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.
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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
- 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
- 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
- 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.