Peanut butter is the whole point of these cookies, and it shows in every bite — creamy, rich, and rolled into soft dough balls that bake up puffed and just barely set at the edges. A quick roll in sugar before baking gives each cookie a delicate, crackly shine, and pressing a chocolate kiss into the center right out of the oven creates that classic melty crown everyone remembers from these blossoms. The centers stay soft and slightly underbaked while the edges turn tender-crisp, so you get contrast in every bite. Brown sugar deepens the flavor with a hint of caramel, while vanilla rounds everything out. These come together with simple mixing bowl steps and no special equipment, making them an easy one to bake on repeat. They're a solid pick for a gluten free cookie tray, delivering all the nostalgic peanut butter-and-chocolate charm of the original.
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Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the 1/3 cup of granulated sugar for rolling in a small bowl and set aside.
In a large bowl, beat the butter and peanut butter together with a stand mixer or hand mixer on medium speed until smooth and well combined, about 2 minutes. Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 more minutes, scraping down the sides of the bowl as needed.
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