Gluten-Free Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They’re the perfect go-to cookie for the holiday season!
These Gluten-Free Peanut Butter Blossoms are:
- Easy to make
- Soft and chewy
- Perfect for chocolate and peanut butter lovers
- a holiday favorite
Ingredient Notes
- Peanut butter: creamy peanut butter is a must
- Brown sugar: grab your light brown sugar and pack it down when measuring.
- Butter: I used unsalted butter for this recipe. You can sub for plant based butter
- Vanilla extract: a must for baking
- All purpose gluten-free flour: My favorite brands are King Arthur or Cup4Cup.
- Hershey kisses: you cannot go wrong with milk chocolate Hershey Kisses
Do I have to refrigerate the Cookie Dough ?
Yes!! Chilling the cookie dough helps prevent the cookie dough from spready too much when baking! After making your dough, it needs to be chilled for at least an hour or overnight.
What’s the Best Way to Store these Cookies?
The best way to store gluten-free peanut butter blossoms is in a tightly sealed food storage container.
If you want them to stay soft, you can addd a slice of bread. The blossoms will absorb the moisture from the bread, keeping them soft.
How to Freeze Gluten-Free Peanut Butter Blossoms
Baked cookies: Store them in an airtight container for up to two months
Freeze the dough: Roll your dough into balls, then cover and place them in the freezer. When you want to bake them, just pop them in the oven and bake for an extra minute or two.
More Gluten-Free Recipes on the Blog:
- Ginger Snap Cookies (GF & DF)
- Gluten-Free Banana Muffins
- Triple Chocolate Baked Oats
- Gluten-Free Dairy-Free Brownies
- Small Batch Chocolate Chip Cookies
If you make these Gluten-Free Peanut Butter Blossoms, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holidays recipe page.
Gluten-Free Peanut Butter Blossoms
Ingredients
- 1/2 cup unsalted butter
- 1 3/4 cup gf all purpose flour
- 2 eggs
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- Add in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
- Chill the dough for an hour
- Preheat to 375F. Bake for 7-8 min
- Once they are out of the oven, place your Hershey kisses in the center.
