So easy and absolutely incredible, no one can resist the classic combo of chocolate and peanut butter in these Gluten Free Peanut Butter Blossoms.
Gluten Free Peanut Butter Blossoms were originally posted on December 21, 2018 and have been updated with new pictures, a video, and updated copy and instructions.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
What’s that one cookie that seems to disappear from the Christmas cookie tray the fastest? I don’t know what it is about these peanut butter blossom cookies, but people go nuts for them! What’s not to love, really? Peanut butter and chocolate–one of the most loved of all pairings in our lifetime. Being a peanut butter LOVER myself, I have fallen prey to the seductive way these cookies call out my name. I just can’t seem to resist them, and now I don’t have to because I can make them gluten free.
here’s what you’ll need to make these wonderful cookies
- Hershey’s kisses (affiliate link) — the traditional kiss is milk chocolate, but I’ve seen people use the striped white and milk chocolate and even ones with an almond in the center.
- Peanut butter — for these cookies, natural peanut butter is not recommended as it will change the consistency.
- Brown sugar and granulated sugar — a combo of both sugars gives just the right texture to these peanut butter cookies.
How to Make Peanut Butter Blossoms
Even though these cookies are the first ones to disappear, they couldn’t be simpler to make!
- Cream the butter and sugars together and then add the peanut butter. Beat on medium high for about 3 minutes, until light and fluffy.
- Next, add the egg and milk along with the vanilla and beat until fully incorporated.
- Whisk together the dry ingredients and slowly add them to the dough with the mixer on low, just until incorporated.
- Refrigerate the dough for at least 2 hours, which will help the cookies retain their softness when baked.
- Preheat oven to 375 F and scoop cookies into one-inch balls, roll between your palms, and dredge in granulated sugar (if desired).
- Place two inches apart on parchment-lined baking sheet and bake for 7 minutes.
- Immediately upon removing from the oven, push an unwrapped Hershey’s kiss into the center of each cookie. Cool completely.
peanut butter blossoms frequently asked questions
It’s not necessary to roll peanut butter blossoms in sugar, but it gives a nice contrast in textures to the cookies.
The best peanut butter for these cookies is creamy peanut butter, not the natural type as it will alter the consistency of the dough and cookies.
Yes, peanut butter blossoms are a great cookie to freeze for getting ahead, especially during the holidays. Wrap the cookies in ziptop freezer bags or airtight containers and freeze for up to 3 months.
more gluten free peanut butter recipes
- Peanut butter brownies
- Peanut butter pie
- Ultimate peanut butter cookies
- The best peanut butter fudge
- Chocolate dipped peanut butter Easter eggs
- Tagalongs (a Girl Scout cookie copycat recipe)
- Buckeye bars (naturally gluten free)
- Flourless fluffernutter cookies
- Scotcheroos
- Chocolate crunch bars (no bake)
- No bake cookies
Add these classic Gluten Free Peanut Butter Blossom Cookies to your Christmas cookie tray this year. Watch the magic as they disappear right before your eyes!
Gluten Free Peanut Butter Blossoms
Ingredients
- 1½ cups (210g) Kim's gluten free all purpose flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113g) butter, softened
- ¾ cup (180g) smooth peanut butter
- ⅓ cup (67g) granulated sugar
- ⅓ cup (67g) light brown sugar
- 1 large egg, at room temperature
- 2 tbsp milk
- 1 tsp vanilla extract
- 48 Hershey’s kisses, unwrapped
- extra granulated sugar for rolling
Instructions
- Preheat oven to 375° F. Line two baking sheets with parchment paper.
- Whisk together the flour blend, baking soda, baking powder, and salt in small bowl. Set aside.
- In the bowl of a stand mixer or with an electric mixer, beat butter and sugars until well combined. Add the peanut butter and cream until light and fluffy, about 3 minutes.
- Add the egg, milk, and vanilla and mix to combine.
- Reduce the speed to low and slowly add the flour mixture just until well incorporated. Refrigerate for at least 2 hours.
- Scoop dough with cookie scoop or small spoon and roll into balls (about one inch in diameter). Dredge balls in granulated sugar (if desired) and place about 2 inches apart on prepared baking sheets.
- Bake for 7-8 minutes, or until puffed up. Don't overbake as they won't be as soft upon cooling.
- Remove baking sheets from oven and immediate place unwrapped kiss in center of each cookie, pressing lightly. Allow cookies to cool on baking sheet for about 5 minutes and then remove to wire rack to cool completely.
- Cookies will keep in an airtight container at room temperature for 4-5 days, or can be frozen, well wrapped, for up to 3 months.
Delicious GF peanut butter cookies! I made 24 big cookies instead of 48. Thank you for a great recipe and perfect directions. This is the fifth recipe I’ve tried and like the others was easy to follow and the results were delicious.
Thanks, Kevin! So glad you’re liking my recipes 🙂
Hi Kim, made the peanut butter blossoms again this and they were a huge hit again. My daughters boyfriend about ate himself sick! My husband and I spent Christmas in Virginia Beach again and had a great time. Wondered around Wegmans before we left to go home. Wish I had one closer than 2 hours. Hope 2021 is a better year than 2020 was! Happy New Years Kim.
Don’t you just love Wegman’s? I could spend some time in there just looking at all the stuff! It’s not as close to my house as I would like so I don’t go as often as I like, but it’s such a cool store!
So glad you all like the peanut butter blossoms! They are a favorite in our house, too.
Happy New Year, Cyndi 🎉🍾🥂
Going to make your Peanut Butter Pie the nest time Katie comes down . We love peanut butter in this house. *L* It looks yummy.
Thanks, Cyndi! You’ll love this pie! It’s a crowd pleaser and SO easy 🙂
Hi Kim, these are the best GF Peanut Butter Blossoms I have made or tried. Even my husband commented they were better than the ones I made at Christmas. These will be the ones I will be making with my Christmas cookies from now on. Thank you for the wonderful flour recipe and these cookies. I have loved everything of yours I have made and my family and friends don’t know it’s all GF, except my hubby and when he tells them they are shocked. Keep up all that you are doing and I can’t wait to see what else you’ll create.
Wow, Shari! Thank you so much for your kind words!! It puts a smile on my face when others can enjoy my recipes as much as my family and I do 🙂
These were wonderful!! It’s the first time I’ve tried to make them since I was diagnosed with Celiac disease. I used to make them every year and my family looked forward to them. These tasted just like I made them with wheat flour! Every one loved them. I used Kim’s flour recipe also. They were moist and soft. This will go into my favorite file!
Awe, thanks Cyndi!
I hope you had a wonderful Christmas and have a Happy New Year 🙂
I love all your recipes! Can you freeze this dough before baking to make ahead?
Yes, you absolutely can!
These are amazing!
Thanks! I love them, too!!