These Weight Watchers Peanut Butter Blossoms are a joy to make and even more enjoyable to snack on. These cookies are a lightened-up version of a classic— they bring the ultimate balance of peanut butter and chocolaty flavors. The sweet milkiness of the chocolate is the best match for the nutty cookies. Each cookie is 4 WW points using real sugar and 3 WW points using a zero-calorie replacement.
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This recipe I created uses reduced-fat peanut butter spread and light butter. You can either use regular granulated sugar or a zero-calorie substitute. Making minor adjustments to a traditional peanut butter cookie recipe gives room to use a Hershey’s Kiss on top—the real deal! While experimenting with healthier Peanut Butter Blossoms, I wanted to keep the integrity of the recipe by including the classic Hershey’s topping (because, to me, it wouldn’t be the same without it). However, you can always opt for a different chocolate piece if you prefer.
These cookies are perfect for a sweet treat after dinner or for special occasions and holidays. And they make excellent choices for cookie exchanges or thoughtful gifts! I also have tons of other cookie recipes that you can make to serve alongside them in my baking recipe collection, so make sure to check them out.
Why You Should Try This Recipe
- They are classic holiday cookies. Peanut Butter Blossoms are one of those cookie types that everyone recognizes! No matter if you serve this at a family gathering or another type of event, they will steal the show.
- Easy to make in large quantities. It is easy to make a double batch of this recipe, which will give you 40 cookies!
- Delicious texture and flavor. These lightened-up cookies have a lovely texture, and the chocolate complements them perfectly. The cookies aren’t overly sweet, as the chocolate provides more than enough sweetness. This results in a nice balance.
Recipe Overview
- Serving Size: 1 cookie (24g)
- Number of Servings: 20
- Time to Cook: 9-10 minutes
- WW Points Per Recipe: 4 WW points per cookie (with real sugar), 81 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in WW Peanut Butter Blossoms
- 1 cup All-purpose flour
- ¾ tsp Baking powder
- ¼ tsp Salt
- ½ cup Granulated sugar or 1:1 zero-calorie replacement
- 3 tbsp Light butter substitute
- 4 tbsp Reduced-fat peanut butter spread
- 1 Egg
- 1 tsp Vanilla extract
- 20 Hershey’s kisses
Instructions for making Weight Watchers Peanut Butter Blossom Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
- In a medium mixing bowl, gently mix together the butter substitute and the peanut butter. Once they are well blended, you can add the sugar or sweetener and mix to combine.
3. Next, add the egg and vanilla, followed by the dry ingredients. Stop mixing once everything is evenly distributed and the dough comes together (refer to tips if it is dry).
4. Use a tablespoon measuring spoon to scoop 20 cookie balls. Roll them into a ball and place them on the tray with some space in between. Then gently press them down with your hand before baking.
5. Bake the cookies for 8-10 minutes or until they barely turn from shiny to matte (watch closely during this time window). While they bake, unwrap the Hershey’s kisses so they are ready to go.
6. After removing the cookies from the oven, immediately top each one with a Hershey’s Kiss before the cookies set. If your kitchen is a warm environment, you can keep the chocolates in the refrigerator or freezer before topping the cookies to prevent them from melting too much.
Variations and Substitutions
- Lower The Points: You can use a different brand of chocolate and simply use a small chocolate piece instead of a Hershey’s Kiss. It will give the cookies a slightly different look, but it will reduce the points. There are plenty of sugar-free chocolate bars out there, which you can cut into squares.
- Splurge Version: If you have some extra points to use up, you can make the cookies bigger by scooping them into 1.5-tablespoon or 2-tablespoon scoops. You can also roll the peanut butter cookie dough in sugar before pressing it down, which will make it sweeter.
- PB Blossoms with Dark Chocolate Kisses: Feel free to use dark chocolate kisses instead and adjust the WW points in the app. Classic peanut butter blossoms often use milk chocolate, which is what I used.
- PB Blossoms with Rolos: For a fun swap, try topping the cookies with a Rolo candy instead when they come out of the oven.
Tips and Tricks for Making WW PB Blossoms
- I highly suggest using an exact 1 tbsp measurement for the dough balls so that they all turn out exactly the same size.
- If you don’t press down the cookies before baking, they will be smaller in circumference but puffier. You can bake them this way if you wish, but you will need to increase the baking time so that the center cooks through.
- If the dough seems crumbly, you can add a splash of water or milk just to bring it together.
- Be careful not to overbake the cookies because they will turn hard. For the best texture possible, remove them from the oven when they just barely turn from shiny to matte.
Related Recipes
Chocolate Drizzled Peanut Butter Cookies
Peanut Butter Blossoms
Ingredients
- 1 cup All-purpose flour
- ¾ tsp Baking powder
- ¼ tsp Salt
- ½ cup Granulated sugar or 1:1 zero-calorie replacement
- 3 tbsp Light butter substitute
- 4 tbsp Reduced-fat peanut butter spread
- 1 Egg
- 1 tsp Vanilla extract
- 20 Hershey’s kisses
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
- In a medium mixing bowl, gently mix together the butter substitute and the peanut butter. Once they are well blended, you can add the sugar or sweetener and mix to combine.
- Next, add the egg and vanilla, followed by the dry ingredients. Stop mixing once everything is evenly distributed and the dough comes together (refer to tips if it is dry).
- Use a tablespoon measuring spoon to scoop 20 cookie balls. Roll them into a ball and place them on the tray with some space in between. Then gently press them down with your hand before baking.
- Bake the cookies for 8-10 minutes or until they barely turn from shiny to matte (watch closely during this time window). While they bake, unwrap the Hershey’s kisses so they are ready to go.
- After removing the cookies from the oven, immediately top each one with a Hershey’s Kiss before the cookies set. If your kitchen is a warm environment, you can keep the chocolates in the refrigerator or freezer before topping the cookies to prevent them from melting too much.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
