Peanut Butter Blossoms
These vegan peanut butter blossoms are soft and chewy with crispy edges and topped with vegan chocolate. Now butter and egg-free for an easy, affordable, crowd-pleasing holiday cookie!
Servings: 24 cookies
Calories: 93kcal
Equipment
- baking sheet
Ingredients
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar plus more for rolling
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 24 vegan chocolate kisses (or chocolate squares/chunks or mini peanut butter cups)
Instructions
- In a large bowl, mix together the peanut butter, brown sugar, granulated sugar, applesauce, and vanilla extract until smooth and well combined.
- Add the flour, baking soda, and salt. Mix until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes to help the cookies hold their shape.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper or a silicone mat.
- Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball lightly in granulated sugar and place it on the prepared baking sheet, leaving space between cookies.
- Bake for 10 to 12 minutes, until the cookies are puffed and just set around the edges.
- Remove the baking sheet from the oven and immediately press one vegan chocolate kiss or piece of vegan chocolate into the center of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
The cookies will crack slightly around the edges when the vegan chocolate is pressed in, which is exactly what you want. Store in an airtight container at room temperature for up to 4 days. If your kitchen is warm, keep the dough chilled between batches for best results.
- Don’t skip the chill: To avoid cookie spread. When baking in batches, chill the dough between.
- To adjust the texture: 1-2 minutes less baking = chewier cookies. 1-2 more = crispier cookies.
- Add the vegan chocolate immediately: Press the veagn chocolate into the cookies immediately out of the oven, so it ‘sticks’. If you’re worried about them melting too much, freeze them for 10-15 minutes first.
Nutrition
Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 1mg