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.
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.