These Vegan Peanut Butter Blossoms take only one bowl and less than thirty minutes to make, and they are guaranteed to make your mouth water!
Ever since I was little, I have been obsessed with making Peanut Butter Blossoms.
Though you might not know the name, you definitely know what I'm talking about! That iconic crinkly peanut butter cookie loaded down with a gooey Hershey's kiss on top always made my mouth water.
Here on The Baker's Almanac, I like to share recipes with a bit of a twist. While I'm personally not vegan, I like to cook and bake vegan recipes from time to time. And, honestly, I think the vegan recipes taste even better a lot of the time.
I wanted to take a stab at making a vegan version of my favorite cookies, and I was pleasantly surprised at how well they turned out. These cookies are so easy to make, and they only require one bowl to prepare.
Now, here's the real question: will I go back to making the standard Peanut Butter Blossoms, or will this be my go-to recipe going forward? You'll have to let me know once you give it a try.
Tips for Making These Cookies
Here are a few tips to get perfect cookies every time:
- After adding in the dry ingredients, make sure to mix only until just combined. If you overmix at this point, the cookies will turn out tough and chewy. Mix just until the dry ingredients have completely been incorporated, then scrape the bowl well before chilling.
- Make sure to chill the dough before baking the cookies. Through lots of trial and error, I have found that these cookies spread quite a bit in the oven if you don’t chill the dough. You can even refrigerate the dough overnight if you want!
- Chop the dark chocolate into small pieces while the cookies are in the oven. Then, immediately place a square of chocolate on top of each cookie once you take them out of the oven. The dark chocolate will melt slightly but then harden over time.
Common Questions About These Cookies
Absolutely! Tightly wrapped in plastic wrap, this dough can be refrigerated for up to 2-3 days. Alternatively, you can freeze the dough for up to 2 months—just let it thaw at room temperature before scooping the cookies.
Personally, I have had success with both almond milk and oat milk. However, I believe any plant-based milk would work just fine. If you do try another kind of milk, let me know how it works out in the comments below.
Stored in an airtight container, these snickerdoodles usually last for about 3-5 days. After that, you can wrap them firmly in a plastic bag and freeze them for up to two months. When you are ready to eat one, let them thaw at room temperature or even warm them up for a few minutes in the oven.
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