Gluten-Free Peanut Butter Blossoms

The holiday classic, Peanut Butter Blossoms, have gone gluten-free and you can't even tell! 

This cookie is a classic.  We all know that, but do you ever make them at any other time than Christmas?  I don't and I have no idea why!  Gluten-free Peanut Butter Blossoms can (and should) be enjoyed year-round!  

In case you don't know, a peanut butter blossom is a peanut butter cookie that, as soon as it comes out of the oven, gets a Hershey's kiss pressed on top. It turns out to be the most adorable cookie and is a staple in my holiday baking repertoire. I mean can you really go wrong with the combination of peanut butter and chocolate?? I don't think so!  

Fun fact: Did you know you can also make these cookies completely flourless?

Making Gluten-Free Peanut Butter Blossoms

Making these cookies is the same as any other cookie: blend the dry ingredients, blend the wet ingredients, then blend it all together.  

For the dry ingredients, I used Pamela's Artisan Blend All-purpose Flour. Combine the dry ingredients separately first and set it aside.  

Then cream together shortening and peanut butter.  Followed by brown and white sugar. 

Blend in the peanut butter, shortening, and sugars until the mixture is creamy and fluffy.  Then add in the egg, milk, and vanilla and mix well.  Then it's time to add in the dry ingredients.  

Blend in those dry ingredients until well combined. 

Now for more fun!  Roll 1 tablespoon of dough into a ball and roll that ball in some more sugar.  Place them on a lined cookie sheet.  While they're baking unwrap the Hershey's kisses.

As soon as the cookies come out of the oven, press a Hershey's kiss on top of each cookie.  Be sure to do all of this right on the cookie sheet.  Then allow the cookies to cool on the cookie sheets. They are less likely to crumble if they cool in place first.

Oh man, look at that melty chocolate!  I mean seriously, if you don't eat one or three of these right from the oven... you're missing out!

Tips for Success

• Instead of white granulated sugar, roll cookies in colored sugar sprinkles for a more festive look! I use red and green for Christmas cookies.
• Don't worry about cracks!  That's what makes them a blossom! Occasionally you may get one that cracks beyond repair... well, I'd say that's just a sign you're supposed to eat it.
• Cool the cookies completely at room temperature.  Allow the chocolate to set back up before stacking and/or storing.  Otherwise, you'll flatten the chocolate and that would be a bummer.  
• Once the chocolate is hardened again, you can stack the cookies if needed. Then store them at room temperature or freeze in an airtight container.
• Eat within 2-3 days for optimal freshness.  Freeze right away if you need to keep the cookies longer than that.  Thaw the cookies at room temperature.
• You can make the dough 1-2 days ahead of baking.  Keep the dough in the refrigerator until you're ready to bake!
• These cookies are the perfect cookie to make with little helpers!  They can help with so many of the tasks.  From helping mix the dough to rolling the cookies in sugar, and even pressing in the Hershey's kisses! 

More Holiday Cookies 

• Here's a recipe for classic gluten-free frosted sugar cookies, perfect for cut-outs!  Works great with many GF flours!
• Love thumbprints? Here are gluten-free buttercream thumbprints and gluten-free jam-filled thumbprints.
• Gluten-free Snickerdoodles are always someone's favorite!
• Don't forget the double chocolate cookies!
• Or you can jump right to my cookie page to browse all the GF cookies I've posted so far!