why make this recipe
Who doesn’t love a sweet treat that’s also easy to make? These Gluten-Free Peanut Butter Blossoms are a delightful dessert that everyone in your family will enjoy! Whether you’re hosting a gathering or just want to satisfy a craving, this recipe is a guaranteed crowd-pleaser. Plus, they are gluten-free, making them perfect for anyone with dietary restrictions. And let’s be honest, who can resist that ooey-gooey chocolate center?
how to make Gluten-Free Peanut Butter Blossoms
Ingredients:
- 1â…“ cups (200g) gluten-free measure-for-measure flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (113g) butter (at room temperature)
- ½ cup (106g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- ¾ cup (187g) creamy peanut butter
- 1 teaspoon vanilla extract
- 24-32 chocolate kiss candies (unwrapped)
- granulated sugar (for rolling)
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Directions:
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter for 1 minute until creamy.
- Add the brown sugar and granulated sugar and mix until creamed, about 2-3 minutes.
- Add the egg, peanut butter, and vanilla, and beat until creamy and smooth, another minute or so. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well combined.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Place the unwrapped chocolate kiss candies in a bowl and set them in the freezer.
- Scoop the cookie dough into round balls, about 1 tablespoon per ball. Roll each ball in granulated sugar before placing it on the baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the tops crack slightly.
- Remove from the oven and immediately press a chocolate kiss candy into each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
how to serve Gluten-Free Peanut Butter Blossoms
These cookies are perfect on their own, but you can serve them with a glass of milk or perhaps hot chocolate for an extra cozy treat. You can also plate them up for gatherings or bake them for special occasions. They add a lovely touch to any dessert table.
how to store Gluten-Free Peanut Butter Blossoms
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week, but trust me, they won’t last that long! For longer storage, you can freeze the cookie balls before baking them. Just take them out and bake them straight from the freezer when you’re ready!
tips to make Gluten-Free Peanut Butter Blossoms
- Make sure your butter is at room temperature so it cream nicely.
- Don’t skip the chilling time! It helps the cookies hold their shape while baking.
- If you like your cookies crunchier, you can bake them an extra minute or two.
- Experiment with different types of nut butter for a unique twist!
variation
You can try swapping the chocolate kiss candies with caramel candies or even pieces of a favorite chocolate bar. For a fun twist, add some chopped nuts into the dough for added texture.
FAQs
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but it might make the cookies a bit more crumbly. Just ensure it’s well-mixed and creamy.
Can I make these cookies dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and make sure the chocolate candies are dairy-free too.
Is there a substitute for the egg in this recipe?
Yes, you can use a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or applesauce (1/4 cup) as a substitute for the egg. Just remember that it may slightly alter the texture of the cookies.
Gluten-Free Peanut Butter Blossoms
Ingredients
Method
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter for 1 minute until creamy.
- Add the brown sugar and granulated sugar and mix until creamed, about 2-3 minutes.
- Add the egg, peanut butter, and vanilla, and beat until creamy and smooth, another minute or so. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well combined.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Place the unwrapped chocolate kiss candies in a bowl and set them in the freezer.
- Scoop the cookie dough into round balls, about 1 tablespoon per ball. Roll each ball in granulated sugar before placing it on the baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the tops crack slightly.
- Remove from the oven and immediately press a chocolate kiss candy into each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.