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Gluten-Free Peanut Butter Blossoms

By Audrey Roberts

5 from 13 votes

Dec 02, 2018

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These gluten-free peanut butter blossoms are a soft gluten-free peanut butter cookie topped with a Hershey Kiss. Nothing gets better than chocolate and peanut butter together! The recipe also has a dairy-free option.

Gluten-Free Peanut Butter Blossoms

Peanut butter blossoms are gluten-free peanut butter cookies with a chocolate kiss in the middle. They are soft and chewy and a little crisp around the edges. The sugar crust totally takes these peanut butter cookies to the next level!

But what really does it for me, is the addition of the Hershey Kiss. I adore anything chocolate and peanut butter! It’s one of my all-time favorite flavor combinations. Really, who cannot resist a peanut butter cup?!

Ingredients for Gluten-Free Peanut Butter Blossoms

• Gluten-Free Peanut Butter: Gives these cookies their signature flavor.
• Sugar: A mixture of granulated and brown sugars sweeten the cookies and make them soft.
• Unsalted Butter: Helps hydrate the cookies and makes them tender. Use Smart Balance butter for a dairy-free option.
• Molasses: Adds additional sweetness, chewiness, and depth of flavor.
• Egg: Binds the cookies together so they don’t turn out crumbly.
• Gluten-Free All-Purpose Flour: I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• Xanthan Gum: Helps replace the elasticity and texture of gluten. Leave this out if your flour already contains it.
• Baking Soda: Helps the cookies rise in the oven and gives them a chewy texture.
• Gluten-Free Baking Powder: Gives the cookies an extra bit of help rising.
• Hershey Kisses: Not all flavors are gluten-free, so please check your labels.
• Chocolate Peanut Butter Filling: If you’re also dairy-free, make this filling from gluten-free peanut butter, pure vanilla extract, gluten-free cocoa powder, powdered sugar, and dairy-free milk (I used almond milk).

How To Make Gluten-Free Peanut Butter Blossoms

• Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy. (photo 1)
• Mix in the egg and the molasses. Mix until fully combined.
• In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients. Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough. (photo 2)
• Cover cookie dough and refrigerate for at least 30 minutes.
• Preheat oven to 375°. Add the 1/4 cup of granulated sugar to a small bowl for rolling the dough in.
• Scoop 1 tablespoon of dough and roll into a ball. (I used a 1 1/2 tablespoon cookie scoop.) (photo 3)
• Roll cookie dough ball in the granulated sugar and place onto a parchment-lined baking sheet. (photo 4)
• Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
• As soon as you bring the cookies out of the oven, place the Hersey Kisses in the center of each cookie. If you are using the dairy-free filling, use the back of a teaspoon to make an indent in the center of the cookie. (photo 5)
• Allow to cool completely or the Hersey Kisses will flatten.
• Store in an airtight container. Enjoy!
• Dairy-Free Chocolate Peanut Butter Filling
• Mix the peanut butter, cocoa powder, and pure vanilla extract until fully combined.
• Add the powdered sugar and mix until combined. Your filling will start to firm up.
• Add the dairy-free milk and mix until nice and smooth.
• You can spoon the filling into the centers or pipe the filling the center (like I did).

Pro-Tips For Making Gluten-Free Cookies

• Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game-changer for me!
• I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
• Not all flavors of Hershey Kisses are gluten-free please check your labels.

What Hershey Kisses are gluten-free?

The classic milk chocolate kisses, as well as the milk chocolate almond, special dark, hugs, and milk chocolate filled with caramel varieties are gluten-free.

How Do You Fix Crumbly Gluten-Free Peanut Butter Blossom Dough?

If the dough is too crumbly, stir in a tablespoon or two of almond milk or an extra egg.

Why Did My Gluten-Free Peanut Butter Blossoms Crack?

If the dough is too dry or crumbly or the gluten-free cookies are overbaked, they will crack. It is natural for gluten-free cookies to crack more than regular cookies, as you can see in the photos, but if they are cracking significantly or crumbling apart, they may need more liquid added to the dough or to be baked for less time.

How to Store Gluten-Free Peanut Butter Blossoms

These gluten-free cookies will keep well at room temperature for up to 2 days or in the refrigerator for up to 1 week if properly stored in an air-tight container. You can freeze them for up to 1 month as well. Just make sure to thaw them at room temperature before enjoying.

Gluten-Free Christmas Cookies

Peanut Butter Blossoms are one of the most popular classic cookies that are made all year long. They are also one of the cookies I made during Christmas.

I always see these popular cookies on a Christmas cookie tray. You could even make these gluten-free peanut butter blossoms more festive by rolling them in colored sugar crystals (like red or green).

These cookies are a classic! They are super easy to make and always a crowd-pleaser. Seriously, who does not love the flavor of chocolate and peanut butter?!

More Gluten-Free Christmas Cookies To Try!

• Gluten-Free Snowball Cookies {Dairy-Free Option}
• Almond Spritz Cookies {Gluten-Free, Dairy-Free}
• Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
• Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}

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5 from 13 votes

Gluten-Free Peanut Butter Blossoms {Dairy-Free}

By: Audrey from Mama Knows Gluten Free

Servings: 36 cookies

Prep: 10 minutes mins

chilling: 30 minutes mins

Total: 20 minutes mins

These gluten-free peanut butter kiss cookies are a soft gluten-free peanut butter cookie topped with a Hershey Kiss. Nothing gets better than chocolate and peanut butter together! The recipe also has a dairy-free option.

Ingredients 

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• ▢ 1/2 cup gluten-free peanut butter
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar, , packed
• ▢ 1/2 cup unsalted butter, softened, , dairy-free use Smart Balance
• ▢ 1 teaspoon molasses
• ▢ 1 egg, room temperature
• ▢ 1 1/4 cups gluten-free all-purpose flour, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• ▢ 1/4 teaspoon xanthan gum, (leave out if your flour already has it)
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon gluten-free baking powder
• ▢ 1/4 cup granulated sugar for rolling
• ▢ 36 Hershey Kisses (not all flavors are gluten-free please check your labels), , dairy-free use chocolate peanut butter filling instructions

Dairy-Free Chocolate Peanut Butter Filling

• ▢ 3/4 cup gluten-free peanut butter
• ▢ 1 tablespoon pure vanilla extract
• ▢ 4 tablespoons gluten-free cocoa powder
• ▢ 3/4 cups powdered sugar
• ▢ 5 tablespoons dairy-free milk, I used almond milk

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Instructions 

• Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy. 
• Mix in the egg and the molasses. Mix until fully combined.
• In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients.
  
• Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
• Cover cookie dough and refrigerate for 30 minutes.
• Preheat oven to 375°. Add the 1/4 cup of granulated sugar to a small bowl for rolling the dough in. 
• Scoop 1 tablespoon of dough and roll into a ball. (I used a  1 1/2 tablespoon cookie scoop.)
• Roll cookie dough ball in the granulated sugar and place onto a parchment-lined baking sheet.
• Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
• As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie. If you are using the dairy-free filling use the back of a teaspoon to make an indent in the center of the cookie. 
• Allow to cool completely or the Hersey Kisses will flatten.
• Store in an airtight container. Enjoy!

Dairy-Free Chocolate Peanut Butter Filling

• Mix the peanut butter, cocoa powder, and pure vanilla extract until fully combined.  
• Add the powdered sugar and mix until combined. Your filling will start to firm up.
• Add the dairy-free mil and mix until nice and smooth.
• You can spoon the filling into the centers or pipe the filling the center (like I did). 

Notes

• Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
• I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
• Not all flavors of Hershey Kisses are gluten-free please check your labels.
• For dairy-free I used Smart Balance butter and made the dairy-free chocolate peanut butter filling. 
• Store in an air-tight container.

Nutrition

Serving: 1cookieCalories: 104kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 12mgSodium: 46mgPotassium: 37mgSugar: 8gVitamin A: 85IUCalcium: 20mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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