Was anyone else OBSESSED with peanut butter blossoms growing up? There’s just something about biting into that crunchy chocolate on top of a chewy, sugary peanut butter cookie.
Ingredients
You’ll need the following ingredients for the peanut butter cookies:
- Vegetable shortening
- Peanut butter
- Brown sugar
- Sugar
- Pure vanilla extract (this is the brand we use)
- Flour, salt, & baking soda
And you’ll need just two ingredients for the chocolate dollops:
- Chocolate chips (these are vegan!)
- Coconut oil
That’s it! They’re so easy and taste just like the cookies we all grew up eating, if not better.
How to
To get that classic peanut butter blossom feel, you just press into the cookies with a 1 teaspoon measuring spoon when they come out of the oven, then spoon in dollops of melted chocolate!
So easy and so tasty!
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Peanut Butter Blossoms
A veganized version of our favorite childhood cookies: peanut butter blossoms that are so good you won't believe they're vegan!
Ingredients
Peanut Butter Cookies
- 1/2 cup (95 g) vegetable shortening
- 1/2 cup (135 g) creamy no-stir peanut butter
- 1/2 cup (100 g) granulated sugar, plus 1/4 cup (50 g) for rolling
- 1/2 cup (110 g) brown sugar
- 1/4 cup (60 ml) non-dairy milk
- 1 tsp pure vanilla extract
- 1 3/4 cups (218 g) flour
- 1 tsp baking soda
- 1 tsp salt
Chocolate Dollops
- 1 cup (168 g) vegan chocolate chips
- 1 tsp refined coconut oil
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl or bowl of the stand mixer fitted with the paddle attachment, add the shortening, peanut butter, 1/2 cup sugar, and brown sugar. Beat with a hand mixer or the stand mixer until light and fluffy.
- Add the milk and vanilla and beat until well combined.
- Add the flour mixture to the peanut butter mixture. Mix until just combined.
- Place the remaining 1/4 cup of sugar in a small bowl. Roll tablespoon-sized (~18 g) balls of dough in the sugar and place on the baking sheet.
- Bake for 7-9 minutes, until lightly golden. Once you remove the cookies, press into the centers of the cookies with a 1 teaspoon measuring spoon.
- Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30 second intervals until melted, stirring in between.
- Place a dollop of chocolate into each cookie divot and leave at room temperature or refrigerate until set. Enjoy!
I was so excited to find this recipe, because Kiss Cookies are as much a part of Christmas in my family as the tree! This is my first Christmas vegan, too. These came out great! I was a little worried when the dough was a bit crumbly, but the cookies held together. They’re crunchy on the outside and a little chewy on the inside and taste very similar to the original, perhaps a little less sweet, but I used a lot of chocolate (I ended up needing to melt more after the initial 1 cup), so that evened them out. And it makes a lot of cookies, too. Great recipe!
Glad you enjoyed! Thanks for sharing.
These cookies have transformed our holiday dessert table! Everyone loves them, they disappear in seconds! The ask for the great recipe!
I would love to try this recipe one day. I absolutely LOVE PB and chocolate together.
I’ve had my eye on these to make I just can never find the time since having a wild little toddler! One day though ?
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Do you think this recipe would work if using a mini cupcake pan and pressing peanut butter cups into the dough right after baking?
Delicious and so easy! Used slightly softened vegan butter instead of shortening and worked wonderfully.
Has anyone used gluten free flour for these?
Do you use a natural pb or a traditional emulsified one? My hubby is a cook and argues for an emulsified peanut butter so I would appreciate a weigh-in on this. Thankyou!!!
These were delicious. I used oat milk chocolate chips from Sprouts bulk section, and it worked great. The cookie itself was so tasty, I ate about a whole cookie-worth of dough while making it!