Gluten-Free Peanut Blossoms!

That’s two successful non-wheat recipes today! First, I made mac n’ cheese with some brown rice pasta The Wiz sent me from Arizona, and it was actually good! The elbows were firm and toothy, and not gummy at all, and I made a five cheese sauce, using up all the leftover Ementhaler, Asiago, Bleu, Gouda and Fontina from Thanksgiving. What? You don’t have a cheese tray on the holidays?  Best gluten-free recipe yet- until I made these. I got this recipe from a woman in my ward whose husband and daughter are Celiac, and they are the bomb. As you can see, there are some little elves eagerly waiting for them cool enough to scarf.

Gluten-Free Peanut Blossoms

  • 2 cups creamy peanut butter
  • 2 cups sugar
  • 2 large eggs
  • 2 tps vanilla extract
  • 1 bag Hershey’s kisses

That’s it. Mix the peanut butter, sugar, eggs and vanilla in your mixer until combined. Don’t worry if it’s crumbly. Roll into about 40  ping-pong sized balls, roll in granulated sugar, and bake for 10 minutes at 350 degrees. At the ten-minute mark, take the cookies out and gently press a naked Hershey’s kiss into the center, thus creating the familiar crinkled and cracked edges. Pop them back in the over for 2 more minutes, then remove from baking sheet and cool. That’s it.  I know! It’s too good to be true, but I promise, they’re great!

14 thoughts on “Gluten-Free Peanut Blossoms!

  1. By the way, the picture is absolutely gorgeous! Your kids are adorable. I’ll update you on how they worked for me when they come out of the oven. =)

  2. I got 40, Tatiana. Probably just baking them a few minutes longer before popping on the kiss would make it work out. I use a small cookie scoop to make the balls, so I may have overestimated the size when using “ping pong ball”. More chocolate/cookie ratio!

    Let me know how yours turn out.

  3. My kids also would be anxiously waiting for cookies to cool that look as good as these. Thanks for sharing the recipe. And since Ray doesn’t like peanut butter, there would be more for the rest of us!

    … WAIT! I was typing that last sentence and thought, ‘Wait! Tracy doesn’t like peanut butter!’ So, um, does the gluten-free wonder of these cookies make the PB worth it for you? :)

  4. I don’t like PB Michelle! Good memeory- yeah, I think it’s a texture thing, because these cookings are crumbly and almost like shortbread, and with the chocolate cutting the peanut butter, I do like them. But yeah, you couldn’t pay me any amount of money to eat peanut butter from the jar. I got the gleets just scooping it from the jar, and had to wash my hands three times to get the blasted stuff all off my skin. ;)

  5. Awesome picture! Those look super yummy leaving me wishing it wasn’t Sunday and I could go to the store to get Hershey kisses. The peanut butter thing reminds me of your dear friend scooping at the very last of the peanut butter in multiple jars for you. What a great mom!

  6. Well, mine came out more like peanut butter candy than cookies. I think maybe two things I might have done wrong. First, I used Smucker’s natural smooth peanut butter, which is not as creamy as most brands. A whole lot of oil came out onto the cookie sheet while they were baking. The other thing I thought about is maybe I should have actually creamed the sugar and butter together in the mixer, sort of like for a cake. As it was, I kept the mixer on low because the mixture was still crumbly enough that I was afraid it would be splattered out of the mixer if I turned it higher. Yours definitely look more cakey-like than mine. But mine are still tasty. I’ll try it again later with a different brand of peanut butter and cream it more in the mixer and see if that works. I actually tipped the cookie sheet and poured the hot oil into the sink when I got them out of the oven. =) That’s what I love about cooking, it’s like some neato chemistry lab or something!

  7. Wow Tatiana- yeah, no oil whatsoever on mine. I used Jiff. They have the consistency of shortbread- crumbly and buttery. I’m sorry- I hope they fare better next time!

    I should add, shortly after this picture was taken, Abby smooshed every. single. tip. of each kiss into each cookie.

    Annika, yeah- it takes a good friend to do that. I plan on only buying very small jars of peanut butter now that I am in charge of all purchases- so as to keep it off my fingers. Gah. Ick. It gives me the gleets even thinking of it.!

  8. I use this same recipe, though I make them pb chocolate chip cookies and use enjoy life chocolate chips, since my kiddos can’t have the Hershey’s kisses. But they love the cookies anyway. I’m sure you’ve got lots of ideas (and more talent than I do), but I’ve spent a couple of years experimenting with gluten free recipes, and I’m always happy to talk about it if you want!

  9. With peanut butter, Jiff is the only way to go! I will use store-brand on most items, but *never* PB!

    And Tracy, I think it’s adorable that Abby smooshed every single kiss into the cookies! (I can say that, as it wasn’t *my* kid who “ruined” the presentation.) But you got a great picture first!

  10. I like Skippy natural peanut butter, but that’s largely because my kids can have it (most peanut butter has soy in it). It doesn’t separate nearly as much as the other soy-free peanut butters, and tastes pretty good.

  11. Thanks for posting this! I made them for my niece so she could have them since she couldn’t eat the triful we were having. She liked them, so did others!

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