These flourless peanut butter blossoms are perfect if you need to whip up a quick dessert. Perfect for your gluten-free friends and great if you just want a really delicious, super peanut buttery, chewy, melted chocolatey cookie!
I have never been so excited to say T.G.I.F. This Friday means that Trevor’s mom is in town, which also means that Christmas is upon us! This Friday means Mexican night at our favorite restaurant. This Friday means margaritas, but most importantly, this Friday means…these flourless peanut butter blossoms.
I grew up eating the traditional version of these cookies, you know, the ones with flour and butter and a bunch of other ingredients, but this year, I wanted to do something different. If you’ve been following along, you know that I’m really into the easy (hi easy chocolate fudge!!), less mess, one bowl (what’s up, one bowl brownies?!), super simple (how ya doin’ mint chocolate candy) type desserts this winter. The holidays are busy enough without adding complicated recipes to the mix!
Well…these flourless peanut butter blossoms fit the bill! No creaming butter, no milk, no long list of ingredients. 7 ingredients and one bowl is all you need to have the best peanut butter blossoms yet! Oh! And for you gluten-free readers, guess what?! They’re gluten free! 😉
You’ve all had peanut butter blossoms before, but I’m sure most of you haven’t had the flourless version. I knew I really wanted to post about these cookies, but when looking around the internet, I found SO many recipes for peanut butter blossoms. So what could make me different? Why not take a flourless peanut butter cookie and add a hershey’s kiss on top?
I remembered making a peanut butter cookie long ago that didn’t have flour, so I tinkered around and landed on peanut butter, an egg plus an egg yolk, sugar – brown and granulated, a pinch of salt (to offset the sweetness), vanilla, and hershey’s kisses!
Side note – I grew up eating peanut butter blossoms with chocolate stars on top, but Trevor grew up eating them with Hershey’s kisses…it’s one of the few things that Trevor and I absolutely do NOT agree on. I wanted to make these with the chocolate stars, but I love Trevor, so I decided to use the kisses. And by that I mean, I couldn’t find the stars in the darn store. 😉
This flourless peanut butter blossom recipe is so simple! Really all you need to do is dump everything into a bowl, minus the hershey’s kiss. Give it a quick stir…I didn’t even use a mixer! Scoop it up, bake it, place a Hershey’s Kiss on it, and YOU. ARE. DONE.
For those of you who want a little more detail in the process…
Preheat the oven to 350 degrees F and prepare your baking sheet.
Place peanut butter, both sugars, vanilla, egg + egg yolk, and a pinch of salt in a medium sized bowl. Stir until all the ingredients are combined.
Scoop the dough onto the baking sheet and bake for about 10-12 minutes.
In the last 30 seconds, pull the cookies out of the oven and place the hershey’s kisses (do I need to tell you to unwrap them first? 😉 ) on each cookie. Cook for the remaining 30 seconds. I like doing this, because the kisses get extra melty! Pull them out of the oven and let rest on the cookie sheet for about 3 minutes, remove them, and continue cooling on a cooling rack. I like eating them RIGHT when they’re cool enough to eat, because the chocolate is still warm! 🙂
These flourless peanut butter blossoms are perfect if you need to whip up a quick dessert. Perfect for your gluten-free, dairy-free friends (you’ll have to use a different kind of chocolate), and perfect if you just want a really delicious, super peanut buttery, chewy, melted chocolatey cookie. So really, you’ll be making these all the time, not just during the holiday season. 😉
Flourless Peanut Butter Blossoms
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
- 1 large egg yolk lightly beaten
- 18 Hershey's Kisses
- Preheat the oven to 350 degrees F and prepare your baking sheet (line with a silicone mat)
- Place peanut butter, both sugars, vanilla, egg + egg yolk, and a pinch of salt in a medium sized bowl. Stir until all the ingredients are combined.
- Scoop the dough, using a cookie scoop, onto the baking sheet and bake for about 10-12 minutes.
- In the last 30 seconds, pull the cookies out of the oven and place the hershey's kisses (do I need to tell you to unwrap them first? ;)) on each cookie.
- Cook for the remaining 30 seconds.
- Pull them out of the oven and let rest on the cookie sheet for about 3 minutes, remove them, and continue cooling on a cooling rack.
*Note: Nutritional information is estimated and varies based on products used.