Peanut Butter Blossoms
- 1/2 cup or 1 stick dairy free butter or butter softened
- 1/3 cup brown sugar packed
- scant 1/2 cup cane sugar
- 1/2 teaspoon vanilla extract
- 2 eggs OR 1 1/2 flax eggs 1 1/2 tablespoon flax seed meal + 3 3/4 tablespoons water
- 1/2 cup peanut butter I used Natural Creamy Peanut Butter
- 1 3/4 cups gluten-free all purpose flour with xanthum gum** (We used GF Jules flour, Affiliate Link) **NOTE: If using flax egg, use 1 1/4 cups flours**
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- pinch of salt
- Cane sugar for rolling
- 30-36 chocolate kisses wrapper removed (exact number depends on exact number of cookies or for dairy-free/ vegan optional 1 cups dairy free semi-sweet or dark chocolate chips (we like Enjoy Life Foods)
- Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
- If you are using flax egg and haven't already made it, in a small bowl mix 1 1/2 tablespoons flaxseed meal with 3 3/4 tablespoons water and let stand for 5 minutes. Mix again before using.
- Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
- Add eggs or flax egg and beat thoroughly.
- Beat in Peanut Butter.
- In a separate small bowl, add flour, baking soda, baking powder and salt. Mix with a fork. Then add the flour mixture to the creamed mixture and mix until combined.
- Form dough into 1 inch balls, roll cookies in sugar and place on prepared baking sheets about 1 1/2 inches apart. If making vegan version, gently use your thumb to make a small indentation in the center of the cookie. (just like a thumbprint cookie!)
- Bake for 8 minutes.* Cookies will be very light brown and puffed. *if you have the time, bake one tray at a time on center rack.
- Remove baking sheet from oven and lightly press a chocolate kiss into center of each cookie, allowing it to crack slightly.
- If using dairy-free/ vegan option, instead of chocolate kisses, melt chips in a double boiler while cookies bake, then spoon melted chocolate into the center indentation of the cookie. Note, the thumbprint may "close up" a bit during baking, so just gently use your thumb to reinforce the indent if necessary before filling with chocolate.
- Cool completely, then store in an airtight container. Store well at room temp for a week. Freeze well.
15 thoughts on “Peanut Butter Blossoms”
So good! I was pleasantly surprised at the level of sweetness (not too sweet) and the peanut butter and chocolate combo is the best!
Wanted to give this 5 stars but something wasn’t working right below.
Thank you! So happy you love them!
Could you use a peanut butter cup instead of a Hershey kiss?
Of course! That sounds yummy!
Made the Peanut Butter Blossoms for my son this Christmas. He’s been GF for about 18 months and finding a decent cookie has been challenging. These were AMAZING. Everyone loved them and no one knew they were GF. Will be making these again. Thank you for sharing your recipes and helping this mama put a smile on her sons face!!
Yay! Makes me so happy that everyone loved them, especially your son! Thanks for sharing!
Do you have any suggestions for high altitude baking? We I’m over 9,000 ft and cookies always flatten out but I’m so excited to try this recipe!
Hi. I have no experience with high altitude baking. Linking to a chart from King Arthur Baking that looks really helpful! Let me know if you make them and how it goes!
My grandkids and I made these cookies today. Although we made them too big, which we will know better next time; we thought they came out great. Loved them and so easy to make and no one k ew they were gluten free. Your recipes are my number ONE Go To!!!
Happy you loved them! Thanks for sharing!
I used Aquafaba (chickpea powder) as an egg replacer and they turned out amazing!!!
The dough is not easy to roll into a ball. Very sticky and loose. Should I add more flour or chill first? Smells amazing Can’t wait to bake them.
If something like that happens, it could be for lots of reasons – butter too soft, peanut butter more liquidy than others — just chill dough for 15 minutes or so and it will roll better! Enjoy!
I made these and they tasted amazing! My only problem was they are pretty dry and they crumble a bit. I made them again and added some olive oil as the peanut butter I got was pretty dry. But I notice yours are cracked too. Any ideas on how to make them so the dough is not so dry? They still taste great just crumbly. Thanks
If your peanut butter is particularly dry (especially sometimes at the bottom of the jar) it could make the batter drier, but in general it is not a dry batter. It sounds like you might have too much flour perhaps? Be sure you spoon flour in the the measuring cup, then level it with a knife as opposed to scooping it with a measuring cup. With gluten-free baking, measuring is important as too much flour can lead to dry baked goods. Hope that helps!