Soft Gluten-Free Peanut Butter Blossoms: Easy 5‑Ingredient Treat
These bite‑size cookies pack peanut butter richness and a chocolate surprise, perfect for a quick dessert without the gluten hassle.
Kitchen Note
The dough looks dry at first; a quick splash of milk brings it together. Watch the edges turn golden— that’s your cue to pull them out before they over‑bake.
Why these Soft Gluten-Free Peanut Butter Blossoms work
- Chewy interior with a crisp edge
- Rich peanut butter flavor meets sweet chocolate
- Ready in about 20 minutes total
- Simple pantry staples, no fancy equipment
- Great for after‑school snacks or quick dessert
What you’ll need
The star ingredients—peanut butter, gluten‑free flour, and chocolate kisses—do the heavy lifting, so the list stays short and sweet.
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch salt
- 1 large egg
- 1 teaspoon vanilla extract
Tips for getting this right
- Chill the dough 10 minutes to prevent spreading
- Don’t over‑mix; gluten‑free flour can become gummy
- Press the chocolate kiss gently after baking for a perfect melt
- Edges should be light brown; centers stay soft
- Freeze dough balls for up‑front prep and bake fresh later
Swaps and substitutions
Swap almond butter for a nut‑free version, use gluten‑free oat flour for a milder taste, or replace chocolate kisses with dairy‑free chips for vegans. Add a pinch of sea salt for a flavor boost.
Storing and reheating
Store in an airtight container at room temperature for up to 5 days; they stay soft. For longer life, freeze in a zip‑bag for 2 months and reheat 5 minutes at 300°F for fresh‑out‑of‑the‑oven texture.
Common questions
Regular flour will make them dense and lose the gluten‑free texture. Stick with the gluten‑free blend for the right bite.
Shape the dough into balls and chill up to 24 hours or freeze for up to two months. Bake straight from the fridge or thawed.
A quick 5‑minute blast at 300°F revives the crisp edge while keeping the center soft.
Soft Gluten-Free Peanut Butter Blossoms
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 350°F and line a baking sheet with parchment paper.
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2In a medium bowl, beat the butter and sugar together until light and fluffy.
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3Add the peanut butter, egg, and vanilla extract; mix until well combined.
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4Stir in the flour, cocoa powder, baking soda, and salt until a dough forms.
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5Drop tablespoon-sized balls of dough onto the prepared sheet, spacing them about 2 inches apart.
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6Bake for 12 to 14 minutes, or until the edges are set but the centers still look soft.
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7Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
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8Enjoy warm or store in an airtight container for up to a week.
Give these cookies a try and let the simple, gluten‑free goodness speak for itself. We’re sure they’ll become a go‑to treat.