Gooey Gluten-Free Peanut Butter Blossoms!
Enjoy these gooey gluten-free peanut butter blossoms made with real peanut butter and rich molasses for a classic holiday cookie treat everyone to savor.
Ingredients
- 1/2 cup gluten-free peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup unsalted butter, softened
- 1 teaspoon molasses
- 1 egg, room temperature
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
Instructions
- Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
- Mix in the egg and the molasses until fully combined.
- In a medium bowl, combine the gluten-free flour, xanthan gum, baking soda, and baking powder.
- Slowly pour the flour mixture into the batter and mix until fully combined; the cookie dough will resemble soft playdough.
- Cover the cookie dough and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C) and add 1/4 cup of granulated sugar to a small bowl for rolling the dough.
- Scoop 1 tablespoon of dough and roll into a ball.
- Roll the cookie dough ball in the granulated sugar and place onto a parchment-lined baking sheet.
Notes
- Use room temperature ingredients for the best cookie texture.
- Don't skip the chilling step; it helps the cookies maintain their shape.
- Press the chocolate kiss in gently right after the cookies come out of the oven so it doesn't crack. Allergens: Peanuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the chilling step; it helps the cookies maintain their shape.
- Press the chocolate kiss in gently right after the cookies come out of the oven so it doesn't crack. Allergens: Peanuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.