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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My 4-ingredient Easy Peanut Butter Blossoms are the rich, flavorful, and nutty chocolate treat you need on your cookie tray! If that’s not tempting enough, these golden brown cookies might be the easiest recipe you make this holiday season!
I love a shortcut recipe during the holiday season, but only if it delivers on flavor! These easy peanut butter blossoms have all of the irresistible PB & chocolate goodness of the original version, but are lightning-fast to make, and bonus, are gluten-free. My top tip for ensuring the dough comes together without being too sticky is to use thicker, conventional peanut butter, such as Skippy or Jif, rather than “natural” peanut butter, which has a looser, drippier consistency.
- Streamlined classic: My version gives you the irresistible holiday treat you love with less fuss and no special equipment.
- A handful of pantry ingredients: We’re talking a 3-ingredient cookie with a Hershey’s Kiss on top.
- Everybody’s favorite flavor duo! From kids to grandparents, everyone loves PB & chocolate.
- Ready in 30 minutes: 15 minutes to prep, 15 minutes to bake!
- Gluten-free: This flourless goody is the perfect holiday treat for people who can’t have gluten.
Table of Contents
- What are Easy Peanut Butter Blossoms (4 Ingredients)?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Easy Peanut Butter Blossoms (4 Ingredients)
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Quick Cookie Recipes
What are Easy Peanut Butter Blossoms (4 Ingredients)?
Easy Peanut Butter Blossoms (4 Ingredients) are a streamlined version of the nutty, chocolate classic. The original Peanut Butter Blossoms (initially called “Black-Eyed Susans”) recipe was entered into the 1957 Pillsbury Bake-Off by Freda Smith. It placed third and was an instant hit with home bakers. In this updated version, the peanut butter binds with the sugar and eggs to make a flavorful, fudgy, soft, rich dough (without the need for flour, baking soda, and butter), and the freshly-baked cookie is topped with a Hershey’s Kiss. They’re perfect for holiday parties, family dinners, Thanksgiving, and Christmas cookie gifts and swaps.
Tools You Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- Baking sheets
- Parchment paper
- Whisk
Key Ingredients and Substitutes
Egg
- Egg helps bind the ingredients together.
- Importantly, the protein in the egg sets while the peanut butter blossoms bake, keeping the cookie from being crumbly.
- Additionally, the egg provides moisture and rich taste.
- Substitute: You can also use a store-bought egg substitute in place of the egg. Follow the package directions for the correct amount.
- Or, you can substitute a flax egg for the regular egg.
- Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let the mixture sit for 5 minutes before mixing with the other ingredients.
- Or, you can substitute a flax egg for the regular egg.
Peanut butter
- Rich, thick peanut butter provides the main flavor in this recipe for peanut butter blossoms.
- Additionally, the protein and fat in peanut butter give the cookie structure.
- For the right texture, use creamy peanut butter here.
- Use regular, salted peanut butter—you need the salt here.
- Substitute: You can use an equal amount of almond butter here, or use sunflower butter for a nut-free option.
Granulated sugar
- Granulated sugar adds sweetness to these peanut butter cookies.
- Importantly, granulated sugar binds with the liquid in the egg to help the three ingredients form a dough and keep the ingredients from separating, and gives the peanut butter cookies a more stable structure.
- Additionally, rolling the dough balls in sugar gives them an even crispier edge.
- Substitute: You can use an equal amount of coconut sugar.
- You can also use the same amount of brown sugar, but note that your cookies will be softer.
Hershey’s Kisses
- Hershey’s Kisses add rich, sweet chocolate flavor and smooth, creamy texture.
- Substitute: You can use squares of the chocolate of your choice here instead of the chocolate kiss.
How to Make Easy Peanut Butter Blossoms (4 Ingredients)
- Prepare to bake: Preheat the oven to 300°F (150°C), fan assist, and line two baking sheets with parchment. Set aside.
- Make dough: In a medium bowl, whisk together the egg, peanut butter, and ⅔ cup (5 oz/142 g) sugar until a dough forms.
- Put extra sugar on plate: Place the remaining ⅓ cup (2 ½ oz/71 g) sugar in a small plate.
- Portion dough: Divide the peanut butter mixture dough into 18 equal portions about 1 ½ tablespoons (1 oz/28 g).
- Roll dough and sugar: Roll each portion into a ball, then roll in the sugar and arrange 2 inches (5 cm) apart on the prepared baking sheets.
- Bake cookies: Bake for 12-15 minutes, or until set on the edges and puffed in the middle.
- Add Hershey’s Kiss: Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Let set and cool completely on the baking sheets.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use a large egg: This is a must to ensure the cookies don’t come out dry, hard, or crumbly.
- Choose thick peanut butter: Use a conventional option like Skippy or Jif. Natural peanut butter (the looser, drippier type) could make the dough too sticky or cause the cookies to spread too much.
- Be prepared: Unwrap the Hershey’s Kisses before baking the cookies so you can add them quickly before they cool.
- Use a chocolate square if you like: Hershey’s Kisses are traditional on these cookies, but not necessary.
- Baking tip: If you don’t have a convection oven, preheat the oven to 325°F (165°C) and bake one sheet of cookies at a time.
- Chocolate options: You don’t have to stick with milk chocolate Hershey’s Kisses! Use the dark chocolate variety, caramel-filled Kisses, or Hugs (milk and white chocolate swirled).
Make Ahead and Storage Instructions
Make-ahead tips:
- This dough can be made, scooped, and frozen before baking on a parchment-lined tray. Once frozen, transfer to an airtight container and freeze for up to two months.
- To bake frozen dough, arrange the balls on a parchment-lined baking sheet and let defrost for 30 minutes at room temperature before baking.
How to store leftovers:
- Store Hershey peanut butter blossoms in an airtight container at room temperature for five days.
FAQs
How can I ensure my peanut butter dough is easy to work with?
- To ensure that your dough is not too sticky or loose, be sure to use conventional peanut butter like Skippy or Jif. Natural peanut butter is too loose to use here.
- To ensure the dough is not dry, crumbly, or difficult to form into balls, use a large egg to help it come together well and retain enough moisture.
How do I make these Easy Peanut Butter Blossoms without an egg?
- To make these Easy Peanut Butter Blossoms without an egg, use a flax egg.
- Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let the mixture sit for 5 minutes before mixing with the other ingredients.
- You can also use a store-bought egg substitute in place of the egg. Check the package directions for the correct amount to use.
Is there a way to prevent my cookie from cracking too much?
- These peanut butter chocolate cookies may crack if cold cookie dough is put into the oven. If your dough has been refrigerated or frozen, be sure it comes to room temperature before baking.
- Also, cookies can crack if cooked at too high a temperature—adjust the temperature accordingly if your oven tends to run hot.
What can I use instead of Hershey’s Kisses?
- You can use a square of your favorite chocolate instead of chocolate candies.
- Another great option is a disc of chocolate, or chocolate buttons.
- Lean into the nutty flavor and top the cookies with mini peanut butter cups or almond butter cups.
- Add another layer of flavor by topping the cookies with chocolate caramel candy cups.
More Quick Cookie Recipes
- Easy Shortbread Recipe
- Chocolate No-Bake Cookies
- Almond Crisps
- Banana Oat Chocolate Chip Cookies
- Homemade Buckeyes
Try These Recipes!
4-Ingredient Peanut Butter Blossoms
My Peanut Butter Blossoms are easy with 4 ingredients—flourless, gluten-free, and a foolproof twist on the classic everyone loves!
Servings: 18 cookies
My Peanut Butter Blossoms are easy with 4 ingredients—flourless, gluten-free, and a foolproof twist on the classic everyone loves!
Servings: 18 cookies
Ingredients
- 1 large egg , at room temperature
- 1 ¼ cup (10 oz/284 g) creamy peanut butter
- ⅔ cup (5 oz/142 g) plus ⅓ cup (2 ½ oz/71 g) granulated sugar
- 18 Hershey's Kisses , unwrapped
Instructions
- Preheat the oven to 300°F (150°C), fan assist, and line 2 baking sheets with parchment. Set aside.
- In a medium bowl, whisk together the egg, peanut butter, and ⅔ cup (5 oz/142 g) sugar until a dough forms.
- Place the remaining ⅓ cup (2 ½ oz/71 g) sugar in a small plate.
- Divide the dough into 18 equal portions about 1 ½ tablespoons (1 oz/28 g).
- Roll each portion into a ball, then roll in the sugar and arrange 2-inches (5 cm) apart on the prepared baking sheets.
- Bake for 12-15 minutes,or until set on the edges and puffed in the middle.
- Remove from the oven and immediately press a Hershey's Kiss into the center of each cookie. Let set and cool completely on the baking sheets.
- Enjoy with a glass of milk! Store in an airtight container at room temperature for 5 days.
Recipe Notes
- Right egg: The size of the egg really matters in this recipe. Use a large egg to ensure the cookies don't come out dry, hard, or crumbly.
- Peanut butter pick: For best results, use a thicker peanut butter here, like Skippy or Jif. Natural peanut butter (the looser, drippier type) could make the dough too sticky or the cookies spread too much.
- Be prepared: Unwrap the Hershey's Kisses before baking the cookies, so you can add them quickly before they cool down.
- Square option: Hershey's Kisses are traditional on these cookies, but you can also press on a square of your favorite eating chocolate instead.
- Baking tip: If you don’t have a convection oven, preheat the oven to 325°F (165°C) and bake one sheet of cookies at a time.
- Chocolate options: You don't have to stick with milk chocolate Hershey's Kisses! Use the dark chocolate variety, caramel-filled Kisses, or Hugs (milk and white chocolate swirled).
I’ve used the chocolate stars that can be found in the baking aisle. They’re less expensive than kisses, you get more for your dollar & there’s the big bonus of not having to unwrap the kisses. I’ve also put the chocolate in the cookie before baking. This means there’s no scramble to set the chocolates before the cookie cools too much, I’ve never had the chocolate overflow the cookie, Just be careful to not touch the hot chocolate because it can burn.
Thank you very much for the Recipe Notes for this 4-Ingredient Peanut Butter Blossoms recipe! Great to know what works, should use & doesn’t work! Looking forward to try making them!