Peanut Butter Blossoms like grandma used to make
These Peanut Butter Blossoms are some of the favorite cookies of our childhoods, and we’re guessing the same might be true for you, too! We remember our Grandmas making them and we remember reaching for them off of a cookie tray. They’re fun to make and they’re fun eat! Do you eat all the way around the chocolate kiss center and wait for that last perfect bite? Or do you bite right into the chocolate center to get some of the pb-chocolate flavor in each bite? No matter how you eat them, we know a Peanut Butter Blossom Cookie (whether you make them as Gluten-Free Peanut Butter Blossoms or not) is a great way to enjoy the holidays.
a delicious everyone-loves-it flavor combo of peanut butter and chocolate cute and uniform cookies made from an easy roll method they’re quick to prep from simple ingredients easy to make gluten-free, if needed, with our favorite gf flour blend can make them dairy-free, egg-free, and/or nut-free with simple swap
Ingredients to make peanut butter blossoms
Gather these ingredients to make some of these quick cookies right away:
Unsalted butter – we recommended unsalted butter, but if you only have salted butter on hand, that will work, too. See below for our suggested swap for the butter if you need dairy-free cookiesGranulated sugar Brown sugarCreamy peanut butterEgg – if you need cookies that are egg-free, see our swap belowPure vanilla extractFlour – you may use unbleached all-purpose flour or use a gluten-free flour blend to make gluten free Peanut Butter Blossoms. See the recipe card nots for gluten-free flours we recommendBaking sodaSaltMilk – see the recipe card below for how we use milk in the recipe (it may not be needed, depending on how runny your peanut butter is)Chocolate candy kisses – uses regular milk chocolate kisses, striped kisses, or any favorite flavor; or substitute with a chocolate star, chocolate heart, or other favorite chocolate candy or shape
Find the ingredient list with exact measurements in the recipe card below.
How to make peanut butter blossoms
Here are the quick steps to make Peanut Butter Blossoms today:
Preheat the oven and prep the baking sheets: Preheat oven to 350℉. Line two large rimmed baking sheets with parchment paper or silicone baking mats.Combine the wet ingredients: In the bowl of a stand mixer (or in a large bowl if using a hand mixer) cream together the butter, sugar, and brown sugar. Add the peanut butter, egg, and vanilla to the mixer bowl. Mix again on high until light and fluffy.Add the dry ingredients: Add the flour, baking soda and salt and mix on medium until a dough forms. Roll the dough into balls and bake: Roll dough into 24 to 30 balls and, if desired, roll each ball in sugar. Divide the balls among the baking sheets. Bake one baking sheet at a time on the middle rack of the oven for 9-12 minutes or until puffed and lightly golden brown on the bottoms. Add the chocolate: Remove pan from oven, wait 30 to 60 seconds, and then quickly press one chocolate piece into the center of each cookie.
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
Make Dairy-Free Peanut Butter Blossoms
Easily make these peanut butter blossoms dairy-free with these simple swaps.
Replace the stick of butter with a plant-based stick butter such as Earth BalanceUse a non-dairy milk of choice in place of the regular milk; or omit the milkUse a dairy-free chocolate candy pieces such as Hu Dark Chocolate Gems (get 20% off with code DIETITIANS).
Make These Cookies Without An Egg
Looking for an egg-free Peanut Butter Blossom recipe? One simple swap and they’re allergy-friendly!
Omit the egg and use a flax egg instead. To make a flax egg, combine 1 tablespoon flax meal and 3 tablespoons water. Let the mixture stand for 5 minutes to thicken, then add it to the recipe just as you would a normal egg
For Nut-Free Peanut Butter Blossom Cookies
They may be classic peanut butter blossoms, but it you need this cookie recipe to be nut-free, try this swap:
Use sunflower seed butter or tahini in place of the peanut butter
Pin It Now to Make It Later!
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you! **You may use unbleached all-purpose flour or gluten-free flour, depending on what you need. For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. ***How much milk, if any, you use will depend on how runny or “wet” your peanut butter is. If the dough feels dry and crumbly after mixing (i.e. your peanut butter was on the drier side) then add milk, 1 tablespoon at a time, until the dough is soft and pliable but doesn’t stick to your hands when you roll it into balls.
