Meaningful Eats
Gluten-Free Peanut Butter Blossoms (Tried-and-True Recipe!)
24 cookies
It wouldn't be the holidays without a batch of peanut butter blossom cookies. These gluten-free cookies are soft, peanut buttery, and easy-to-make!My #1 tip for perfect gluten-free peanut butter blossoms? Use 1 tablespoon-sized dough balls for the right dough to kiss ratio! I also recommend chilling the dough for 1 hour for the best texture.
Ingredients
Dry Ingredients
- 1⅓ cups (200g) gluten-free measure-for-measure flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Other
- ½ cup (113g) butter at room temperature
- ½ cup (106g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- ¾ cup (187g) creamy peanut butter
- 1 teaspoon vanilla extract
- 24-32 chocolate kiss candies unwrapped
- granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter for 1 minute until creamy.
- Add the brown sugar and granulated sugar and mix until creamed, about 2-3 minutes.
- Add the egg, peanut butter and vanilla and beat until creamy and smooth, another minute or so. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Place the unwrapped chocolate kiss candies in a bowl and set them in the freezer.
- Scoop the cookie dough into round balls, 1 tablespoon per ball. (Don't make them too big or you won't have the right cookie-to-chocolate ratio.) Roll each ball in granulated sugar before placing it on the baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the tops crack slightly.
- Remove from the oven and immediately press a chocolate kiss candy into each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-Free: I recommend using high-quality gluten-free flour blend that contains xanthan gum. This is my favorite brand.
Dairy-Free: You can use dairy-free butter in place of the butter and dairy-free dark chocolate chunks in place of the chocolate kisses.
Dough balls: Keep the dough balls around 1 tablespoon so the cookie-to-Kiss ratio is right.
Chocolate Kisses: Freeze the chocolate so they don't melt when placed on the cookies. Add the chocolate to the cookies right after they come out of the oven so they stick!
To Make-Ahead: Prep the dough and wrap tightly in plastic wrap, then refrigerate for up to 3 days before baking. Or freeze dough balls by placing them on a baking sheet for 1-2 hours until set, then storing them in an airtight container or freezer bag. Freeze for up to 3 months then bake (you may need to bake for a few extra minutes when baking from frozen).
To Store: Store in an airtight container at room temperature for up to 5 days. If not in a single layer, place parchment paper between the layers to prevent sticking.
To Freeze: Let baked cookies cool completely then freeze for up to 3 months. They freeze best in a single layer in an airtight container or freezer bag. To thaw, let sit at room temperature for a few hours.
Nutrition
Calories: 155kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 23mg | Iron: 0.5mg