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.
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.