Description
This Peanut Butter Blossoms recipe delivers soft, chewy gluten-free cookies with a chocolate kiss. A holiday classic for sweet, nostalgic moments!
Ingredients
Scale
- Base Ingredients:
- 1 cup (240g) creamy peanut butter (no-stir kind)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar, plus more for rolling
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Dry Mix:
- 1 1/4 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Finishing Touches:
- 36 Hershey’s Kisses, unwrapped and chilled
Instructions
- Cream the Butter & Sugars:: First up, get your unsalted butter and both sugars into a mixing bowl. You want to beat them together until they’re light and fluffy, about 2-3 minutes with a stand mixer. This step is where you incorporate air, which is super important for a tender cookie. I always get excited at this stage, it smells so sweet and promising, and sometimes I’ll even sneak a tiny taste of the mixture, shhh!
- Add Wet Ingredients:: Next, crack in that large egg and pour in the vanilla extract. Mix until just combined, scraping down the sides of the bowl to make sure everything is incorporated. You don’t want to overmix here; we’re just aiming for a smooth, cohesive wet mixture. I once added the egg too early and it looked a bit scrambled with the butter, oops! Just keep mixing gently until it comes together.
- Mix in Peanut Butter:: Now for the star! Add your creamy peanut butter to the wet mixture and beat until it’s fully blended. The dough will start to take on that gorgeous, nutty aroma that just screams comfort. Make sure there are no streaks of peanut butter left, it should all be one uniform, delicious-looking concoction. This is where the magic really starts to happen, honestly.
- Combine Dry Ingredients:: In a separate bowl, whisk together your gluten-free flour blend, baking soda, and salt. Give it a good whisk to ensure everything is evenly distributed. This step is important for preventing pockets of leavening or salt in your cookies, which I learned the hard way with a surprisingly salty batch once!
- Add Dry to Wet:: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix here; overworking gluten-free flour can make the cookies tough. The dough will be thick and slightly crumbly, but should hold together when pressed. This is where I start picturing those perfect little crinkled balls!
- Roll & Bake:: Roll the dough into small, 1-inch balls, then roll each ball in granulated sugar to coat. Place them on a parchment-lined baking sheet and bake for about 8-10 minutes, or until the edges are lightly golden. They’ll look a little underdone in the middle, and that’s okay! Immediately upon removing them from the oven, gently press a cold Hershey’s Kiss into the center of each warm cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The smell of warm peanut butter and melting chocolate is just heavenly!