Can I make these cookies vegan?

You can adapt this recipe to be vegan by replacing the egg with a flaxseed egg or applesauce. Use a plant-based chocolate for the topping. They will still taste fantastic! First, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it becomes gel-like, this will be your egg substitute.

How do I store leftover cookies?

Once the cookies are cooled, you can store them in an airtight container at room temperature. They will typically stay fresh for about a week. You can also freeze them for longer storage; just ensure you separate layers with parchment paper.

Can I use natural peanut butter?

While using natural peanut butter is possible, it may alter the texture and cohesiveness of the dough. Creamy, regular peanut butter contains stabilizers that keep it smooth and combination better.

Do I need to chill the dough?

No, you do not need to chill this dough before baking. The dough can go directly onto your prepared baking sheet, making this an even quicker recipe!

What if I don’t have Hershey’s Kisses?

Don’t worry! If you don’t have Hershey’s Kisses on hand, using Reese’s Miniature Peanut Butter Cups instead provides a tasty variation that enhances the cookie's flavor.

Flourless Peanut Butter Blossoms: Irresistible Cookie Recipe

Ingredients

Scale

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch of salt
Hershey’s Kisses (for topping)

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Instructions

Preheat oven to 350°F (175°C) and prepare baking sheet with parchment paper.
In a large bowl, combine peanut butter, granulated sugar, brown sugar, egg, vanilla, baking soda, and salt until well mixed.
Shape tablespoon-sized amounts of dough into balls and roll in granulated sugar.
Place the sugared balls on the prepared baking sheet, spaced out.
Bake for 10-11 minutes until cracks form and cookies turn golden.
Press a Hershey’s Kiss into the center of each cookie while warm.
Let cool on the baking sheet for a few minutes before transferring to a cooling rack.

Notes

These cookies can also be made with Reese’s Miniature Peanut Butter Cups instead of Hershey’s Kisses for a delicious twist.

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg