Vegan Peanut Butter Blossoms

These Vegan Peanut Butter Blossoms are a veganized version of everyone's favorite classic cookie. The chocolate and peanut butter combination is a match made in dessert heaven.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Resting Time 15

Total Time 42

Servings people

Calories 267kcal

Author Melissa Huggins

Equipment

2 Chocolate Kiss Molds (see post above for alternative)
Stand or Hand Mixer
2 Cookie Sheets (see note #1)
Parchment Paper or a silicone baking mat
Large Mixing Bowl
Large Plate or tray that will fit in freezer.
1 tablespoon cookie scoop (*optional - can use a measuring spoon)
Squeeze bottle for melted chocolate (*optional - can use a small spoon)

Ingredients

Chocolate Kisses

1 cup (177g) mini chocolate chips (dairy-free)
½ teaspoon refined coconut oil or regular (*optional - see note #2)

Dough

¾ cup (192g) creamy peanut butter , regular salted or low-sodium (see note #3)
½ cup (113g) vegan stick butter , softened at room temperature (see note #4)
½ cup (107g) light brown sugar
¼ cup (50g) sugar
2 tablespoons non-dairy milk , more if needed
1 tablespoon vanilla extract
1 ½ cups (188g) all-purpose flour (see note #5)
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt

US Customary - Metric

Instructions

Chocolate Kisses

Melt the chocolate and coconut oil in a microwave-safe bowl using 50-70% power. Stir every 15-30 seconds until smooth. Pour chocolate into a squeeze bottle (if you don't have one, you can use a small spoon to fill molds).
Fill each cavity with chocolate ensuring it reaches the bottom or the tips will have a hole. Tap the mold gently on the counter to even out the chocolate. Place the molds in the freezer for 20-25 minutes.

Dough

While the chocolate is chilling, Preheat the oven to 375°F (190 °C) and line two cookie sheets with parchment paper.
Combine peanut butter and vegan butter using a hand mixer or stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, about 1 minute.
Add the sugar and brown sugar and beat on medium for 1-2 minutes until slightly fluffy and lighter in color.
Add the milk and vanilla and mix on low until incorporated, about 30 seconds.
In a separate mixing bowl, whisk the flour, baking powder, baking soda, and salt until combined. Now add to the wet ingredients and mix on the lowest speed until the flour is just incorporated, scraping down sides as needed. Don't overmix. The dough should be stiff and easily stick together when rolling. If it seems crumbly when forming the ball, add a splash or two of milk and combine. If the dough seems overly soft when forming into a ball, place it in the fridge for 1 hour (baking time may need to be increased by 1-2 minutes if dough is chilled).
Scoop out 1 tablespoon of dough for each cookie and roll into a smooth ball. Place the dough balls on the baking sheets about 2 inches apart.
Place one baking sheet in the oven and set the other aside. Bake for 10-12 minutes until the edges are lightly golden and cracks are forming all over the surface (they will look a little underdone but will firm up while cooling).
Remove from the oven and cool on the baking sheet for 10 minutes. Now gently push a chocolate kiss in the middle of each one. Carefully put the cookies on a plate and place them in the freezer for 5-10 minutes so the chocolate doesn't melt. Now place the second batch in the oven and repeat.

Notes

Cookie Sheet: If you only have one cookie sheet, wrap half of the cookie dough in cling wrap and place it in the fridge. When the first batch is done, let the cookie sheet completely cool before baking the second batch. You may need to add 1-2 minutes of baking time to the chilled dough.
Coconut Oil: Gives the chocolate kisses a slightly softer consistency making the cookie easier to bite into. I used refined coconut oil to avoid a subtle coconut taste but regular works, too. You can omit the oil if preferred.
Peanut Butter: This recipe works best with a creamy variety that you don't have to stir such as Skippy or Jif. You can use a no-stir but the cookies will be slightly crumblier (still delish though). Also, you may need to add a few splashes of milk to the dough if it's not holding shape when rolled.
Vegan Butter: I used regular salted stick butter but you can use unsalted too. Add a pinch more salt to the recipe if preferred.
Measuring Flour and Other Ingredients: Use a scale to weigh your ingredients for accurate results. If you don't have a scale, measure accurately using measuring cups/spoons. To measure the flour without a scale, use this 'spoon and level method' - aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it's a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to level off the top and remove excess flour.
Use about 1 tablespoon of dough for each cookie to ensure even results. A small cookie scoop works great, but a measuring spoon will work, too. This amount also creates the perfect chocolate-to-cookie ratio!
The recipe time shown above is for one tray of cookies - the second tray will be an additional 25 minutes which includes resting and chilling time.
Yields: 32 cookies
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for 2-3 months.
See the post above for step-by-step photos, extra tips, and FAQs

Nutrition