Name: 3-Ingredient Peanut Butter Blossoms + Hershey's Kisses
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup peanut butter or any unsweetened nut butter; 1 cup sugar (or alternative granulated sweetener); 1 egg (lightly beaten; or egg replacer); 24 individual pieces of chocolate

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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 peanut butter blossom cookies on a plate, each topped with a He

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
How to Make 3-Ingredient Peanut Butter Blossoms
Storage
How To Freeze Peanut Butter Blossom Cookies
More Easy Cookie Recipes
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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!

Ingredient to make easy peanut butter blossom cookies: Peanut butter, sugar, egg, and chocolate kisses.

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:

Collage of steps to make peanut butter blossom cookies: 1) Dough in bowl 2) Balls of dough on baking sheet 3) Flatten cookies after partially cooking 4) Kisses on cookies that are on a wire rack.

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.

3-ingredient peanut butter blossum cookies on a cooling sheet.

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.

Three peanut butter blossoms on a plate with more on a wire rack behind it.

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