Eggless Valentine’s Peanut Butter Blossoms
These Eggless Valentine’s Peanut Butter Blossoms are soft, sweet, and festive Valentine's Day cookies made with organic ingredients and topped with organic chocolate hearts in place of traditional kisses — perfect for gifting, sharing, and holiday cookie platters.
If you’re looking for more Valentine’s Day cookies, check out Chocolate Heart Thumbprint Cookies, Vegan Raspberry Chocolate Chip Cookies, Valentine’s Day Peanut Butter Cookie Skillet, Soft Sugar Cookies With Pink Frosting, Eggless Chocolate Heart Cake, or Organic Sugar Cookie Bars With Frosting.
A Quick Look At The Recipe
- Recipe Name: Eggless Valentine's Peanut Butter Blossoms
- Ready In: 28 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, cane sugar, peanut butter, all purpose flour, chocolate hearts
- Flavor Profile: chocolate and peanut butter
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: organic peanut butter blossoms with a chocolate heart center
Summarize & Save This Content On
Why You'll Love This Recipe
- Festive and Flavorful: I love desserts that are delicious first and festive second. These Eggless Valentine's Peanut Butter Blossoms check both boxes! With flavor coming first, these are minimally decorated for simple Valentine's Day cookies.
- Tried and True: This peanut butter cookie recipe was the peanut butter cookie recipe I served at my bake shop for over a decade. So, it's been made hundreds of thousands times!
- Eggless: No eggs needed to make soft and chewy peanut butter cookies. I use milk in addition to peanut butter to replace eggs for a simple swap that you can easily do!
- Easy: This recipe is incredibly easy! Just classic soft and chewy peanut butter cookies and when they come out of the oven you just press chocolate hearts into them.
- Crowd Pleaser: Everyone loves the chocolate peanut butter combo!
- Soft With Crispy Edge: I tested bake times at 375°F to get cracked tops, slightly crispy edge, but with a soft center—pull them when the edges are set.
- Organic Cookies: While traditional peanut butter blossoms are made with Hershey Kiss's, there is no organic kiss (yet, I'll say!). I use Lake Champlain Assorted Organic Chocolate Hearts for a delicious organic chocolate center!
These Eggless Valentine's Peanut Butter Blossoms are an indulgent and nostalgic Valentine's Day treat made better. I use organic chocolate hearts and natural peanut butter, which most recipes will tell you not to do! So, if you like real organic ingredients (like real peanut butter without seed oils or added flavors) then you're in the right place!
If you want more organic Valentine's Day treats that taste even better than the originals, try recipes like Pink Peppermint Ice, Homemade Cherry Marshmallows, Valentine’s Day Charcuterie Board, Chocolate Cream Drops, or Dark Chocolate Almond Hearts.
Ingredients
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works. If you only have light brown, that's also fine as well but the flavor won't be as intense as there is less molasses in light brown sugar than there is in dark brown.
- Peanut Butter: Make sure to use a creamy peanut butter, not chunky. I use the organic creamy peanut butter from Costco, which is my favorite! While many peanut butter cookie recipes try to hinder the use of natural peanut butter, I fully support it! So, if you want to use a better, high quality organic peanut butter, know that this recipe is tested exactly for it.
- All Purpose Flour: My favorite is Cairnspirng Organic All Purpose Flour, which is fresh milled flour!
- Baking Soda: Use baking soda, not powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Chocolate Hearts: I use Lake Champlain Assorted Organic Chocolate Hearts, making these cookies free of soy and artificial flavors. Lake Champlain makes organic plain dark chocolate and plain chocolate hearts. And, they also make filled hearts with peanut butter or caramel. You can use any kind of chocolate heart, plain chocolate or filled, I've tested both!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Eggless Valentine's Peanut Butter Blossoms
- Always weigh ingredients for the best results.
- Use soft butter. This is key for making soft and chewy cookies. I like to leave butter out on the counter overnight for the best results. If you have to microwave it, then only do 10 second intervals per half cup at one time. If you need to do two intervals, that’s okay. You don’t want to microwave for too long because you can melt the butter in places, which isn’t good.
- Use a peanut butter that you like the flavor of! Peanut butter is the heart of this recipe. So, make sure to use a peanut butter that you like the flavor of because that will be the flavor of your cookies.
- You can use any kind of milk for these and it works. While I use whole, if you want dairy free, you can use coconut, almond, or oat too.
- Vegan — Just swap the butter for your favorite vegan butter (or vegetable shortening), I prefer Miyoko's. And use a dairy free milk, my top choice is coconut for flavor.
- Gluten Free — Easily make these cookies gluten free and replace the all purpose flour with 177 grams (1 cup plus 2 tablespoons) gluten free flour blend. This is the one I tested, so if you're using a different one you may have different results.
- High Altitude — Bake at 375°F for 10 to 12 minutes or until cracked and set.
- Be sure to store these in an airtight container as these cookies are soft and chewy! You can use a Tupperware or an airtight cookie jar, or even a zip bag.
How to Make Eggless Valentine's Peanut Butter Blossoms
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract.
- Mix on low until combined and there are no chunks of butter.
- Add the milk and peanut butter.
- Then, add the flour, baking soda, and sea salt.
- Mix on low until combined.
- Add the additional cane sugar for the topping into a small bowl. Using your hands, form the dough into 24 balls and roll in the cane sugar. Place on prepared cookie sheets at least 1-inch apart. Bake for 13 to 15 minutes or until cracked and set. Let the cookies cool for a few minutes on the baking sheet.
- Remove the hearts while the cookies are baking, so they are ready.
- Press a chocolate heart into the center of each cookie. Place the cookie sheet in the freezer for about 10 to 20 minutes to prevent the chocolate heart from melting.
Recipe FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, I actually recommend using natural organic peanut butter, as it is what I use. I have not tested these with a more traditional peanut butter as those usually have seed oils or flavors, which I don't recommend.
Yes, just replace the peanut butter with a nut free butter like sunflower or tahini. They are so good with this swap!
Baking in a gas oven can cause cookies to spread more. If you do a test cookie and notice this is happening, you can chill your cookie for 1 hour. Or, you can also add in 1 to 2 tablespoons more flour until you get a cookie dough that is not as sticky.
To prevent the chocolate hearts from melting, let the cookies cool for a few minutes before pressing it in. Then, I transfer the cookie sheet to the freezer for a few minutes to to speed up the cooling process!
Yes, if you need to make the dough ahead of time you can do that and chill it. You can ball and bake the cookie dough chilled, but doing this will result in a thicker cookie that doesn't spread as much. If you want them to look like mine, just let the dough come to room temperature before baking.
Yes! Once the cookies have cooled completely you can store in an airtight container and freeze. To thaw, just thaw in the fridge for 24 hours, then remove and allow to come to room temperature to enjoy.
Store in an airtight container for up to 7 days.
More Valentine's Day Dessert Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Eggless Valentine's Peanut Butter Blossoms
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup milk
- 226 grams peanut butter
- 160 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- 57 grams cane sugar
- 24 chocolate hearts
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the milk and peanut butter.
- Then, add the flour, baking soda, and sea salt and mix on low until combined.
- Add the additional cane sugar for the topping into a small bowl.
- Using your hands, form the dough into 24 balls and roll in the cane sugar. Place on prepared cookie sheets at least 1-inch apart.
- Bake for 13 to 15 minutes or until cracked and set. Let the cookies cool for a few minutes on the baking sheet.
- Remove the hearts while the cookies are baking, so they are ready.
- Press a chocolate heart into the center of each cookie. Place the cookie sheet in the freezer for about 10 to 20 minutes to prevent the chocolate heart from melting.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Use soft butter. This is key for making soft and chewy cookies. I like to leave butter out on the counter overnight for the best results. If you have to microwave it, then only do 10 second intervals per half cup at one time. If you need to do two intervals, that’s okay. You don’t want to microwave for too long because you can melt the butter in places, which isn’t good.
- Use a peanut butter that you like the flavor of! Peanut butter is the heart of this recipe. So, make sure to use a peanut butter that you like the flavor of because that will be the flavor of your cookies.
- You can use any kind of milk for these and it works. While I use whole, if you want dairy free, you can use coconut, almond, or oat too.
- Vegan — Just swap the butter for your favorite vegan butter (or vegetable shortening), I prefer Miyoko's. And use a dairy free milk, my top choice is coconut for flavor.
- Gluten Free — Easily make these cookies gluten free and replace the all purpose flour with 177 grams (1 cup plus 2 tablespoons) gluten free flour blend. This is the one I tested, so if you're using a different one you may have different results.
- High Altitude — Bake at 375°F for 10 to 12 minutes or until cracked and set.
- Be sure to store these in an airtight container as these cookies are soft and chewy! You can use a Tupperware or an airtight cookie jar, or even a zip bag.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
These cookies have so much to love! Soft peanut butter cookies and chocolate filling, you can’t go wrong!