Gluten-Free Peanut Butter Blossoms

Des biscuits Peanut Butter Blossoms sans gluten, moelleux et légèrement croquants, garnis d’un chocolat fondant au centre. Cette recette facile combine beurre, sucre, beurre de cacahuète et farine sans gluten pour un résultat parfait à chaque fournée. Idéale pour les fêtes, les goûters ou les plateaux de biscuits maison, ces cookies classiques plaisent aux enfants comme aux adultes et se conservent bien pour des collations rapides.

Ingredients

• 1/2 cup (1 stick) butter, softened to room temperature
• 1/2 cup granulated sugar, plus extra for rolling
• 1/2 cup brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups gluten-free baking flour blend (with binder)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 48 Hershey Kisses

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Pour some granulated sugar into a small bowl for rolling the cookies.
3. In a mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy (about 1 minute). Scrape down the sides as needed.
4. Add the egg and vanilla extract and mix until just combined.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in two batches, mixing gently until incorporated.
6. Scoop 1 tablespoon of dough at a time, roll in granulated sugar, and place on the prepared baking sheet.
7. Bake for 8–9 minutes, until the tops just begin to crack (slightly under-baking prevents dryness).
8. Remove from oven and immediately press a Hershey Kiss into the center of each cookie.
9. Transfer cookies to a cooling rack and let cool completely before serving.

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Tips

• Use a gluten-free flour blend with a binder for the best texture.
• Chill the dough for 10–15 minutes if it’s too soft to roll.
• Slightly under-bake to keep cookies soft and chewy.
• Cleanly press the chocolate kiss into the center immediately after baking to prevent cracking.

Variations and Substitutions

• Nut-free version: Use sunflower seed butter instead of peanut butter.
• Chocolate variations: Replace Hershey Kisses with mini chocolate chips or almond bark.
• Sugar alternatives: Use coconut sugar or a sugar substitute suitable for baking.
• Flavor twist: Add a pinch of cinnamon or a teaspoon of cocoa powder to the dough.

FAQs

Are these cookies truly gluten-free?
Yes, as long as a certified gluten-free flour blend with a binder is used.

Can I make the dough ahead of time?
Yes, refrigerate for up to 24 hours before baking.

Can these cookies be frozen?
Yes, scoop and freeze dough balls on a tray, then transfer to a freezer-safe container. Bake from frozen with an extra minute or two of baking time.

Serving Suggestions

• Perfect for holiday cookie platters or bake sales.
• Serve with milk, hot chocolate, or coffee for a classic treat.
• Great as a fun snack for kids or a festive dessert for parties.

Why You’ll Love This Recipe

• Soft, chewy peanut butter cookies with a chocolate center.
• Gluten-free and simple to make with common pantry ingredients.
• Ideal for holidays, family gatherings, or everyday treats.
• Quick prep with a fun, classic twist everyone loves.