Flourless Peanut Butter Blossoms Recipe

Delicious Flourless Peanut Butter Blossoms

These flourless peanut butter blossoms stand out as one of the top cookie recipes available. The dough comes together using just peanut butter, brown sugar, a single egg, and vanilla extract. This straightforward, flour-free mixture creates tender cookies that get rolled in turbinado sugar and crowned with a timeless Hershey’s Kiss for that perfect finishing touch.

Recipe Highlights

Utilizes simple, everyday ingredients that are easy to source.
Naturally gluten-free, making it ideal for various dietary needs.
Delivers the classic peanut butter blossom taste, especially suited for holiday baking seasons.

What You’ll Need

Peanut butter: Select only all-natural, drippy peanut butter to achieve the right consistency for this recipe.
Brown sugar: This ingredient is vital as it supplies the essential moisture and helps create the signature chewy texture in these treats.
Egg: Just one large egg is required to bind everything together effectively, which is especially important without flour in the mix.
Vanilla extract: A small amount enhances the overall flavor profile significantly in these cookies.
Turbinado sugar: Roll the dough balls in this for an extra layer of sweetness and delightful crunch on the outside.
Hershey’s Kisses: Added right before the final bake, these provide the iconic chocolate center—don’t overlook them!

Helpful Tools for This Recipe

Hand mixer or stand mixer: Both options work great. A stand mixer like a KitchenAid is fantastic for baking sessions, though hand mixing is perfectly fine too.

Cookie scoop: Opt for a 1-tablespoon size to ensure all cookies are uniform in portion and bake evenly.

How to Make Flourless Peanut Butter Blossoms

Prepare the cookie dough: Combine all ingredients in a large mixing bowl and stir until fully incorporated and smooth.
Chill the cookie dough: Place the bowl in the refrigerator for at least one hour. Chilling is key—it allows proper hydration, prevents excessive spreading, and helps maintain shape during baking. Never skip this!
Roll cookie dough balls: Scoop out 1 tablespoon portions with a cookie scoop, roll into balls, coat in turbinado sugar, and arrange on a parchment-lined baking sheet.
Bake cookies: Preheat oven to 350°F and bake for 10 minutes until set.
Add the Hershey Kisses: Immediately after the first bake, press a Hershey’s Kiss into the center of each warm cookie, gently flattening as you go.
Bake again: Return to the oven for an additional 2 minutes. This step melts the chocolate just enough to blend beautifully with the cookie.
Let cool and enjoy: Move to a wire rack to cool completely before devouring.

Easy Swaps and Variations

With minimal ingredients, substitutions are limited, but here are some tested options that yield excellent results:

Swap peanut butter for another nut butter, noting that the flavor will shift accordingly to match the new nut.
If Hershey’s Kisses are unavailable, mix in chocolate chips or M&Ms directly into the dough for a similar effect.
For a pure peanut butter experience without chocolate, simply omit the Hershey’s Kisses and bake as directed.

Serving Suggestions

These treats shine on holiday cookie platters, at cookie exchanges, or packaged as thoughtful gifts. Pair them with coffee or hot chocolate for an elevated snack, or let kids dip them in milk for fun.

Storage & Freezing Notes

Allow cookies to cool fully before storing in an airtight container in a cool, dark spot for up to one week. Ensure the chocolate centers have fully set to avoid sticking when stacked.

Freezing instructions: These freeze beautifully. Once cooled, transfer to a freezer-safe bag and store for up to 3 months. Thaw at room temperature as needed.