Peanut butter blossom cookies made with just 4 ingredients! Peanut butter cookies with a kiss pressed into the center. Naturally gluten free peanut butter cookies, too!
Peanut butter blossom cookies
Peanut butter blossom cookies are exactly what you make when you need to bring cookies to a holiday party, or drop treats off on your neighbors porch. My love for these peanut butter kiss cookies is huge.
First, I love that they only require 4 ingredients! Yes, these cookies are gluten free, but I didn't intend for them to be this way. I made the peanut butter cookie gluten free because it really allows for the flavors to stand out more. We don't need flour, baking soda or baking powder getting in the way of peanut butter. The simplicity of this cookie is everything.
I also love that this recipe only makes 1 dozen cookies. Because sometimes, in my house, the bag of Hershey's kisses gets opened, and a few are eaten before I can bake. Now, I only need to hide 12 kisses in the freezer to make these cookies, and we're free to eat the rest of the bag.
If you're out of chocolate kisses, go ahead and press a piece of any dark chocolate in the center of the cookie when it comes out of the oven. You will still love it! You can also skip the chocolate piece and use Nutella instead! Check my recipe for Peanut Butter Nutella Cookies that was adapted from this recipe--it's just as simple, I promise!
Just 4 ingredients in these peanut butter cookies:
Yes, these cookies are flourless, and they really only require 4 ingredients. Since we're just using the egg white, here's a list of recipes to use leftover egg yolks. I also love that because this recipe is so simple, you can stir everything together in a small bowl. No need to use a hand mixer, either!
-peanut butter (I don't recommend using a 'natural' one that requires lots of stirring)
-granulated sugar
-egg white
-Hershey kisses!
How to make peanut butter blossom cookies:
- Gather your ingredients: peanut butter, sugar, an egg white, and unwrap 12 chocolate kisses.
- The dough comes together in just a small bowl, stirred by hand. So simple!
- Divide the dough into 12 dough portions, and roll them into 12 neat balls. Space them evenly on a baking sheet. The cookies bake without the kisses. Press an unwrapped chocolate into the center of each cookie right when they come out of the oven. The warmth of the cookie will melt the kiss lightly and help it stick to the cookie.
- Let the cookies cool before attempting to stack them on plates or serving them so the chocolate pieces stay in place.
Peanut Butter Blossom Cookies
Peanut butter blossom cookies with a Hershey's kiss in the middle.
Ingredients
- ½ cup creamy peanut butter*
- ½ cup sugar
- 1 egg white
- 12 Hershey kisses, unwrapped
Instructions
- Preheat oven to 350 and have a baking sheet ready.
- In a small bowl, stir together the peanut butter, sugar and egg white.
- Divide mixture into 12 balls and roll them in your hands to form balls. Place on baking sheet.
- Bake for 11-12 minutes. Immediately push the Hershey kiss into the center when they come out of the oven. Let cool on the baking sheet for 5 minutes before moving to a rack to cool completely.
Notes
*It's best to use a regular brand of peanut butter for this recipe. You can get away with some natural brands, but you want to avoid the brands of peanut butter that require a lot of stirring to incorporate the oil. Just pick up a jar of Jif and call it a day.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 60mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 3g
Claire says
The directions recommend to use regular peanut butter, but I only had natural on hand and it worked! I had some already refrigerated, but since I used some room temperature (which is pretty liquidy) I refrigerated the batter for 10 minutes before rolling into balls. I then had to beak a couple min longer than the directions. Turned out great.
Cindy M says
These are the best and simplest peanut butter cookies I’ve ever made and eaten. Crisp on the outside, chewy in the middle, great peanut butter taste, and so unbelievably easy! The longest wait I had was for the oven to heat up. I had two egg whites to use up from a separate baking project, and knew Christina posts helpful “leftover egg white” and “leftover egg yolk” recipes. I found and tried this recipe (doubling the ingredients and not topping with chocolate) even though I’m often disappointed in peanut butter cookie recipes, and I’m so so glad I did! Will definitely be making these again, thank you so much for such a perfect recipe!
Linda says
Can I use the egg yolk also?
Christina Lane says
No, follow the recipe as-written for best results.
Catherine says
Great for kids to bake with their gluten free grandma! Super simple and delicious.
Kim says
I LOVE this recipe! It's totally become my go-to when I have an extra egg white. I always end up refrigerating the mix for a bit, then using my cookie scoop and they end up perfect. I've experimented using almond butter and that works beautifully (great for kiddos who can't have peanut butter). Today I made my best batch yet... I used JIF peanut butter with no added sugar, and the Lava Cake Dark Chocolate Hershey's Kisses (those are the key to getting the chocolate that isn't too hard... but they're only available around Valentine's Day). I just totally stocked up on those Lave Cake Kissed so I can make these year round!