Eggless Valentine's Peanut Butter Blossoms
Try my Eggless Valentine’s Peanut Butter Blossoms using organic chocolate hearts for an organic take on the classic peanut butter blossom cookies. These Valentine's Day cookies are sure to be loved by everyone!
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
Tips
- 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
Calories: 188kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 153mgPotassium: 73mgFiber: 1gSugar: 15gVitamin A: 137IUCalcium: 22mgIron: 1mg
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