Gluten Free Peanut Butter Blossoms Recipe

Ingredients:

Dry Ingredients:

  • 1 1/4 cup gluten-free 1:1 baking flour (spoon and level it, don’t pack it in)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum (if your flour blend doesn’t include it already)

Wet Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated white sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Additional:

  • Granulated sugar for rolling
  • 36-48 Hershey’s Kisses (or your favorite chocolate equivalent)

Instructions:

Prep:

  • Preheat your oven to 375°F (190°C).
  • Line two baking sheets with parchment paper.

Make the Dough:

  • Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and xanthan gum (if needed).
  • Cream Wet Ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
  • Combine & Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the bowl and chill the dough for at least 30 minutes (or up to an hour) to help it firm up.

Shape and Bake:

  • Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
  • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 8-10 minutes, or until the edges are lightly golden brown.

Add the Kisses:

  • Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookies will crack slightly around the edges, and that’s perfectly normal!

Finishing Touches

  • Allow the cookies to cool for several minutes on the baking sheet before transferring them to a wire rack to cool completely.

Tips:

  • Room Temperature Ingredients: Using softened butter and a room temperature egg helps ensure proper mixing and texture.
  • Chilling is Key: Chilling the dough makes handling it easier and prevents the cookies from spreading too much.
  • Flour Matters: Use a good-quality gluten-free 1:1 baking flour designed to replace regular wheat flour.
  • Don’t Overbake: Watch carefully; they should be set but not overly browned on the bottom.

Enjoy your delicious gluten-free peanut butter blossoms!

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