Best Gluten-Free Peanut Butter Blossoms
These soft and chewy gluten-free peanut butter blossoms are filled with extra peanut butter flavor and have a piece of dark chocolate pressed into their centers! Roll them in colored decorating sugar for Christmas, or plain sugar anytime of year.
Yield: 20 cookies
Ingredients
- 210 grams Bob's Red Mill Gluten-Free All Purpose Flour, in the blue bag
- 1/2 teaspoon fine salt if using unsalted peanut butter, 1/4 teaspoon fine salt if you're using salted peanut butter*
- 1 teaspoon baking soda
- 6 tablespoons softened unsalted butter
- 2/3 cup (160 grams) natural peanut butter*, stirred well (the drippy kind of PB)
- 1/2 cup (100 grams) organic cane sugar
- 1/2 cup (100 grams) lightly packed organic brown sugar
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons milk* of any kind
- 24 dark chocolate feves or discs
- extra decorating sugar for rolling the cookie
Instructions
- Preheat oven to 375 degrees F.
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer (stand or hand mixer), cream together butter, peanut butter, cane sugar and brown sugar for 2 minutes, stirring side downs halfway through. Mixture should be lighter in color and fluffier.
- Add egg, vanilla, and milk; beat until well blended. Gradually add flour mixture, mixing well for one minute. Squeeze the dough with your hands a bit and see how it feels. It should feel like playdoh (this is not a super wet dough like that of chocolate chip cookies). If you think it feels a little dry (differences in brands of peanut butter can affect the dough differently), add a tablespoon of milk and mix together again (and you can even add another tablespoon if needed). Squeeze dough into a ball. Let dough rest, covered, for 20 minutes on counter.
- Roll dough into 1-inch balls and roll in sugar.
- Place dough balls 2 inches apart on cookie sheet, pressing down with your thumb just a tiny bit. Bake until light brown and puffed, 8 minutes. Remove sheet from oven and lightly press a chocolate candy into center of each cookie, allowing cookie to crack slightly. Return cookies to oven for another 2 to 3 minutes. Do NOT overbake, they should be set but you will still be able to see some of the softness through the cracks. Remove from oven, cool completely and store in an airtight container.