Gluten Free Peanut Butter Blossoms
Let’s kick off the holiday cookie festivities with a timeless treat that’s gentle on the tummy for those with gluten sensitivities! Introducing these irresistibly soft and utterly delicious Gluten Free Peanut Butter Blossoms — the perfect classic to savor throughout the holiday season. Easy to whip up, these cookies embody the festive spirit with each bite, making them a must-have addition to your seasonal baking list. Get ready to indulge in a gluten-free delight that’s as easy to make as it is delightful to devour!
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Ingredients You’ll Need:
Let’s break down the deliciousness of these Gluten Free Peanut Butter Blossoms:
Butter: adds richness and that melt-in-your-mouth texture to our cookies. It’s the secret behind that perfect balance of tenderness.
Peanut Butter: Creamy peanut butter not only brings its distinctive nutty flavor but also contributes to the cookie’s soft and chewy consistency.
Granulated Sugar: Granulated sugar sweetens the deal, providing the right amount of sweetness to counterbalance the savory peanut butter flavor.
Light Brown Sugar: offering a subtle caramel note that elevates the taste profile of our cookies and keeps them moist.
Vanilla: enhances all the flavors, adding depth and warmth to every bite.
Whole Egg and Egg Yolk: Eggs are the binding agents, ensuring our cookies have that perfect structure and a delightful chewiness.
Gluten-Free All-Purpose Flour: This flour blend gives structure to the cookies and ensures that everyone can enjoy these delectable treats without compromising on taste or texture.
Baking Soda: The leavening agent that works its magic, giving our cookies the perfect rise and that desirable pillowy texture.
Salt: A pinch of salt enhances all the flavors, striking a harmonious balance and preventing our cookies from being overly sweet.
Milk: Adding a touch of moisture, milk helps create a dough that’s easy to work with and yields those soft, irresistible cookies.
Hershey Kisses: The grand finale! These iconic chocolate delights sit atop our cookies, providing a sweet surprise in every bite and adding a festive touch that makes these treats truly special.
Tips for Success!
let’s ensure your Gluten Free Peanut Butter Blossoms turn out as fabulous as they sound! Here are some top tips:
Room Temperature Ingredients: Bring your butter, eggs, and milk to room temperature before you start. This ensures proper incorporation and a smoother cookie dough.
Creaming Method: Cream together the butter, peanut butter, and sugars until light and fluffy. This aeration is key for a soft and tender cookie.
Measure Flour Correctly: When using gluten-free all-purpose flour, measure it accurately. Too much flour can make the cookies dry, so consider using a kitchen scale for precision. This is my favorite Kitchen Scale! Also check out my video about how to properly measure your flour.
Uniform Size: Use a cookie scoop to ensure uniform-sized cookies. This helps them bake evenly, so you don’t end up with some overdone and others underdone.
Pressing the Kisses: When you place the Hershey Kisses on top of the baked cookies, do it as soon as they come out of the oven. This allows the chocolate to slightly melt and adhere to the cookie.
Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without collapsing.
Frequently Asked Questions
Why are my peanut butter blossoms crumbly?
Achieving the perfect texture for your peanut butter blossoms is an art! If you notice a crumbly consistency, it might be due to insufficient moisture or a tad too much time in the oven. Fear not! A quick fix is adding a tablespoon or two of milk to your cookie dough batter. And here’s a pro tip: keep a watchful eye as your cookies bake in the oven. It’s always better to lean towards slightly underbaked for that soft, chewy perfection.
How do you store Peanut Butter Blossoms?
The best way to store those delicious Peanut Butter Blossoms (or any cookie) is in an airtight container! I love using these containers to store my cookies. Pro Tip: break up large pieces of bread and place them in the container with your cookies to help keep those beautiful cookies nice and soft!
Gluten Free Peanut Butter Blossoms
Equipment
- Electric mixer w/ paddle attachment
- Rubber spatula
- Mixing bowls
- Measuring Cups & Spoons
- Cookie Sheets
- Parchment Paper
- cookie scoop
Ingredients
- 1/2 c. (1 stick, 114g) Butter unsalted and softened
- 3/4 c. (212g) Peanut Butter smooth
- 1/4 c. (60g) Granulated Sugar
- 3/4 c. (168g) Brown Sugar light
- 1 tsp. (5g) Vanilla Extract
- 1 Egg whole
- 1 Egg yolk
- 1 3/4 c. (214g) Gluten Free All-Purpose Flour
- 1 tsp. (6g) Baking Soda
- 1/4 tsp. (4g) Salt
- 1 tbsp. (16g) Milk
- 30-40 Hershey Kisses
- Granulated Sugar for rolling
Instructions
- Preheat oven to 350°F and line cookie tray(s) with parchment paper.
- In the bowl of a stand mixer, cream the butter on medium high speed until light/pale in color.
- Add the Peanut Butter and cream together on a medium high speed until smooth.
- Add the sugars and cream together on medium speed until light and fluffy.
- Scrape down the sides of the bowl and add the vanilla extract. Mix until combined.
- Scrape down the sides of the bowl, add one egg, mix at a medium low speed until combine. Scrape down the sides of the bowl, then add the yolk and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Next, add the dry ingredients to the dough and mix together on a low speed until all the flour is mixed in.
- Add the milk and mix until combined on a low speed. Scrape down the sides of the bowl.
- Using a cookie scoop, scoop the cookie dough into balls, roll them into smooth balls, then roll them in the granulated sugar. Place the cookie dough balls onto parchment lined cookie sheets and place the cookie sheet in the freezer for 10-15 minutes.
- Once the cookie dough balls have chilled for 10-15 minutes, pull them out of the freezer, and roll each one in the granulated sugar for a second time.
- Place the cookies in the oven and bake for 8-10 minutes.
- Once the cookies come out of the oven, immediately press the Hershey kiss on top of the cookie.
- Let the cookies cool on a cooling rack and enjoy!
