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!
Notes
Store in an airtight container at room temperature for up to 3-4 days. Can be frozen for up to 2-3 months.
