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! 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.
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TOOLS FOR SUCCESS
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Peanut Butter Blossoms
- ¾ cup creamy peanut butter
- ½ cup vegetable shortening
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 2 tablespoons milk I used almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free flour I used King Arthur's
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar for dipping cookie before baking
- 48 chocolate kiss candies I used dark chocolate, add them after baking cookie
- 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 shortening with electric mixer on medium speed in large bowl until well blended. Add ⅓ 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.
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.