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Peanut Butter Blossoms

Rebecca | Roses & Whiskers
A soft peanut butter cookie with a hint of maple, topped with a chocolate kiss. Easy to make gluten free. Add sprinkles if desired!
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 30 cookies

Ingredients
  

  • 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 2 tbsp whole milk room temperature
  • 1/4 cup jimmies optional
  • 1/4 cup granulated sugar for rolling
  • 30 chocolate kisses unwrapped

Instructions
 

  • Preheat the oven to 375°F (190°C) and line three baking sheets with parchment paper or silicone mats. (If you need to reuse a baking sheet, make sure you let it come to room temperature first. I like sticking it in the refrigerator for a few minutes to speed up the cooling process.)
  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In a large bowl, cream the butter, sugar and peanut butter on high speed until smooth and creamy. Beat in the egg until incorporated, and then mix in the extracts.
  • Mix in the flour and milk on low speed until just incorporated. Fold in the jimmies, if using. Then scoop 1.5-inch balls of dough and roll each one in the granulated sugar. Place them on the prepared baking sheets, no more than 12 per pan. The dough will be soft.
  • Use a fork to gently press down the top of each cookie, forming a crisscross pattern. Bake for 8 minutes (one pan at a time).
  • Take the pan out of the oven and gently press a chocolate kiss on top of each cookie. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container and enjoy!