Naturally gluten free and easily made dairy free, these flourless chocolate peanut butter blossoms are soft, thick, and bursting with real peanut butter, unsweetened cocoa powder, and peanut butter chip kisses.
I’m a flourless cookie convert. Since procuring these Flourless Peanut Butter Cookie Sandwiches, I’ve been pondering a chocolate version but wanted to also make them a blossom. Now traditional chocolate kisses would’ve worked just fine, but let’s face it, Hersheys isn’t top notch chocolate (🫢😬). With a simple kiss mold, you can create any flavor of candy kisses from your favorite artisan chocolates, chips, or chunks. I’ll show you how. Let’s make these flourless chocolate peanut butter blossoms now.
What you'll need to make these flourless chocolate peanut butter blossoms:
All natural unsweetened creamy peanut butter (this is peanut butter than contains only peanuts, or peanuts plus salt. My favorite since childhood has been this Adam’s one)
Granulated sugar (you can sub in coconut sugar if you’d like)
Pure vanilla extract
Baking soda
Unsweetened Cocoa Powder (my favorite is this one by Scharffen Berger)
Large eggs
The Homemade Peanut Butter Kisses
These kisses were insanely simple to make: they consisted of just Reeses Peanut Butter Chips! Now you can use traditional hershey kisses if desired, or melt down your own kisses like I did. You can use a mold like this Perfect Kisses 12 Cavities Wax Mold, or simply melt and pipe onto parchment paper in the desired shape and size.
Make your kisses before you make the cookies so they have a change to harden up. You will want to press these kisses into the hot cookies as soon as they come out of the oven.
Begin by adding your chips to a double boiler. If you do not have a double boiler, add about 3 inches of water to a medium sized saucepan. Place it on the stovetop on high, and add the chips to a medium sized heatproof bowl. Add the bowl on top of the saucepan. The steam from the boiling water will gently melt the candy, and create a smooth melted peanut butter chip that will reform perfectly into a kiss shape and size. Stir the chips until they begin to melt, about 3-6 minutes depending on heat settings and pans. Once the chips are fully melted and smooth, carefully remove the top bowl and discard the boiling water down the sink. Be cautious to not burn yourself on either pan or the water / candy. Use an oven mitt if necessary during the making of and the discarding process.
Place the melted chips in a small piping bag, and cut a small part of the tip off (slightly smaller than ½ inch is fine). Pipe the melted chips into the caverns of the mold. Allow the candy to harden in the mold. When the candy is fully hardened, begin to make the cookies.
The Flourless Cookies
So what are flourless cookies made of? And is flour necessary for cookies? The short answer is no, flour is not essential with the right mix of alternate ingredients. Flourless cookies are generally made of nut butter or oat flour (oats simple ground to resemble flour), and have eggs + baking soda to stabilize and create a cookie that doesn’t spread too much. These cookies use a creamy unsweetened salted peanut butter to create the best peanut butter flavor in a rich, dense cookie. It does not spread, so the cookies are gently pressed down right after baking with the peanut butter kisses.
Begin by adding all of your ingredients to a medium sized bowl. Mix until a thick dough forms, about 30 seconds. Using a 2-tablespoon cookie scoop, roll out 22 balls of dough. Gently toss each dough ball in the additional granulated sugar, and place them on a nonstick baking sheet. Bake at 350° for 7-9 minutes. My cookies were perfectly done at 8 minutes, but each oven temperature varies slightly so I always suggest starting low and adding time (became you cannot take time away).
These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled. Gently press a kiss into the middle of each cookie while the cookies are still hot. Allow them to cool at room temperature on a wire rack until no longer warm, and then transfer the cookies to an airtight container. Store at room temperature for up to four days.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As these cookies are naturally gluten free and dairy free because they contain no flour or butter/milk products, I have two substitutes for peanut butter if that is a problematic nut in your household. I also have two substitutes for the fillings if you choose to make those.
Almond butter can be used as a replacement for the peanut butter if you prefer that nut or flavor. My favorite brand is Good and Gather All Natural Almond Butter. It contains only almonds and is smooth and creamy.
Wow Butter is an exceptional peanut butter substitute if you cannot have peanuts, as it contains no peanuts but retains an amazing PB flavor. Use it as a 1:1 ratio substitute in these cookies.
Chocolate Covered Katie has a recipe for homemade peanut butter chips that are fully vegan and can be easily made in the kiss mold.
If you loved this recipe for Flourless Chocolate Peanut Butter Blossoms, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS: try this Chocolate Cake with Peanut Butter Frosting if you love all things peanut butter + chocolate!
Flourless Chocolate Peanut Butter Blossoms
Ingredients
For the Homemade Peanut Butter Kisses:
- ⅔ Cup Peanut Butter Chips
For the Flourless Cookies:
- 1 ¼ Cups All Natural Unsweetened Peanut Butter
- 1 Cup Granulated Sugar
- ½ Teaspoon Pure Vanilla Extract
- ½ Teaspoon Baking Soda
- ¼ Cup Unsweetened Cocoa Powder
- 2 Large Eggs
Instructions
- Make your kisses before you make the cookies so they have a change to harden up. You will want to press these kisses into the hot cookies as soon as they come out of the oven. To make the kisses: Begin by adding your chips to a double boiler. If you do not have a double boiler, add about 3 inches of water to a medium sized saucepan. Place it on the stovetop on high, and add the chips to a medium sized heatproof bowl. Add the bowl on top of the saucepan. The steam from the boiling water will gently melt the candy, and create a smooth melted peanut butter chip that will reform perfectly into a kiss shape and size. Stir the chips until they begin to melt, about 3-6 minutes depending on heat settings and pans.
- Once the chips are fully melted and smooth, carefully remove the top bowl and discard the boiling water down the sink. Be cautious to not burn yourself on either pan or the water / candy. Use an oven mitt if necessary during the making of the the discarding process. Place the melted chips in a small piping bag, and cut a small part of the tip off (slightly smaller than ½ inch is fine). Pipe the melted chips into the caverns of the mold. Allow the candy to harden in the mold. When the candy is fully hardened, begin to make the cookies.
- To make the cookies:Begin by adding all of your ingredients to a medium sized bowl. Mix until a thick dough forms, about 30 seconds. Using a 2-tablespoon cookie scoop, roll out 22 balls of dough. Gently toss each dough ball in the additional granulated sugar, and place them on a nonstick baking sheet. Bake at 350° for 7-9 minutes. My cookies were perfectly done at 8 minutes, but each oven temperature varies slightly so I always suggest starting low and adding time (became you cannot take time away). These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled.
- Once the chips are fully melted and smooth, carefully remove the top bowl and discard the boiling water down the sink. Be cautious to not burn yourself on either pan or the water / candy. Use an oven mitt if necessary during the making of the the discarding process. Place the melted chips in a small piping bag, and cut a small part of the tip off (slightly smaller than ½ inch is fine). Pipe the melted chips into the caverns of the mold. Allow the candy to harden in the mold. When the candy is fully hardened, begin to make the cookies.
Leave a Comment