These soft & chewy 3-Ingredient Peanut Butter Blossoms are the perfect cookie! They are easy to make and a great treat for the holidays.
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These 3-ingredient peanut butter blossoms might just be my favorite cookie yet! Not only do they use minimal ingredients, but they’re made in just 1 bowl!
These soft and chewy peanut butter cookies are perfect for when your kitchen is running low on ingredients. Plus, they’re naturally gluten-free since these cookies are flourless!
These 3-ingredient peanut butter cookies can be either topped with a Hershey’s kiss to be a traditional peanut butter blossom, or they can be stamped with a criss-cross pattern just before baking!
If you love these cookies, you will also love my small-batch peanut butter cookies or my 3-ingredient peanut butter oatmeal balls!
Why You Should Make These 3-Ingredient Peanut Butter Blossoms
- You only need 3 ingredients to make these peanut butter cookies and you probably already have everything in your pantry!
- If you want these to be true peanut butter blossoms you can place a Hershey's kiss on top of each cookie just after baking, or leave the cookies as regular peanut butter cookies.
- Roll the cookie dough balls in sugar just before baking if you want that sparkly finish.
- These are perfect if someone in your family is gluten-free as they are flourless cookies!
- The cookie dough doesn’t require any chilling, is made in just 1 bowl, and takes just 15 minutes to make.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Peanut Butter: be sure to use commercial creamy peanut butter, and not the kind of peanut butter that has oil on top. If you use natural peanut butter you won’t get the right texture for the cookies!
- Egg: all you need is 1 large egg.
- Sugar: you’ll need white sugar for the cookie dough, and you can use some extra sugar to roll your cookie dough balls in just before baking to get a sparkly finish! This step is totally optional though.
- Hershey Kisses: if you want these cookies to be peanut butter blossoms then you will need Hershey’s kisses! You can also use mini peanut butter cups, or make regular peanut butter cookies instead.
Step-by-Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a large bowl with a handheld electric mixer, cream together the peanut butter, egg and sugar until smooth.
Step 3: Scoop out 1 tablespoon of cookie dough and roll it in between your hands to form a ball. You can roll it in sugar, but this step is optional. Place each cookie dough ball on the baking sheets, making sure they are a few inches apart.
Step 4: Bake the cookies one tray at a time for 10 minutes, or until the edges have set. Take the baking sheets out of the oven and gently press a chocolate kiss in the center of each cookie. The cookie should spread slightly which is what you want. Let the cookies cool completely on the baking sheet.
Frequently Asked Questions
Yes! Since these cookies don’t use flour they are naturally gluten-free.
I don’t recommend using natural peanut butter that has oil on top, it won’t mix well with the egg and sugar. Make sure to use commercial creamy peanut butter
The culprit is probably overbaking! Make sure not to overbake the cookies, take them out of the oven once they have set.
No, you can make these as just regular peanut butter cookies! If you want plain peanut butter cookies, I recommend using a fork to create a criss-cross pattern on the cookie just before baking. Flattening the cookie like this will help it bake evenly. I also love the old-fashioned look it gives these cookies!
Tips and Tricks
- Nut Butter - feel free to use almond butter or cashew butter if you prefer!
- Adding a Hershey's kiss - if you’re making peanut butter blossoms, make sure to press the Hershey's kiss on the cookie immediately after baking. Press gently (but firmly!) on top of each cookie to make sure it sticks and the cookie slightly spreads out.
- Use peanut butter cups - if you don’t have any kisses on hand, press mini peanut butter cups on top of each cookie! You can also use any flavor of Hershey's kisses!
Storing & Freezing
Store these cookies in an airtight container for up to 5 days. Freeze the baked cookies in an airtight container for up to 2 months, you can also freeze the unbaked cookie dough balls in a ziploc bag for up to 2 months.
Want to try more cookie recipes?
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📖 Recipe
3-Ingredient Peanut Butter Blossoms
Ingredients
- 1 cup creamy peanut butter
- ¾ cup granulated sugar plus extra for rolling (optional)
- 1 large egg
- hershey kisses
Instructions
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl using an electric mixer, cream the peanut butter, sugar, and egg together until smooth.
- Scoop 1 tablespoon of dough and use your hands to roll it into a ball. Roll the cookie in the extra granulated sugar (optional) and then place it on the cookie sheet, leaving a few inches in between each cookie.
- Bake 1 tray of cookies at a time for 10 minutes, or until set. Remove from the oven and immediately place a hershey kiss in the center, pressing it down so the cookie spreads a bit. Allow the cookies to cool on the cookie sheet.
Notes
- Nut Butter - feel free to use almond butter or cashew butter if you prefer!
- Adding a hershey kiss - if you’re making peanut butter blossoms, make sure to press the hershey kiss on the cookie immediately after baking. Press gently (but firmly!) on top of each cookie to make sure it sticks and the cookie slightly spreads out.
- Use peanut butter cups - if you don’t have any kisses on hand, press mini peanut butter cups on top of each cookie! You can also use any flavor of Hershey's kisses!
Nutrition
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