Peanut Butter Blossoms Recipe (Low Calorie)

Another classic – these Peanut Butter Blossoms are SO GOOD! Easy to make, the perfect size and less than 90 calories per cookie!

Salty + sweet…. if you’ve been around here for a while you know my love for this delicious combination and these Peanut Butter Blossoms are just that. A thick, chewy peanut butter cookie with a sweet, rich Hershey kiss perfectly placed in the center, these bite-size cookies are too good to be true.

There’s a reason these Peanut Butter Blossoms are a classic but also feel free to get creative! Switch out the Hershey kiss for Reece’s, Twix, Almond Joy, the possibilities are endless!! If you try your own creation, be sure to let us know in the comments!


  • Creamy peanut butter cookies with sweet, melty chocolate make the best quick treat!
  • Easy and quick to make, you’ll love these classic cookies.
  • Less than 90 calories per cookie!!
  • Great to make and freeze for later, good for up to 3 months.
  • Switch out the candy topping for a fun twist on these classic cookies! Twix, Reese’s, get creative🤩


  • Flour – I used all-purpose flour for this recipe. If you need to substitute another flour, I recommend using Bob’s Red Mill 1:1 Gluten-Free Baking Flour as this is the only alternative I’ve tried. Almond and oat flour will likely work texture-wise, but I have not tried them so I can’t say. If you do try another flour, let me and other readers know in the comments!
  • Peanut Butter – I used creamy peanut butter for the smoothest texture!
  • Egg Whites
  • Brown sugar – I used Swerve Brown Sugar. Feel free to substitute a normal brown sugar or another brown sugar alternative.
  • Light butter – I used I Can’t Believe It’s Not Butter Light. If you need to substitute something else, use normal butter or oil. Without some fat, the cookies won’t be as gooey.
  • Syrup – I used sugar-free pancake syrup. This helps add sweetness to the cookies and also binds them together while keeping calories down.
  • Baking essentials – You’ll need vanilla extract, baking powder and salt.
  • Hershey kisses for classic peanut butter blossoms, you will want to use Hershey kisses. However, these are also delicious with other type of chocolate candies, such a Reece’s, mini Twix broken up or other flavors of Hershey Kisses.


If you try these Peanut Butter Blossoms and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 14 servings

Peanut Butter Blossoms (Low Calorie)

Peanut Butter Blossoms (Low Calorie)

Another classic - these Peanut Butter Blossoms are SO GOOD! Easy to make, the perfect size and less than 90 calories per cookie!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1/3 cup creamy peanut butter (80g)
  • 1 Tbsp light butter (14g)
  • 2 Tbsp egg whites (30g)
  • 1 Tbsp sugar-free pancake syrup (15g)
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar alternative (96g) - I used Swerve
  • 1 cup all-purpose flour (120g)
  • 3/4 tsp baking powder
  • Pinch of salt
  • 14 Hershey's kisses, unwrapped (64g)


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  2. In the bowl of a stand mixer or with a handheld mixer, beat together the peanut butter, butter, egg whites, pancake syrup, vanilla, and brown sugar until combined.
  3. Add the flour, baking powder, and salt and beat again until all the ingredients are incorporated. Scrape down the sides of the bowl as needed.
  4. Roll the dough into 14 balls and place onto the prepared baking sheet. Flatten to desired thickness and smooth the edges of the cookies.
  5. Bake for 8-10 minutes, or until cookies are cooked through. Be careful not to over-bake these as they will start to get crumbly! I always take out at 8 minutes. They will seem a tad underdone but they will set with time.
  6. While cookies are baking, go ahead and unwrap the kisses. When cookies are done, immediately press the Hershey kiss into the center of each cookie, then place on a wire rack to let cool.


Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months!

To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour and decrease flour by 2 Tbsp.

To make vegan: use vegan butter and pure maple syrup. Replace egg whites with recommended egg replacement.

MFP Entry: LFF Peanut Butter Blossoms

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 1.2gCarbohydrates: 10gFiber: 0.6gSugar: 3.1gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

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