The Ultimate Guide to Gluten-Free Peanut Butter Blossoms: A Homestyle Favorite Made Easy
Key Ingredients for Gluten-Free Peanut Butter Blossoms
- 1 cup (226g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter (natural or regular, your preference!)
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (50g) extra granulated sugar, for rolling
- 1 (10-12 ounce) bag of your favorite chocolate kisses (milk chocolate, dark chocolate, or even peanut butter cups work wonderfully!), unwrapped
How to Make Gluten-Free Peanut Butter Blossoms
Whip up these irresistible Gluten-Free Peanut Butter Blossoms in about an hour and 15 minutes, with just 20 minutes of active prep time! These cookies are a symphony of soft, chewy peanut butter goodness topped with a melty chocolate kiss, making them a crowd-pleasing treat that’s surprisingly simple to create at home. They offer a delightful balance of sweet and salty flavors, perfect for any occasion.
Step-by-Step Instructions
Prep Your Ingredients and Preheat:
Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make for easy cleanup. Make sure to have all your ingredients measured out and ready to go before you start mixing. Unwrap all of your chocolate kisses and set them aside.
Cream the Butter, Peanut Butter, and Sugars:
In a large mixing bowl, beat together the softened unsalted butter and creamy peanut butter until well combined and smooth. Gradually add the granulated sugar and packed light brown sugar to the bowl. Continue to beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes. This creaming process incorporates air, which contributes to the cookie’s texture.
Incorporate Eggs and Vanilla:
Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Next, stir in the vanilla extract. Ensure everything is thoroughly mixed before moving on to the dry ingredients.
Combine Dry Ingredients:
In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Whisking these dry ingredients together helps to evenly distribute the baking soda and salt, preventing pockets of saltiness or leavening.
Gradually Add Dry to Wet Ingredients:
Slowly add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as this can lead to tough cookies. Scrape down the sides of the bowl as needed to ensure all the flour is incorporated. The dough should be thick and slightly sticky.
Shape and Roll the Cookies:
Measure out about 1-inch balls of dough. You can use a cookie scoop for uniform size. Roll each ball gently between your palms to form a smooth sphere. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. In a small shallow dish, pour the extra granulated sugar for rolling. Roll each dough ball in the sugar until evenly coated.
Bake the Cookie Bases:
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. Keep an eye on them, as gluten-free cookies can sometimes bake a bit faster.
Add the Chocolate Kisses:
As soon as the cookies come out of the oven, gently press one unwrapped chocolate kiss into the center of each hot cookie. The residual heat from the cookies will soften the chocolate, allowing it to melt slightly and create that signature “blossom” effect.
Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows the chocolate to firm up and the cookies to fully set. Once cooled, your delicious Gluten-Free Peanut Butter Blossoms are ready to be enjoyed!
Why You’ll Love This Gluten-Free Peanut Butter Blossoms
You’ll adore these Gluten-Free Peanut Butter Blossoms for their perfect blend of classic comfort and gluten-free inclusivity, bringing that cherished homemade taste to your table without the worry. They wonderfully capture the essence of a nostalgic favorite, offering that satisfyingly soft and chewy peanut butter cookie base crowned with a luscious, melty chocolate kiss. Unlike some gluten-free alternatives that can be crumbly, these cookies maintain a delightful texture that rivals their gluten-containing counterparts, making them a true joy to bake and share.
Saving money on snacks and treats is always a win, and baking these Gluten-Free Peanut Butter Blossoms yourself is significantly more economical than buying pre-made gluten-free cookies. Plus, the aroma that fills your kitchen as they bake is simply divine, creating a warm and inviting atmosphere. The pure, unadulterated flavor of peanut butter paired with rich chocolate is a timeless combination that’s hard to resist. If you’ve enjoyed classic peanut butter cookies, you’ll be captivated by how this gluten-free version delivers all the joy and flavor you crave. Don’t wait – gather your ingredients and get ready to bake a batch of these delightful treats today!
Storing and Reheating Tips
For optimal freshness, store your Gluten-Free Peanut Butter Blossoms in an airtight container at room temperature. They will stay wonderfully delicious for up to 3-4 days. If you find yourself with a surplus (which is unlikely!), you can also freeze them. To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, simply bring them back to room temperature for a few hours, or gently warm them in a low oven (around 250°F or 120°C) for a few minutes for a warm, gooey treat.
Final Thoughts
These Gluten-Free Peanut Butter Blossoms are a testament to the fact that gluten-free baking can be just as delicious and comforting as traditional baking. Give them a try, and you’ll undoubtedly fall in love with this delightful, easy-to-make classic!
Gluten-Free Peanut Butter Blossoms
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make for easy cleanup. Make sure to have all your ingredients measured out and ready to go before you start mixing. Unwrap all of your chocolate kisses and set them aside.
- In a large mixing bowl, beat together the softened unsalted butter and creamy peanut butter until well combined and smooth. Gradually add the granulated sugar and packed light brown sugar to the bowl. Continue to beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes. This creaming process incorporates air, which contributes to the cookie’s texture.1 cup unsalted butter, 1 cup creamy peanut butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Next, stir in the vanilla extract. Ensure everything is thoroughly mixed before moving on to the dry ingredients.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Whisking these dry ingredients together helps to evenly distribute the baking soda and salt, preventing pockets of saltiness or leavening.2 1/4 cups all-purpose gluten-free flour blend, 1 teaspoon baking soda, 1/2 teaspoon salt
- Slowly add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as this can lead to tough cookies. Scrape down the sides of the bowl as needed to ensure all the flour is incorporated. The dough should be thick and slightly sticky.3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose gluten-free flour blend, 1 teaspoon baking soda, 1/2 teaspoon salt
- Measure out about 1-inch balls of dough. You can use a cookie scoop for uniform size. Roll each ball gently between your palms to form a smooth sphere. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. In a small shallow dish, pour the extra granulated sugar for rolling. Roll each dough ball in the sugar until evenly coated.1/4 cup extra granulated sugar
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. Keep an eye on them, as gluten-free cookies can sometimes bake a bit faster.
- As soon as the cookies come out of the oven, gently press one unwrapped chocolate kiss into the center of each hot cookie. The residual heat from the cookies will soften the chocolate, allowing it to melt slightly and create that signature “blossom” effect.1 bag chocolate kisses
- Allow the cookies to cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows the chocolate to firm up and the cookies to fully set. Once cooled, your delicious Gluten-Free Peanut Butter Blossoms are ready to be enjoyed!