Enjoy these classic 3 ingredient peanut butter blossoms that are totally flourless, gluten-free and can be made with wholesome ingredients. They are perfect as a little baking exercise when you're ready to break into the festive holiday mode.
You can use these on your Christmas cookie platter or serve them to friends when they pop over for a cup of coffee. These easiest peanut butter blossoms will give you that melt-in-your-mouth moment.
Peanut butter kiss cookies were invented in the 1950s and are a well-loved treat in the US. They are often served as a little snack or as part of a dessert.
These easy peanut butter cookies are made by creating a simple peanut butter dough ball and then topping it with a little chocolate candy drop like Hershey's Kisses.
They're a "pop it in your mouth" little treat that'll have you reaching for more.
For more 3 ingredient recipes check out 3 Ingredient Peanut Butter Cookies, 3-Ingredient Peanut Butter Brownies or this 3-Ingredient Yogurt Cake. Or try our 2 Ingredient Peanut Butter Cookies instead.
Why you'll love this recipe
- They are super easy to make with only 3 ingredients for the cookies themselves, 4 if you count the little Hershey's kisses.
- They are completely flourless and gluten-free.
- For an eggless version; try our Eggless Peanut Butter Cookies.
- Classic as a Christmas holiday time treat.
Ingredients & Substitution Notes
- Natural Peanut Butter: Try using natural peanut butter without any additives-smooth or crunchy works depending on your preference.
- Sugar: Soft brown sugar or coconut sugar for a refined sugar-free version (but will make cookies a bit darker); regular white sugar also works.
- Egg
See recipe card for quantities.
How to make 3 ingredient peanut butter blossoms
Here are the super simple steps to making your very own peanut butter blossom cookies:
STEP 1: Preheat your oven to 340°F/170°C. Line a cookie tray with parchment paper.
STEP 2: Add the egg and sugar into a large bowl. Beat these two together until light and frothy. You can use a handheld mixer on a medium speed if you have one. This can also be done by hand.
STEP 3: Add in the creamy peanut butter.
STEP 4: Mix on a low speed until the mixture becomes crumbly.
STEP 5: Use a small cookie scoop to scoop out the peanut butter mixture and shape the dough into 1-inch balls with it. Roll each cookie dough ball in sugar (optional).
STEP 6: Lay the balls spaced out onto the lined cookie tray.
STEP 7: Use a wrapped Hershey's Kiss, or whichever candy you choose, to press a slight indentation into the center of the cookie. The walls of the cookie will crack.
STEP 8: Bake these flourless peanut butter cookies for 10-11 minutes in the center of the oven. Let them cool and place an unwrapped chocolate kiss on top of the cookies.
Top Tips
- Hand mixer: makes the process much quicker and easier than using a spatula.
- Roll dough balls in sugar: Roll each cookie dough ball in sugar before adding them to a cookie sheet.
- Don't overbake: Not more than 11 minutes; we find 10 minutes yields the best cookies. Otherwise, you'll end up with dry and crumbly textured cookies.
- Let cool: leave them on the baking sheet only for 1 minute, then move them onto a wire rack (otherwise, they continue to bake and can be overdone).
- Peanut Butter: Use natural peanut butter. Peanut butter should be at room temperature when you add it into the mix for those who keep theirs in the fridge. If oil is swimming on top of the peanut butter jar, give it a good stir first.
- Hershey's Kiss: Leave the Hershey's Kiss wrapped while marking your peanut blossoms.
- Shape: If you want to prevent those cookies from cracking when placing the kiss on top, press the dough balls down slightly before pressing in the kiss.
- Storage: Store them in an airtight container to keep them lovely and fresh for a few days.
Variations
- Vegan/ No egg: For a vegan version try our 3-Ingredient Vegan Peanut Butter Cookies. The texture will be slightly different though.
- Refined sugar-free: use coconut sugar as a healthy unrefined substitute for sugar.
- Cookie shape: serve as classic peanut butter cookies with a criss-cross shape.
- Sugar: Coat with additional granulated sugar for a little crunch.
- Adjust sweetness: make this cookie less sweet by adding only ½ or even ⅓ of a cup of sugar.
Optional add-ins
- Chocolate chips: both milk and dark chocolate will work nicely.
- Vanilla extract: gives this flourless peanut cookie a lovely additional flavor.
What to serve with these cookies
- Hot Chocolate: Try our Homemade Oat Milk Hot Chocolate or Cocoa Powder Hot Chocolate
- Coffee: Peanut Butter Coffee for even more peanut butter flavors or this Pumpkin Spice Latte for some serious holiday feels
Storage
Store any leftover peanut butter blossoms in an airtight container in the fridge or at the counter for up to 5 days.
FAQ
Try our Vegan 3-Ingredient Peanut Butter Cookies and turn them into peanut butter blossoms.
More easy cookies
📖 Recipe
3 Ingredient Peanut Butter Blossoms
Ingredients
- 1 cup (260 g) natural peanut butter
- 1 egg
- ⅔ cup (100 g) soft brown sugar *or coconut sugar for a refined sugar-free version
Instructions
- Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper.
- Crack the egg into a large mixing bowl. Then add the sugar.
- Beat with a hand mixer on medium-high speed until well combined and the egg is slightly frothy.
- Add the peanut butter and mix again on low speed until just combined and you come up with a crumbly dough-like texture (see step-by-step photos). You can also fold in the peanut butter by hand using a spatula but it will take a big longer.
- Scoop out individual portions using a small cookie scoop or a tablespoon. Then roll into small, 1-inch balls.
- Optional (but recommended): Roll the cookie dough balls into some extra sugar.
- Place the dough balls onto the prepared baking sheet spacing them out about 1 inch apart.
- Take a (still wrapped) Hershey's kiss (or whichever candy you choose) and gently press it into the dough leaving marks. This will slightly crack the sides open.
- Bake for 10-11 minutes (center rack) then remove from the oven and let cool for 1 minute before transferring the cookies to a cooling rack.
- Place an unwrapped chocolate kiss onto each cookies and enjoy with a big cup of hot chocolate or peanut butter coffee.
Video
Notes
- Peanut Butter: Use natural pb. If oil is swimming on top of the peanut butter jar, give it a good stir first.
- Don't overbake: Not more than 11 minutes; we find 10 minutes yields the best cookies. Otherwise, you'll end up with dry and crumbly textured cookie. If you see that your cookies are already golden brown at the edges, remove from the oven.
- Let cool: leave them on the baking sheet only for 1 minute, then move them onto a wire rack (otherwise, they continue to bake and can be overdone).
- Cookie Cracks: If you want to prevent those cookies from cracking when placing the kiss on top, press the dough balls down slightly before pressing in the kiss.
- Adjust sweetness: The cookies are on the sweeter side. If you prefer them less sweet, use only ½ cup of sugar.
- Nutritional values are calculated without the chocolate (cookie only). Depending on which chocolate you choose you'll need to factor that in.
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