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Gluten-Free Peanut Butter Blossoms

These Gluten-Free Peanut Butter Blossoms are a delightful dessert with a gooey chocolate center that everyone will love, perfect for gatherings or satisfying your sweet tooth.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1⅓ cups gluten-free measure-for-measure flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
Wet Ingredients
  • ½ cup butter (at room temperature) Make sure butter is at room temperature for easy creaming.
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg Can be substituted with a flaxseed egg or applesauce for vegan options.
  • ¾ cup creamy peanut butter Natural peanut butter can be used but might make cookies crumbly.
  • 1 teaspoon vanilla extract
Other Ingredients
  • 24-32 pieces chocolate kiss candies (unwrapped) Should be set in the freezer before baking.
  • as needed sugar granulated sugar (for rolling)

Method
 

Preparation
  1. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, or using a hand mixer, beat the butter for 1 minute until creamy.
  3. Add the brown sugar and granulated sugar and mix until creamed, about 2-3 minutes.
  4. 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.
  5. With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well combined.
  6. Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
Baking
  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  2. Place the unwrapped chocolate kiss candies in a bowl and set them in the freezer.
  3. 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.
  4. Bake for 10-12 minutes or until the tops crack slightly.
  5. Remove from the oven and immediately press a chocolate kiss candy into each cookie.
  6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze the cookie balls before baking.