Name: Gluten-Free Peanut Butter Blossoms
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 48 cookies
Ingredients: 1/2 cup shortening; 3/4 cup creamy peanut butter; 1/4 cup granulated sugar ((plus ~ 1/2 cup for rolling cookies)); 1/2 cup brown sugar; 1 egg; 2 tablespoons milk; 1 teaspoon vanilla; 1 1/2 cup Pamela's Gluten-free All-purpose Flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 48 Hershey's Milk Chocolate Kisses ((Amount is less than 1 pkg))

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

a plate of peanut butter blossom cookies with a glass of milk.

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!

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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 went with my favorite flour blend: Pamela’s Artisan Blend All-purpose Flour. I stick with what works, ya know?! Combine the dry ingredients separately first and set it aside.

mixing dry ingredients, mixing peanut butter and shortening, adding brown and white sugar

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

creaming the sugar into the peanut butter, adding the egg, vanilla and milk, and then dry ingredients in a stand mixer.

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.

mixing in dry ingredients in a stand mixer

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.

rolling peanut butter cookie dough in sugar, baked cookies, and pressing a Hershey's kiss on top of the cookies

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 by transferring them to a wire rack.

peanut butter blossom cookies on a cookie sheet with melty Hershey's kisses on top.

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 Making Gluten-Free Peanut Butter Blossoms

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!

5 from 2 votes