Soft, chewy peanut butter cookies with a dairy free chocolate kiss in the center - these nostalgic Vegan Peanut Butter Blossoms are absolutely incredible. Let's learn how to make them!
While many may consider these peanut butter blossoms Vegan Christmas Cookies, we see them as absolutely anytime cookies!
Balls of peanut butter cookie dough are rolled in coarse sugar and baked until soft and chewy. A lovely vegan hershey kiss is pressed in the center to complete the look.
Gorgeous, nostalgic cookie made with incredibly simple methods and easy to find ingredients - you'll have no excuse not to make them!
Don't want to mess with the chocolate? Try our Vegan Peanut Butter Cookies instead!
Vegan peanut butter blossom ingredients:
These cookies are made with easy to find, household ingredients. Here is your grocery list:
- vegan butter: Provides fat for a tender and rich cookie texture.
- creamy peanut butter: Adds a signature nutty flavor and creamy texture to the cookies. The fat in peanut butter also contributes to the cookies' moistness.
- light or dark brown sugar: Adds sweetness and a slight molasses flavor, enhancing the depth of the cookies.
- vanilla extract: Enhances the overall flavor profile by adding warmth and complexity.
- baking soda: Acts as a leavening agent, causing the cookies to rise slightly and have a soft, chewy texture.
- salt: Balances the sweetness and brings out the rich flavors of the peanut butter and chocolate.
- all-purpose flour: Provides structure to the cookies, allowing them to hold their shape while remaining soft and tender.
- coarse granulated sugar, for rolling: Adds a crunch and slight sweetness to the cookie exterior, enhancing its texture and visual appeal.
- vegan chocolate kisses: The iconic topping of peanut butter blossoms, these provide a burst of rich chocolate flavor that perfectly complements the peanut butter base. Make your own vegan hershey kisses or use Smooches.
Why you'll love these cookies:
- Classic Flavor Combo: The rich, nutty peanut butter base paired with sweet chocolate is a timeless and universally loved combination.
- Soft and Chewy Texture: These cookies have a perfectly tender and moist texture, making them irresistible with every bite.
- Nostalgic Treat/Kid Friendly: These cookies bring back memories of traditional holiday or family baking, but with a modern vegan twist.
- Perfect for Sharing: Their small, bite-sized design makes them great for parties, potlucks, or gifting.
- Vegan-Friendly: They’re 100% plant-based, making them accessible to more people while staying delicious for everyone.
- Visually Appealing: The sugar-coated cookies with a chocolate center are charming and instantly recognizable.
- Easy to Make: The recipe is straightforward and doesn’t require fancy equipment, making it a fun baking project for beginners and pros alike.
How to make vegan peanut butter blossoms (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the softened vegan butter, peanut butter, brown sugar, and vanilla with an electric hand mixer until light and fluffy.
Add the baking soda and salt to the mixing bowl and beat until ingredients are well-distributed. Add in the flour and mix until just combined. Do not over-mix.
Chill the dough for at least 1 hour before continuing. Dough will keep in the fridge for up to 48 hours.
Roll 2 tablespoon balls of dough in granulated sugar and arrange on a baking sheet, 2 inches apart. Press down on each with your palm to flatten slightly.
Bake cookies on the center rack of an oven preheated to 350 degrees F (175 C) for 12-14 minutes.
Allow the cookies to cool on the sheet for 5 minutes before pressing a vegan hershey kiss into the center of each cookie. Immediately transfer cookies to a large plate or another baking sheet and place in the freezer for 15 minutes. Serve.
Tips and tricks:
Making vegan peanut butter blossoms can be just as delicious and enjoyable as the traditional version. Here are some tips to ensure success:
- Choose the Right Peanut Butter: Use creamy, shelf-stable peanut butter (like Jif or Skippy). Natural peanut butter with separated oils can make the dough too crumbly.
- Chill the Dough: Don't skip the chilling step! Dough must be refrigerated for at least 1 hour to ensure best results.
- Coat in Sugar Generously: Roll each dough ball thoroughly in coarse sugar for a sparkly finish and nice crunch.
- Check Chocolate Kisses Ingredients: If you'd like to purchase chocolate kisses from the store, be sure to choose a brand that is dairy-free. You can make your own vegan hershey kisses or use Smooches.
- Press Chocolate Kisses Gently: When the cookies come out of the oven, press a vegan chocolate kiss gently into the center of each cookie. Pressing too hard may cause the cookie to crack, so a gentle touch is key.
- Work Quickly with the Chocolate: Press the vegan chocolate kisses into the cookies 5 minutes after removing them from the oven. Immediately transfer cookies to another baking sheet or a large plate and set in the freezer.
Why are my peanut butter blossoms flat?
If your peanut butter blossoms are coming out flat, it could be due to one or more of the following reasons:
- Butter Too Soft or Melted: Overly soft or melted vegan butter can make the dough too greasy, causing the cookies to spread excessively.
- Over-mixing the Dough: Over-mixing incorporates too much air into the dough, which can lead to excessive spreading. Mix the ingredients until just combined to avoid overworking the dough.
- Dough Not Chilled: Warm dough spreads more during baking, leading to flatter cookies. Chill dough for at least 1 hour!
- Baking Sheet Too Hot: Placing dough on a warm baking sheet can cause premature spreading. Use a cool baking sheet for each batch.
- Old Baking Soda: Expired or ineffective baking soda won’t provide enough lift, causing the cookies to spread.
- Oven Temperature Too Low: If the oven is cooler than expected, the cookies may spread before setting. Use an oven thermometer to verify that your oven is reaching the correct temperature.
- Peanut Butter Consistency: Natural peanut butter with a runnier texture or separated oils can cause spreading. Use a creamy, shelf-stable peanut butter like Jif or Skippy for best results.
Frequently Asked Questions
Natural peanut butter with separated oils can make the dough too runny and cause the cookies to spread too much. For best results, use a creamy, shelf-stable peanut butter like Jif or Skippy.
The rolling sugar adds a nice sugary coating to the exterior of the cookies, but you can omit it if you prefer. It won't significantly affect the overall recipe.
While not strictly necessary, chilling the dough helps prevent the cookies from spreading too much and ensures a thicker, chewier texture. It is highly recommended.
Look for dairy free vegan chocolate kisses like Smooches or make your own vegan hershey kisses.
Press the chocolate gently into the cookies right after baking, but avoid pressing too hard. Transfer the cookies to the freezer immediately after to ensure the kiss doesn't melt right into the cookie.
Yes! Roll the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the bake time.
Is all peanut butter vegan?
Most peanut butter is vegan, but not all brands or types are. Here's a breakdown to help you determine whether a specific peanut butter is vegan-friendly:
Potential non-vegan ingredients to look out for:
- Honey: Some peanut butters are sweetened with honey, which is not considered vegan.
- Milk Ingredients: Certain flavored or specialty peanut butters (e.g., chocolate or dessert spreads) may contain milk powder, whey, or casein.
- Refined Sugar: In rare cases, some brands may use sugar processed with bone char, which some vegans avoid.
Tips for choosing vegan peanut butter:
- Check the Label: Look for a "vegan" certification or check the ingredient list for non-vegan additives like honey or dairy.
- Stick to Simple Varieties: Natural peanut butters with minimal ingredients (e.g., peanuts and salt) are usually safe choices.
- Watch for Flavored Spreads: Always double-check ingredients in flavored or dessert peanut butters, as they’re more likely to contain non-vegan ingredients.
While the majority of peanut butter is vegan, it’s always a good idea to check the ingredient list to confirm.
Storing
Vegan peanut butter blossoms will keep in an airtight container at room temperature or they can be frozen for up to 1 month.
Keep the cookies in a temperate environment avoiding direct sunlight.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Peanut Butter Blossoms
Chewy peanut butter cookie with a dairy free chocolate kiss pressed into the center. Nostalgic and all vegan!
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 2-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
½ cup vegan butter, softened
¾ cup creamy peanut butter*
¾ cup light or dark brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups all purpose flour
2-3 tablespoons coarse granulated sugar, for rolling
Instructions
- Cookie Dough: Add vegan butter, peanut butter, brown sugar and vanilla to a large bowl and beat with an electric hand mixer or stand mixer until light and fluffy, about 1 minute. Add the baking soda and salt to the bowl and beat again to evenly distribute. Add in the flour and beat until just combined. Do not over-mix.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can be prepared up to 48 hours in advance. Allow dough to sit at room temperature until it is able to be scooped.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Take 2 tablespoon scoops of cookie dough and roll them into a ball between your hands. Depending on the temperature of your dough you may need to compress it slightly with your hands. Place rolled balls on prepared baking sheet 2 inches apart. Press down lightly with your palms on each ball to slightly flatten the top. Bake on center rack of preheated oven for 12-14 minutes.
- Freeze: Allow cookies to cool on baking sheet for 5 minutes after removing from the oven. Press a vegan chocolate kiss into the center of each cookie. Quickly transfer cookies to another plate and place in the freezer for 15 minutes. This will ensure your kisses don’t immediately melt into your cookies. Remove from freezer and serve.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*When baking, non-natural/processed peanut butter is the way to go. Skippy and Jif are great examples. Natural peanut butters tend to separate and aren't great for measuring.
*Unfortunately, Hershey’s doesn’t make vegan kisses. For these cookies, I followed this recipe to create my own vegan kisses. Make them in advance and store them in the freezer until a craving for this recipe hits! If you'd prefer to purchase kisses, Smooches are a great alternative.
*This recipe makes about 16 cookies so you will likely have to bake multiple batches. Store the unused cookie dough in the refrigerator to keep it cold between batches.
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