Gluten Free Peanut Butter Blossoms
Tender peanut butter cookies hold onto creamy chocolate kisses making a perfect combo in these Gluten Free Peanut Butter Blossoms.
The Perfect Combo Makes the Perfect Cookie
Is there a better combination than peanut butter and chocolate? I mean, you find it in pies, cakes, ice cream, candy, cookies… I really think it’s the perfect combo. And that means that the perfect combo makes the perfect cookie: gluten free peanut butter blossoms.
To me, peanut butter cookies are highly underrated. Maybe it’s because they’re a little plain looking and not as widely loved as their cousin the chocolate chip cookie, but I think they’re great. Tender, chewy, not overly sweet, a little salty… so good! Add a creamy milk chocolate kiss on top and it’s a match made in heaven!
What’s In Gluten Free Peanut Butter Blossoms?
These cookies use a pretty standard peanut butter cookie dough – aka simple and easy to whip up. You should already have most, if not all, ingredients in your fridge and pantry. Meaning the only thing you have to buy are the chocolate kisses. Score!
I’ve seen these cookies made with a peanut butter cups or different flavored chocolate kisses, but my gluten free peanut butter blossoms stick to tradition and use plain ‘ole Hershey’s kisses. Just like that traditional combo of peanut butter and chocolate, sometimes basic is best.
And like most recipes, these gluten free peanut butter blossoms are rolled in granulated sugar to give the outside of the cookie some crunch and a festive sparkle. They may seem a little unconventional or plain to serve at Christmas, but I find the peanut butter flavor to be a welcome alternative to shortbread, sugar, and butter cookies.
Free PDf download
The Essential Gluten Free Grocery Guide
Just because you’re gluten free doesn’t mean you have to give up your favorite foods! Grab my free guide that has dozens of delicious gluten free brands and products that are ALL available at major groceries or online for at-home delivery (even better!).
Tips for Making Gluten Free Peanut Butter Blossoms
- As with all gluten free baking, it’s essential to use room temperature butter and egg in this recipe.
- Allowing the dough to sit while you unwrap the Hershey Kisses gives the flour time to hydrate, yielding a tender, buttery cookie.
- Just like my almond thumbprints and toasted walnut thumbprints, I find it best to work in an assembly line. Roll the dough into balls first, then roll each dough ball in the granulated sugar. This prevents additional sugar from getting into the dough.
- It’s important to roll the dough into approximately 1 inch balls, all the same size. If the dough balls are too different in size, they’ll bake unevenly and you’ll have some underdone cookies and some burnt ones.
- Likewise, you want to make sure you don’t roll the dough balls too large as you’ll have too much cookie compared to the chocolate kiss once baked.
Let’s Eat!
The combination of chewy peanut butter cookie and creamy milk chocolate have made these cookies a Christmas favorite of mine for years! And they’re just the thing if you want something different than a sugar or butter cookie.
If you make this Gluten Free Peanut Butter Blossoms, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Gluten Free Peanut Butter Blossoms
Ingredients
- 8 tablespoons unsalted butter room temperature
- ¾ cup creamy peanut butter
- ⅓ cup packed brown sugar
- 1 ⅓ cup granulated sugar divided
- 1 egg room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 bag Hershey Kisses (8 ounce bag)
Instructions
- Preheat oven to 325° and line two cookie sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and peanut butter on medium speed until well blended, scraping down the bowl as needed.
- Add ⅓ cup granulated sugar and brown sugar and beat until light and fluffy. Add egg, milk, and vanilla and beat well, scraping down the bowl as needed.
- In a separate bowl, stir together flour, baking soda, and salt. Reduce speed of mixer to low and gradually add flour mixture to peanut butter mixture and mix until just combined. Turn mixer off and scrape down sides of the bowl with a rubber spatula, ensuring all flour has been combined. Let the dough sit for about 10 minutes (see notes).
- While dough rests, unwrap 48 Hershey Kisses and set aside. In a small bowl, add reserved cup of granulated sugar.
- Roll the dough into 1 inch balls and then roll in granulated sugar. Place dough balls on parchment lined cookie sheets about 1 inch apart. Bake in preheated 325° for about 8-10 minutes, or until lightly brown.
- Remove cookie sheets from oven and quickly press Hershey Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack and allow cookies to cool completely.
- Cookies can be stored in airtight containers in the refrigerator for about 15 days. To stack in cookie tins, line the bottom with parchment paper and place parchment paper between each layer of cookies. Bring cookies to room temperature before serving.
Notes
- As with all gluten free baking, it's essential to use room temperature butter and egg in this recipe.
- Allowing the dough to sit while you unwrap the Hershey Kisses gives the flour time to hydrate, yielding a tender, buttery cookie.
Free PDf download
The Essential Gluten Free Grocery Guide
Just because you’re gluten free doesn’t mean you have to give up your favorite foods! Grab my free guide that has dozens of delicious gluten free brands and products that are ALL available at major groceries or online for at-home delivery (even better!).
You May Also Like
Gluten Free Almond Thumbprint Cookies
Gluten Free Peanut Butter & Jelly Cupcakes
