The classic peanut butter blossom cookie just got an update to gluten free, so now we can enjoy an old favorite along with the rest of the world!!
What’s that one cookie that seems to disappear from the cookie tray the fastest? I don’t know what it is about these peanut butter blossom cookies, but people go nuts for these cookies! 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 they are gluten free 🙂
How to Make Gluten Free Peanut Butter Blossoms
These cookies couldn’t be simpler to make, but they are oh so good to eat!
First step, cream the butter and peanut butter together and then slowly add the sugars. Cream 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.
Finally, whisk together the flour blend, baking soda, baking powder, and salt. The original Hershey’s recipe calls for shortening instead of butter, which results in softer cookies. I added a little baking powder to the mix to give the cookies all the help possible in rising up instead of spreading out. Slowly add the flour mixture to the bowl, with the mixer on low, just until incorporated.
Let the dough sit in the refrigerator for about 30 minutes, just to firm up slightly. While that’s happening, go ahead and unwrap the Hershey’s kisses (trying not to eat them all)!
Once the dough is cold enough, with a small cookie scoop (about a tablespoon), scoop dough into mounds. Roll each into a ball and then dredge in granulated sugar. Place on baking sheet lined with parchment paper and bake for about 8 minutes.
Immediately upon removing the baking sheet from the oven, add the Hershey’s kiss to the center and press lightly. Cool on baking sheet for a few minutes and then remove to wire rack to cool completely.
Add these classic peanut butter blossom cookies, made gluten free, to your Christmas cookie tray this year. Watch the magic as they disappear right before your eyes 😉
Gluten Free Peanut Butter Blossoms
Ingredients
- 1/2 cup (113 g) butter, softened
- 3/4 cup (190 g) smooth peanut butter
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) light brown sugar
- 1 egg, at room temperature
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups (210 g) gluten free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 48 Hershey’s kisses, unwrapped
- granulated sugar for rolling
Instructions
- Preheat oven to 375 degrees. 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 peanut butter until well mixed. Slowly add both sugar and brown sugar and beat 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.
- Put bowl in refrigerator for about 30 minutes.
- Scoop dough with cookie scoop or small spoon and roll into balls. Dredge balls in bowl of granulated sugar and place about 2 inches apart on baking sheet.
- Bake for about 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.
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These are amazing!
Thanks! I love them, too!!
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 🙂
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 🙂
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 🙂
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 🙂