These 4 ingredient peanut butter blossoms are super delicious and so easy to make! They’re a classic holiday treat you’ll find yourself craving all year round.
Does your family have certain dishes you only enjoy around the holidays? While some people might think of Thanksgiving turkey or holiday hams, I have to admit… I’m all about the desserts.
And I always look forward to these peanut butter blossoms!
Best of all, you only need 3 ingredients plus Hershey Kisses to make them. We use peanut butter as the base to add moisture, richness, and that signature flavor.
White sugar gives them sweetness and structure, egg binds them together, and Hershey Kisses turn them into peanut butter blossom cookies!
That’s right. No flour, no shortening, and no brown sugar necessary.
Here’s what I’m going to teach you in this post:
- How to make 4 ingredient peanut butter blossoms with Hershey Kiss candies from scratch
- How to make regular peanut butter cookies with this same recipe
- Other candies or chocolates you can use to top your cookies
- Tips for making the best peanut butter blossom cookies
If you’re looking for a delicious dessert that’s super easy to make and will have everyone asking for seconds, give these Hershey Kiss cookies a try. It’s one of the best flourless cookie recipes I’ve found!
Blossoms may be a holiday classic… but they’re so good, you might find yourself making them all year round!
Prefer your Blossom cookies without peanut butter? Try this Hershey Kiss Cookies With a Shortbread Cookie recipe instead!
How To Make Peanut Butter Blossoms
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a large bowl, mix the sugar, peanut butter, and egg until smooth.
STEP TWO: Scoop one tablespoon at a time onto a baking sheet. Flatten each one slightly (to about ¾” thick).
STEP THREE: Place in the refrigerator to chill for at least 1 hour.
STEP FOUR: Near the end of the chilling time, preheat your oven to 350 degrees F.
STEP FIVE: Bake the cookies for 12-14 minutes or until the edges are golden brown but the center is still soft. Be careful not to overbake.
STEP SIX: Let the cookies sit for about 5 minutes, then add a Hershey Kiss to the middle of each cookie. Waiting a few minutes ensures that the Hershey Kiss doesn’t melt too much.
STEP SEVEN: Allow the cookies to cool fully before enjoying or storing.
STEP EIGHT: Store any leftover cookies in an airtight container at room temperature for up to two days.
Can You Freeze Peanut Butter Blossom Cookies?
Yes! Just store your cookies in an airtight container or double-bag them in plastic zipper bags. They will keep in the freezer for several months.
When you’re ready to enjoy, let the cookies sit out at room temperature in the sealed container or bags.
To prevent the cookies from drying out, don’t take them out until they’re fully thawed.
Does This Recipe Work to Make 3-Ingredient Peanut Butter Cookies?
You bet! I usually add chocolate just because I love the flavors of peanut butter and chocolate together, but the base recipe makes excellent cookies as well.
If you’re making peanut butter cookies, criss-cross a fork on the top of the cookies before baking. After the bake, simply let them cool to room temperature before serving.
Is This Recipe Gluten-Free?
All of the ingredients in this recipe are naturally gluten-free — even the Hershey Kisses!
However, if you do have a gluten sensitivity, make sure the brand of peanut butter you choose is certified gluten-free since not all peanut butter is created equal.
What Other Candies or Chocolates Can I Use To Top 3 Ingredient Peanut Butter Blossoms?
- Hershey Milk Chocolate in White Creme Hugs
- Candy Cane Hershey Kisses
- Mini Peanut Butter Cups
- Dove Chocolates
Can I Make This Recipe Without Peanut Butter?
Unfortunately, this recipe cannot be made without peanut butter. We need it to add moisture, richness, and that signature flavor to the cookies.
Why Are My Peanut Butter Blossoms Flat?
The biggest reason peanut butter blossom cookies turn out flat is that the dough wasn’t chilled properly. That’s why I always recommend letting the dough sit in the refrigerator for at least an hour!
Chilling the dough prevents it from spreading as the cookies bake. The result is taller, softer, chewier peanut butter kiss cookies, so it’s well worth taking the time!
Tips for Making These 4 Ingredient Peanut Butter Blossoms
- Be very careful you don’t overbake these cookies. Otherwise, they can come out dry and crumbly.
- You can make smaller cookies by using a smaller cookie scoop. I’ve made up to 24 small cookies.
- This recipe makes a small batch of 12 cookies! Still too much? Freeze the extras for later!
- Chilling the dough helps prevent the peanut butter blossom cookies from becoming flat.
- For easy storage, stack your cookies slightly off-center so that each cookie will be nestled between the Hershey Kiss centers of the cookies below it.
Other Dessert Recipes You’ll Love:
- Air Fried Oreos with Crescent Rolls
- Air Fryer Cookie Cake
- Snickerdoodle Recipe
- No Bake Peanut Butter Balls
- 35 Easy Christmas Cookies
- Cookies and Cream Cheesecake Mousse
- No-Bake Xmas Oreo Marshmallow Treats
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg
- 12 Hershey kisses
- In a large bowl, stir together the sugar, peanut butter, and egg until smooth.
- Scoop 12 one tablespoon-sized balls onto a baking sheet and flatten them slightly (to about ¾” thick).
- Chill for at least an hour.
- Preheat your oven to 350 degrees F.
- Bake for 12-14 minutes or until they are golden brown around the edges, but still soft in the middle. – it’s important to not overbake these!
- Let cookies sit for 5 minutes, then add Hershey kisses to the center of each.
- Allow the cookies to cool fully before storing.
Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 112mgCarbohydrates: 25gFiber: 1gSugar: 21gProtein: 6g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.