These Gluten-Free Peanut Butter Blossoms are soft, chewy, and crowned with melty chocolate. They bake up with crackly sugar tops and that classic bite we all grew up loving. You will not miss the gluten one bit.
Gluten-Free Peanut Butter Blossoms
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Large mixing bowl
- 1 hand mixer or stand mixer
- 1 Wire cooling rack
- 1 Cookie scoop (1 tablespoon) optional
Ingredients
Cookies
- Creamy peanut butter no-stir preferred; natural works if stirred smooth
- Unsalted butter softened
- Granulated sugar
- Light brown sugar
- Egg
- Alcohol-free vanilla extract
- Gluten-free 1:1 all-purpose flour blend with xanthan gum or add 1/2 teaspoon xanthan gum if your blend has no binder
- Baking soda
- Baking powder
- Fine sea salt
- Extra granulated sugar for rolling
- Chocolate candy pieces milk or dark chocolate kisses, or chocolate wafers/squares
Instructions
Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment. Unwrap your chocolate candies and set them aside.
- In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until fluffy, 2 to 3 minutes. Beat in the egg and alcohol-free vanilla until smooth.
- Whisk the gluten-free flour, baking soda, baking powder, and salt. Add to the bowl and mix just until a soft dough forms. Chill 20 to 30 minutes for easier rolling.
- Scoop 1 tablespoon portions, roll into balls, then roll each ball in granulated sugar. Place 2 inches apart on the prepared sheets.
- Bake 8 to 10 minutes until edges are set and tops are puffed with fine cracks. Do not overbake; they should still look soft.
- Immediately press one chocolate candy into the center of each cookie. Let cookies cool on the sheet 5 minutes to set, then move to a rack to finish cooling.
Notes
Why You’ll Love This Gluten-Free Peanut Butter Blossoms
- Classic flavor with a tender, chewy center and sparkly sugar crust.
- One-bowl dough that chills fast and bakes in minutes.
- Easy to freeze as dough balls or baked cookies for make-ahead treats.
- Kid-approved and perfect for cookie trays, swaps, or weeknight baking.
Gluten-Free Peanut Butter Blossoms Ingredients & Substitutions
- Creamy peanut butter: No-stir style gives the best structure. Natural peanut butter works if stirred smooth and the dough is chilled a bit longer.
- Unsalted butter: Softened. Swap with plant-based butter sticks if needed.
- Granulated sugar + light brown sugar: The combo adds sparkle and chew.
- Egg: Binds and adds richness. A flax egg can work, but cookies will spread a touch more.
- Alcohol-free vanilla extract: Adds warm bakery notes.
- Gluten-free all-purpose flour blend: Use a 1:1 blend with xanthan gum. If your blend has no binder, add 1/2 teaspoon xanthan gum.
- Baking soda and baking powder: For lift and pretty crackles.
- Fine sea salt: Balances sweetness.
- Extra granulated sugar: For rolling the dough balls.
- Chocolate candy pieces: Milk or dark chocolate kisses work great. Use chocolate wafers or squares if you prefer.
Step-by-Step Instructions to Make Gluten-Free Peanut Butter Blossoms
Step 1: Prep
Preheat the oven to 350°F. Line two baking sheets with parchment. Unwrap your chocolate candies and set them aside.
Step 2: Cream the base
In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until fluffy, 2 to 3 minutes. Beat in the egg and alcohol-free vanilla until smooth.
Step 3: Add dry ingredients
Whisk flour, baking soda, baking powder, and salt. Add to the bowl and mix just until a soft dough forms. Chill 20 to 30 minutes for easier rolling.
Step 4: Shape and sugar
Scoop 1 tablespoon portions, roll into balls, then roll each ball in granulated sugar. Place 2 inches apart on the prepared sheets.
Step 5: Bake
Bake 8 to 10 minutes until edges are set and tops are puffed with fine cracks. Do not overbake; they should still look soft.
Step 6: Add chocolate and cool
Immediately press one chocolate candy into the center of each cookie. Let cookies cool on the sheet 5 minutes to set, then move to a rack to finish cooling.
Tips for Success
- Measure flour correctly. Spoon and level to avoid packing the cup.
- Chill the dough briefly for tidy shaping and less spread.
- Unwrap chocolates before baking so you can press them in while cookies are hot.
- Rotate pans midway for even browning.
- Let the cookies set on the sheet so the chocolate anchors without melting out of shape.
Variations of Gluten-Free Peanut Butter Blossoms
- Dark chocolate twist: Swap milk chocolate with dark or bittersweet squares.
- Cinnamon sugar roll: Mix 1/4 cup sugar with 1 teaspoon cinnamon for the coating.
- Peanut-free swap: Try almond butter for a similar texture. Sunflower seed butter works too but can cause a green tint after baking, which is harmless.
- Mini blossoms: Use 2 teaspoon scoops and mini chocolates, bake 6 to 8 minutes.
Serving Suggestions: What to Pair with Gluten-Free Peanut Butter Blossoms
- A cold glass of milk or your favorite dairy-free milk.
- Hot coffee, black tea, or cozy cocoa for a sweet afternoon break.
- Cookie boards with snickerdoodles, fudgy brownies, and fresh berries.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 4 days with parchment between layers.
- Freeze dough: Scoop, roll in sugar, freeze on a tray, then bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
- Freeze baked cookies: Freeze on a sheet until solid, then bag up to 2 months. Thaw at room temp. For just-baked softness, warm 2 to 3 minutes at 300°F.
Memories Made Around the Table
I grew up watching a tray of blossoms disappear faster than they could cool. There is something about that warm peanut butter aroma and the shiny chocolate center that brings everyone to the kitchen with big smiles.
FAQs
Can I use natural peanut butter? Yes. Stir it very smooth, then chill the dough 30 to 45 minutes to help the cookies hold shape.
Do I need xanthan gum? If your gluten-free blend already contains it, you are set. If not, add about 1/2 teaspoon per cup of flour for the best texture.
Why did my cookies turn out dry? Too much flour or overbaking are common culprits. Measure carefully and pull them when just set and still soft.
How do I keep the chocolate from melting too much? Press candies in right after baking, then let the cookies rest on the sheet 5 minutes before moving. If your kitchen is warm, chill the candies first.
Can I make them dairy-free? Use plant-based butter sticks and dairy-free chocolate pieces. The cookies will still bake up beautifully.
Final Thoughts
These Gluten-Free Peanut Butter Blossoms deliver classic nostalgia with a tender, bakery-style bite. Keep a batch of dough balls in the freezer and you are always 10 minutes from warm cookie bliss.