These classic peanut butter cookies roll up soft and thick, then get a signature crackled coat of sugar before baking into golden, tender rounds. Creamy peanut butter and brown sugar keep the centers rich and chewy, while a chocolate kiss pressed into the middle right out of the oven melts into that iconic blossom shape. The flour blend here already keeps the dough sturdy enough to scoop, chill, and roll without any special handling, so the process stays just as simple as the classic version. Once cooled, the chocolate sets into a glossy little peak that contrasts perfectly with the soft, sugar-crusted cookie underneath. It's a reliable pick for a gluten free cookie plate, especially around the holidays when everyone's reaching for the same tin.
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Whisk together the gluten free flour blend, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter, peanut butter, granulated sugar, and brown sugar together in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 2–3 minutes.
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