3-Ingredient Peanut Butter Blossoms (Quick & Easy!)
These 3-ingredient peanut butter blossoms are quick and easy to make in one bowl. They have crackly, sugar-coated edges and the best peanut butter flavor. They are soft, chewy, flourless, and naturally gluten-free cookies that are simply irresistible.
Equipment
- 1 Large Mixing Bowl
- 1 Large Baking Sheet
- 1 Cookie Scoop
- Parchment Paper
Ingredients
- 1 ¼ cup natural, creamy peanut butter should be drippy consistency
- ⅔ cup granulated sugar + extra for rolling (optional)
- 1 egg see notes for vegan option
- 18 Hershey's Kisses I use milk chocolate kisses
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside. If desired, unwrap all the Hershey's Kisses from their foil wrappers and place them in a bowl for later (this makes it easier).18 Hershey's Kisses
- In a large mixing bowl, add the peanut butter, granulated sugar, and egg. Use a large spoon or electric hand mixer on low speed to mix the ingredients together until a thick dough forms. This does not take very long!1 ¼ cup natural, creamy peanut butter, ⅔ cup granulated sugar, 1 egg
- Use a small cookie scoop to scoop out evenly-sized balls of dough. Roll each ball of dough between your hands to make it smooth and round.
- If desired, roll the dough balls in extra granulated sugar to give them sparkly sugar-coated edges. This makes them prettier and even more delicious.⅔ cup granulated sugar
- Place the dough balls on the prepared baking sheet about 2 inches apart to allow for spreading as they bake.
- Bake the cookies for 12-15 minutes, or until they have spread slightly and look "puffy" in the middle. The edges should look firm, but not brown. It is better to under-bake them slightly because they will continue to set up as they cool.
- Remove the cookies from the oven and while they are still warm, gently press a chocolate Hershey Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5-10 minutes to firm up before removing them. Enjoy!18 Hershey's Kisses
Notes
Storage: Keep leftover peanut butter blossoms in an airtight container at room temperature. They will stay fresh for 5-7 days. To freeze the cookies, place them in a freezer-safe container with parchment paper between layers of cookies so they don't stick. Freeze for up to 3 months. Allow them to thaw at room temperature before enjoying again.
Peanut Butter: Be sure to use natural, creamy peanut butter like Crazy Richard's 100% Peanuts (or similar). The peanut butter should be drippy and "runny" consistency. "Normal" creamy peanut butter with stabilizers is not thin enough and will make the cookie dough way too thick to mix.
Dairy-Free: Use vegan or dairy-free chocolate to make these cookies dairy-free.
Vegan Peanut Butter Blossoms: Use vegan chocolate and replace the egg with a flax egg to make this recipe vegan. Note: the texture may be different.
Hershey's Kisses: Any variety of Hershey's Kisses works well in this recipe. I use Milk Chocolate Kisses, but the peanut butter blossoms taste great with Dark Chocolate Kisses, Caramel Kisses, and other varieties.