Original Post: https://www.evolvingtable.com/peanut-butter-blossoms/
Gluten-Free Peanut Butter Blossoms
Peanut Butter Blossoms are a classic cookie that is perfectly moist and flavorful. These soft and chewy gluten-free treats are full of peanut butter and topped with a Hershey's kiss.
Servings: 30 cookies
Ingredients
- 1 ¾ cups flour gluten free 1-to-1 blend
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup butter softened
- ½ cup peanut butter creamy
- ¾ cup brown sugar packed
- ½ cup sugar plus more for rolling
- 1 large egg
- 2 tsp. vanilla extract
- 30 Hershey’s chocolate kisses
Instructions
- Add softened butter to a large bowl along with the peanut butter, brown sugar, ½ cup of white sugar, egg, and vanilla extract. Beat on medium speed with a handheld mixer for 20-30 seconds, or until combined.
- Add 1 cup of flour, baking soda, baking powder, and salt to the bowl. Whisk just the dry ingredients with a fork or whisk so they’re evenly distributed. Beat everything together on medium speed until the flour is incorporated into the wet ingredients. Add in the rest of the flour ¼ cup at a time until it is well combined.
- Scoop out 1 ½ tablespoons worth of cookie dough and then roll it into a ball. Add the cookie dough ball to a medium-sized bowl with the remaining ¼ cup of sugar in it. Toss the ball in the sugar until it is completely coated and place on a large plate. Repeat this with the remaining cookie dough. Refrigerate the balls for at least 2 hours so the dough can firm up.
- Once almost done chilling, set the oven to 375 degrees. Add the cookie dough to a parchment paper lined baking sheet, making sure the balls are at least 1-inch apart.
- Bake cookies in the preheated oven for 8-10 minutes. As soon as they are done baking, sink a Hershey’s kiss into the middle of each cookie and then give it a slight twist to ensure the cookie sticks to the chocolate.
- Let the cookies cool to room temperature before serving or storing. Enjoy!
Video
Notes
Meal Prep and Storage
- To Prep-Ahead: You can unwrap the kisses and store in a bag. The dough can be made a day early, as well. Simply keep it covered in the fridge.
- To Store: Place cookies in an airtight container and leave at room temperature for up to 3 to 4 days or in the fridge for up to 6 to 7 days.
- To Freeze: These cookies freeze beautifully. Tightly wrap them in plastic and store in the freezer for up to 4 to 6 months.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 127mg | Potassium: 43mg | Fiber: 1g | Sugar: 12g | Vitamin A: 102IU | Calcium: 26mg | Iron: 0.4mg