Flourless Peanut Butter Blossoms Recipe
The absence of flour gives these cookies an intense peanut butter flavor and a dense, fudgy texture. Using standard commercial peanut butter is non-negotiable for the recipe to work. The key technique is a two-step bake; pressing a chocolate kiss into the hot cookie and returning it to the oven briefly melds the chocolate, making it soft and integrated.
Ingredients
- 1 1/4 cups commercial creamy peanut butter (Jif or Skippy, not natural)
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp Diamond Crystal kosher salt
- 1 large egg
- ~30 Hershey’s Special Dark Kisses, unwrapped
- 1/4 cup demerara sugar, for rolling
Make the Dough
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mix the peanut butter, granulated sugar, and dark brown sugar until well combined. Stir in the baking soda, vanilla, and salt. Finally, beat in the egg until the dough comes together.
Shape and Roll
Place the demerara sugar in a shallow bowl.
Scoop the dough into 1-tablespoon-sized portions and roll them into smooth balls. Roll each ball in the demerara sugar to coat it completely, then place it on the prepared baking sheet, leaving about 2 inches between each cookie.
The Two-Step Bake
Bake the cookies for 8 minutes. They will puff up and crack slightly.
While they are baking, make sure all your chocolate kisses are unwrapped and ready to go.
Remove the baking sheet from the oven and quickly press one chocolate kiss into the center of each hot cookie. Press down firmly enough so the cookie cracks around the edges.
Return the baking sheet to the oven and bake for exactly 2 more minutes. This is the step that softens the chocolate and makes it part of the cookie.
Cool and Set
Let the cookies cool on the baking sheet for at least 10 minutes before attempting to move them. They are very delicate while hot and need this time to set up. Transfer to a wire rack to cool completely.
Flourless Peanut Butter Blossoms
Ingredients
- 1 1/4 cups commercial creamy peanut butter Jif or Skippy, not natural
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp Diamond Crystal kosher salt
- 1 large egg
- ~30 Hershey's Special Dark Kisses unwrapped
- 1/4 cup demerara sugar for rolling
Method
- Preheat oven to 350F and line baking sheet with parchment.
- Mix peanut butter and both sugars in large bowl until combined.
- Add baking soda, vanilla, salt, and egg. Mix until dough forms.
- Roll dough into 1-tablespoon balls, coat in demerara sugar, place 2 inches apart on baking sheet.
- Bake 8 minutes until slightly puffed and cracked.
- Press unwrapped chocolate kiss into center of each hot cookie until edges crack.
- Return to oven for 2 minutes to soften chocolate.
- Cool on baking sheet 10 minutes, then transfer to wire rack to cool completely.
