These Gluten Free Peanut Butter Blossom Cookies are soft on the inside, lightly crisp on the outside, and full of rich peanut butter flavour. Each cookie is finished with a classic chocolate kiss pressed into the centre while the cookie is still warm. This makes them look beautiful and taste even better.
The cookie dough is quick and simple to make. You do not need an electric mixer, and the dough does not need chilling. Everything comes together easily, making this recipe perfect for beginners and busy baking days, especially during holidays.
The balance of flavours is what makes these cookies special. The peanut butter is strong but not overpowering, and the milk chocolate kiss adds just enough sweetness. Rolling the dough balls in coarse sugar is optional, but it gives the cookies a thin, crunchy, sugary shell that contrasts nicely with the soft centre.
As the cookies bake, you will notice small cracks forming on the surface. This is a good sign. When the edges start to turn lightly golden, the cookies are ready to come out of the oven.
The most important step happens right after baking. As soon as the cookies come out of the oven, press one unwrapped chocolate kiss into the centre of each cookie. The heat from the cookie softens the chocolate, helping it stick, and it firms up again as the cookies cool.
Tips & Tricks
- Unwrap the chocolate kisses before baking so they are ready to use
- Press the chocolate gently but firmly so it stays in place
- Use smooth, no-stir peanut butter for best texture
- Whisk dry ingredients well to avoid lumps
- A cookie scoop helps make evenly sized cookies
Notes
- Coarse sugar creates a crisp outer shell but can be skipped
- Mini peanut butter cups can be used instead of kisses, but cookies will spread slightly more
- Gluten-free sparkling or sanding sugar works best for rolling
- Cookies can be stored at room temperature once fully cooled
Gluten Free Peanut Butter Blossom Cookies
Description
Soft gluten free peanut butter cookies with a crunchy sugar coating and a chocolate kiss pressed into the centre. Perfect for holidays, gifting, or everyday treats.
Duration
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend
- ½ teaspoon xanthan gum (omit if already included)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 5 tablespoons (70 g) unsalted butter, at room temperature
- ¼ cup (64 g) smooth, no stir peanut butter
- 1 egg (50 g, weighed out of shell), at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Coarse sugar, for rolling (optional)
- 21 Hershey’s milk chocolate kisses, unwrapped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour blend, xanthan gum, baking soda, salt, and granulated sugar. Add brown sugar and whisk again to remove lumps.
- Melt butter and peanut butter together in a small saucepan over medium heat until smooth. Let cool slightly.
- Add the melted butter mixture to the dry ingredients and mix well.
- Add egg and vanilla extract. Mix until a thick, smooth dough forms.
- Divide dough into 21 equal balls, each slightly over 1 inch wide.
- Roll dough balls in coarse sugar if using.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 11 minutes, until cookies flatten slightly and tops look lightly cracked.
- Remove from oven and immediately press one chocolate kiss into the centre of each cookie.
- Let cookies cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely.
