Summer is the perfect time to try out no-bake recipes. Everyone loves classic American peanut butter blossom cookies, but nobody wants to turn on the oven on a hot day. I’ve had this idea for no bake peanut butter blossoms (sometimes called peanut butter kiss cookies) for a while and finally tried it out when I needed a quick treat on a warm day. They came out pretty well and are very satisfying treat.
These are so simple that anyone, even kids, should be able to make them. I mixed creamy peanut butter with a little butter, vanilla, brown sugar and ground oatmeal to make a dough that can be rolled into small balls. I then made an indentation in the top and drop in some chocolate that has been melted with a little butter. Easy peasy! Trying not to eat them all in one day is not so easy! They’d also be great with a little dollop of jam or a raspberry on top if you don’t want to use chocolate.
I’m submitting these to the Biscuit Barrel challenge this month, the theme of which is appropriately “no-bake” treats.
- ¼ cup (2.4 oz/68g) creamy natural peanut butter
- 2 Tbsp. unsalted butter, softened
- ¼ cup (2 oz/56.5g) light brown sugar
- 1 tsp. vanilla
- salt (optional, see note)
- ⅓ - ½ cup (1 - 1.5 oz/28- 5.6g) ground oatmeal or oat flour (see note)
- ¼ cup (1.5oz/5.6g) semi-sweet chocolate chips
- 1 tsp. unsalted butter, softened
- Stir the peanut butter and 2 Tbsp. of butter together until well combined.
- Add the brown sugar and vanilla to the peanut butter mixture and stir well.
- Peanut butters have differing amounts of salt, so taste now to see if you need any and add a pinch at a time until you're happy with the flavor.
- Stir in the ground oats, a couple tablespoons at a time, until you have a soft dough that comes together in a ball.
- Shape the dough into small balls, about 1½ tsp. of dough per ball.
- Using the back of a ¼ tsp. measuring spoon, press a small indentation in the center of each ball.
- Gently melt the remaining tsp. of butter with the chocolate chips in a microwave or over very low heat in a small saucepan.
- Using a ¼ tsp. measuring spoon, drop a small dollop of melted chocolate into each indentation.
- Chill for an hour or until the chocolate is set. Store in the refrigerator for up to a week.