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Make scrumptious 3-Ingredient Peanut Butter Blossoms with Hershey's Kisses on top for easy and festive cookies in 20 minutes.
3 ingredient cookies? You bet! If you leave off the chocolate kiss, you have a delicious flourless peanut butter cookie.
But if you're craving the classic combination of peanut butter and chocolate, add the fourth ingredient and make iconic Peanut Butter Kiss Cookies.
And if you can't eat peanut butter? Make easy almond butter cookies instead!
Let me assure you that even though the ingredient list is short, these soft and tender cookies do not last a day in our house. I make them ahead of time and freeze them so we don't run out!
Whether you're taking part in a cookie exchange, need the perfect ending to dinner, or want a festive treat for the holiday season, these easy peanut butter cookies are a great choice.
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Ingredients
You'll need 3 simple ingredients to make easy peanut butter blossom cookies, plus a piece of chocolate candy for the top!
- Natural Peanut Butter - Creamy peanut butter without added sugar or salt works best. Otherwise, cut back on the sugar. Any type of nut butter will work in this recipe, including cashew butter, almond butter, or sunflower seed butter.
- Stir well before measuring.
- Sugar - We usually reduce the typical 1 cup of white sugar used in this recipe to about ¾ cup. Use brown sugar for an extra tender cookie. Alternative sweeteners, such as Stevia, monk fruit, or erythritol, will also work.
- Egg - Use a chia or flax egg to make the cookie vegan.
- Chocolate Kisses - We used Hershey's Kisses. However, any type of chocolate will work, including mini peanut butter cups. Around the holidays, you can find all types of flavors and designs to create an extra special cookie.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Make 3-Ingredient Peanut Butter Blossoms
Here's how to make this easy recipe topped with a Hershey kiss:
- Mix peanut butter, sugar, and egg in a medium bowl until smooth and creamy.
- Use a small cookie scoop to shape peanut butter cookie dough into tablespoon-sized round balls and place them on a baking sheet lined with parchment paper.
- Optionally, roll each dough ball in a shallow bowl of sugar for a sugar coating.
- Flatten balls to about ½ inch thickness and bake for 8 minutes.
- Remove the cookie sheet from the oven, place a chocolate kiss in the center of the cookies, and lightly press it in place. Return the baking sheet to the oven and bake for 3 minutes more. The bottoms will be golden brown, but the tops may not look quite done. They will continue to firm up on the baking sheet while they cool.
Storage
Store cooked peanut butter blossoms in an airtight container.
- Room temperature: 3-4 days.
- Refrigerator: up to 1 week.
How To Freeze Peanut Butter Blossom Cookies
Freeze peanut butter blossoms before or after baking.
Cooked
- Prepare the cookies as usual.
- When completely cooled, freeze them in a single layer.
- Once frozen, carefully move them to an airtight container or plastic bag.
- For best quality, use within 2-3 months.
- When ready to enjoy, defrost in the refrigerator.
Uncooked
- Prepare the peanut butter dough balls, but don't cook them.
- Store the chocolate kisses separately in the pantry or freezer.
- Freeze the peanut butter balls in a freezer-safe container in a single layer. Once they've hardened, you can move them to a plastic bag.
- Use within 2-3 months for the best result.
- Defrost the frozen cookie dough balls in the refrigerator overnight and cook them as usual.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
3-Ingredient Peanut Butter Blossoms + Hershey's Kisses
Ingredients
- 1 cup peanut butter or any unsweetened nut butter Creamy peanut butter without added sugar or salt works best; Stir well before measuring
- 1 cup sugar or alternative granulated sweetener
- 1 egg lightly beaten; or egg replacer
- 24 individual pieces of chocolate
Instructions
- Preheat oven to 350°F.
- Mix the first three ingredients together in a medium bowl until smooth and creamy.
- Use a small cookie scoop to shape dough into tablespoon-sized round balls and place them on a baking sheet lined with parchment paper. Optionally, lightly coat the outside of each ball with sugar by rolling the ball in a shallow bowl of sugar.
- Flatten balls to about ½ inch thickness and bake for 8 minutes.
- Remove cookies from the oven and place a chocolate kiss in the center of each cookie and press it lightly in place.
- Return the baking sheet to the oven and bake for 3 minutes more. The bottoms will be golden brown, but the tops may not look quite done.
- Remove cookies from oven and allow to cool on baking sheet for 5 minutes and then on a wire rack until cooled. Cookies will continue to firm up when cooling. Enjoy!
Nutrition
This recipe was first published on October 7, 2015 and has been updated to improve the reader experience.
Michele Rushing says
This is an amazing recipe! I loved it, you will not believe what I did 😅😅 I dropped the sugar everywhere!!!! At least The cookies were bombbb!😂😂😂
Marjory Pilley says
I'm glad the cookies made up for the spill! Thanks for your comment and enjoy!
Jill Larson says
So good! I made it this morning and it only took about 20 minutes. I'm only 11 but this was super easy to make. Very yummy with milk. 🙂
Marjory Pilley says
I am thrilled that you enjoyed them!!!! Thanks for sharing...and making me want to make them too!
Nini says
Spookily delicious 🎃😋
Marjory Pilley says
I'm so glad you like them! 🙂
Victoria Robertson says
These were a hit i added a lil almond extract and they loved them I'm making more right now as we speak
Marjory Pilley says
Thanks so much for circling back to comment and for the tip (almond extract sounds yummy!) I'm so glad you enjoyed them!
ElianaBakes says
Hi there, thanks for the recipe! I was wondering whether I can still replicate a version of this with just regular unsalted butter and/or flour? Thanks!
Marjory Pilley says
Hi there! It sounds like you're looking for a more traditional peanut butter cookie. If so, check out https://www.dinner-mom.com/sunflower-seed-butter-cookies-chocolate-chips/ Leave out the chocolate chips in this recipe and instead top with a Hershey's kiss!
Eliana Hadjiandreou says
Thank you!!!
Sister P. Nutbutter says
I have made these many times and they disappear quickly! Kids love making them so it was a fun project with my nieces and nephews. They are very rich, so I make them smaller than my other cookies. They can be messy, so I use a miniature muffin pan and the small paper cup liners. It keeps the crumb trail off the floor and makes storage easier, especially if you are taking them with you for a party or get together. There are so many choices for a variety of versions so kids never get tired of them. And really, what DOESN'T go with peanut butter!
Marjory says
Thanks for your feedback. LOVE the tip for the mini muffin tin!
Kelly says
Hello! Would this be able to be in the fridge or freezer and brought out to room temp and still bake fine?
Marjory says
Yes! You should be able to do this!
Louann says
Can you add baking powder or baking soda to the 3 ingredients to make them thicker?
Thank you
Marjory says
Hi! I do not know how those ingredients would react in this recipe. The batter should be very thick. I hope that helps!
Jan says
Great recipe. Use it all year long with the different types of kisses that come out. Favortie is the swirl with white chocolate.
Diane says
Just made these for a cookie exchange. So easy! I whipped seven dozen up in about two hours. And the kids loved helping with this one because it was so uncomplicated. They loved the taste too!
Kim Beaulieu says
These are just the most perfect little blossom cookies. Love all things chocolate and peanut butter.
angie says
I love that these are only 3 ingredients! They're so cute too!
holly rheachel says
I'm wondering can I roll in colored sprinkles/sugar before baking?
Marjory Pilley says
Absolutely! That's a fantastic idea!