Peanut Butter Blossoms (Gluten Free)
Gluten Free Peanut Butter Blossoms have become a staple at our house every year around the holidays. When I ask my family which cookies we should make for our holiday trays, these cookies are always are at the top of the list. I stumbled across this recipe years ago in a magazine. I believe it was in an advertisement from Hershey!
Peanut Butter Blossoms are a wonderful addition to any holiday cookie tray. We used to make traditional peanut butter blossoms, but ever since we found this recipe we usually skip the flour based cookies altogether.
Gluten free friends and family will be thrilled to have such a delicious sweet treat. These cookies have zero flour! The intense peanut butter flavor and delicious chocolate are really the highlight here. We have found we don’t miss the flour at all.
With only a handful of ingredients, these cookies come together quickly. Make sure you unwrap your kisses first, and press the kisses in the cookies immediately after they come out of the oven. I always enlist the help of my husband or kids when it’s time to press the kisses into the cookies.
The cookies will crack a bit when you press the kiss into the cookie. Once you top the cookies with the kisses, move them to a cooling rack. They will need to sit for quite a while to really harden enough to store away in containers. Be careful not to store them away before they are completely set so they retain their characteristic shape.
Enjoy!
Gluten Free Peanut Butter Blossoms
Ingredients
- 70 Hershey Kisses
- 2 cups peanut butter
- ⅔ cup granulated sugar
- ⅔ cup packed light brown sugar
- 1 tsp vanilla
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ⅔ cup granulated sugar for rolling
Instructions
- Heat oven to 350° and unwrap the kisses
- Beat peanut butter, granulated sugar, light brown sugar, vanilla, baking soda, and salt in a large bowl. Add eggs and beat well.
- Roll dough into approximately 70-72 one inch balls. Roll each one in granulated sugar. Place on an ungreased cookie sheet.
- Bake for 8-10 minutes or until lightly browned. As soon as they come out of the oven, place a kiss in the center. The cookie will crack around the edges. Remove from cookie sheet and cool on a wire rack. Cool completely before storing.
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