These Gluten Free Peanut Butter Blossoms are soft, chewy, and taste just like the cookies you remember from childhood. Their delicious peanut butter flavor, topped with a candy kiss, makes them a must-bake for any cookie exchange. Best of all, no one will guess they’re gluten free!
We’re big fans of peanut butter and chocolate and I’m always looking for ways to combine the two flavors. I’ve shared with you my recipes for gluten free peanut butter chocolate chip cookies and chocolate chip peanut butter cookies, but it’s time to share this recipe for peanut butter blossoms with you.
These cookies are a terrific combination of peanut butter and chocolate. I used standard, store-bought, creamy peanut butter…nothing fancy. Most peanut butter is gluten free but always check the label. You can use crunchy peanut butter if you like to add extra texture to the cookies.
This one-bowl recipe is simple to make. Other than chilling the dough for 30 minutes and unwrapping the chocolate kisses, these cookies come together pretty quickly.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Peanut Butter Blossoms
In a large mixing bowl, combine the butter, brown sugar, 1/2 cup granulated sugar, and peanut butter. Using an electric mixer, beat on medium speed until light and fluffy (photo 1).
Add the egg, vanilla, and salt and beat until well combined (photo 2).
Add the gluten free flour and baking soda and beat on low speed until completely combined (photos 3 & 4). Use a rubber spatula to scrape the sides of the bowl so everything gets incorporated.
Cover with plastic wrap and refrigerate for 30 minutes. My mixing bowl is really large so I transfer the dough to a smaller bowl before covering and refrigerating.
Preheat oven to 375 degrees.
Form the dough into 1 1/4-inch balls. Roll the balls in the remaining 1/4 cup sugar and place 2 inches apart, on an ungreased baking pan (photo 5).
Bake 8-10 minutes until cookies are a very light golden brown. Remove from oven and immediately press 1 chocolate kiss into the center of each cookie.
Transfer the blossoms to a wire rack to cool.
The cookies can be stored in an airtight container for up to 7 days. Of course, that’s assuming they won’t be gobbled up before then.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chill the dough for 30 minutes to allow the butter and peanut butter to firm up. This will make it easier to roll the dough into balls.
- Roll out all the dough balls first before rolling in sugar. I put the dough balls on a large plate and then roll them in the sugar as I place them on the baking pans.
- Unwrap the chocolate kisses before you start the baking process. The kisses need to be pressed into the tops of the cookies as soon as they come out of the oven. I keep track of the number of dough balls I make so I know how many kisses I’ll need.
Can Peanut Butter Blossoms be Frozen?
These peanut butter kiss cookies are a great make ahead treat. They can be frozen, placed in a freezer safe container, for up to 2 months.
For the best results, place the cookies in a single layer, then place the next layer of cookies between the tips of the chocolate kisses. This will keep the tips of the kisses from breaking off.
If you’re looking for a super easy cookie that will be loved by all, give these Gluten Free Peanut Butter Blossoms a try. They’re the perfect addition to your holiday cookie tray!
More Gluten Free Cookie Recipes
- Salted Caramel Chocolate Chip Cookies
- Gluten Free Oatmeal Cookies
- Old-Fashioned Snickerdoodle Cookies
- Frosted Powdered Sugar Cookies
- No Bake Cookie Dough Bites
- Holly Cookies
- Gluten Free Ginger Snaps
- Gluten Free Chocolate Chip Pumpkin Cookies
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These Gluten Free Peanut Butter Blossoms are soft, chewy, and delicious. This simple cookie, topped with a candy kiss, is perfect for any occasion!
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, firmly packed
- 3/4 cup granulated sugar, divided
- 1/2 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups gluten free flour
- 1 1/2 teaspoons baking soda
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In a large mixing bowl, combine the butter, brown sugar, 1/2 cup granulated sugar, and peanut butter. Using an electric mixer, beat on medium speed until light and fluffy.
-
Add the egg, vanilla, and salt and beat until well combined.
-
Add the gluten free flour and baking soda and beat on low speed until completely combined.
-
Cover with plastic wrap and refrigerate for 30 minutes.
-
Preheat oven to 375 degrees.
-
Form the dough into 1 1/4-inch balls. Roll the balls in the remaining 1/4 cup sugar. Place the dough balls, 2 inches apart, on an ungreased baking pan.
-
Bake 8-10 minutes until cookies are a very light golden brown. Remove from oven and immediately press 1 chocolate kiss into the center of each cookie.
-
Transfer from pan to a wire rack to cool.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chill the dough for 30 minutes to allow the butter and peanut butter to firm up. This will make it easier to roll the dough into balls.
- Roll out all the dough balls first before rolling in sugar. I put the dough balls on a large plate and then roll them in the sugar as I place them on the baking pans.
- Unwrap the chocolate kisses before you start the baking process. The kisses need to be pressed into the tops of the cookies as soon as they come out of the oven. I keep track of the number of dough balls I make so I know how many kisses I’ll need.
Recipe adapted from Land O'Lakes.
These are so yummy. Perfect texture. Thanks for sharing!
Hi Laveda,
I’m glad you liked the cookies. Thanks for taking time to leave a comment!