Gluten Free Peanut Butter Blossoms Recipe
These Gluten Free Peanut Butter Blossoms are the ultimate cookie for the peanut butter and chocolate lover. A creamy chocolate kiss is pressed into the soft and chewy peanut butter cookie while still warm. Once the cookie cools, it creates the perfect salty and sweet combination.
Gluten Free Peanut Butter Blossoms are a classic during the holiday season. BUT, I wouldn’t be opposed to eating them all year round.
Peanut butter and chocolate are two flavors that will never go out of style (or season). Especially, when you put them together, they are a match made in heaven!
These peanut butter blossom cookies are the perfect treat when you want something indulgent and rich, but are also easy to make!
Ingredient Notes
Scroll down to the recipe card to see the full list of ingredients and their measurements.
- Gluten Free Flour – An all-purpose gluten-free flour is required to make these gluten-free friendly. However, you can use regular all-purpose flour as well, substituting at a 1:1 ratio.
- Both Baking Soda and Baking Powder are used in this recipe to achieve the perfect balance of lift, spread, and chewy texture.
- Peanut Butter – The best peanut butter to use is a creamy peanut butter. Ideally a no-stir peanut butter, however, a natural peanut butter has worked as well.
- Dark Brown Sugar – Both Dark and Light Brown Sugar will work in this recipe, however,I like to use a dark brown sugar. Make sure that it is “packed” when measuring it out.
- Salted Butter – Unsalted butter will work as well if that’s what you have on hand. However, add a pinch of salt to the cookie batter if you use unsalted.
- Vanilla Extract – While extract is idea, vanilla bean paste can also work when making the cookie dough if that’s what you have available to you.
- Egg – If possible, let the egg sit at room temperature before adding it to the batter.
- Granulated Sugar
- Hershey Kisses – While milk chocolate is the classic choice, you could also use dark chocolate or another festive flavor.
What are peanut butter blossoms?
Peanut Butter Blossoms are more than just an incredibly delicious cookie! You may also know them as peanut butter thumbprint or peanut butter kiss cookies.
These cookies are made up of peanut butter cookie dough and a Hershey kiss pressed right into the middle after they come out of the oven.
It’s always hard to wait for cookies to cool. However, it’s best to let these cookies cool after placing the Hershey kiss in. This allows the chocolate to set so that they don’t fall apart once you take a bite.
As for the texture of these cookies, it’s absolute perfection. The peanut butter cookie dough turns into a soft cookie that melts in your mouth.
Step by Step Process to Make Gluten Free Peanut Butter Blossoms
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Most likely due to overbaking the cookie or adding too much flour. Be sure to spoon and level your flour as you measure so that no excess flour is added.
This is due to adding too much flour to the batter, This decreases the amount of moisture in the cookie…especially after baking them.
Also, if they haven’t cooled enough, they may fall apart easily.
Yes! You can freeze the dough and thaw when you want to bake the cookies. do not freeze the dough with the chocolate toppings as that will affect the result of the cookies
No, freezing the dough to bake later will not change the taste nor the consistency of the cookies.
Up to 5 days in an air-tight container at room temperature or up to 7 days in the fridge.
Gluten Free Peanut Butter Blossoms Recipe
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup salted butter, softened to room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 bag hershey kisses
Instructions
- Preheat the oven to 375°F and line a baking tray with parchment paper
- Using an electric hand mixer, beat the granulated sugar, the brown sugar, peanut butter, salted butter, vanilla extract and egg – until well blended
- Mix in the gluten free flour, baking soda and baking powder until dough forms
- Roll and shape dough into 1-inch balls.
- Place on the cookie sheets, lined with parchment paper. they should be placed about 2 inches apart
- Bake the cookies for 8 to 10 minutes or until edges are light golden brown
- Right after taking the cookies out of the oven, press 1 Hershey kiss chocolate in center of each cookie
- Let cool on the cookie tray for 10 minutes
- Move the cookies from cookie tray to a cooling rack to cool for an additional 10-15 minutes
- Enjoy!