🥜✨ Vegan Peanut Butter Blossoms
Soft • Chewy • Sugar-Coated • Chocolate-Topped
Makes: ~22–26 cookies
Prep time: 10 minutes
Bake time: 9–11 minutes
🛒 Ingredients
Dry
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Wet
- ½ cup vegan butter, softened
- ½ cup creamy peanut butter
- ¾ cup sugar (plus extra for rolling)
- ¼ cup brown sugar
- 3 tbsp plant milk
- 1 tsp vanilla extract
Chocolate “Kiss”
Choose any of these:
- Vegan chocolate drops/kisses (e.g., homemade or store-bought)
- Mini vegan peanut butter cups
- Vegan chocolate chunks
- Rolled chocolate truffles
🔪 Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment.
2. Cream the wet ingredients
In a large bowl:
- Beat vegan butter, peanut butter, sugar, and brown sugar until creamy and fluffy (1–2 minutes).
- Add plant milk and vanilla; mix again.
3. Add dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to the wet mixture.
- Mix until a soft dough forms.
If dough is too soft to roll, chill for 20–30 minutes.
4. Shape + sugar coat
- Scoop 1 tbsp dough portions.
- Roll into balls.
- Coat each ball in sugar.
- Place on the baking sheet, leaving space to spread.
5. Bake
- Bake 9–11 minutes, until the edges are set and the tops look crackly.
- Immediately press a vegan chocolate kiss or chocolate piece into the center of each cookie.
(Cookies will crack around the edges — perfect!)
6. Cool
- Let cookies cool on the sheet for 5 minutes.
- Move to a wire rack to finish cooling and allow the chocolate to set.
