Flourless Chocolate Peanut Butter Blossoms

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.

Course: blossoms, chocolate, Cookies, flourless, gluten free, peanut butter

Cuisine: chooclate cookies, Dessert, flourless

Keyword: blossoms, chocolate, easy, flourless, gluten free, one bowl, peanut butter, quick

Servings: 22

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.

Notes

See blog for dietary options in leu of gluten and dairy.