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Vegan peanut butter blossoms are the perfect holiday cookie. Soft, loaded with peanut butter flavor and topped with vegan chocolate kisses.
These vegan peanut butter blossoms are so cute! They are a classic holiday cookie, perfect for Christmas AND Valentine’s Day (hence my timing on this recipe).
They are so soft and delicious and the peanut butter flavor really shines. Peanut butter flavor combined with vegan chocolate kisses are the stars of the show.
Just a quick note about that – we made the vegan chocolate kisses ourselves, using a chocolate kisses silicon mold we got from Amazon. It was super easy to do it that way, but you could also simply use squares of vegan chocolate or mini vegan peanut butter cups for the centers.
And of course if you love peanut butter cookies, then you’ll absolutely love our classic vegan peanut butter cookies, our vegan peanut butter chocolate chip cookies and our vegan chocolate peanut butter cookies.
Ingredients You’ll Need For These Cookies:
Ingredient Notes
- Peanut butter – should ideally be creamy peanut butter. Natural peanut butter will also work, but make sure it’s stirred very well before you add it. There must not be any separation of oil and peanut butter.
- Vegan chocolate kisses – we made these ourselves by melting vegan chocolate and letting it set in chocolate kiss silicon molds that we got on Amazon. You could also use squares of vegan chocolate or mini vegan peanut butter cups.
- Soy milk – can be replaced with any other non-dairy milk.
How To Make Vegan Peanut Butter Blossoms
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream together until smooth.
- Add peanut butter, soy milk and vanilla extract and mix in until well combined.
- In a separate bowl add all purpose flour, baking powder and salt and mix together.
- Add dry ingredients in with the wet and mix with a spoon into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place the balls evenly over two large parchment lined baking trays. Aim to get 24 cookies from the batch.
- Roll each cookie dough ball in white granulated sugar and then return them to the trays.
- Bake the cookies at 350°F, one tray at a time, for 10 minutes until lightly golden and domed on top.
- As soon as they come out of the oven, immediately press a vegan chocolate kiss (or vegan chocolate square) into the center of the cookie until it sticks.
- Immediately place the whole tray of cookies into the freezer for the chocolate to set. It’s important to do this fast so that the chocolate doesn’t just melt.
Baker’s Tips
Measure the flour correctly. Either weigh it out on a food scale or use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Do not scoop flour.
Spread the cookies over two trays. This recipe makes 24 cookies so it’s ideal to spread them over two baking sheets so that they’re not too squashed.
Bake the cookies one tray at a time. Bake one tray of cookies at a time, in the center rack of your oven. Don’t try and bake both trays at the same time or you will have uneven baking or worse, a total flop! One tray at a time, always.
Press the chocolate kisses into the cookies immediately. As soon as the cookies come out the oven all puffy and soft, press chocolate kisses into the centers immediately and then place the whole tray into the freezer for the chocolate kisses to set.
Make them gluten free. To make gluten free peanut butter blossoms just replace the regular flour with a gluten free all purpose baking blend.
Storing and Freezing
Keep your cookies stored in a covered container at room temperature for up to a week. They are also great in the fridge for up to a week.
Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months and then baked directly from frozen (no need to thaw). Allow an extra couple of minutes baking time when baking directly from frozen.
More Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Red Velvet Cookies
- Vegan Chocolate Chip Cookies
- Vegan Butter Cookies
- Vegan Frosted Sugar Cookies
- Vegan Thumbprint Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Blossoms
Vegan peanut butter blossoms are the perfect holiday cookie. Soft, loaded with peanut butter flavor and topped with vegan chocolate kisses.
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Servings: 24
Calories: 153kcal
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Instructions
-
Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
-
Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream together until smooth.
-
Add peanut butter, soy milk and vanilla extract and mix in until well combined.
-
In a separate bowl add all purpose flour, baking powder and salt and mix together.
-
Add dry ingredients in with the wet and mix with a spoon into a thick cookie dough. Break off pieces of the dough and roll them into balls. Place the balls evenly over two large parchment lined baking trays. Aim to get 24 cookies from the batch.
-
Roll each cookie dough ball in white granulated sugar and then return them to the trays.
-
Bake the cookies, one tray at a time, for 10 minutes until lightly golden and domed on top.
-
As soon as they come out of the oven, immediately press a vegan chocolate kiss (or vegan chocolate square) into the center of the cookie until it sticks.
-
Immediately place the whole tray of cookies into the freezer for the chocolate to set. It’s important to do this fast so that the chocolate doesn’t just melt.
Notes
- Peanut butter – should ideally be creamy peanut butter. Natural peanut butter will also work, but make sure it’s stirred very well before you add it. There must not be any separation of oil and peanut butter.
- Measure the flour correctly. Either weigh it out on a food scale or use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Do not scoop flour.
- Vegan chocolate kisses – we made these ourselves by melting vegan chocolate and letting it set in chocolate kiss silicon molds. You could also use squares of vegan chocolate or mini vegan peanut butter cups.
- Spread the cookies over two trays. This recipe makes 24 cookies so it’s ideal to spread them over two baking sheets so that they’re not squashed.
- Bake the cookies one tray at a time. Bake one tray of cookies at a time, in the center rack of your oven.
- Press the chocolate kisses into the cookies immediately. As soon as the cookies come out the oven all puffy and soft, press chocolate kisses into the centers immediately and then place the whole tray into the freezer for the chocolate kisses to set.
- Make them gluten free. To make gluten free peanut butter blossoms just replace the regular flour with a gluten free all purpose baking blend.
- Storing and freezing: Keep your cookies stored in a covered container at room temperature for up to a week. They are also great in the fridge for up to a week. Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months and then baked directly from frozen (no need to thaw). Allow an extra couple of minutes baking time when baking directly from frozen.
Nutrition
Serving: 1Cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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