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Gluten Free Peanut Butter Blossoms

Gluten Free Peanut Butter Blossoms Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar, plus 1/4 cup for rolling
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups gluten free all-purpose flour blend
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 24 unwrapped Hershey’s Kisses

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla.
  2. Whisk together gluten free flour blend, baking soda, and salt. Gradually mix into the butter mixture on low speed until a soft dough forms.
  3. Shape dough into 1-tablespoon balls. Roll each ball in the extra granulated sugar and place 2 inches apart on prepared sheets.
  4. Bake one sheet at a time for 10 to 12 minutes, until edges are set and tops are puffed but pale. Immediately press an unwrapped kiss into the center of each hot cookie.
  5. Transfer cookies on the parchment to a wire rack and let cool completely, about 20 minutes, until chocolate is firm.

Notes

The kisses will look glossy and slightly soft right after pressing. Let the cookies rest without moving them until the chocolate has firmed back up. If the dough feels sticky, a 10-minute chill before scooping makes rolling easier.