Double Chocolate Peanut Butter Blossom
Gluten Free / Dairy Free
These are a take on traditional buckeye cookies that I loved growing up as a child. They have been adapted to be made gluten free, but you can substitute all-purpose flour as well. These cookies can be made dairy free by substituting nondairy butter!
Ingredients
Scale
- 1 cup butter, softened
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs (or flax eggs)
- 1 tsp vanilla
- ½ cup unsweetened cocoa powder
- 2 ¼ cup gluten free flour (GF Jules is the brand I use) or all-purpose flour
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 3 cups semisweet chocolate chips (use dairy free if making substitutions)
- 2 tablespoons vegetable shortening
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl beat butter with a mixer on medium speed for 30 seconds. Add both sugars, baking soda, and salt. Beat until combined, scraping the bowl as needed. Beat in eggs (or flax eggs), vanilla, and cocoa powder. Beat in as much flour as you can with the mixer and stir in any remaining flour.
- Drop dough by 1 Tablespoon portions 2 inches apart onto cookie sheets prepared with parchment paper.
- Bake 8-10 minutes until edges are firm and center appears set. Remove, cool on a wire rack.
- In a small bowl, stir together peanut butter and powdered sugar until smooth.
- In a medium heavy saucepan, heat chocolate chips and shortening over low until melted and smooth, stirring occasionally.
- Dip tops of cooled cookies in melted chocolate mixture. Chill 10 minutes or until chocolate is set. Top each cookie with about 1 teaspoon of peanut butter mixture.
Enjoy!
Notes
Refrigerate in an airtight container for up to 1 week.