Here’s a classic gluten-free Peanut Butter Blossoms recipe that’s easy and tastes just like the original 🍪✨
Gluten-Free Peanut Butter Blossoms
Ingredients
½ cup granulated sugar (plus extra for rolling)
½ cup brown sugar, packed
½ cup creamy peanut butter
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 ¼ cups gluten-free all-purpose flour (1:1 baking blend with xanthan gum works best)
¾ teaspoon baking soda
¼ teaspoon salt
20–24 chocolate kisses (unwrapped)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth.
Beat in the egg and vanilla.
In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Roll dough into 1-inch balls, then roll each ball in granulated sugar.
Place balls about 2 inches apart on the baking sheet.
Bake for 8–10 minutes, until puffed and lightly cracked.
Remove from oven and immediately press a chocolate kiss into the center of each cookie.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
If the dough feels sticky, chill it for 20–30 minutes.
Natural peanut butter can work, but the dough may be softer.
For dairy-free, use dairy-free chocolate kisses and plant-based butter.
If you want, I can also give you:
A flourless version
A vegan gluten-free version
Or help adjust this for crunchy peanut butter 😊
