This Eggless Peanut Butter Blossom Cookies is a classic cookie that is perfect for any occasion! They’re rich, decadent, and full of peanut butter flavor. Egg & Peanut Free.
WHY I LOVE THIS RECIPE
These rich and decadent Eggless Peanut Butter Blossom Cookies are easy to make and oh so delicious! They are full of peanut butter flavor even though I didn’t use real peanut butter.
As you know, my daughter is also allergic to peanuts, but these peanut butter cookies were always on her wishing list. So, of course, I had to create a safe version for her. I am telling you, she was on cloud nine when she came from school and saw these over the counter.
They’re rich and decadent. Easy to make with simple ingredients. With a slightly crispy outer texture, soft, chewy centers, and an irresistible balance of sweet and salty, they make the PERFECT holiday cookie!
So let’s get baking!
PEANUT-FREE PEANUT BUTTER COOKIES
To make peanut-free peanut butter cookies, all you need to do is use a peanut-free peanut butter spread. My favorite to make cookies is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.
EGGLESS PEANUT BUTTER BLOSSOM COOKIES INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour – Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder and baking soda – Make sure they’re not expired.
- Salt – I prefer kosher or sea salt.
- Unsalted butter
- Creamy peanut butter – You can use peanut-free peanut butter or regular.
- Granulated sugar – Also known as caster sugar.
- Brown sugar – I used light brown sugar.
- Cream cheese – Full fat version work best for this recipe.
- Pure vanilla extract
- Milk – I use whole milk, but you can use any milk you have handy.
- Hershey’s kisses
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – MAKE THE DOUGH
Cream together butter, peanut butter, sugars, cream cheese, and vanilla. Then mix in the flour, baking soda, and salt. Add milk and mix until combined. If the dough is too sticky, chill for 10-20 minutes.
2 – ROLL
Shape dough into 1″ balls (I used a small cookie scoop) and then roll in sugar until fully coated. Place on a lined baking sheet.
3 – BAKE
Bake at 350º F (180º C) until very lightly browned on bottoms, about 8 to 10 minutes. Immediately after the cookies come out of the oven, press Hershey’s kiss into the center.
QUICK BAKING TIPS
Peanut butter is the most important ingredient for peanut butter cookies. For best results, it’s best to use processed peanut butter like Skippy or Jif. I do not suggest using natural style or oily peanut butter.
If time allows, chill the dough. I recommend chilling the dough so that it’s not as sticky and easier to roll. It also helps make the cookies extra thick.
The cookies should still be warm when you press the chocolate kiss on top.
EGGLESS PEANUT BUTTER BLOSSOM COOKIES SUBSTITUTIONS AND ADDITIONS
- I used a white chocolate kiss, but you can totally use the milk chocolate kiss for a more traditional version.
- Add Reese’s cups on top instead of chocolate kisses.
- You can use sanding sugar to coat the cookies instead of regular granulated sugar. Use colorful sanding sugars for a festive touch.
STORING EGGLESS PEANUT BUTTER BLOSSOM COOKIES
STORE: Store these Eggless Peanut Butter Blossom Cookies in an airtight container at room temperature for up to a week.
FREEZE: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
MAKE-AHEAD: You can make the cookie dough and chill it in the refrigerator for up to 1 day.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
- 25 Easy and Delicious Eggless Christmas Cookies
- Eggless Soft Molasses Cookies
- Eggless Thumbprint Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Sugar Cookies
- Eggless Gingerbread Cookies
- Browse more eggless cookie recipes…
Eggless Peanut Butter Blossom Cookies
Equipment
Ingredients
- 1 1/2 cup 210 g all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 115 g unsalted butter, softened
- 1/2 cup 115 g creamy peanut butter
- 1/2 cup 100 g granulated sugar + more for coating (about 1/2 cup more)
- 1/2 cup 100 g brown sugar
- 2 tablespoons 50 g full-fat cream cheese
- 1 tablespoon 15 ml milk
- 1 teaspoon pure vanilla extract
- 24 chocolate kisses
Instructions
- Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using an electric hand mixer or a stand mixer, cream the butter, peanut butter, sugars, cream cheese, and vanilla on medium speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed.
- Reduce the speed to low and gradually beat in the flour mixture; mix until combined. Add milk and continue mixing for 1 minute or until the dough come together. Please do not overmix.
- Shape dough into 1-inch balls. Roll in granulated sugar; place them 2 inches apart on the prepared baking sheets. NOTE: I recommend baking one baking sheet at a time. Place the second baking sheet in the fridge while the first one bakes.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; the cookie will crack around the edges. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Peanut butter is the most important ingredient for peanut butter cookies. For best results, it’s best to use processed peanut butter like Jif or Skippy. I do not suggest using natural style or oily peanut butter.
- Chill the dough. I recommend chilling the dough so that it’s not as sticky and easier to roll. It also helps make the cookies extra thick.
- The cookies should still be warm when you press the chocolate kiss on top.
- I used a white chocolate kiss, but you can totally use the milk chocolate kiss for a more traditional version.
- Add a Reese’s cup on top instead of a chocolate kiss on top.
- You can use sanding sugar to coat the cookies instead of regular granulated sugar. Use colorful sanding sugars for a festive touch.
- 25 Easy and Delicious Eggless Christmas Cookies
- Eggless Soft Molasses Cookies
- Eggless Thumbprint Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Sugar Cookies
- Eggless Gingerbread Cookies
- Browse more eggless cookie recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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