Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.
And if you’re wondering, at least in the U.S., Hershey’s milk chocolate kisses are on their perennial gluten-free list. Can’t use kisses? Try miniature peanut butter cups. Or really any mini chocolate candy.
I’ve tried these sweet peanut butter cookies both with and without the coarse sugar around the edges. The sugar creates a delicate crispy shell, and I like that very much.
The dry ingredients are mixed with a simple peanut butter and butter mixture, then eggs, and it comes together as a soft dough. It’s so simple, and if you didn’t have to melt the butters, it would be a one bowl deal.
That photograph of the peanut butter mixture pouring into the bowl of dry ingredients was nearly a .gif. But my children confirmed my suspicions: it was kind of annoying to have on the page. If you’d like to see the .gif though, here it is.
I use a #50 cookie scoop to portion the dough, and then roll it into balls. The cookie scoop is, of course, optional.
But if you have a few good cookie scoops, I think you might quickly find that they’re hard to live without. So useful!
The very moment the cookies come out of the oven, press a Hershey’s kiss (or a mini peanut butter cup, if you prefer) in the center. It will melt a bit, and then firm right back up as the cookies cool.
These cookies are very stable once cool, and actually travel quite well. If you’re making holiday cookies for gifting, these gluten free peanut butter blossom cookies are a good choice.
So you can skip the coarse sugar on the outside, but these are not for your after-the-new-year health kick, sister. These are cookies, and we best not mess around.
Are you wondering if you can make these with another nut butter? Nutella will ruin these in a hurry since it’s so, so soft. But I bet natural almond butter would be a great 1:1 sub. Try it! Let us know.
Gluten Free Peanut Butter Blossom Cookies
1 cup (140 g) all purpose gluten free flour (I like Better Batter here)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
5 tablespoons (56 g) unsalted butter, at room temperature
1/4 cup (64 g) natural peanut butter
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
Coarse sugar, for rolling (optional)
21 Hershey’s milk chocolate kisses, unwrapped
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment and set them aside.
In a large bowl, place the flour blend, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine once more, working to break up any lumps in the brown sugar. Place the butter and peanut butter in a small saucepan over medium heat until melted and smooth. Create a well in the center of the dry ingredients, add the butter and peanut butter mixture. Mix to combine. Add the egg and vanilla, and mix again to combine. The dough will come together and be thick.
Divide the dough into 21 balls of approximately equal size (each a bit more than 1-inch in diameter). Roll the balls in the (optional) coarse sugar, pressing gently on all sides to make sure that the sugar adheres in a single layer to the cookie dough. Place about 2-inches apart on the prepared baking sheets (they’ll spread a bit during baking). Place in the center of the preheated oven and bake for 11 minutes, or until the balls of dough have flattened into thick disks and the cookies have begun to take on a slightly crackled appearance.
Remove the cookies from the oven and immediately press one unwrapped chocolate kiss in the center of each just-baked cookie, about halfway to the center of the cookie. Allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely. The chocolate kisses will firm up again as the cookies cool.
Originally posted on the blog in 2013. Recipe tweaked slightly, all photos new.