Gluten Free Peanut Butter Blossom Cookies
These simple and delicious Peanut Butter Blossom cookies are a perfect treat year round. We love to make these around the holidays for gifts and for enjoying ourselves.
There are many names for these cookies including peanut butter kiss cookies. Regardless of what you call them they all have that same chewy peanut butter and creamy chocolate taste. In my opinion these are best eaten warm when the Hershey kiss is still gooey.
Some make these cookies on a cookie sheet but I have always preferred to make them in a mini muffin tin. I find that it is easier for them to keep their shape and not spread to much. It also is a great way to make them festive for whatever holiday you are celebrating. In this photo I used Christmas muffin liners which was the perfect touch.
Tools You Will Need
- Mini Muffin Tin
- Muffin Liners
- Cooling Rack
- Stand Mixer
- 1 TBSP Cookie Scoop
Ingredients
- Sugar
- Salt
- Peanut Butter
- Egg
- Butter
- Brown Sugar
- Baking Soda
- Vanilla
- GF Flour
Step by Step Instructions
- In a mixing bowl combine peanut butter, butter, sugar, brown sugar, egg, and vanilla. Mix with hand mixer or stand mixer until fully combined.
- Add in the baking soda, gluten free 1to1 flour, and salt. Mix until well combined.
- Line muffin tin with muffin liners or spray with nonstick spray. Using 1 tbsp cookie scoop place balls of dough into each cup.
- Bake at 325 for 9-11 minutes. When cookies come out of the oven immediately place a Hershey kiss into each cup pushing down slightly.
Gluten Free Peanut Butter Blossom Cookies
These Gluten Free Peanut Butter Blossoms are so soft and chewy with a gooey chocolatey center.
Ingredients
- 1/2 cup creamy peanut butter, not natural
- 4 tablespoons melted butter, slightly warm
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 scant cup gluten free all purpose flour
- Hershey Kisses
Instructions
1.In a mixing bowl combine peanut butter, butter, sugar, vanilla, egg, and brown sugar. Mix with hand mixer or in a stand mixer until combined.
2.Add in the dry ingredients and mix until combined.
3.Using a 1tbsp cookie scoop place 1 scoop into each mini muffin cup. I suggest using muffin liners for easy removal. Once you take them out of the oven place a Hershey kiss in the middle of each one while still hot.
4.Bake at 325 for 9-11 minutes.
