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 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.
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About Eggless Peanut Butter Blossom Cookies
Eggless Peanut Butter Blossom Cookies are soft-baked with the classic combination of peanut butter and chocolate. Making these cookies is beyond easy, and you can make a delicious batch of holiday cookies in only a few minutes.
You can also make the dough in advance, chill the dough, and bake fresh cookies whenever you want them. These cookies are super cute with the chocolate hat in the middle. However, instead of chocolate kisses, you can also try other chocolates of choice.
Roll the cookies in colored sanding sugar to add more colors to your cookie platter. Also, use your favorite chocolate kisses. I have used semi-sweet chocolate, but you can also use dark, white, or other varieties of chocolate kisses. For more peanut butter flavor, you can also use peanut butter cups. Customize the cookies as you like.
Why You Will Love These Cookies
- Soft Baked and Super Cute
- Simple and Straightforward Recipe
- Full of Peanut Butter Flavor
- Heavenly Combo of Peanut Butter and Chocolate
- No Need to chill The Cookie Dough
- Done Under 30 Minutes
Ingredients
- 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. And if you use the cup method, fluff your flour with the spoon and then 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 butter is warm, the cookies will become flat after baking.
- Peanut Butter: I have used smooth and natural peanut butter for this recipe. Many recipes suggest not to use natural peanut butter. But I never had a problem using natural peanut butter to make cookies. If using natural peanut butter, make sure to stir it super well before using it in the recipe. Or you can also use processed or stabilized peanut butter to make sure that your cookies come out perfect.
- Sugars: I like to use brown and granulated sugar for the recipe. They provide sweetness, and brown sugar 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 use other chocolates of choice.
Step by Step Directions
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 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.
Helpful Baking Tips
- For the perfect textured cookies, make sure to measure the flour correctly using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Do not overmix the dough to prevent the cookies from being dense.
- I have used natural smooth peanut butter for this recipe, and I did not have any problem. But you can use processed peanut butter if you prefer. If using natural peanut butter, make sure to mix it very well before using it in the recipe.
- Rolling cookie dough balls into the sugar is optional. Also, instead of granulated sugar, you can use sanding sugar for more crunch. You can also use colored sanding sugar to add more colors to your cookie platter for holidays.
- The cookies will be very soft just out of the oven. So let them rest for a while on the baking sheet before transferring to the cooling rack.
- Because these are blossom cookies, I would prefer to use chocolate kisses. But instead of chocolate kisses, you can use any of your favorite chocolates. Also, you can use any type of chocolate kisses; semi-sweet, milk, dark, or any of your favorite varieties.
- The recipe can easily be halved or doubled to get fewer or more cookies.
More Cookie Recipes
You May Like More Eggless Recipes
- Homemade Vanilla Pudding Recipe (Eggless)
- Eggless Banana Muffins
- Eggless Orange Almond Biscotti
- Pumpkin Chocolate Chip Blondies (Eggless)
Recipe Card
Eggless Peanut Butter Blossom Cookies
These festive cookies are easy-to-make, soft, peanut buttery, and melt-in-your-mouth!
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
- For the perfect textured cookies, make sure to measure the flour correctly using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Do not overmix the dough to prevent the cookies from being dense.
- I have used natural smooth peanut butter for this recipe, and I did not have any problem. But you can use processed peanut butter if you prefer. If using natural peanut butter, make sure to mix it very well before using it in the recipe.
- Rolling cookie dough balls into the sugar is optional. Also, instead of granulated sugar, you can use sanding sugar for more crunch. You can also use colored sanding sugar to add more colors to your cookie platter for holidays.
- The cookies will be very soft just out of the oven. So let them rest for a while on the baking sheet before transferring to the cooling rack.
- Because these are blossom cookies, I would prefer to use chocolate kisses. But instead of chocolate kisses, you can use any of your favorite chocolates. Also, you can use any chocolate kisses, semi-sweet, milk, dark, or any of your favorite varieties.
- The recipe can easily be halved or doubled to get fewer or more cookies.
Nutrition (Approximate Values)
Calories : 132kcalCarbohydrates : 15gProtein : 2gFat : 7gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 9mgSodium : 86mgPotassium : 50mgFiber : 1gSugar : 9gVitamin A : 89IUCalcium : 16mgIron : 1mg
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