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!
Servings 48 cookies
Calories 99kcal
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter (softened) or 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
For topping
- ½ 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 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.
Video
Notes
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.
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Calcium: 16mg | Iron: 1mg