Gluten Free Peanut Butter Blossoms
User Reviews
5
Gluten Free Peanut Butter Blossoms
Description
This recipe uses unsalted butter at room temperature, combined with granulated sugar, light brown sugar, and all-natural creamy peanut butter to form a smooth batter. An egg is incorporated, then gluten-free flour and baking powder are mixed in, creating a slightly sticky dough.
The dough balls are rolled in granulated sugar for a sweet, slightly crunchy exterior before baking at 350°F. Baking until the edges are set while centers remain a bit soft creates a tender cookie texture. Right after removing from the oven, a Hershey's Kiss is pressed into the center, melting slightly into the warm cookie.
The cookies balance the rich, nutty flavor of peanut butter with the sweetness and slight chewiness from sugar coating and moist centers, complemented by the chocolate topping. These treats suit those requiring gluten-free baked goods and pair well with milk or coffee.
Room temperature butter and all-natural creamy peanut butter are important for proper dough consistency. Gluten-free 1-to-1 flour is recommended over alternative flours like almond or coconut flour for best texture. Cookies keep well stored at room temperature for several days.
Ingredients
- ½ cup butter room temperature, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar tightly packed
- ½ cup peanut butter all natural creamy
- 1 egg
- 1 ½ cups all-purpose flour gluten free 1 to 1
- 1 tsp baking powder
- sugar to coat cookies
- 14 Hershey's Kisses
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add room temperature butter, sugar, brown sugar and peanut butter. Mix on high until no clumps of butter remain, about 2 minutes.
- Add in the egg. Mix to combine.
- Then, add in gluten free flour and baking powder. Mix to combine.
- Roll out balls of dough about 1.5 inches in diameter. Add granulated sugar to a small shallow bowl.
- Roll each ball of dough until fully coated in sugar. Place on pan.
- Bake cookies for 11 to 12 minutes or until edges are set and middles look slightly gooey.
- Once cookies come out of the oven, place a Hershey's kiss in the middle of each cookie.
- Finally, allow cookies to cool for 5 minutes before carefully moving to a cooling rack.
Notes
- Use all-natural creamy peanut butter for best flavor and texture; avoid brands with added oils or sugars.
- Butter should be at room temperature for smooth mixing.
- Use gluten-free 1-to-1 flour; almond or coconut flours are not recommended as substitutes.
- The dough will be slightly sticky; use a spoon to help form the balls.
- Bake until cookie edges are set but centers remain slightly gooey for ideal texture.
- Any type of Hershey's Kisses can be used, or substitute Reese's peanut butter cups if desired.
- Store baked cookies covered at room temperature for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 80mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 8IU | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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