These flourless peanut butter blossoms are one of my favorite cookie recipes on Fit Foodie Finds. 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 that’s rolled in turbinado sugar and topped with a classic Hershey’s Kiss.
Looking for a more traditional take on peanut butter blossoms, check out my peanut butter kiss cookies recipe!
- Simple ingredients
- Naturally gluten-free
- Classic flavor that’s perfect for the holidays
“These cookies are better than the ones with flour!” – Rachel
“These are great! Really loved the simplicity and the fact that I didn’t need flour. I also think the Hershey kiss sticks better in these than in traditional peanut butter blossoms so that’s an added bonus 🙂” – Megan
What You’ll Need
- Peanut butter: Only all-natural drippy peanut butter will work for this recipe.
- Brown sugar: Brown sugar is essential to these cookies — you don’t want to skip or substitute it as it provides necessary moisture and contributes to the chewy texture.
- Egg: All you need is one egg for these cookies. It helps bind the ingredients together and is crucial to this recipe since you’re not using any flour.
- Vanilla extract: A little vanilla goes a long way in the flavor department for these cookies.
- Turbinado sugar: You’ll roll the cookie dough balls in turbinado sugar for added sweetness and crunch!
- Hershey’s Kisses: The Hershey Kiss is the last ingredient you add before baking, don’t forget it!
Hand mixer or stand mixer: Either will work! I love using my KitchenAid stand mixer when I’m baking, but any mixer or even stirring the batter by hand will do.
Cookie scoop: You’ll need a 1 tablespoon cookie scoop for this recipe. Using a cookie scoop will help to make equal sized cookies.
Hearth and Hand
Standing Mixer
This Hearth and Hand standing mixer is our favorite!
How to Make Peanut Butter Blossoms
- Prepare the cookie dough: Add all the ingredients to a large bowl and mix together until well combined.
- Chill the cookie dough: Transfer the dough to the refrigerator and chill for an hour. This is crucial for a few reasons — it helps the flour hydrate, which will keep your cookies moist. It also helps the cookies keep their shape and not spread too much when they bake. Don’t skip this step!
- Roll cookie dough balls: Using a cookie scoop, scoop 1 tablespoon of dough and roll into a ball. Then roll each ball in turbinado sugar, and place on your cookie sheet.
- Bake cookies: Bake the cookies at 350°F for 10 minutes.
- Add the Hershey Kisses: As soon as the cookies come out of the oven, place a Hershey Kiss in the the middle of each cookie, pressing the Kiss down into the cookie.
- Bake again: Return the cookie sheet back to the oven for 2 more minutes. This will allow the Hershey’s Kisses to melt just the right amount into the cookies.
- Let cool and enjoy: Transfer the cookies to a cooling rack, and ENJOY!
Easy Swaps and Variations
There are very few ingredients in these cookies, so there aren’t a ton of substitutions or variations. Here are a few substitutions that I’ve tested, and had good results:
- 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 and just want a classic peanut butter cookie, skip the Hershey’s Kisses altogether!
Serving Suggestions
These cookies are perfect for a holiday cookie tray, cookie swaps or even as a gift! I love enjoying mine with a cup of coffee or hot chocolate. My kiddos always love dipping them in a glass of milk.
Let these cookies cool completely before storing them in an airtight container in a cool, dark place for up to a week. Be sure that the Hershey’s Kisses have hardened completely before stacking the cookies, or they may get smashed.
More of My Favorite Holiday Cookie Recipes
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Preheat the oven to 350ºF and line a baking sheet with parchment paper.
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Add all of the ingredients to a large bowl and mix until well combined.
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Transfer the dough to the refrigerator and chill for 1 hour.
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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.
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Remove from the oven and place a Hershey kiss into the middle of each cookie, pressing the Hershey kiss down, and flattening the cookie.
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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 traditional peanut butter blossoms. My peanut butter kiss cookies are made with all-purpose flour, so that’s a good alternative to this flourless version.
- The Hershey’s Kisses are added to the cookies and baked again for a few moments so the Hershey’s Kisses melt into the cookie a bit.
- These cookies are excellent frozen for later.
Calories: 136 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 8 g, Fiber: 1 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
