Gluten-Free Peanut Butter Blossoms
The Best Gluten-Free Peanut Butter Blossom Recipe. Easy to Make!
Ingredients
- ½ cup granulated sugar,plus additional for rolling cookies (see note) (3 ¾ ounces; 106 grams)
- ½ cup packed brown sugar (3 ¾ ounces; 106 grams)
- ½ cup creamy peanut butter (4 ¾; 135 grams)
- ½ cup butter or dairy-free margarine, softened (4 ounces; 113 grams)
- 1 large egg
- 1 ½ cups gluten-free baking flour (see note) (7 ounces; 198 grams)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 36 chocolate kisses, unwrapped
Instructions
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Adjust oven rack to middle position. Preheat oven to 375℉. Line two baking sheets with parchment paper.
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Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add gluten-free flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.
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Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
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Bake until edges are light golden brown, about 8 to 10 minutes.
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Remove pan from the oven. Immediately press one chocolate Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.
Recipe Notes
Gluten-Free Flour Note: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Do NOT use a grain-free (nut) flour.
Sugar Note: Roll cookies in colored sugar (traditional or coarse) for a Christmas or holiday look.