Gluten-Free Peanut Butter Blossoms

The cookie-exchange icon: soft peanut butter cookies rolled in sugar, each pressed with a chocolate kiss while warm. Peanut butter dough barely misses the flour, which makes the gluten-free version indistinguishable from every childhood memory of these.

Yield: 30 cookies · Time: 45 min

Ingredients

• 1 3/4 cups (245 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (195 g) creamy peanut butter
• 1/2 cup (115 g) butter, softened
• 1/2 cup (100 g) brown sugar
• 1/2 cup (100 g) sugar, plus more for rolling
• 1 egg
• 2 tsp vanilla
• 30 chocolate kiss candies, unwrapped (check label)

Directions

1. Whisk the flour blend, baking soda, and salt.
2. Beat the peanut butter, butter, and both sugars fluffy; add the egg and vanilla.
3. Mix in the dry ingredients; roll tablespoon balls in sugar.
4. Bake at 350°F (175°C) for 9–11 minutes until puffed and cracked.
5. Press a kiss into each cookie straight from the oven; cool without touching the chocolate.

Pro tip: Unwrap all the kisses before baking — the press has a 60-second window and foil doesn’t negotiate.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.