Flourless Peanut Butter Blossoms
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
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.
Notes
Use commercial peanut butter (like Jif or Skippy) not natural style for best results.