These gluten free peanut butter blossom cookies are the gluten free version of a holiday cookie classic. They’s soft and chewy, with a crackly crust and they simply melt in your mouth. Each cookie is topped with a milk chocolate kiss candy, and the combination of the peanut butter with the milk chocolate is just heavenly. They’re incredibly easy to make and a wonderful addition to your Christmas cookie lineup.
½tspxanthan gum(Omit if your gluten free flour blend already contains xantahn gum.)
You will also need:
100g(½ cup) granulated sugar, for rolling the cookies before baking
42-44milk chocolate kiss candies, unwrapped
Peanut butter cookie dough:
Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line 2-3 large baking sheets with parchment/baking paper.Tip: You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.
In a large bowl, using a wooden spoon or a rubber spatula, mix together the peanut butter, softened unsalted butter, caster/superfine or granulated sugar, light brown sugar and vanilla until well combined. (Note: mix, don't whip or aerate.)You can also use a stand mixer fitted with the paddle attachment on the lower speed settings. I don't recommend using a hand mixer, as it tends to incorporate too much air into the mixture.Tip: You don't want to cream the peanut butter, unsalted butter and sugar together, as that aerates the mixture (that is, it incorporates air into it), which can cause the cookies to spread and crack too much in the oven.
Add the egg and egg yolk, and mix well.
In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking soda and salt, and add them to the butter-sugar mixture.
Mix well until the mixture comes together in a smooth cookie dough with no patches of dry, unmixed flour. The final cookie dough shouldn’t be sticky to the touch or too soft. You should be able to easily form it into balls with your hands, without it sticking to your fingers and palms. You shouldn't need to refrigerate it.Tip: Depending on the brand/type of peanut butter you're using, you might need to slightly adjust the texture and consistency of your cookie dough at this point.If the cookie dough feels too dry and crumbly to easily handle, add a small amount of milk (one teaspoon at a time) until the dough feels more manageable.If the cookie dough is too soft and sticky to easily form into balls, add more gluten free flour blend (one tablespoon at a time) until the dough is easy to handle.
Shaping the cookies:
Shape about 1 tablespoon (about 18g) portions of cookie dough into balls. You should get 42-44 cookies in total.
Roll each ball in granulated sugar until it's fully coated.
Place the cookie dough balls on the lined baking sheets, at least 1 ½-2 inches (4-5cm) apart. The cookies will spread and expand during baking.
Bake one baking sheet at a time at 350ºF (180ºC) for 8-10 minutes or until the cookies are very light golden in colour on top and golden-brown around the very edges. They will expand during baking to form little rounded mounds and they’ll be cracked in places.Tip: The cookies might look slightly underbaked in the very centre, and that’s perfectly okay. They will continue to bake and set as they cool on the baking sheet. Taking them out of the oven when they’re not 100% fully baked through ensures a perfectly soft and chewy texture of the cooled cookies.
Assembling the cookies:
Immediately out of the oven, while the cookies are still hot and a bit soft, press a milk chocolate kiss candy into the centre of each cookie.
Allow to cool on the baking sheet for 5-10 minutes before transferring onto a wire rack to cool completely.
You can serve them either warm or completely cooled.
The gluten free peanut butter blossom cookies keep well in an airtight container in a cool dry place for about 1 week.
Recipe by The Loopy Whisk (www.theloopywhisk.com).