Eggless Peanut Butter Blossom Cookies are soft, peanut buttery, and melt-in-your-mouth. This recipe yields perfect homemade festive cookies that are super cute and easy to make.
These Eggless Peanut Butter Blossom Cookies are full of peanut butter flavor, with the chocolate kiss right in the middle. You can make these classic cookies in just a few minutes.
About Eggless Peanut Butter Blossom Cookies
Eggless Peanut Butter Blossom Cookies are soft-baked and feature the classic peanut butter and chocolate combination. They are beyond easy to make, and you can make a delicious batch of holiday cookies in only a few minutes.
You can also make the dough in advance, chill it, and bake fresh cookies whenever you want. These cookies are super cute, with the chocolate hat in the middle. However, you can also try other chocolates instead of chocolate kisses.
Roll the cookies in colored sanding sugar to add more color to your cookie platter. You can also use your favorite chocolate kisses. I have used semi-sweet chocolate, but you can also use dark, white, or other varieties.
For more peanut butter flavor, you can also use peanut butter cups. Customize the cookies as you like.
Why You Will Love These Cookies
- Eggless Peanut Butter Blossom Cookies are soft-baked and super cute.
- The recipe is simple and easy to make.
- The cookies are full of peanut butter flavor.
- These cookies have a heavenly combo of peanut butter and chocolate.
- There is no need to chill the dough.
- Peanut Butter Blossom Cookies can be done in under 30 minutes.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour to make Peanut Butter Blossom Cookies. It is essential to measure the flour correctly. The best way is to weigh the flour using the kitchen scale if you have one. If you use the cup method, fluff your flour with the spoon and spoon it into a measuring cup. Then, level it off with the knife. Too much flour will make the cookies cakey and crumbly.
- CornStarch: It makes the eggless peanut butter blossom cookies extra soft and light.
- Baking Soda: It helps cookies to rise.
- Salt: It supports the sweet flavor of the cookies and adds a pleasant contrast.
- Butter: Use unsalted butter, and it should be at room temperature. Too soft or cold butter will change the texture of the cookies. Also, if the butter is warm, the cookies will become flat after baking.
- Peanut Butter: This recipe uses smooth, natural peanut butter. Many recipes suggest against using natural peanut butter, but I have never had a problem with it. If you do use natural peanut butter, make sure to stir it very well before using it in the recipe. You can also use processed or stabilized peanut butter to ensure your cookies come out perfectly.
- Sugars: I like to use brown and granulated sugar in the recipe. Brown sugar provides sweetness, and it makes the cookies soft.
- Vanilla: Use it for the flavor.
- Toppings: Rolling the cookie dough ball into granulated sugar or sanding sugar adds a sparkling effect and extra crunch to the cookies. However, it is optional. I have used semi-sweet chocolate kisses for these cookies. But instead of chocolate kisses, you can also choose other chocolates.
How To Make Eggless Peanut Butter Blossom Cookies
Preparations
- Preheat the oven to 375° F (190°C).
- Line the baking sheet with a silicone mat or parchment paper. If you have two baking sheets, line them both.
- Take ½ cup granulated sugar in a small bowl to coat the cookie dough balls, and set aside.
Making The Cookie Dough
- Whisk flour, cornstarch, baking soda, and salt together in a medium bowl.
- Set the bowl aside.
- Add butter, peanut butter, brown sugar, granulated sugar, and vanilla into the bowl of your stand mixer.
- Beat the butter and sugar with the paddle attachment until creamy, light, and fluffy.
- Add the flour mixture to the butter mixture and mix at low speed until well incorporated.
- Do not overmix.
Rolling and Coating the Dough
- Scoop (about one tablespoon each) and roll the dough into small balls.
- Then, roll each ball into granulated sugar and place it on a prepared baking sheet.
- You can refrigerate the cookie dough for 30 minutes if it is sticky and difficult to roll into balls.
Baking The Peanut Butter Blossom Cookies
- Bake the cookies for 10-11 minutes or until cookies are puffed and the tops begin to crack slightly.
- While cookies are in the oven, remove the wrappers from the chocolate kisses and keep them ready.
- Remove the cookies from the oven and gently press a chocolate kiss in the center of each cookie.
- The cookies will crack slightly more; that is fine.
- Allow the cookies to sit on the baking sheet for 5-6 minutes.
- Then, transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
Store the cookies in an airtight container at room temperature for up to 5 days.
Cookies will be kept in the refrigerator for two weeks.
Baked cookies will freeze well in the freezer-safe container or bag for up to 2 months.
Make-Ahead
You can make the dough in advance and chill it in the refrigerator for up to one day. Then, let it come to room temperature and follow the baking instructions.
Cookie dough freezes well for up to two months. Then, thaw it at room temperature and bake the cookies. Instead of freezing the dough, roll it into balls and freeze them. There is no need to thaw the cookie dough balls; bake them for an extra minute or two.
Baking Tips For Peanut Butter Blossom Cookies
Measuring: For the perfect textured cookies, measure the flour correctly using a kitchen scale. If using the cup method, fluff the flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Dough: Do not overmix the dough to prevent the cookies from being dense.
Peanut Butter: I used natural, smooth peanut butter for this recipe and had no problems with it. However, you can use processed peanut butter if you prefer. If using natural peanut butter, mix it well before using it in the recipe.
Rolling Dough Balls in Sugar: Rolling cookie dough balls into sugar is optional. For more crunch, you can use sanding sugar instead of granulated sugar. You can also use colored sanding sugar to add more color to your holiday cookie platter.
Cookies: The cookies will be very soft just out of the oven, so let them rest for a while on the baking sheet before transferring them to the cooling rack.
Chocolate Kisses: Because these are blossom cookies, I prefer chocolate kisses. But you can use any of your favorite chocolates instead of chocolate kisses. Also, you can use any chocolate kisses: semi-sweet, milk, dark, or any of your favorite varieties.
Scaling: The recipe can easily be halved or doubled to get fewer or more cookies.
More Cookie Recipes
Recipe Card
Eggless Peanut Butter Blossom Cookies
Ingredients
- 1½ cup (180g) all-purpose flour
- ¼ cup (30g) cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter (at room temperature)
- ¾ cup (190g) smooth and unsalted peanut butter
- ½ cup (100g) dark or light brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla
- For Toppings
- ½ cup granulated sugar or as required
- 32 chocolate kisses or as required
Instructions
Preparations
- Preheat the oven to 375° F (190°C).
- Line the baking sheet with a silicone mat or parchment paper. If you have two baking sheets, line them both.
- Take ½ cup granulated sugar in a small bowl to coat the cookie dough balls, and set aside.
Making The Cookie Dough
- Whisk flour, cornstarch, baking soda, and salt together in a medium bowl. Set the bowl aside.
- Add butter, peanut butter, brown sugar, granulated sugar, and vanilla into the bowl of your stand mixer. Beat the butter and sugar with the paddle attachment until creamy, light, and fluffy.
- Add the flour mixture to the butter mixture and mix at low speed until well incorporated. However, do not overmix.
Rolling and Coating the Dough
- Scoop (about one tablespoon each) and roll the dough into small balls. Then roll each ball into granulated sugar and place it on a prepared baking sheet.
- You can refrigerate the cookie dough for 30 minutes if it is sticky and difficult to roll into balls.
Baking The Cookies
- Bake the cookies for 10-11 minutes or until cookies are puffed, and tops begin to crack slightly.
- While cookies are in the oven, remove the wrappers from the chocolate kisses and keep them ready.
- Remove the cookies from the oven and gently press a chocolate kiss in the center of each cookie. The cookies will crack slightly more; that is fine.
- Allow the cookies to sit on the baking sheet for 5-6 minutes. Then transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Cookies will keep in the refrigerator for two weeks.
- Baked cookies will freeze well into the freezer-safe container or bag for up to 2 months.
Make-Ahead
- You can make the dough in advance and chill it in the refrigerator for up to one day. Then, allow the dough to come to room temperature and follow the baking instructions.
- Cookie dough freezes well for up to two months. Then thaw the cookie dough at room temperature and bake the cookies. Instead of freezing the cookie dough, roll the dough into balls and freeze the cookie dough balls. There is no need to thaw the cookie dough balls, instead bake the cookie dough balls for an extra minute or two.
Notes
- Measuring: For the perfect textured cookies, measure the flour correctly using a kitchen scale. If using the cup method, fluff the flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Dough: Do not overmix the dough to prevent the cookies from being dense.
- Peanut Butter: I used natural, smooth peanut butter for this recipe and had no problems with it. However, you can use processed peanut butter if you prefer. If using natural peanut butter, mix it well before using it in the recipe.
- Rolling Dough Balls in Sugar: Rolling cookie dough balls into sugar is optional. For more crunch, you can use sanding sugar instead of granulated sugar. You can also use colored sanding sugar to add more color to your holiday cookie platter.
- Cookies: The cookies will be very soft just out of the oven, so let them rest for a while on the baking sheet before transferring them to the cooling rack.
- Chocolate Kisses: Because these are blossom cookies, I prefer chocolate kisses. But you can use any of your favorite chocolates instead of chocolate kisses. Also, you can use any chocolate kisses: semi-sweet, milk, dark, or any of your favorite varieties.
- Scaling: The recipe can easily be halved or doubled to get fewer or more cookies.
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