These 3-ingredient peanut butter blossoms are made with creamy peanut butter, maple syrup, and a chocolate kiss. No flour, no egg.
You can make soft, tender peanut butter cookies with just two pantry ingredients—creamy peanut butter and pure maple syrup—and top each cookie with a chocolate kiss to create classic peanut butter blossoms. These no-flour, egg-free cookies are simple to prepare and perfect for holiday cookie trays, exchanges, or an easy sweet snack.
The texture is delicate and almost melt-in-your-mouth. If you enjoy quick chocolate-and-peanut-butter desserts, these cookies are a great, fuss-free option.
[feast_advanced_jump_to]
Recipe Highlights
- Three ingredients: Only peanut butter, maple syrup, and chocolate kisses.
- Gluten-free and egg-free: No flour or eggs required.
Ingredients
- Peanut butter – Creamy
- Maple syrup – 100% pure maple syrup, not pancake syrup
- Hershey’s Kisses – milk chocolate, dark, or your preferred flavor
See the recipe card for exact quantities and yield.
Instructions
In a medium bowl, stir together the creamy peanut butter and maple syrup with a silicone spatula until smooth and fully combined.
Cover the bowl and chill in the freezer for 30–45 minutes. A hand mixer is optional; if you use one, mix briefly on low speed.
When the dough is firm, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone mat.
Use a small cookie scoop or a tablespoon to portion rounded tablespoons of dough.
Quickly roll each portion into a ball and place them evenly spaced on the prepared baking sheet—about 13 one-inch balls per batch. Work fast so the peanut butter doesn’t soften from your hands. Do not flatten; the cookies will spread while baking.
Tip: Handle the dough briefly to keep it cold. Overworking will make the peanut butter too soft and harder to shape.
Bake for 10–12 minutes, until the edges are just turning golden. As soon as the cookies come out of the oven, press a chocolate kiss into the center of each cookie while they are still hot so the chocolate softens and adheres.
Transfer the cookies to a wire rack to cool completely.
Tip: If the center still appears liquid when you press in the kiss, return the baking sheet to the oven for another minute or two and try again.
Equipment
- Mixing bowl — medium size
- Silicone spatula — for stirring
- Silicone baking mat or parchment paper
- Baking sheet or cookie pan
- Small cookie scoop or tablespoon
Storage
Store cooled peanut butter blossom cookies in an airtight container at room temperature. Place them in a single layer or separate layers with parchment to prevent sticking. They stay fresh for several days if stored properly.
FAQ
Stored in an airtight container at room temperature, these cookies stay fresh for about five days.
Traditional peanut butter cookies use white and brown sugar, peanut butter, eggs, and vanilla. This simplified version uses only peanut butter and maple syrup (plus a kiss), or you can make two-ingredient cookies with peanut butter and powdered sugar.
📖 Recipe
3-Ingredient Peanut Butter Blossoms
Ingredients
- 1 cup creamy peanut butter
- ⅓ cup maple syrup 100% pure
- 13 Hershey’s Kisses
Instructions
-
In a medium mixing bowl, stir the creamy peanut butter and maple syrup together with a silicone spatula until well combined. Cover and freeze for 30 to 45 minutes.
-
When the dough is chilled, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat.
-
Use a small cookie scoop or one tablespoon to scoop out a rounded tablespoon of peanut butter cookie dough. Use your hands to quickly roll the peanut butter into balls of dough and place them evenly spaced on the prepared baking sheet. The peanut butter will soften in your hands, so work fast. You will get about 13 1-inch balls. Do NOT flatten the cookie because it will spread as it bakes.
-
Bake for 10 to 12 minutes. The edges will be slightly golden brown. While the cookies are still hot, immediately press a chocolate kiss in the center of each cookie. Place the cookies on a wire rack to cool completely. If the cookie looks liquidy when the kiss is pressed into the center of the cookie, it likely needs another minute or two in the oven.
Notes
Adapted from The Big Man’s World.