Vintage, Soft Gluten-Free Peanut Butter Blossoms

Enjoy classic, old school peanut butter blossoms cookies using gluten-free all purpose flour with an easy copycat recipe that avoids dry, gritty results. What's the trick? Chilling and resting the dough slightly, along with baking at a slightly lower oven temp, saturates the GF starches to replicate a taste and texture just as good as the one's you grew up on!

Prep Time 20

Cook Time 14

Chilling 45

Total Time 1 19

Servings cookies

Author Melissa Erdelac

Ingredients

½ cup creamy peanut butter
4 tablespoons melted butter slightly warm
½ cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
¾ cup + 2 Tablespoons gluten-free all purpose flour Cup4Cup brand recommended
½ teaspoon baking soda
¼ teaspoon salt
30 chocolate kiss candies unwrapped
½ cup granulated sugar for rolling

Instructions

Begin by lining baking sheets with parchment paper or silicone baking mats. Alternatively, use ungreased cookie sheets.
In a large bowl beat together the peanut butter, butter, light brown sugar, and sugar until smooth. Add the egg and vanilla extract and mix again until well combined.
½ cup creamy peanut butter, 4 tablespoons melted butter, ½ cup packed light brown sugar, 6 tablespoons granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Blend in the baking soda and salt on low speed. Add the gluten-free flour and mix again until no flour pockets remain. The dough with be shiny and soft.
½ teaspoon baking soda, ¼ teaspoon salt, ¾ cup + 2 Tablespoons gluten-free all purpose flour
Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes, or until chilled. Meanwhile preheat the oven to 325ºF.
Use a small cookie scoop (equivalent to 1 tablespoon) to scoop dough balls, then roll the balls evenly in your hands. Roll each ball in the 1/2 cup of sugar and arrange on the baking sheets about 1 ½ inches apart.
½ cup granulated sugar
Bake for 13-15 minutes or until the tops begin to slightly crack. Remove from the oven and press chocolate on immediately. If you'd like the chocolate to set immediately, let cool for 10 minutes, then transfer to a plate carefully and place in freezer for 5-10 minutes. Otherwise, let cool at room temperature until the chocolate sets.
30 chocolate kiss candies

Notes

Dairy-Free Modification

I have not tried making these dairy-free, but many readers have had success with substituting vegan butter sticks, such as Earth Balance, in other gluten-free cookie recipes. You will also need to use a non-dairy chocolate kiss candy, such as Smooches.

Storing and Freezing

Once the cookies have fully cooled and the chocolate has hardened, store in an airtight container up to 2 days. I don’t recommend longer than that because GF cookies lose moisture quickly.

They may frozen baked or unbaked. To freeze unbaked, portion out the dough, roll in sugar, and freeze until solid. Transfer the unbaked cookies to an airtight freezer container and freeze up to 3 months.

When ready to bake, place the dough on ungreased baking sheets and bake for 1 minute longer.

To freeze baked cookies, make sure they have cooled completely and the chocolate has set. Transfer to an airtight freezer container up to 3 months.

Recipe adapted from gluten-free peanut butter cookies

Nutrition