Peanut Butter Blossom Cookies (Gluten Free)

This gluten free Peanut Butter Blossom Cookies recipe is easy to make. These cookies are chewy and perfect for the Christmas baking season!

No holiday season is complete without a batch of freshly baked Peanut Butter Blossoms. It's one of those cookies that has shown up at nearly any Christmas gathering I've ever attended and continues to do so.

These cookies are soft and chewy and the basic recipe has remained unchanged throughout time. The flavor combo consists of chocolate and peanut butter - A perfect blend of sweet and salty.

One reason these cookies are so popular is the fact that they're so darned easy to make.

This recipe is adapted from an old church cookbook and I can say with all certainty that it is one of the easiest out there.

These peanut butter kiss cookies are great for a holiday cookie exchange or for whipping up a batch and storing them in the freezer, sneaking one whenever you get a cookie craving.

Jump to:

• How To Make Gluten Free Peanut Butter Blossoms
• Ingredients For Peanut Butter Blossom Cookies
• Can Peanut Butter Blossoms Be Made Without Shortening?
• Roll The Cookie Dough In Sugar
• How Long Do These Cookies Need To Bake?
• How To Store Classic Peanut Butter Blossom Cookies
• Can These Cookies Be Frozen?
• Can I Substitute Another Candy?
• Baking Tips
• Peanut Butter Blossom Cookies (Gluten Free)

How To Make Gluten Free Peanut Butter Blossoms

It's no secret that I am not the world's greatest baker and generally prefer baked goods that require few ingredients and minimal cooking techniques. These cookies fall right into that category.

I love old fashioned recipes like this and other like these Crispy Old Fashioned Sugar Cookies because they're simple. The concept is simple and the execution is simple.

I adapted the recipe slightly to make these peanut butter blossoms gluten free. To make them gluten free I used Bob's Red Mill 1 to 1 Flour (a gluten free flour blend) but if you are not gluten free you can simply substitute regular All-Purpose flour.

Ingredients For Peanut Butter Blossom Cookies

Here's what you'll need to make them.

• ⅓ cup Creamy Peanut Butter
• ½ cup plus ¼ cup White Sugar
• ½ cup Brown Sugar
• ½ cup (1 stick) Unsalted Butter
• 1 Egg
• 1 tsp. Vanilla Extract
• ¼ tsp. Kosher Salt
• 1 tsp. Baking Soda
• 1 ¾ cup Gluten Free Flour Blend (or AP flour if not gluten free)
• 1 package Hershey's Chocolate Kisses

Can Peanut Butter Blossoms Be Made Without Shortening?

This recipe starts with separating the wet and dry ingredients into two separate bowls.

1. Place ½ cup (1 stick) of softened (but not melted) butter into a bowl along with ½ cup granulated white sugar, and ½ cup brown sugar. Cream the butter and sugar together using a hand mixer or a fork.
2. Add ⅓ cup creamy peanut butter to the wet mixture and mix until combined.
3. Add 1 egg and 1 tsp. vanilla extract to the wet ingredients and mix until incorporated.
4. In a separate bowl combine 1 ¾ cup gluten free flour blend (or AP flour if not GF), 1 tsp. baking soda, and ¼ tsp. kosher salt. Stir until combined.
5. Add the dry ingredients to the wet ingredients ⅓ at a time. Add ⅓ of the dry to the wet, mix to incorporate, and repeat until the wet and dry are completely combined.

The batter will be thick and a little bit sticky.

This recipe uses butter in place of shortening. There is no real reason for it other than I don't bake very often and never have shortening in my kitchen.

The butter in the cookies makes them nice and chewy and provides a great rich flavor.

Roll The Cookie Dough In Sugar

Once the cookie dough is combined it's time to form it into balls and roll in sugar before baking.

Rolling the dough in sugar provides that characteristic crunch on the outside of the cookies when baked and gives a little pop of sweetness.

1. Roll the cookie dough one spoonful at a time into balls.
2. Pour ¼ cup granulated white sugar onto a plate.
3. Roll the balls of cookie dough in the sugar until they are entirely coated.
4. Place the cookie dough balls on a baking sheet.

You will probably have a little sugar left over when finished. Discard this sugar as it has been in contact with cookie dough that contains raw egg.

How Long Do These Cookies Need To Bake?

The great thing about these Peanut Butter Blossom Cookies is that they take very little time to bake.

Each batch takes only 10 minutes.

1. Place the rolled cookie dough balls onto a baking sheet. You should be able to fit 8-10 cookies on each sheet (depending on the size of the sheet). These cookies do not spread very much while they bake.
2. Place the baking sheet into an oven heated to 375 degrees Fahrenheit.
3. Bake the cookies for 8 minutes. Remove the cookies from the oven after 8 minutes and place 1 Hershey's Chocolate Kiss in the middle of each cookie.
4. Return the baking sheet to the oven and bake for an additional 2 minutes.
5. Repeat with the remainder of the cookie dough, allowing the baking sheets to cool between each batch.

Baking times may vary slightly but 10-12 minutes should be an optimal baking time.

The cookies will be soft when they are finished and the bottoms of the cookie slightly browned.

Allow the cookies to cool and then transfer to a rack or place on a towel.

How To Store Classic Peanut Butter Blossom Cookies

This recipe yields 24-28 cookies so you will likely want to store them for a few days (unless you have little self-control like my husband who will eat them all in one sitting if I let him).

These cookies may be stored in an airtight container on the counter for 3-4 days. It's best to keep them in a sealed container or they may dry out.

Can These Cookies Be Frozen?

These cookies can absolutely be frozen.

To freeze, simply place them in heavy-duty freezer bags and press all of the air out of the bags. Label with the date and place in the freezer up to 3 months.

Allow the cookies to thaw in the fridge before eating as they become quite hard in the freezer.

Can I Substitute Another Candy?

You can substitute any Hershey's Kiss variety you like for chocolate. There are a number of flavors available nowadays from mint to white chocolate to candy cane. (Always make sure to check labels if you are gluten free).

Brach's Milk Chocolate Stars may also be used in place of the Hershey's chocolate kisses if you like.

Love chocolate desserts? Be sure to check out these recipes!

• Italian Chocolate Hazelnut Cake
• Halloween Chocolate Cookies
• Bailey's and Chocolate Glazed Doughnuts
• No Churn Cookies and Cream Ice Cream

If peanut butter is your thing don't miss this No Churn Peanut Butter Cup Ice Cream or this Halloween Puppy Chow!

Baking Tips

• If the Peanut Butter Blossom Cookies turn out too flat you may want to refrigerate the balls of dough for 30 minutes or so before baking. If the butter in the dough is too warm it may spread too much when baking resulting in flatter cookies.
• If the cookies turn out too dry or tough they may be overcooked. Make sure to keep an eye on the cooking times and not allow them to start browning on the top when baking.
• If the cookies turn out too crumbly you may want to switch your brand of peanut butter. I'm ALL about natural and organic products but good old-fashioned, not fancy creamy peanut butter is best for these types of cookies.

Looking for more holiday treats? Check out these recipes!

• Chocolate Dipped Peppermint Shortbread Cookies
• Chocolate Peppermint Mini Cheesecakes
• Bailey's and Whiskey Affogato
• Tom and Jerry Holiday Cocktail
• Pomegranate Mint Mojito
• Pistachio Nut Panna Cotta

Looking For More Old Fashioned Christmas Cookies? Don't Miss These Recipes!

Finnish Shortbread Cookies

Iced Gingerbread Men

Easy Sugar Cookie Recipe

Almond Shortbread Cookies