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Eggless Peanut Butter Blossom Cookies on a gray plate
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Eggless Peanut Butter Blossom Cookies

This Eggless Peanut Butter Blossom cookie is a classic cookie recipe that is perfect for any occasion! They're rich, decadent, and full of peanut butter flavor. Egg & Peanut Free.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 155kcal

Ingredients

  • 1 1/2 cup (210 g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (115 g) creamy peanut butter (nut-free peanut butter such Wowbutter, see note for more substitutes ideas)
  • 1/2 cup (100 g) granulated sugar + more for coating (about 1/2 cup more)
  • 1/2 cup (100 g) brown sugar
  • 2 tablespoons (50 g) full-fat cream cheese
  • 1 tablespoon (15 ml) milk
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kisses

Instructions

  • Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • Using an electric hand mixer or a stand mixer, cream the butter, peanut butter, sugars, cream cheese, and vanilla on medium speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Reduce the speed to low and gradually beat in the flour mixture; mix until combined. Add milk and continue mixing for 1 minute or until the dough come together. Please do not overmix.
  • Shape dough into 1-inch balls. Roll in granulated sugar; place them 2 inches apart on the prepared baking sheets. NOTE: I recommend baking one baking sheet at a time. Place the second baking sheet in the fridge while the first one bakes.
  • Bake for 8 to 10 minutes or until lightly browned. Immediately you take the cookies out of the oven, press a chocolate kiss into the center of each cookie; the cookie will crack a bit around the edges, but that's okay. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

 
STORE: Store in an airtight container at room temperature for up to a week. 
FREEZE: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw them. 
MAKE-AHEAD: You can make the cookie dough and chill it in the refrigerator for up to 1 day.
PEANUT BUTTER: For a nut-free version of a peanut butter blossom cookie, swap the peanut butter for nut-free peanut butter, such as Wowbutter, sunflower seed butter, or Biscoff spread. The latter two substitutes lack the peanut flavor, which is why I prefer using Wowbutter. 
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
QUICK BAKING TIPS 
  • Peanut butter is the most important ingredient for peanut butter cookies. For best results, it's best to use processed peanut butter like Jif or Skippy. I do not suggest using natural style or oily peanut butter.
  • Chill the dough. I recommend chilling the dough so that it's not as sticky and easier to roll. It also helps make the cookies extra thick.
  • The cookies should still be warm when you press the chocolate kiss on top. 
SUBSTITUTIONS AND ADDITIONS
  • I used a white chocolate kiss, but you can totally use the milk chocolate kiss for a more traditional version.
  • Add Reese's cups on top instead of chocolate kisses. 
  • You can use sanding sugar to coat the cookies instead of regular granulated sugar. Use colorful sanding sugars for a festive touch. 
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 155kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 82mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 135IU | Calcium: 25mg | Iron: 1mg