These gluten free peanut butter blossoms are soft & thick, packed with peanut butter flavor, and topped with a chocolate kiss!
These flourless peanut butter blossoms are truly the best peanut butter cookie out there! The lack of flour ensures that the peanut butter flavor shines though, so it's just a bonus that these are naturally gluten free 🙂
To me, those little chocolate kisses in the center of a thick cookie with beautiful cracks symbolizes warmth & joy during the holidays. Make this classic Christmas cookie for a holiday party or gift away to someone special!
For more Christmas cookies, try Chocolate Dipped Meringue Cookies, Chocolate Chai Linzer Cookies, and Soft Brown Butter Molasses Cookies.
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Why you'll love these peanut butter blossoms
- Soft & Thick Texture: These cookies bake up so soft, and even with a kiss pressed in the center, are so thick!
- Strong Peanut Butter Flavor: Based off my popular flourless peanut butter cookies, these peanut butter blossoms are sure to surpass your peanut butter cookie expectations.
- Peanut Butter & Chocolate: Who doesn't love a peanut butter & chocolate flavor combo?!
- Holds Their Shape: Since these cookies bake up so thick and the kisses are frozen beforehand, the cookies up their shape so well, and the chocolate doesn't melt!
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- Brown Sugar: You can use light or brown sugar here!
- Granulated Sugar: A little bit of granulated sugar helps the cookies to spread just enough. Rolling them in sugar also gives them the best sweet crunch!
- Eggs: Bring the egg to room temperature quickly by placing in a bowl of warm water.
- Vanilla Extract: Optional, but adds great flavor!
- Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy.
- Chocolate Kisses: Use your favorite chocolate kisses! Be sure to freeze them before baking the cookies.
Kitchen Equipment
Step by Step Instructions
This peanut butter blossoms are so easy to whip up! It's a bowl & whisk recipe with just a 15 minute freeze time, so you'll have these delicious holiday cookies ready in no time 🙂
STEP 1: Combine all ingredients except peanut butter. In a medium-sized bowl, add the brown sugar, granulated sugar, baking soda, salt, egg, and vanilla.
STEP 2: Whisk vigorously. Whisk the ingredients vigorously until fully combined and smooth.
STEP 3: Fold in the peanut butter. Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
STEP 4: Portion the cookie dough. Using a 2 tablespoon cookie scoop, portion the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes.
STEP 5: Roll cookie dough in sugar. Roll the frozen cookie dough in granulated sugar and place on the prepared baking sheet spaced about 2 inches apart.
STEP 6: Bake. Bake the cookies for 8 minutes or until barely golden on the edges. Immediately use a medium round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round. Allow to cool for 2 minutes, then press a frozen kiss into each cookie. Allow to cool completely on the baking sheet.
Expert Baking Tips
- Freeze the kisses. Unwrap and freeze the chocolate kisses for at least 15 minutes. This will ensure they hold their shape when pressed into the warm cookies!
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
FAQ
I highly recommend only using a thick, creamy peanut butter like Jif or Skippy. These brands create the perfect thick consistency without the addition of flour.
Yes, you can skip this and they will still taste just as delicious.
Storage Tips
Store these peanut butter cookies in an airtight container for up to 5 days. You can also freeze the portioned cookie dough or baked cookies in a freezer bag for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas cookies to try
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Print📖 Recipe
Gluten Free Peanut Butter Blossoms
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 18 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Description
These gluten free peanut butter blossoms are soft & thick, packed with peanut butter flavor, and topped with a chocolate kiss!
Ingredients
- 106g (½ cup) brown sugar
- 50g (¼ cup) granulated sugar
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 egg, room temp
- 1 tsp vanilla extract
- 270g (1 cup) peanut butter, thick & creamy
- 50g (¼ cup) granulated sugar, for rolling
- 18 chocolate kisses, frozen
Instructions
- In a medium-sized bowl, whisk the brown sugar, granulated sugar, baking soda, salt, egg, and vanilla until fully combined and smooth.
- Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
- Using a 2 tablespoon cookie scoop, portion the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll the frozen cookie dough in granulated sugar and place on the prepared baking sheet spaced about 2 inches apart.
- Bake the cookies for 8 minutes or until barely golden on the edges. Immediately use a medium round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round. Allow to cool for 2 minutes, then press a frozen kiss into each cookie. Allow to cool completely on the baking sheet.
Notes
- Freeze the kisses. Unwrap and freeze the chocolate kisses for at least 15 minutes. This will ensure they hold their shape when pressed into the warm cookies!
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Keywords: peanut butter blossoms, gluten free peanut butter blossoms, flourless peanut butter blossoms, thumbprint hershey kiss cookies
Did you make this recipe? Let me know how it turned out!