4-Ingredient Peanut Butter Blossoms (No Flour, No Fuss)

Ella Cooks

4-Ingredient Peanut Butter Blossoms (No Flour, No Fuss)

Love it? Click to rate

Be the first to rate this recipe!

Peanut butter blossoms are one of those cookies that never need an introduction at a cookie swap – people just reach for them. Soft, slightly crackled peanut butter cookie with a chocolate kiss pressed into the center while it’s still warm enough to melt a little. They’re nostalgic in a way that’s hard to explain but easy to taste.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 100

Ingredients Method Nutrition Notes

Ingredients

Method

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Mix the Dough: In a large bowl, combine peanut butter, 1 cup of sugar, egg, baking soda, and vanilla extract. Mix until well combined.
Form the Cookies: Roll the dough into 1-inch balls and then roll each ball in the additional granulated sugar.
Bake: Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are lightly golden.
Add the Chocolate: Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5g

Notes

FAQs

Can I use crunchy peanut butter? You can, but smooth gives the better texture for this recipe. Crunchy peanut butter makes the dough a little harder to roll into neat balls and the cookies won’t be quite as soft. If crunchy is all you have, it still works fine.

Why did my cookies spread too much? Usually means the dough was too warm. If your kitchen is very warm or the peanut butter was runny, chill the dough for 20-30 minutes before rolling. Also make sure you’re using standard peanut butter rather than natural.

Can I use a different chocolate on top? Yes. Hershey’s kisses are traditional but any chocolate works – dark chocolate kisses, Rolos, peanut butter cups, even a simple square of chocolate pressed in. Rolos give a caramel centre which is an excellent variation.

Are these gluten-free? Yes – this 4-ingredient version has no flour, so it’s naturally gluten-free. Just double-check your chocolate kisses brand if you’re baking for someone with a severe intolerance as some are processed in facilities that handle wheat.

Can I make the dough ahead? Yes. Make the dough, roll into balls, coat in sugar, and refrigerate on a tray for up to 48 hours before baking. Or freeze for up to 3 months as above.

My cookies came out dry and crumbly – what went wrong? Almost always overbaking. Take them out when the edges are just turning golden and the center still looks slightly underdone. They set up completely as they cool. Another cause can be measuring the peanut butter incorrectly – pack the cup firmly.

Tried this recipe?

Let us know how it was!