Easy Gluten Free Peanut Butter Blossom Cookies
If you’ve been searching for the best gluten-free peanut butter blossoms, look no further, these are it! Soft, chewy, and full of nostalgic flavor, they taste just like the classic peanut butter blossoms you grew up baking only made gluten-free and refined sugar free. Each warm cookie has that perfect chocolate center that melts into the cookie while it cools. Perfect for your holiday cookie exchange cookie boxes!
Equipment
- hand mixer
- 1 Mixing Bowl
- 2 baking sheets
- Parchment Paper
Ingredients
- ½ cup granulated monk fruit or cane sugar see notes if using monk fruit
- ½ cup coconut sugar or brown sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 ½ cups gluten free all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup additional granulated sugar for rolling cookie dough in optional
- about 24 hershey's kisses chocolate candies unwrapped
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix wet ingredients & sugars. In a large mixing bowl, use an electric mixer to beat together granulated sugar, brown sugar, creamy peanut butter, vanilla, butter, and egg until smooth.
- Add in dry ingredients, mixing with a silicone spatula until a soft peanut butter cookie dough forms. Be patient here, the dough takes a bit to come together.
- Make the cookie dough balls. Use a small cookie scoop to form cookie dough balls (about 1 inch) and roll each in additional sugar if desired. Arrange dough balls on a cookie sheet, about 2 inches apart.
- Bake cookies one sheet pan at a time for 8-10 minutes, until the edges are lightly golden and centers still look soft. Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Cool. Transfer cookies to a wire rack and let cool until the chocolate center sets, about 1 hour.
Notes
- Note that monk fruit sugar can make the dough a touch more crumbly once baked. If you're going to use monk fruit I suggest chilling the dough for 30 minutes prior to baking to help rehydrate as monk fruit can pull moisture out of the dough. You can also add an additional tablespoon each of butter and peanut butter. When I tested this recipe with monk fruit without making any changes to the steps or ingredients, it wasn't terribly crumbly but I did prefer the cookie dough once baked with those two simple tweaks.
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