Vegan 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
Scale
1/2 cup vegan butter, softened
3/4 cup creamy peanut butter*
3/4 cup light or dark brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 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.
Find it online: https://censoredbaker.com/vegan-peanut-butter-blossoms/
