Ultimate Gluten-Free Peanut Butter Blossoms Cookies
The Ultimate Gluten-Free Peanut Butter Blossom Cookie Recipe is everything a Peanut Butter Kiss Cookie should be! Sweet, chewy, peanut buttery, and full of chocolatey goodness! It’s the perfect easy no mixer holiday recipe that adults and kids LOVE!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 24 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups gluten-free flour blend (I used Cup 4 Cup)
1 teaspoon baking soda
1/2 teaspoon salt
24 Hershey kisses (milk chocolate or dark chocolate kisses)
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Beat together butter, peanut butter, granulated sugar, and brown sugar in a large bowl until smooth. Add in egg and vanilla.
- Mix wet ingredients with the dry ingredients (gluten-free flour, baking soda, and salt until well combined.)
- Form 1-inch balls or use a cookie scoop from the peanut butter cookie dough and place the cookie dough balls evenly spaced on the cookie sheet.
- Bake cookies for 10 minutes until light golden brown, then remove from the oven and immediately press a Hershey’s kiss into the center of each cookie. Allow it to cool completely or place it in the fridge until the chocolate hardens.
Notes
Store in an airtight container on the counter for up to 4 days, or freeze for up to 3 months.
*For best results, use an all-natural, creamy peanut butter