Flourless Dark Chocolate Peanut Butter Blossoms Recipe

Ingredients

• 1 cup commercial creamy peanut butter (not natural)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar, plus more for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt
• ~30 dark chocolate Kisses, unwrapped

Mix the Dough

Preheat your oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, stir the peanut butter, light brown sugar, and granulated sugar together until well combined. It is critical to use a commercial, stabilized peanut butter like Jif or Skippy; natural peanut butter will separate and cause the cookies to be greasy and fall apart.

Add the egg and vanilla and stir until a uniform, soft dough forms. Finally, mix in the baking soda and salt.

Roll in Sugar and Bake

Pour about 1/3 cup of granulated sugar into a shallow bowl.

Scoop the dough by the tablespoon and roll it into 1-inch balls. Roll each ball in the sugar until it is completely coated, then place them about 2 inches apart on the prepared baking sheet.

Bake for 8 minutes. The cookies will puff up and spread. While they are baking, make sure all your chocolate kisses are unwrapped and ready.

Press the Kiss and Finish Baking

After 8 minutes, remove the baking sheet from the oven. Working quickly, press one chocolate kiss firmly into the center of each hot cookie. The edges of the cookies will crack, which is exactly what you want.

Return the baking sheet to the oven for exactly 2 more minutes. This final blast of heat is what softens the chocolate and melds it to the cookie.

Cool Completely on the Pan

Let the cookies cool completely on the baking sheet. They are extremely fragile when hot and need this time to set up. Do not try to move them to a wire rack. Once they are at room temperature, they will be firm enough to handle.

Flourless Dark Chocolate Peanut Butter Blossoms

Because these cookies have no flour, the peanut butter flavor is incredibly concentrated, and the texture is dense and fudgy. The most important technique is the two-stage bake; you press the chocolate kiss into the hot cookie during the final two minutes of baking, which allows it to soften and fuse with the cookie instead of just sitting on top like a hard piece of candy.

Prep Time15 minutes mins

Active Time10 minutes mins

Cooling Time30 minutes mins

Total Time55 minutes mins

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Ingredients

• 1 cup commercial creamy peanut butter not natural
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar plus more for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt
• ~30 dark chocolate Kisses unwrapped

Instructions

• Preheat the oven to 350F and line a baking sheet with the parchment paper.
• Mix the peanut butter, the brown sugar, and the granulated sugar in a medium bowl until well combined.
• Add the egg and the vanilla, stirring until a soft uniform dough forms.
• Mix in the baking soda and the salt.
• Pour the additional granulated sugar into a shallow bowl.
• Scoop the dough by the tablespoon and roll into 1-inch balls.
• Roll each ball in the sugar to coat completely.
• Place the balls 2 inches apart on the prepared baking sheet.
• Bake for 8 minutes until puffed and spread.
• Remove from the oven and quickly press a chocolate kiss into the center of each cookie.
• Return to the oven for 2 more minutes to meld the chocolate.
• Let the cookies cool completely on the baking sheet until firm enough to handle.

Notes

Use commercial peanut butter like Jif or Skippy – natural peanut butter will make cookies greasy and crumbly.

Do not transfer cookies to a cooling rack as they are very fragile when hot.