Classic Peanut Butter Blossoms
The Classic Peanut Butter Blossoms recipe with chocolate kisses in the middle. I made them gluten free and guess what, you would never know it. They’re just incredibly delicious! If you prefer the traditional, simply substitute all purpose flour instead of gluten free flour. Note: This recipe can be made dairy free, see instructions below.
The History Behind Peanut Butter Blossoms
This cookie and I have something in common. We were both in the Pillsbury Bake-Off. The Classic Peanut Butter Blossoms made their first appearance as an entry in the 9th Pillsbury Bake-Off Contest in 1957. Freda Smith of Gibsonburg, Ohio submitted the recipe which she called Peanut Blossoms. And aren’t we glad she did. Although she did not win the grand prize, her cookie (sometimes called Brown-Eyed Susans) went on to be one of the most famous cookie recipes of all time. Now that’s pretty cool don’t you think? As for me, I submitted two recipes that made it into the Pillsbury Bake-Off contest, German Chocolate Donuts in 2013 and Lemon Blueberry Muffins in 2014. No million dollar prize for me either, but I sure did have a lot of fun.
You Can Make Peanut Butter Blossoms Gluten Free OR Regular
If you can’t have gluten, this recipe is perfect for you.
Follow the recipe below to make Gluten Free Peanut Butter Blossoms.
For those of you that CAN have gluten, feel free to use the same exact recipe but substitute all-purpose flour.
Substituting all-purpose flour for the gluten free flour will give you the traditional Peanut Butter Blossom cookie.
Honestly, there’s not much difference in taste. I think they’re both equally delicious.
Helpful Hints for this Recipe
Make sure you have all your ingredients before you start mixing your cookie dough.
For best results, use room temperature ingredients.
Unwrap all of the chocolate kisses BEFORE baking your cookies as you need to press them into the baked cookies as soon as they come out of the oven.
If you are sensitive to dairy, you can use almond milk instead of regular milk in this recipe.
I chose to use the dark chocolate kisses as they have a much smaller amount of dairy compared to milk chocolate.
The recipe has no butter, so it works well for people that are sensitive to dairy. If you can’t have any milk, you can make your own chocolate kisses using a chocolate kiss mold filled with melted dairy-free chocolate chips.
More Old Fashioned Cookies You’ll Love
Classic Chocolate Chip Cookies
TOOLS FOR SUCCESS
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Peanut Butter Blossoms
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter (softened) or vegetable shortening
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons milk, I used almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour, I used King Arthur's
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For topping
- 1/2 cup granulated sugar, for dipping cookie before baking
- 48 chocolate kiss candies, I used dark chocolate, add them after baking cookie
Instructions
- Heat oven to 375°F. Remove wrappers from chocolates. Line 4 half sheet pans with parchment paper or silicone mat. Set aside.
- Beat peanut butter and butter (or shortening) with electric mixer on medium speed in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat well. Add the egg, milk and vanilla. Stir to combine. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. roll in additional granulated sugar; place on prepared sheet pans.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie; cookies will crack around edges. Remove to wire racks and cool completely.
Video
Notes
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Please let us know by leaving a star rating and review!All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
This a very easy cookie recipe which turned out delicious! I saw that the recipe called for egg, milk and vanilla but it doesn’t state when to add them to mixture. I assumed before adding dry ingredients and the cookies turned out perfect!!
Oh my gosh, you’re right. I’m sorry about that. I’ve corrected the recipe now. Thank you so much for letting me know and I’m glad your cookies turned out well!
Oh wow, these look so good! Pining and printing … and making! xo
I have been making these since I was a kid for Christmas. As a PB lover, you really can’t beat these!
My daughter would be super bummed if I didn’t make these for the holidays! I usually use chocolate stars, but will be making your version this year since I’m not hunting high and low for that candy!
These are my favorite cookies! Great you made them gluten free for those who need it!
Peanut butter and chocolate is the BEST combo! Love these!
I love peanut butter & chocolate! These blossoms look amazing & can’t wait to try them with dark chocolate!!
Yay! Thank you for your sweet comment, Sara. xo