These Gluten Free Peanut Butter Blossoms feature a soft and chewy peanut butter cookie base and your choice of melted dark chocolate or mini peanut butter cups in the middle for a treat the whole family will love!
Our take on the classic peanut butter blossom cookie is sweet, salty, peanut butter-y, and melt in your mouth chocolatey! You also get the choice of filling them with dark chocolate (and maybe a little fancy flake salt if you like), or topping them off with a mini peanut butter cup in lieu of the traditional Hershey’s Kiss, which we think makes them just a little bit extra-special.
These gluten free peanut butter blossom cookies start with a mixture of softened butter, gluten free flour, and peanut butter. You’ll simply cream all of the ingredients together, then refrigerate the dough. From there, you’ll roll out the dough, make a deep dent in each dough ball if you plan on filling them with melted chocolate, then you’ll bake them. Once baked, you’ll either fill the cookies with melted chocolate or place a mini peanut butter cup on each one. This will melt the peanut butter cup slightly so it sticks to the cookie.
These classic cookies are great for making with your kids, and they’ll especially enjoy adding on the final toppings! Looking for more nostalgic cookie recipes? Try our No Bake Peanut Butter Chocolate Oatmeal Cookies, Thumbprint Cookies, Paleo Thin Mints, or classic Sugar Cookies.
Why You’ll Love This Recipe
- A gluten-free version of classic Hershey’s peanut butter blossoms (that can be made egg-free too)
- You may already have ALL of the ingredients in your pantry!
- Super fun and easy to make with the kiddos
- Make with mini peanut butter cups, or opt for dark chocolate chips
- Only 15 minutes of prep
Peanut Butter Blossoms Recipe Ingredients
Here’s everything you’ll need to bake up a batch of these tasty peanut butter blossoms. Find ingredient notes (including substitutions and swaps) below.
- Flour – 1 1/4 cups King Arthur Measure for Measure Gluten Free Flour
- Baking soda – 1 teaspoon baking soda
- Baking powder – 1/2 teaspoon baking powder
- Salt – 1/4 teaspoon sea salt
- Butter – 6 tablespoons butter softened
- Sugar – 1 cup brown sugar, or coconut sugar
- Peanut Butter – 1 cup natural peanut butter
- Eggs – 2 eggs
- Vanilla extract – 2 teaspoons vanilla
- Chocolate – 1 cup dark chocolate chips melted, or 24 miniature peanut butter cups
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here are a few easy ways to tailor this peanut butter blossoms recipe to different diets:
- Go nuts – If you can’t do peanuts, almond butter works as a great replacement here!
- Eggless recipe – For egg-free cookies, we recommend using Bob’s Red Mill Egg Replacer (more on that below).
How to Make Peanut Butter Blossoms
Here are step-by-step directions for how our gluten free peanut butter blossoms come together.
Step 1: Add the flour, baking soda, baking powder, and sea salt to a small bowl and whisk to combine.
Step 2: Add the butter and sugar to a large bowl and beat on high until fluffy. Then add the peanut butter, eggs, and vanilla and beat until fully combined.
Step 3: Add the flour to the peanut butter mixture 1/2 cup at a time until fully incorporated, then cover and refrigerate for at least two hours and up to two days.
Step 4: Preheat the oven to 350 F and line a baking sheet with parchment paper.Roll the dough into one-inch balls and place on a baking sheet two inches apart. If filling with chocolate, make a deep indent in each ball with your thumb. Bake for 10-12 minutes, until browned and crisp on the outside.
Remove the cookies from the oven and immediately either fill with melted chocolate, or press a miniature peanut butter cup into each cookie. Let cool until chocolate is set, then enjoy!
Peanut Butter Blossoms Recipe Tips
While these gluten free peanut butter blossoms are pretty straightforward, here are a few tips for success:
Maximum crunch – For a more crunchy cookie, you can roll the dough in sugar before baking.
Flour – We tested these using King Arthur Measure for Measure Flour. We’ve had reader feedback that substituting other gluten free flour blends tends to result in a more spread out cookie, so we recommend sticking to this flour blend!
Chill time – Take the time to chill the cookies in the refrigerator for at least 2 hours up to overnight. This helps firm the dough, reduces how much the cookie dough spreads, and ultimately leads to that soft-on-the-inside and crispy-on-the-outside texture.
The perfect P.B. – Use natural peanut butter, preferably one that only has peanuts as the ingredients, rather than something like JIF. Just make sure you stir in all of the oils before using it so you don’t wind up with oily cookies!
How to Serve
Serve these sweet treats warm and gooey from the oven, or at room temperature (when they’re crunchier!)
How to Store
Store in an airtight container on a countertop for up to a week.
Frequently Asked Questions
We call for natural peanut butter here, preferably one that only contains peanuts and no extras. Just make sure you stir in all of the oils before using it so you don’t wind up with oily cookies!
The classic peanut butter blossom cookies you probably know from your childhood are made with milk chocolate Hershey’s Kisses. But we upgrade this recipe with mini peanut butter cups for even more peanut butter goodness – or for dark chocolate chips.
More of Our Best Gluten-Free Cookie Recipes
If you tried this recipe for Gluten Free Peanut Butter Blossoms, or any other recipe on the Fed & Fit website, please leave a 🌟star rating and let us know how it went in the 📝 comments below!
Gluten Free Peanut Butter Blossoms (Two Ways)
Ingredients
- 1 1/4 cups King Arthur Measure for Measure Gluten Free Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 6 tablespoons butter, softened
- 1 cup brown sugar, may also use coconut sugar
- 1 cup natural peanut butter
- 2 eggs
- 2 teaspoons vanilla
- 1 cup dark chocolate chips, melted, or 24 miniature peanut butter cups
Instructions
- Add the flour, baking soda, baking powder, and sea salt to a small bowl and whisk to combine.
- Add the butter and sugar to a large bowl and beat on high until fluffy. Then add the peanut butter, eggs, and vanilla and beat until fully combined.
- Add the flour to the peanut butter mixture 1/2 cup at a time until fully incorporated, then cover and refrigerate for at least two hours and up to two days.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Roll the dough into one-inch balls and place on a baking sheet two inches apart. If filling with chocolate, make a deep indent in each ball with your thumb. Bake for 10-12 minutes, until browned and crisp on the outside.
- Remove the cookies from the oven and immediately either fill with melted chocolate, or press a miniature peanut butter cup into each cookie. Let cool until chocolate is set, then enjoy!
Nutrition
Can these be made gf and dairy free?
Thanks,
Debbie
LOVED THESE! They were super easy, delicious and have held up nicely in a tin. Thank you for making such a great, comforting recipe gluten free!
So glad you loved them, Lindsay! Thank you for sharing this with us!
These came out SO GOOD! I used Kroger’s Simple Truth brand Gluten free flour. Ive made twice. First time I beat the softened butter well. Second time I was more impatient and the butter was not as soft as it should be. The first time the cookies were SO FLUFFY. Second time, not so much. Still tasty but I preferred the first. So moral of the story: FOLLOW DIRECTIONS