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I have been making Peanut Butter Blossoms for as long as I can remember. These were one of the first cookies I ever made. Since I regularly made them growing up so it’s no surprise that they are the first cookie to come to mind for a holiday cookie exchange or any other occasion that calls for cookies. Speaking of holiday cookie exchanges, I first tried this gluten-free version of peanut butter blossoms a few years ago. Wanting to make a cookie gluten-free friends in the exchange group could enjoy, I knew all I had to do with this recipe was swap the flour. And it was a success!
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Getting Started
These cookies do taste a little different and tend to come out a little flatter than the original, gluten version. However, they don’t have as big a taste difference as other cookies where the flour has been swapped. And I think I know the main reason why. When making cookies with gluten-free flour, let the dough rest and hydrate.
Shortly after I made a batch, I came across this article from Tasting Table. It suggests letting cookie dough rest for 30 minutes before proceeding to the baking stage. In other words, as I learned from Amy Schumer Learns to Cook, let the dough “get to know itself.”
Since you have to roll the dough into balls and then into sugar before baking, this prep time innately allows the dough to sit and hydrate. So this great tip kind of happens unintentionally with a recipe like this. However, the last time I made these cookies I intentionally let the dough sit and “get to know itself” for the recommended 30 minutes. And it made a noticeable difference! The cookies came out less flat with more crackles around the edges. And tasted even closer to the original, gluten recipe. So definitely give that tip a try when making these cookies or other cookies with gluten-free flour.
Oh and do yourself a favor, especially for busy baking days, unwrap those chocolate Kisses ahead of time. I usually wrap and store in a plastic storage container the night before.
Speaking of time-saving, make-ahead tips, these cookies can be made ahead of time and frozen for later enjoyment.
Also, this is my favorite baking sheet for cookies. I line them with parchment paper and usually re-use the parchment paper for a couple rotations. I don’t reuse parchment paper across different types of cookie batches.
Gluten-Free Peanut Butter Blossoms Ingredient Recommendations
Gluten-Free Flour
Most recently I have used All-Purpose Gluten-Free Four to make these cookies. In the past, I’m pretty sure I have used a 1-to-1 Gluten-Free Baking Flour but I can’t say much about the difference other than I notice little to none. I would like to explore more with gluten-free flours.
I want to try different gluten-free flours with this recipe with more intention. For example, next time I will try the 1-to-1 Gluten-Free Baking Flour and let the dough rest to see how that turns out. I am also curious about trying almond flour or since this is a peanut butter cookie recipe, maybe peanut flour. Perhaps I will find a flour type or even a brand preference.
If I experiment further, I will update this post with my findings. And if you are more versed in the gluten-free flour world and have any advice or tips, let me know in the comments below!
Shortening
As you may know, I regularly cook for two. I do not do a lot of baking or cooking with shortening. Therefore, I used to buy a small can of Crisco for this recipe. However, it would go bad before I used hardly any of even the smallest jar. Then I discovered Crisco sticks. If you are in a similar position, Crisco sticks are the way to go when you don’t use shortening regularly and only need a little at a time. I’m not sure I’ve ever had to throw any away, they keep really well and at a rate that better matches my lower usage.
Gluten-Free Peanut Butter Blossoms Finishing Touches
When you put the cookies in to bake, start with the lowest baking time: 12 minutes. Then watch for them to begin to brown around the edges. That is when you will know they are done.
Like I mentioned above, the recipe note about the ‘cookies may just start to crack around the edges’ when placing the chocolate Kiss may or may not apply. The cracking help indicates that you have pushed the Kiss down hard enough is all. As long as you have pressed the Kiss into the cookie a bit and not just set it on top, you should be good.
These cookies do take a while to cool. That Kiss gets real melty and especially if you plan to stack your cookies when you store them, be prepared to wait. Or, it just dawned on me, literally as I am writing this, that you may be able to pop them in the fridge or freezer to speed up that process. They do this all the time, with cakes and chocolate anyway, on The Great British Bake Off (aka The Great British Baking Show). Why not try it here? If you do, let me know how it goes. And I will do the same!
Gluten-Free Peanut Butter Blossoms Pairings
What don’t Gluten-Free Peanut Butter Blossoms or any cookie for that matter really pair well with? They can go with just about anything for any reason. I can confirm these cookies pair very well with any holiday, cookie exchange, or even a bake sale. I often make them for holiday cookie exchanges, Christmas, and even a recent Christmas in July celebration! They work great on a cookie tray (but not with other gluten-based cookies when gluten sensitivities and allergies are a concern) and also pair well with this Spiked Eggnog Recipe.
Gluten-Free Peanut Butter Blossoms Leftovers
There are rarely leftovers of this cookie. So instead we will use this section to touch on storage and freezing.
As I shared under Finishing Touches, the Kisses must cool thoroughly before packing them away. Otherwise, putting them away could turn into a sticky, chocolatey mess. Want my trick for checking to see if the Kisses are set? Eat a cookie!
These cookies keep well on the counter in an airtight container for a few days. I like a rigid plastic storage container in this case to help protect the Kiss. Sometimes they do get knocked loose and fall off. To help prevent this I try to carefully stack my cookies in little tiers on just the cookie parts, not the Kiss parts.
If you’re getting a jump on your holiday baking and want them to keep longer than a few days, these cookies freeze well. Again a rigid container is ideal to freeze them in to protect the Kisses from getting knocked off. I store them in plastic freezer bags and then match any lost Kisses to an empty cookie. It’s usually only a few. And in either storage scenario, stacking the cookies in tiers, around the Kisses, and keeping the container flat in the freezer is key. When ready to eat, these cookies don’t need to be out of the freezer long, mere minutes, before enjoying.
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Gluten-free Peanut Butter Blossom Cookies
Ingredients
- 1¾ c gluten-free flour
- 1 tsp baking soda
- ½ tsp salt
- ½ c white granulated sugar
- ½ c brown sugar
- ½ c shortening
- ½ c peanut butter
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla
- 48 Hershey's milk chocolate Kisses, unwrapped
Instructions
- In large bowl, combine all ingredients except the chocolate Kisses.
- Blend well. Shape in balls using rounded teaspoon for each.
- Roll balls in additional white granulated sugar.
- Place on ungreased cookie sheet. Bake at 375℉ for 12-15 minutes.
- Remove from oven and top each cookie with a chocolate Kiss, pressing down firmly. Cookie may just start to crack around edges.
- Carefully transfer cookies to a cooling rack until chocolate Kiss is set.