There’s something magical about the combination of rich, dark chocolate and creamy, salty-sweet peanut butter. It’s a pairing that feels like a warm hug for your soul. Now, imagine that decadent duo baked into a soft, melt-in-your-mouth peanut butter cookie, cradling a pool of silky-smooth dark chocolate ganache. That’s exactly what you get with these Vegan Peanut Butter Kisses. They are the ultimate plant-based answer to that classic cookie we all grew up loving, but dare I say, even better?
I have a serious weakness for any dessert that involves peanut butter and chocolate. My journey to perfecting this vegan version started after a holiday party where I watched a friend sadly pass over a plate of the classic PB blossoms. I was determined to create a version that was not only 100% vegan but also so decadent and delicious that no one would ever guess it was missing dairy or eggs. The secret? A simple, luscious ganache made from full-fat coconut milk and high-quality dark chocolate, piped into a perfectly tender cookie. The best part? This recipe is incredibly simple, requires no chilling of the dough, and comes together in under an hour. It’s the perfect family-friendly baking project that yields impressively professional results.
If you love the combination of peanut butter and chocolate as much as I do, you have to try my Fudgy Vegan Peanut Butter Brownies – they’re another reader favorite! But for now, get ready to fall in love. Your kitchen is about to smell amazing, and your dessert plate is about to get a serious upgrade. Let’s bake!
What Are Vegan Peanut Butter Kisses?
So, what’s in a name? We’ve all seen the classic Peanut Butter Blossoms—those delightful cookies crowned with a Hershey’s Kiss. But what happens when you’re crafting a fully vegan treat? You can’t just plop a standard kiss on top! The name "Peanut Butter Kisses" is our playful, and frankly, more romantic, nod to the original. It’s not just a cookie; it’s a cookie giving a little chocolatey "kiss." Cute, right? Instead of a solid candy, we pipe in a luxurious, velvety ganache that melts in your mouth, creating a more sophisticated and utterly addictive experience.
They say the way to a person’s heart is through their stomach, and I promise you, these cookies are a direct route. One bite of that soft, sugary peanut butter cookie giving way to the rich, dark chocolate center, and you’ll be smitten. Why settle for a store-bought candy when you can have a homemade, gourmet chocolate filling? Go ahead, whip up a batch and share the love!
Why You’ll Love These Vegan Peanut Butter Kisses
This recipe is a true gem in my vegan dessert collection, and after you try it, I know it will be in yours, too. Here’s why you’ll be absolutely obsessed:
Decadent, Gourmet Chocolate Center: Forget the chalky, waxy candy kisses of your past. We’re making a real, from-scratch dark chocolate ganache using full-fat coconut milk. The result is a profoundly rich, smooth, and glossy chocolate center that sets to a perfect, creamy consistency. It’s a game-changer that elevates this classic cookie to a whole new level of sophistication.
Incredibly Easy & Cost-Effective: You might think making ganache sounds fancy, but it’s as simple as heating coconut milk and pouring it over chopped chocolate. The cookie dough itself is a straightforward, one-bowl affair that requires no special equipment and no chilling time. By making these at home, you’re not only saving money compared to boutique vegan bakeries, but you’re also controlling the quality of every single ingredient.
The Perfect Texture & Flavor Balance: The cookie base is a masterpiece of vegan baking. Using a blend of coconut oil, natural peanut butter, and a touch of apple sauce creates a cookie that is wonderfully soft, slightly crumbly, and packed with nutty flavor. The roll in cane sugar before baking gives it a delightful sparkle and a subtle crunch that contrasts beautifully with the creamy interior. It’s a symphony of textures in every single bite!
If you appreciate a good texture contrast, you’ll also adore my Vegan Chocolate Crinkle Cookies. But for the ultimate PB&Choc experience, these kisses are your winner. Ready to create some magic in your kitchen?
How to Make Vegan Peanut Butter Kisses
Quick Overview
These Vegan Peanut Butter Kisses are the perfect combination of simple, satisfying, and supremely delicious. In just about 45 minutes, you can create a batch of soft, peanut buttery cookies filled with a rich, homemade dark chocolate ganache. The process is straightforward: make a quick ganache to chill, whip up an easy no-chill cookie dough, bake, and fill. The standout element is undoubtedly the luxurious, creamy chocolate center that makes these cookies feel incredibly special.
Key Ingredients for Vegan Peanut Butter Kisses
[Image: A high-quality, well-lit photo showing all the ingredients listed below arranged neatly on a countertop.]
For the Ganache:
3/4 C (114g) High-Quality Vegan Dark Chocolate (70%-72%), chopped fine
1/2 C (120g) Full-Fat Coconut Milk, from a can
1/2 tsp Vanilla Extract
For the Cookies:
1 1/4 C (200g) All-Purpose Flour (I use Bob's Red Mill)
1 tsp Baking Soda
3/4 tsp Sea Salt
1/2 C (114g) Coconut Oil, unrefined, virgin, melted at room temperature
3/4 C (210g) Natural Peanut Butter, crunchy or smooth
1/4 C (54g) Light or Dark Brown Sugar, packed
1/3 C (70g) Organic Cane Sugar + more for rolling the cookies in
1/4 C (84g) Unsweetened Apple Sauce
3 Tbs Water
1 tsp Vanilla Extract
Step-by-Step Instructions
For the Ganache:
Prep the Chocolate: Place the finely chopped chocolate in a medium mixing bowl. Set aside.
Heat the Milk: Open the can of coconut milk and whisk it vigorously to combine the fat and liquid, making it smooth. In a small saucepan, combine the coconut milk and vanilla extract. Heat over medium-high heat until it scalds—watch for small bubbles to form around the edges of the pan (this is around 180°F/82°C). Do not let it come to a full boil.
Melt Together: Immediately pour the hot coconut milk mixture over the chopped chocolate. Give the bowl a gentle shake to ensure all the chocolate is submerged. Let it sit, untouched, for 2 full minutes (set a timer!).
Stir to Combine: After 2 minutes, begin stirring gently with a spatula or whisk. Start from the center and work your way out. Be patient; it will take a minute or two for the chocolate to fully melt and emulsify into a smooth, glossy ganache.
Chill: Place a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 1 hour while you make and bake the cookies.
For the Cookies:
Prep: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the melted coconut oil, peanut butter, brown sugar, and cane sugar. Beat on medium speed for about 1 minute until smooth and well-combined.
Combine Wet & Dry: Add the apple sauce, water, and vanilla extract to the peanut butter mixture. Beat again for 20-30 seconds until creamy. Add the entire flour mixture all at once and mix on medium speed just until the dough comes together and pulls away from the sides of the bowl, about 45 seconds. The dough will be moist and a little chunky.
Shape the Cookies: Place about 1/2 cup of additional cane sugar in a small bowl. Using a #50 cookie scoop (about 1 heaping tablespoon), portion the dough. Roll each portion into a smooth ball between your palms. Roll each ball in the cane sugar to coat thoroughly, then place on the prepared baking sheet, leaving about 2 inches between cookies.
Create the "Kiss" Indent: Using your thumb, knuckle, or the back of a round 1/2 teaspoon measuring spoon, gently press into the center of each cookie to create a deep well. Use your other hand to support the sides of the cookie to minimize cracking.
Chill & Bake: Place the filled baking sheets in the refrigerator while the oven finishes preheating. Once hot, bake for 19-21 minutes, or until the cookies are lightly golden on the edges and bottoms.
Reshape the Centers: The cookies will puff up slightly in the oven. As soon as they come out, while they are still hot, gently re-press the centers with your measuring spoon or knuckle (be careful, they're hot!). Let the cookies cool on the baking sheet for at least 10 minutes before filling.
To Finish the Cookies:
Pipe the Ganache: Remove the chilled ganache from the fridge. It should be thick but pipeable. Scoop it into a piping bag fitted with a round tip or a sturdy zip-top bag. If using a baggie, snip a small corner off.
Fill: Hold the piping bag directly over the center of a cooled cookie and gently squeeze, filling the indent with ganache. The ganache will set but remain creamy.
Troubleshooting: If your ganache becomes too thick to pipe, gently warm it in the microwave in 5-second bursts, stirring between each, just until it softens slightly. Do not melt it.
What to Serve With Vegan Peanut Butter Kisses
These cookies are a star on their own, but they pair wonderfully with a variety of beverages and desserts!
A Glass of Creamy Oat Milk: The neutral, creamy flavor of cold oat milk is the perfect companion to the rich cookies.
Vegan Vanilla Ice Cream: Create an epic dessert by placing a warm cookie (gently rewarmed) underneath a scoop of vegan ice cream.
A Fresh Fruit Platter: For a party platter, balance the richness of the cookies with fresh berries like strawberries and raspberries, whose acidity cuts through the sweetness beautifully.
A Bold Cup of Coffee: The bitterness of a strong black coffee or espresso is a classic and fantastic pairing for the sweet and salty cookies.
Top Tips for Perfecting Your Vegan Peanut Butter Kisses
Chocolate Quality is Key: Don't skimp here! A high-quality vegan dark chocolate (like Theo, Green & Black's, or Endangered Species) will make your ganache smooth, shiny, and decadent. Cheap chocolate chips often don't melt as well.
Don't Over-mix the Dough: Once you add the flour, mix only until the dough is combined. Over-mixing can lead to tough, dense cookies.
Prevent Cracking: Supporting the cookie with your fingers as you make the initial indent is the best way to prevent major cracks. A little hairline cracking is normal and adds character!
Natural Peanut Butter is a Must: Use a natural, runny peanut butter where the oil separates. Avoid the shelf-stable, no-stir kinds, as they can alter the texture and moisture of the cookie.
Chill the Dough: The brief 10-15 minute chill in the fridge while the oven preheats helps the cookies hold their shape and prevents them from spreading too much.
Storing and Reheating Tips
To keep your Vegan Peanut Butter Kisses at their absolute best, follow these simple storage guidelines:
Storing at Room Temperature: Store the completely cooled cookies in a single layer in an airtight container at room temperature for up to 3 days. I recommend using a container where they don't need to be stacked, as the ganache can be smushed. If you must stack them, place a layer of parchment paper between them.
Freezing for Later: These cookies freeze beautifully! Place the unfilled, baked cookies in a freezer-safe bag or container for up to 2 months. The ganache can also be frozen separately in an airtight container. Thaw both in the refrigerator overnight. You can gently warm the ganache to make it pipeable again and fill the cookies just before serving.
Reheating: For a fresh-from-the-oven experience, you can warm a cookie in the microwave for 5-10 seconds. This will slightly soften the cookie and make the ganache wonderfully gooey again.
Nutrition
Information is provided as a courtesy and is an estimate. If this
information is important to you, please have it verified
independently.
Calories:
131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat:
5g | Sodium: 127mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g |
Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
