4 Ingredient Cookies? You bet! That’s all it takes to make these scrumptious Peanut Butter Butter Blossom Cookies…or use any nut butter.
If you are short on time but crave the classic combination of peanut butter and chocolate, then you need 4 Ingredient Peanut Butter Blossom Cookies in your life.
Have you seen the recipe on your Facebook or Instagram page and wondered if it really tastes as good as it looks? Let me assure you that these are very delicious and did not last a day in our house.
If you need an easy after school treat, the perfect ending to dinner or just need your peanut butter and chocolate fix, then make…
4 Ingredient Peanut Butter Blossom Cookies – Tips!
We played around with the recipe quite a bit (as in we’ve had a lot of cookies lately!) Add chocolate chips to the batter or use different types of chocolate toppers for different effects.
The amount of sugar used is a matter of taste. I did a few batches with 3/4 cup of sugar instead of a full cup and still loved them. 🙂
If there’s an allergy to peanut butter in your house, then use any unsweetened nut butter. We used sunflower seed butter.
Ultimately, this was our favorite. It received kudos for the presentation. (I do believe this version looks a bit like a witch’s hat!) And, the layer of chocolate on top of the soft cookie was irresistible!
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
4 Ingredient Peanut Butter Blossom Cookies
Ingredients
- 1 cup peanut butter or any unsweetened nut butter we used sunflower seed butter
- 1 cup sugar
- 1 egg lightly beaten; or egg replacer
- 24 individual pieces of chocolate
Instructions
- Preheat oven to 350 degrees F.
- Mix first three ingredients together in a large bowl until smooth and creamy.
- Shape 1 Tablespoon of batter into a round ball and place on a baking sheet lined with parchment paper. Repeat until there are approximately 24 balls.
- Optionally, lightly coat the outside of each ball with sugar by rolling the ball in a shallow bowl of sugar.
- Flatten balls to about 1/2 inch thickness.
- Bake for 8 minutes.
- Remove from oven and place a chocolate piece in the center of each cookie. Press lightly into place. Repeat for all cookies.
- Return baking sheet to oven and bake for 3 minutes more.
- 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.
Nutrition
Enjoy!
angie
I love that these are only 3 ingredients! They’re so cute too!
The Food Hunter
Loving all the Choctoberfest treats
Ashley @ Wishes & Dishes
4 ingredients?? Oh, how can I pass that up?! Pinning!
Lauren Kelly Nutrition
You had me at 4 ingredients! I LOVE Peanut Butter Blossoms, these look delicious!
Liz
My kids love peanut blossoms and I love your easy peasy recipe!!! Win-win!
[email protected]
I love simple recipes with just a few ingredients that make dessert feel effortless!
Wendy, A Day in the Life on the Farm
I have made peanut blossoms a lot but I have always added flour. I iwll have to try this recipe
Erin @ Texanerin Baking
They do look like witch hats! How fun. So simple and delicious – can’t beat that. 🙂
Cookin Canuck
These are always the cookies that disappear first at holiday parties, and I love how easy they are to put together!
Erin @ The Spiffy Cookie
Oh man I haven’t had a regular old peanut butter blossom in years! Such a great classic
Kim Beaulieu
These are just the most perfect little blossom cookies. Love all things chocolate and peanut butter.
Imon
My mom loves Peanut Butter. But she is a diabetes patient.
Diane
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!
Jan
Great recipe. Use it all year long with the different types of kisses that come out. Favortie is the swirl with white chocolate.
Louann
Can you add baking powder or baking soda to the 3 ingredients to make them thicker?
Thank you
Marjory
Hi! I do not know how those ingredients would react in this recipe. The batter should be very thick. I hope that helps!
Kelly
Hello! Would this be able to be in the fridge or freezer and brought out to room temp and still bake fine?
Marjory
Yes! You should be able to do this!
Sister P. Nutbutter
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
Thanks for your feedback. LOVE the tip for the mini muffin tin!
ElianaBakes
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
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
Thank you!!!