Gluten-Free Peanut Butter Blossoms (No Shortening)
These Gluten-Free Peanut Butter Blossoms are soft and chewy, made with all butter (no shortening). Tested with several gluten-free flour blends, this recipe is reliable, festive, and always a holiday favorite!
Servings: 42 cookies
Ingredients
- ½ cup butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar plus more for rolling cookies
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cup Gluten-Free Flour Blend with xanthan gum King Arthur Measure for Measure, Cup4Cup, Pamela's Artisan Blend, or Namaste Perfect Blend.
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 42 Hershey's Milk Chocolate Kisses 1 package
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. Unwrap the chocolate kisses.
- In a small bowl, whisk together the flour, baking soda, and salt and set aside.
- In a separate large mixing bowl, cream together the butter, peanut butter, and both sugars until well combined and fluffy.
- Add in the egg and vanilla and mix well to combine.
- Add the dry ingredients to the peanut butter mixture and blend until well combined.
- Roll 1 tablespoon sized portions of dough into a balls. Then roll the balls in granulated sugar.
- Place the cookie dough balls 2-inches apart on the baking sheet. Bake at 375°F for 8-10 minutes. The cookies will be slightly cracked and lightly golden brown on the bottoms when done.
- Remove the cookies from the oven and immediately press one Hershey's Kiss into the center of each cookie. Allow the cookies cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely. Allow the chocolate to fully set up again before storing or stacking.
Notes
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.
