Easy Vegan Peanut Butter Blossoms with Homemade Chocolate Kisses

Peanut butter blossoms are a beloved holiday classic combining soft, chewy peanut butter cookies with a melt-in-your-mouth chocolate kiss in the center. But traditional versions often rely on dairy-laden Hershey’s kisses, making them tricky for vegan bakers.

This guide shows you exactly how to create perfectly soft, sugar-coated vegan peanut butter blossoms topped with your choice of homemade dairy-free chocolate kisses or easy alternatives. Whether baking for the holidays or any day you crave this timeless combo, we’ll cover ingredient insights, step-by-step instructions, troubleshooting tips, and storage advice to make your baking fail-proof and delicious.

Ingredients You’ll Need and Topping Options

To make these vegan peanut butter blossoms, you’ll need simple pantry staples: vegan butter for buttery richness, creamy peanut butter for that iconic flavor, a blend of granulated and brown sugar for balanced sweetness and moisture, almond milk to bind, flour, leavening agents, cornstarch for tenderness, and salt. For the chocolate topping, since traditional Hershey’s kisses are generally not vegan, you have several excellent options: 1) Homemade vegan chocolate kisses made by melting and molding vegan chocolate chips, 2) a rich dairy-free chocolate ganache dolloped or piped onto the cookies, similar to the filling in a decadent no-bake vegan chocolate tart, and 3) store-bought vegan chocolate squares or mini peanut butter cups pressed into the warm cookies.

Each topping delivers slightly different textures and ease of preparation; choose what fits your baking style and occasion.

How to Make Your Own Vegan Chocolate Kisses

Making your own vegan chocolate kisses is easier than it sounds and ensures you get that classic shape and perfect melt. Begin by melting about 1 1/2 cups of high-quality vegan chocolate chips slowly using a double boiler or in short bursts in the microwave.

Stir gently and add a small splash of refined coconut oil if you want a softer set. Pour the melted chocolate carefully into your kiss-shaped mold, tapping to remove air bubbles.

Use a toothpick to swirl chocolate down to the pointed tip for a perfect classic silhouette. Freeze the molds for 20 to 30 minutes until solid.

Pop out your kisses and keep them chilled until ready to use. These can also be stored in the freezer for months, making them a handy baking staple.

Making the Peanut Butter Cookie Dough and Baking

The cookie dough is a blend of vegan butter, creamy peanut butter, and sugars creamed to fluffy perfection. Add almond milk and vanilla extract for moisture and flavor.

Then mix in flour combined with baking soda, baking powder, cornstarch, and a pinch of salt. The dough will be thick and slightly sticky.

Roll into 1 to 1.5 tablespoon balls, then roll each in granulated sugar to create that signature crackled coating. Space the dough balls about two inches apart on a parchment-lined baking sheet.

Bake at 350°F (175°C) for 10 to 12 minutes until the edges are set but centers still soft, then cool on the sheet for 10 minutes before adding the chocolate topping.

Adding the Chocolate and Setting It Right

Once the cookies have cooled slightly but are still warm, gently press your homemade vegan chocolate kiss, chocolate ganache dollop, or vegan chocolate square into the center of each cookie. Press only enough to secure without cracking the cookie.

To prevent the chocolate from melting or losing shape, immediately place the baking pan in the freezer for 10 minutes to set the chocolate firmly. If you skip this chilling step, prepare for some melty spreading but still delicious results!

Allow your cookies to come to room temperature before serving for their best texture and flavor.

Expert Tips for Perfect Cookies Every Time

• Use creamy peanut butter instead of natural varieties for better dough consistency and spread control.
• If dough feels too sticky to handle, chill it for 15 to 30 minutes before rolling.
• Measure your flour by weight or spoon and level method to avoid dry, crumbly dough.
• Don’t overbake; remove cookies when edges are just firm and centers appear slightly underdone.
• If your cookies crack when pressing chocolate, chill dough longer or press more gently.
• To make vegan ganache, use full-fat coconut cream combined with melted vegan chocolate and cool to piping consistency.
• For allergy-friendly alternatives, sunflower seed butter can replace peanut butter but expect slight texture changes.
• Proper storage extends freshness: keep cookies at room temperature in an airtight container up to 5 days or freeze for longer storage.

Troubleshooting Common Problems and How to Fix Them

If your vegan peanut butter blossoms are spreading too much, it’s often due to oily peanut butter or warm dough. Try chilling the dough before baking and reducing the peanut butter’s natural oil content by briefly stirring or using a firmer brand.

Crumbly cookies usually mean too much flour or insufficient binder; adding a flax egg or slightly more peanut butter can help. If your chocolate topping melts or loses shape easily, ensure you chill the cookies immediately after adding chocolate and use a chocolate with a higher cacao content or add a bit of coconut oil for stability.

Flat or greasy cookies often arise from over-creaming butter or not chilling dough. Adjust oven temperature or baking time if cookies are too hard or dry, a common concern in many vegan baking recipes, from cookies to easy no-knead bread.

For any unexpected texture or flavor, weigh ingredients carefully and avoid overmixing the dough. These fixes come from community-tested tips from sources like the VeganBaking subreddit and guidance from expert vegan bakers at Nora Cooks, ensuring your holiday baking success!

How to Store Your Vegan Peanut Butter Blossoms

After baking, store your vegan peanut butter blossoms in an airtight container at room temperature. They will stay fresh and soft for 4 to 5 days.

To keep them longer, place them in the freezer layered between parchment paper to prevent sticking; frozen cookies last up to 3 months. If you need to freeze cookie dough, portion it into balls, freeze on a tray until solid, then transfer to a zip-top bag.

Bake straight from frozen, adding a minute or two to bake time. Avoid storing the cookies with warm chocolate topping in humid environments to prevent melting and blooming.

Refrigerating cookies is optional but may dry them out. If you do refrigerate, bring cookies to room temperature before serving for best flavor and texture.

Recipe Card and Notes

Here is the full detailed recipe with ingredients, instructions, and notes for easy printing or saving. Includes guidance on substitutions, ingredient notes, and baking tips to help you get perfect results every time.

Conclusion

Vegan peanut butter blossoms are a delicious and approachable way to enjoy a holiday favorite without dairy or eggs. By making your own vegan chocolate kisses or using simple chocolate alternatives, you can capture that classic flavor combination with ease.

With our detailed instructions, expert tips, and troubleshooting guide, you’ll bake perfect cookies every time. These treats are a perfect gift or festive dessert any time of year—so tie on your apron and enjoy baking these chewy, chocolate-topped delights!