Peanut Butter Blossoms (No Eggs)
Classic Peanut Butter Blossoms made with soft, chewy peanut butter cookies topped with a chocolate kiss. A fun holiday favorite for the family!
A NO EGG PEANUT BUTTER BLOSSOMS RECIPE
Holidays are perfect for classic Peanut Butter Blossoms! They’re soft, peanut-buttery cookies rolled in sugar and topped with a chocolate kiss. A nostalgic favorite, but this version has a delicious twist. They’re made without eggs, making them a great option for anyone with an egg allergy or if you are just stuck and out of eggs. The dough comes together quickly, bakes beautifully, and delivers that perfect soft-centered cookie!
FREQUENTLY ASKED QUESTIONS:
Generally I have found that natural peanut butter ends up being too oily to be substituted 1:1. If you have your heart set on doing that, I’d suggest looking for a different recipe online that is specifically made to use that kind of peanut butter. I have tested this with almond butter and discussed more on that below in the ingredients section.
To get the cookies all the same size, use a 1 tablespoon cookie scoop and then roll into balls. Or, use a 2 tablespoon cookie scoop, divide the dough in the scoop in half and roll into balls.
For the most part they can, but you’ll have to find a dairy free chocolate kiss, or make your own. The milk can easily be replaced with soy milk, and the butter can be replaced with plant-based butter.
No, no need to chill the dough!
Store in an airtight container for up to 1 week at room temperature.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter– softened. If you need help Softening Butter Quickly Tips are available. If it isn’t soft enough it will very difficult to cream together with the peanut butter and sugar, and if it’s too soft (almost melting), then the cookies may come out flat. You can use salted butter. No additional salt is added to this recipe. However, I always tell people they can use salted butter in most baked goods. Honestly, there is such a little amount of salt in a stick of butter that it is not going to mess up the flavor. A little salt can actually enhance the flavor a bit without it tasting salty.
- creamy peanut butter– use regular creamy peanut butter, natural peanut butter has not been tested. I talk more about this in the FAQ above. This recipe HAS been tested with almond butter, and works well, but may require 1-3 extra tablespoons of flour depending on how firm/liquidy the almond butter is.
- granulated sugar and light brown sugar
- whole milk
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- Hershey’s Kisses– a 10.8 ounce bag is plenty of kisses for this recipe, you will have extra.
HOW TO MAKE PEANUT BUTTER BLOSSOMS:
Preheat the oven to 375℉ and line a baking sheet with parchment paper. Cream together the peanut butter, butter, brown sugar, and ½ cup white granulated sugar together. Then stir in the milk and vanilla.
Add the flour, baking soda, and baking powder and stir together to make a dough.
Roll the dough into 1 tablespoon sized balls. Then add the rest of the sugar to a small bowl and roll the balls in the sugar one at a time.
Place 6 cookies on your parchment lined baking sheet, evenly spaced, and bake for about 10 minutes. While the cookies are baking, unwrap the kisses if they are not already unwrapped, and as soon as the cookies come out of the oven, place one kiss in the center of each cookie and slightly press down.
Repeat steps 7 and 8 with the rest of the dough and allow to cool before enjoying.
CRAVING MORE RECIPES?
- Reindeer Cookies
- Christmas Cut Out Cookies
- Grinch Cookies
- Christmas Ornament Cookie Balls
- Chocolate Chunk Cookies
- Blueberry Cookies
- Cherry Blossom Cookies
- Peanut Butter Oatmeal Cookies
Peanut Butter Blossoms (No Eggs)
Ingredients
- ½ cup (1 stick) unsalted butter, softened (can use salted)
- ½ cup creamy peanut butter
- ¾ cup granulated sugar (divided use)
- ½ cup light brown sugar, packed
- 3 Tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 48 Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- In a bowl, cream together ½ cup (1 stick) unsalted butter, softened, ½ cup creamy peanut butter, ½ cup white granulated sugar and ½ cup light brown sugar, packed together (using a stand mixer or electric hand mixer)
- Then stir in 3 Tablespoons whole milk and 1 teaspoon vanilla extract.
- Add 1 ½ cup all purpose flour, 1 teaspoon baking soda and ½ teaspoon baking powder and stir together to make a dough.
- Roll the dough into 1 Tablespoon sized balls. This is easiest if you have a spring loaded cookie scoop.
- Then add the rest of the sugar (1/4 cup) to a small bowl and roll the balls in the sugar one at a time.
- Place cookies on your parchment lined baking sheet, evenly spaced, and bake for about 10 minutes.NOTE: This will need to be done in batches. It is best to only bake one tray at a time.
- While the cookies are baking, unwrap the Hershey's kisses if they are not already unwrapped, and as soon as the cookies come out of the oven, place one kiss in the center of each cookie and slightly press down. NOTE: The kisses need to be put on top of the cookies as soon as they are out of the oven so they will stick.
- Repeat steps 7 and 8 with the rest of the dough and allow to cool before enjoying.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I was wondering why you don’t use any eggs? Does it change the texture if you do?
This was made for a friend with allergies so I figured others might find it helpful 🙂 The milk is added to add moisture (which you don’t find in a regular peanut butter cookies) so it’s super important a full fat milk is used.