Soft & chewy peanut butter cookies topped with a dark chocolate kiss.
These Peanut Butter Blossoms are perfectly sweet, with a soft and chewy peanut butter-filled cookie surrounding a rich, dark chocolate Hershey’s kiss.
In my opinion, a Christmas cookie box is not complete without Peanut Butter Blossoms. It’s hard to resist a peanut-butter filled cookie, especially when there is dark chocolate involved.
Plus, these cookies are super simple to make! It just involves an easy peanut butter cookie dough with no chilling required, and Hershey’s kisses (dark or milk chocolate).
How to make Peanut Butter Blossoms:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, use a handheld mixer to cream together butter, peanut butter, and sugars until light and fluffy. Mix in applesauce, milk, and vanilla until combined.
- Add flour, baking soda, spices, and salt. Mix on low speed until a soft dough forms. Take a ~1 ½ tbsp cookie scoop to portion out dough and roll each portion into a smooth ball. Pour ½ cup sugar into a bowl. Roll each cookie dough ball into the sugar to coat. Distribute dough balls on to baking sheet.
- Bake for 14-15 minutes or until light golden brown. Remove from oven and immediately press 1 kiss into the center of each cookie. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Why you’ll love these Peanut Butter Blossoms:
- Perfectly soft and chewy
- Simple and easy to make
- Can easily be made vegan by swapping the Hershey’s kiss with a dairy-free dark chocolate square or peanut butter cup.
- Oh so delicious!
Frequently asked questions:
How can I make this recipe vegan?
The cookie dough is completely vegan. You’ll just need to substitute the Hershey’s kiss with a dairy-free chocolate square, vegan peanut butter cup, or homemade vegan chocolate kisses.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I am unsure how they would turn out with substitutions. You may have success with a gluten-free 1-1 baking flour (no promises though!).
If you’re looking for more Christmas cookie recipes, you’ll also love these Vegan Ginger Molasses Cookies, these Double Chocolate Peppermint Cookies, and these White Chocolate Pistachio Biscottis.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & chewy peanut butter cookies topped with a dark chocolate kiss.
- ½ cup room temperature vegan butter
- ½ cup (133g) creamy natural peanut butter
- ½ cup (81g) packed light brown sugar
- ¼ cup (55g) + ½ cup (110g), divided granulated sugar
- ¼ cup (72g) unsweetened applesauce
- 2 tbsp unsweetened, plain non-dairy milk
- 2 tsp vanilla extract
- 1 ½ cups (208g) all-purpose flour
- 1 tsp baking soda
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 1 pkg dark chocolate (or milk chocolate) Hershey's Kisses
-
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
-
In a large bowl, use a handheld mixer to cream together butter, peanut butter, and sugars until light and fluffy. Mix in applesauce, milk, and vanilla until combined.
-
Add flour, baking soda, spices, and salt. Mix on low speed until a soft dough forms. Take a ~1 ½ tbsp cookie scoop to portion out dough and roll each portion into a smooth ball. Pour ½ cup sugar into a bowl. Roll each cookie dough ball into the sugar to coat. Distribute dough balls on to baking sheet.
-
Bake for 14-15 minutes or until light golden brown. Remove from oven and immediately press 1 kiss into the center of each cookie. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack.
