Traditional Peanut Butter Blossoms are those little peanut butter cookies topped with milk chocolate Hershey’s Kisses that people seem to just love around the holiday season. They’re familiar, they’re topped with chocolate, and they’re a favorite at cookie exchange parties. I set out to create a dairy-free version, and after a bit of back and forth as to wether I should buy a kiss candy mold, temper chocolate, and make my own kisses, I decided to do what I felt my followers are more likely to realistically do: make a simple, two-ingredient chocolate ganache to pipe into the little “thumbprints” in the cookies.
These cookies are a bit crispy on the outside with a chewy, peanut butter-y middle. You get to control how much chocolate ganache you add, so go wild! Or not. It’s really up to you. You want to create little “thumbprints” for the melted chocolate by using something around your kitchen – small spoon, end of a marker, etc – to gently press into the cookies as soon as they come out of the oven. Once the cookies cool, you’ll have a nice little spot, as shallow or deep as you like, for your chocolate.
The peanut butter dough comes together so easily – all in one bowl! You can use a hand mixer to beat everything together, roll your dough balls in granulated sugar for a little extra sparkle, and then bake them for less than 5 minutes! This no-chill dough is one of my favorite because it’s just so easy and quick. And then once your cookies are cool, you can whip up a simple chocolate ganache – only two ingredients! Let that cool for 15 minutes and then pipe or spoon (I recommend piping, even with just a plastic baggie) the thickened ganache into your cookie “thumbprints”.
Some of the ingredients I like for this recipe:
Coconut sugar is my favorite, go-to sweetener. It’s low GI, unrefined, and doesn’t taste like coconut. It makes for a great alternative to regular, granulated sugar.
Natural peanut butter is the kind made with just peanuts (and maybe a little salt). It has no added oils or sugars and works wonderfully in this recipe!
Semisweet chocolate makes up the bulk of the sweet chocolate ganache. I prefer semisweet to dark chocolate for this recipe, because it best mimics a traditional candy Kiss (while remaining dairy-free). I used a 54% chocolate bar (Trader Joe’s Pound Plus bar).
Coconut cream thickens the chocolate ganache. You won’t taste the coconut in the end product, and it makes for a great alternative to traditional milk cream.
- 6 Tbsp vegan butter (stick form), softened
- 1/2 cup coconut sugar
- 1/3 cup natural peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 cup + 6 Tbsp unbleached all-purpose flour
- 3 Tbsp white granulated sugar for rolling (optional)
- 4oz dairy-free semisweet chocolate, finely chopped
- 1/4 cup coconut cream
- Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, beat together the vegan butter and coconut sugar. Beat in the peanut butter. Then the egg + vanilla. Beat in the salt and baking soda. Add flour 1/2 cup at a time and beat until totally combined.
- Scoop dough balls, eight at a time, 1.5 Tbsp in size. Roll each dough ball in granulated sugar, place on baking sheet, and slightly flatten with your fingers. Bake at 375°F for 4-5 minutes.
- Immediately press small wells ("thumbprints") into each cookie. You can use the back of a small measuring spoon, the tip of a marker, or whatever else you have. Feel free to make the wells as small or big as you'd like - the more you press, the more the cookies will crack at the edges. And the bigger the wells, the more ganache each cookie will have.
- Move cookies to a cooling rack and bake the rest of the dough, making sure your baking sheet is cooled to room temperature before adding new dough balls. Allow all cookies to cool completely.
- Once your cookies are cool, you can make your ganache. Add the chopped chocolate and coconut cream to a medium, heat-proof bowl. Place your bowl over a pot of about 1" of simmering water, making sure the bowl doesn't touch the water. Stir chocolate frequently until totally melted. Remove from heat and transfer to a small bowl. Allow ganache to cool for 15 minutes, stirring it here and there.
- After 15 minutes, your ganache should be cool to the touch and thick enough to stick to a spoon without dripping (since the ganache will continue to thicken and set the longer it cools, you don't want to leave it be for too long before piping into your cookie thumbprints). Add your ganache to a piping bag or small plastic bag (fitted with a piping tip if you have one) and pipe ganache into each cookie well. Top with sprinkles, nuts, etc, or leave as-is.
- Store leftovers in a single layer in an airtight container at room temperature.
- In place of coconut cream, you can use canned coconut milk. Place your can in the refrigerator (if it's warm in your home) and scoop the thick cream off of the top.
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Amount Per Serving: Calories: 272 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 37mg Sodium: 308mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 4g