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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:  Can I use natural peanut butter for these? Generally I have found that natural peanut butter ends up being too oily to be substituted 1:1. If you are really 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 Needed section. What’s the easiest way to get your cookies all the same size? 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. Can you make these dairy free Peanut Butter Blossoms? 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. Do I need to chill the dough first? No, no need to chill the dough! What’s the best way to store Peanut Butter Blossoms? 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 Print Peanut Butter Blossoms (No Eggs) Everything you love about peanut butter cookies with a Hershey Kiss on top- but these are made without eggs. Course DessertCuisine American Prep Time 25 minutes minutesCook Time 10 minutes minutesTotal Time 35 minutes minutes Servings 48 Calories 91kcal Author Brandie Skibinski Ingredients½ cup (1 stick) unsalted butter, softened (can use salted)½ cup creamy peanut butter¾ cup granulated sugar (divided use)½ cup light brown sugar, packed3 Tablespoons whole milk1 teaspoon vanilla extract1 ½ cup all purpose flour1 teaspoon baking soda½ teaspoon baking powder48 Hershey’s Kisses, unwrapped InstructionsPreheat 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. NutritionCalories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 40mg | Fiber: 0.3g | Sugar: 8g

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