—you’ve earned it! If you are interested in the health benefits of dark chocolate, you can read more about dark chocolate benefits here.

Frequently Asked Questions

Can I use milk chocolate kisses instead?

Absolutely! The dark chocolate gives that rich, grown-up flavor with less sugar, but milk chocolate works just fine—especially if you’re making these for kids (or kids-at-heart). I sometimes do half dark, half milk when baking for mixed crowds. Just know the cookies will be sweeter, so you might want to reduce the honey by a tablespoon if you’re sensitive to sugar. My niece swears the milk chocolate version tastes “like Christmas morning!”

How do I prevent cookies from spreading?

Oh, I’ve had my share of cookie pancakes—not cute! If your dough feels super soft after mixing (this happens with runny peanut butter), chill it for 30 minutes before rolling. Cold dough holds its shape better in the oven. Also, make sure your egg is room temp and your almond flour isn’t packed too tightly when measuring. And here’s my secret: if they still spread, bake them on the top oven rack—the extra heat from above sets them faster!

Are these gluten-free?

Yes! That’s the beauty of using almond flour—no wheat means these are naturally gluten-free. Just double-check that your peanut butter and chocolate kisses don’t have any sneaky additives (some brands use wheat as a thickener). My gluten-free friends go crazy for these every holiday season—they’re always shocked something so delicious is safe for them to eat!

Share Your Christmas Healthy Dinner Peanut Butter Blossoms

Made these gems? Snap a pic and tag me—I love seeing your creations! Drop a comment below if you tweaked the recipe (I’m always hunting for new ideas). Happy baking, friends!

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