Melt In Your Mouth Vegan Peanut Butter Blossoms

Three peanut butter blossom cookies on a plate, more cookies sit in the back along with a glass of milk.

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Melt In Your Mouth Vegan Peanut Butter Blossoms

Soft, melt in your mouth vegan peanut butter blossoms that are easy to make and perfect any time of year, not just the holidays! These tender cookies are full of peanut butter flavour and have that classic chocolate center. They’re dairy-free and egg-free, and this recipe can also be made gluten-free if needed. Perfect for sharing, gifting, or just having them to yourself! (And yes, store-bought vegan chocolate kisses do exist. I’ll share all the details below, along with a backup option that works just as well!)

Prep Time25

Cook Time11

Chilling Time1

Total Time1 36

Servings:

Author: Gwen Leron

Ingredients

For Cookie Dough:

1 ¼ cups (156g) all-purpose flour **please see important notes about the gluten-free option below**
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup (188g) creamy peanut butter
½ cup (1 stick / 113g) unsalted vegan butter (room temperature)
⅓ cup (67g) light brown sugar
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened dairy-free milk

For Rolling:

¼ cup (50g) granulated sugar

For Finishing:

22 vegan chocolate kisses

OR

½ cup (90g) vegan chocolate chips (only needed if you DON'T have chocolate kisses)

Instructions

Make Cookie Dough:

In a small bowl, add the flour, baking soda, and salt. Whisk to combine and set aside.
In a medium bowl, using an electric mixer, beat the peanut butter, butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add the dairy-free milk and vanilla extract, blend again.
Gradually add the flour mixture to the peanut butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed.
Place a piece of plastic wrap directly on top of the dough and place the bowl in the refrigerator to chill for at least 1 hour.

Prepare Cookie Dough for Baking:

When the dough has finished chilling, preheat the oven to 350°F (177°C).
Line cookie sheet(s) with parchment paper.
Using a medium-sized cookie scoop (or a tablespoon), scoop the dough and, using your hands, roll it into a smooth ball.
Roll the ball in the granulated sugar and place on the cookie sheet. Be sure to give the balls space, so they have enough room to spread while baking. (Don't press them down, they will flatten while baking). Repeat until all the dough has been used.
Bake for 11 minutes. (See notes below for gluten-free version baking time).
While the cookies are baking, unwrap the chocolate kisses.

Cool and Add Chocolate Kisses:

Remove the cookies from the oven and let them cool on the cookie sheet for two minutes.
Gently press a chocolate kiss into the top of each cookie. Allow the cookies to rest on the baking sheet for another 3 minutes before transferring them to a cooling rack. Fully cool before serving.

If You Don't Have Chocolate Kisses:

While the cookies are baking, place the chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each one, until melted. Stir well until smooth, and no pieces remain. Set aside to cool slightly.
Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes.
Gently press the back of a round 1-teaspoon measuring spoon into the center of each cookie to create an indent. Let the cookies rest for another 3 minutes before transferring them to a cooling rack. Allow the cookies to fully cool.
Using a spoon, add a small amount of the melted chocolate into each indent, smoothing it out as best you can.
Allow the cookies to rest until the chocolate has firmed up.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe makes 22 cookies when using a medium cookie scoop. A medium scoop holds 1.5 tablespoons of dough. If you don’t have a scoop, just measure out 1.5 tablespoons for each cookie to get the same amount.
IF MAKING THE VEGAN GLUTEN-FREE VERSION: Use 1 ½ cups (222g) Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package. Omit the milk and bake the cookies for 13 minutes. Everything else in the recipe and process remains the same.
Different gluten-free flour blends use different ingredients and ratios. I’ve only tested this recipe with the gluten-free flour blend mentioned above, and the 222g weight applies to that specific brand. Using a different blend may change the results. This recipe will not work with coconut flour or any single gluten-free flour. It must be a gluten-free blend, ideally the one noted above, for the best and expected results.
Storing: Keep fully cooled leftovers in an airtight container at room temperature for up to one week.
Freezing: Place fully cooled cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or at room temperature.
Nutrition info is based on 1 of 22 cookies with No Whey! brand chocolate kisses and the recipe made as written. The vegan gluten-free version has a calorie count of 178 per cookie. This info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition