Eggless Peanut Butter Kiss Cookies Recipe (with Whole Wheat)

 


Eggless Peanut Butter Kiss Cookies are wholesome, healthy, buttery bites of peanut butter with a kiss of chocolate on the top! These melt in your mouth cookies are so easy to make, you will love to make them often!  Enjoy them with a glass of cold milk or with your evening chai/coffee.

It has been some time since I baked any cookie.  The last one I made; Double chocolate brownie bars were gone in no time!! My mother, who has never loved chocolates (yes, strangely, there are some who do hate chocolates!!) took one bite of these chocolate bars and now we have a convert; die hard chocolate lover! So much so, she insisted I make them again!

“Peanut butter and chocolate” is a match made in heaven. I have made peanut butter cookies in the past for my boys and they were my favorite too (will share the recipe someday soon)! Update!! I did make these later and you will enjoy these Eggless Peanut Butter Cookies as much as my family does!

Peanut butter blossom cookies are so common (peanut butter cookies studded with Hershey’s Kisses) and it was on my to-do list for a long time.

Where I live, Hershey’s Kisses are not readily available, so when I recently came across a similar recipe on Popsugar but using homemade chocolate kisses, I was so excited.  I love making different chocolates and playing around with different flavors like my Nutella filled chocolates and peanut butter and coffee cream filled chocolates or even chocolate covered stuffed dates.

Making these chocolate kisses like Hershey’s kisses was fun for me and they turned out really cute, albeit a bit smaller; the way I wanted for my peanut butter kiss cookies. Do try these at home and your kids will love them!

This recipe was adapted from Hershey’s peanut butter kiss cookies, but I decided to make them eggless or egg free and with whole wheat. The final result was a tender, buttery, melt-in-your-mouth cookie packed with peanut butter flavor topped with a chocolate kiss; heaven in a bite!!!

 


Do try this easy, simple Eggless Peanut Butter Kiss cookies and let me know how they turned out in the comment box below.

Peanut Butter Kiss Cookies Recipe

Yield: 25 cookies

Peanut Butter Kiss Cookies Recipe

Tender, buttery, melt-in-your-mouth peanut butter cookies studded with a kiss of chocolate for the chocolate lover in you!!!

Ingredients

    For peanut butter cookies:
  • ½ cup creamy peanut butter
  • ¼ cup butter, at room temperature
  • 1/3 cup brown sugar
  • ½ teaspoon vanilla essence/extract
  • 2 tablespoons milk
  • ¾ cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Extra granulated sugar for coating (optional)
  • For the chocolate kisses:
  • ½ cup chopped dark chocolate or milk chocolate

Instructions

    To make the chocolate kisses:
  1. Line a baking pan or sheet with aluminum foil. A tip: grease the bottom of the pan with a little butter or ghee to hold the foil in place; or there is a chance it may move when you try to remove the chocolate kisses after it sets.
  2. Grease the foil lightly and keep aside.
  3. Place chocolate pieces in a bowl and melt in a microwave in 30-second bursts or over a pan of simmering hot water, till melted but not runny. Once you see the chocolate starting to melt, remove from heat and mix well with a spatula. Continue until it is almost completely melted.
  4. Now remove from heat and mix well to a smooth mixture; keep aside to cool. At this stage, it will be too runny to form chocolate kisses.
  5. Once it has sufficiently cooled down to a thicker mass, but still runny, fill it in Ziploc bags with a spoon. (A tip: drape the Ziploc bag over a drinking glass to make it easier to fill with melted chocolate).
  6. Snip the corner of the bag (with a pair of scissors) to make a tiny opening. Squeeze the bag (like you would do for a frosting on a cake) over the foil and make chocolate kisses any size you want.
  7. To get the chocolate kisses or Hershey’s kisses shape, place the open tip of the bag right over the surface of the foil without touching it and give a gentle squeeze. Keep squeezing slowly untill you get the size you want and gently lift it away from the top of the chocolate to form the distinctive iconic shape, commonly called flat-bottomed teardrops. Once you have formed all the chocolate drops, cool in refrigerator to set for about 10 to 15 minutes.
  8. Once the chocolate kisses have set, remove gently from foil and keep aside. Choose the ones that are near perfect and use them in the cookies.
  9. To make the peanut butter cookies:
  10. Heat the oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
  11. Lightly grease a baking pan and keep aside.
  12. In a small bowl, mix the whole wheat flour, baking soda, baking powder and salt with a whisk or spoon well. Keep aside.
  13. In a large mixing bowl, add the peanut butter and room temperature unsalted butter.
  14. With the help of a hand mixer, beat well until blended.
  15. Add brown sugar, milk and vanilla and mix again for a few minutes.
  16. Gradually, beat in the flour mixture into the peanut butter mixture. It will form a soft dough.
  17. Now make 1-inch balls of the dough and roll in granulated brown sugar; this step is optional.
  18. Place the coated balls on the baking pan or sheet and bake in preheated oven for 10 to 11 minutes until lightly browned.
  19. Remove the pan from the oven and immediately, gently press a chocolate kiss on each cookie in the center. The heat of the hot cookie (just out of the oven) will melt the bottom of the chocolate and fuse it to the cookie.
  20. Transfer the cookies onto to a cooling rack to cool completely.
  21. For one batch of cookies, I have flattened the dough balls slightly before baking and for the other I have not. Either way, they turned out great!!
  22. Enjoy these eggless, peanut butter chocolate kiss cookies with a glass of milk or with your evening chai/coffee. They make gifts to give your friends or family and are perfect as a healthy snack for your kids.
  23. Store leftover cooled cookies in an airtight container.
  24. Enjoy!!!

Notes

For crispier cookies, reduce peanut butter to ¼ cup plus 2 tablespoons instead of ½ cup and bake a couple of minutes more (each oven is different, so adjust accordingly). Adding ½ cup of peanut butter yields tender, buttery melt in your mouth cookies which we prefer.

If you find it difficult to make chocolate kisses, enjoy these eggless whole wheat cookies as such or top with other candies like M&Ms, Gems, Skittles candies etc.

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How to make Eggless Peanut Butter Kiss Cookies with step-by-step method:

To make the chocolate kisses:

  • Line a baking pan or sheet with aluminum foil. A tip: grease the bottom of the pan with a little butter or ghee to hold the foil in place; or there is a chance it may move when you try to remove the chocolate kisses after it sets.

  • Grease the foil lightly and keep aside.
  • Place chocolate pieces in a bowl and melt in a microwave in 30-second bursts or over a pan of simmering hot water, till melted but not runny. Once you see the chocolate starting to melt, remove from heat and mix well with a spatula.  Continue until it is almost completely melted.
  • Once you get a smooth mixture; keep it aside to cool. At this stage, it will be too runny to form chocolate kisses.
  • Once it has sufficiently cooled down to a thicker mass, but still runny, fill it in Ziploc bags with a spoon. (A tip: drape the Ziploc bag over a drinking glass to make it easier to fill with melted chocolate).
  • Snip the corner of the bag (with a pair of scissors) to make a tiny opening.  Squeeze the bag (like you would do for a frosting on a cake) over the foil and make chocolate kisses any size you want.
  • To get the chocolate kisses or Hershey’s kisses shape, place the open tip of the bag right over the surface of the foil without touching it and give a gentle squeeze. Keep squeezing slowly untill you get the size you want and gently lift it away from the top of the chocolate to form the distinctive iconic shape, commonly called flat-bottomed teardrops. Once you have formed all the chocolate drops, cool in refrigerator to set for about 10 to 15 minutes.

  • Once the chocolate kisses have set, remove gently from foil and keep aside. Choose the ones that are near perfect and use them in the cookies.

To make the egg-less peanut butter cookies:

  • Heat the oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
  • Lightly grease a baking pan and keep aside.
  • In a small bowl, mix the whole wheat flour, baking soda, baking powder and salt with a whisk or spoon. Keep aside.

  • In a large mixing bowl, add the peanut butter and room temperature unsalted butter.

  • With the help of a hand mixer, beat well until blended.

  • Add brown sugar, milk and vanilla and mix again for a few minutes.
  • Gradually, beat in the flour mixture into the peanut butter mixture. It will form a soft dough.

  • Now make 1-inch balls of the dough and roll in granulated brown sugar; this step is optional.

  • Place the coated balls on the baking pan or sheet.

  • Bake in preheated oven for 10 to 11 minutes until lightly browned.

  • Remove the pan from the oven. Gently press a chocolate kiss on each cookie in the center. The heat of the hot cookie (just out of the oven) will melt the bottom of the chocolate and fuse it to the cookie.

  • Transfer the cookies onto to a cooling rack to cool completely.

  • For one batch of cookies, I have flattened the dough balls slightly before baking and for the other I have not.  Either way, they turned out great!!
  • Enjoy these eggless, peanut butter chocolate kiss cookies with a glass of milk or with your evening chai/coffee.  They make great edible gifts to give your friends or family and are perfect as a healthy snack for your kids.

  • Store leftover cooled cookies in an airtight container.
  • Enjoy!!

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