These flourless peanut butter blossoms are one of our favorite recipes. The cookie dough itself is made with only peanut butter, brown sugar, an egg, and vanilla extract. A simple, flourless dough for a delicious cookie.
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Peanut butter cookies are our all-time favorite! Lee’s mom is a genie when it comes to making peanut butter cookies, ask anyone in the family. We make them all year round and around Christmas time, we stick a Hershey’s Kiss in the middle for a little extra love.
These flourless peanut butter cookies are an ode to Mama Kay’s flourless cookies. They are easy to whip together and taste amazing. If you like these cookies, you’ll have to try out our other flourless peanut butter cookies, peanut butter oatmeal cookies.
These gluten-free peanut butter blossoms are made with peanut butter, brown sugar, 1 egg, and vanilla extract. The dough sits to hydrate and then you roll each ball in turbinado for sweetness and crunch. The Hershey Kiss is the last ingredient, don’t forget it!
PS: try our classic peanut butter kiss cookies recipe!
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There are few ingredients in these cookies, so there aren’t a ton of substitutions or variations. You can replace the peanut butter with a different type of nut butter, just remember the flavor will change based on what nut butter is used.
If you are short on Hershey Kisses you can fold chocolate chips or M&Ms into the cookies instead.
If you don’t love chocolate, skip the Hershey kisses altogether!
- Be sure to let the cookie dough sit in the refrigerator to allow the flour to hydrate.
- These cookies are flourless so they will have a bit of a different texture compared to regular peanut butter blossoms.
- The Hershey kisses are added to the cookies and baked again for a few moments so the Hershey kisses melt into the cookie a bit.
- These cookies are excellent frozen for later.
Let these cookies cool completely before storing them in an airtight container. Be sure that the Hershey Kisses have hardened completely before stacking the cookies or they may get smashed.
These cookies are best served alongside other delicious cookies. We recommend pairing these with soft gingerbread cookies, maple sugar cookies, or chocolate crinkle cookies.
- 1 cup all-natural drippy peanut butter
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons turbinado sugar
- 15-18 Hershey’s kisses
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Add all of the ingredients to a large bowl and mix until well combined.
- Transfer the dough to the refrigerator and chill for 1 hour.
- Use a tablespoon cookie scoop to scoop out the cookie dough and roll it into balls. Roll each ball in the turbinado sugar. Place it on a cookie sheet and bake for 10 minutes.
- Remove from the oven and place a Hershey kiss into the middle of each cookie, pressing the Hershey kiss down, and flattening the cookie.
- Return the baking sheet to the oven for 2 additional minutes. Remove the oven and let the cookies cool. Transfer to a cooling rack.
- This recipe was updated on December 4th, 2023. Here is the link to the old recipe.
- Be sure to let the cookie dough sit in the refrigerator to allow the flour to hydrate.
- These cookies are flourless so they will have a bit of a different texture compared to regular peanut butter blossoms.
- The Hershey kisses are added to the cookies and baked again for a few moments so the Hershey kisses melt into the cookie a bit.
- These cookies are excellent frozen for later.
Calories: 136kcal Carbohydrates: 15g Protein: 3g Fat: 8g Fiber: 1g Sugar: 13g
More of our Favorite…
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
