This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
I am so distracted by that photo above.
I so badly want to eat one of these cookies. The struggle is real friends, because I have two peanut butter blossom cookies waiting for me to devour at lunch.
My last two cookies from this batch. I might cry once I’m done eating them.
Yes, they’re that good. If you ever doubted that peanut butter and chocolate belong together than these cookies will erase all of your doubts.
Seriously, perfection in a cookie.
Let’s count the ways these peanut butter blossom cookies are perfect:
- the cookie itself has just the right amount of peanut butter taste
- they are chewy on the outside
- and they perfect softness on the inside – peanut butter heaven
- the middle has that dark chocolate Hershey kiss reward that goes so well with that soft peanut butter center
Was there ever a more delicious cookie?! I think not
Can you tell I’m in love?!
Even though I want to eat these peanut butter blossom cookies every day for the rest of my life, I feel it’s my responsibility to tell you that last Christmas my favorite cookie was my soft and chewy gingerbread cookies. It’s true, I once loved another cookie.
The truth: if you are only going to make two cookies this Christmas I fully believe you should make both my gingerbread cookies and these peanut butter blossom cookies – because variety is life!
These peanut butter blossom cookies are so easy to make. Just cream together the wet ingredients, then add the dry ingredients. Bake for 9 minute and press those Hershey kisses into those warm cookies!
Also, these peanut butter blossom cookies are gluten free, made with almond flour. I have left some suggestions on how to make them dairy free in the notes of the recipe below.
Great for a cookie exchange, to share at work, or at a party…or to keep the all to yourself. Don’t worry, no judgement here.
Now, if you’ll excuse me while I go eat my last two peanut butter blossom cookies.
Jealous? I know, but lucky for you I shared the recipe below.
You’re welcome! ?
Perfect Peanut Butter Blossom Cookies (Gluten Free)
- Prep Time: 10 mins
- Cook Time: 9 mins
- Total Time: 19 mins
- Yield: 16 to 17 cookies 1x
- Category: Dessert, Chocolate
- Cuisine: Gluten Free, Vegetarian
Description
Peanut butter blossom cookies are a soft and chewy peanut butter cookie with a dark chocolate kiss in the center. They are easy to make and gluten free. Festive for the Holidays but perfect anytime of year.
Ingredients
- Wet ingredients
- 3/4 cup coconut sugar
- 1 egg, room temperature
- 1/4 cup unsalted butter, melted
- 1/2 cup natural creamy peanut butter (only ingredient should be peanuts, and maybe salt)
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- Dry Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Topping
- 17 dark chocolate Hershey kisses, unwrapped*
Instructions
- Prepare: preheat your oven to 350 degrees Fahrenheit. Grease a cookie sheet, or line it with a silpat mat and set aside. At this time unwrap your Hershey kisses so they are ready.
- Cream together wet ingredients: To a large mixing bowl, or the bowl to a stand mixer add all your wet ingredients – using a hand mixer or stand mixer cream together until all ingredients are well incorporated.
- Add dry ingredients: Add all of the dry ingredients and use the mixer to mix together until a smooth batter forms.
- Form into cookies: Using a small cookie scoop or spoon scoop about 2 tablespoons of the dough onto the cookie sheet and use a spatula to press the cookies down just slightly.
- Bake: Bake the cookies for 8 to 9 minutes, or until the cookies have browned. Be careful not to overcook them otherwise they won’t be as soft and chewy.
- Add the kisses: Remove the cookies from the oven and immediately press a Hershey kisses into the center of each cookie
- Cool: Allow the cookies to cool for 10 minutes on a pan and then transfer them to a cooling wrack to cool completely and allow the Hershey kisses to become solid again. Serve once cooled.
- Store: Store the cookies at room temperature in an air tight container for 3 to 4 days,
Notes
You could also swap the Hershey kiss for a mini peanut butter cup. I really like Justin’s peanut butter cups.
Dairy free option: you could either use vegan butter or swap it for coconut oil. You could either omit the Hershey kiss or find a dairy free alternative, please let us know in the comments if you know of any brands. Also, you could swap the Hershey kiss with a square of dairy free chocolate.
Plain peanut butter cookies: This recipe also would work great without any chocolate as just a plain peanut butter cookie.
Leave a Reply