Gluten Free Classic Peanut Butter Blossoms
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Learn more →Ingredients
48 servings
- ½ cup (1 stick) unsalted butter, softened
- ½ cup creamy peanut butter
- 0.833 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp salt
- 48 milk chocolate kisses, unwrapped
Instructions
- 1
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.
- 2
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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