It isn’t Christmas without peanut butter blossoms! They’ll forever be my first pick from the cookie plate (followed by chocolate peppermint crinkles), enjoyed with a glass of cold milk.
They’re the perfect combination of sweet and salty, with crunchy sugar crystals on the outside meeting an intensely peanut butter cookie and melted chocolate center.
I have fond memories of making peanut butter blossoms with my Mom each December, using the classic recipe found on the bag of the Hershey’s Kisses bag.
I did a lot of testing to get this gluten-free version as close to the classic as possible. And I’m so happy with these, they’re now on my list of favorite gluten-free Christmas cookie recipes! Many of the gluten-free peanut butter blossoms floating around the internet are the ever popular flourless 3 ingredient peanut butter cookies with a Hershey’s kiss in the middle. And they just aren’t the same! They tend to be dry and crumbly, and you don’t get the same rise as a traditional peanut butter cookie.
These gluten-free peanut butter blossoms have a chewy, soft center and lovely crackles around the edges, and instead of a milk chocolate kiss I use dark chocolate feves; the perfect complement.
I worked the highest amount of peanut butter into the cookie without sacrificing integrity, so you’ll find a whopping 2/3 cup peanut butter in them, which is creamed with butter and both granulated and brown sugar. With that amount of peanut butter (which can dry out a cookie), it was essential to use an egg and a tiny bit of milk to bring the dough together, with a base of Bob’s Red Mill 1-1 Gluten-Free All Purpose Flour.
This traditional American cookies originates in Ohio. According to the Pittsburgh Gazette, “Mrs. Freda F. Smith of Gibsonburg, Ohio, developed Peanut Blossoms for the ninth Grand National Pillsbury Bake-Off competition, a contest founded by the Pillsbury Co. in 1949 as a marketing strategy for its flagship product, Pillsbury Best Family Flour. Mrs. Smith’s recipe had been chosen as one of the 100 finalists to compete in the Bake-Off in 1957, but her Peanut Blossoms failed to clinch the grand prize. Peanut Blossoms have since appeared on nearly every kitchen table in America.”
Later, Hershey company sensed a promotional opportunity and printed Mrs. Smith’s recipe on bags of Hershey’s Kisses, introducing Peanut Blossoms to millions.
Yes, you can freeze the peanut butter cookie dough once it is fully mixed. I pull the dough together in a tight slab and fully wrap in plastic wrap, then put in a freezer bag. The day I want to make the cookies, I take the slab out of the freezer and let the dough come to room temperature on the counter, then proceed with the recipe.
These cookies freeze well fully baked, or you can store them in an airtight container for 5 days.