These gluten free peanut butter blossoms are soft, gooey and tasty! They feature a soft baked peanut butter cookie with a melty Hershey's kiss in the middle. These classic Christmas cookies are great for the holidays, birthdays and more!
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add room temperature butter, sugar, brown sugar and peanut butter. Mix on high until no clumps of butter remain, about 2 minutes.
Add in the egg. Mix to combine.
Then, add in gluten free flour and baking powder. Mix to combine.
Roll out balls of dough about 1.5 inches in diameter. Add granulated sugar to a small shallow bowl.
Roll each ball of dough until fully coated in sugar. Place on pan.
Bake cookies for 11 to 12 minutes or until edges are set and middles look slightly gooey.
Once cookies come out of the oven, place a Hershey's kiss in the middle of each cookie.
Finally, allow cookies to cool for 5 minutes before carefully moving to a cooling rack.
Notes
I highly recommend using all natural creamy peanut butter. Brands with added oils and sugars will dry out these cookies.
Use room temperature butter. I like to take the stick of butter out of my fridge about an hour before baking.
Use gluten free 1 to 1 flour. I do not recommend almond flour, coconut flour or another flour.
The cookie dough will be very slightly sticky. Use a spoon to help form the balls of dough.
Bake until cookies have set edges. You want them to be a little gooey in the center.
Any type of Hershey's kisses work! Feel free to use a Reese's peanut butter cup instead.
Store cookies covered at room temperature for up to 4 days.