12 days of cookies: peanut blossoms

I seriously can’t believe it is only two days before Christmas… and not even full days! Christmas has come way too fast and before I know it, it’ll be the new year and I will be running in the Disney 1/2 marathon – only 2 weeks and a day away! Well, there’s still time for two more cookie recipes to round out the 12 days of cookies and you will be sure they do not disappoint.

Peanut blossoms have been a staple in my house at Christmas for as long as I can remember. I personally like the chocolate star topping the best – it is the perfect size and it is easy enough to get some chocolate in each and every bite. If you can’t find chocolate stars, then you can substitute kisses (might want to spring for the ones out of the wrappers!) or four Christmas-colored m&m’s on top. This recipe makes 7 dozen… which might seem like a lot, but they will be gone faster than you could imagine.

Peanut Blossoms

  • 1 cup unsalted butter
  • 1 cup natural peanut butter (I used Skippy)
  • 1/2c brown sugar
  • 1/2c organic white sugar
  • 2 eggs
  • 2t vanilla
  • 4T milk
  • 1 package gluten free bisquick
  • 2t xanthan gum
  • 2t baking soda
  • 1t salt
  • chocolate stars/kisses/m&m’s

1. Cream together the butter, peanut butter and sugars until all creamy (I cut the sugar quantity in this recipe in half – I couldn’t put in 2 cups of sugar!).

2. Add in the eggs and vanilla and milk. Mix to combine.

3. Put in the xanthan gum, baking soda and salt, and then gradually add in the bisquick. Doing your dry ingredients this way helps keep this to a one-bowl recipe!

4. Scoop the dough into balls (I used a small cookie scoop and then rolled into round balls). Roll into additional sugar to coat the outside of the dough.

5. Place on to a lined baking sheet, and bake in a 375′ preheated oven for 8 minutes.

6. Take out of the oven and place a chocolate star on the top of each one. Put back into the oven and bake for an additional 2 minutes. Remove from the oven and move to a cooling rack.

Once again, the gluten free bisquick makes this recipe just as good as the original… if not better because of the extra puffyness!

You can make this dough in advance and keep in the fridge for a couple days, but the balls are easier to roll when you make them right away. These cookies are also Santa approved ;).

Check back tomorrow for the 12th day of the 12 days of cookies! We’re trying out a new recipe tonight, so hopefully it turns out!!!

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5 thoughts on “12 days of cookies: peanut blossoms

    • They’re unfortunately not for sure gluten free, but since I seem to have more a sensitivity I haven’t had an issue with them. I’ll let you know if I ever find any that are definitely safe!

  1. Pingback: sugar cookie dough almond butter | Living the Gluten Free Life

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