These gluten-free peanut butter Christmas cookies are a holiday classic made accessible to everyone. They have a soft, chewy peanut butter base, a sparkly sugar coating, and a rich chocolate candy center. They look festive and taste like pure nostalgia.
This recipe comes together in under an hour, with most of that time being hands-off while the dough rests. They are a great addition to any holiday cookie exchange or dessert platter, and they're simple enough for bakers of all skill levels.
Why this works
- Creaming the butter, peanut butter, and sugars together for a full two minutes incorporates air, which gives the cookies a lighter, fluffier texture.
- Resting the dough is a key step in gluten-free baking. It allows the flour to fully hydrate, which improves the cookie's structure and prevents a sandy mouthfeel.
- Pressing the chocolate into the partially baked cookie creates the signature cracks around the center and helps the chocolate melt just enough without losing its shape.
Ingredients you'll need
- Gluten-Free Flour: A good quality 1-to-1 or 'cup for cup' gluten-free baking flour is essential. Make sure it contains xanthan gum for binding.
- Peanut Butter: Use a creamy, natural-style peanut butter where the oil separates. This creates a softer, chewier cookie. Avoid hydrogenated, no-stir brands.
- Sugars: The combination of white and brown sugar provides both sweetness and structure (from the white) and moisture and chewiness (from the brown).
- Chocolate: Traditional chocolate kisses are the go-to, but you can also use dark chocolate discs, chopped chocolate squares, or even mini peanut butter cups.
Exact quantities are in the recipe card below.
How to make it
Step 1: Make and Rest the Dough
First, whisk your dry ingredients together in one bowl. In another, use a mixer to cream the butter, peanut butter, and sugars until fluffy. Beat in the egg, vanilla, and milk, then slowly mix in the dry ingredients. Let the finished dough rest, covered, for 20 minutes.
Step 2: Shape and Roll the Cookies
Once the dough has rested, scoop and roll it into 1-inch balls. Pour some granulated sugar into a small bowl and roll each dough ball in the sugar until it's fully coated. Place the sugar-coated balls on a parchment-lined baking sheet.
Step 3: Bake and Finish
Bake the cookies for 8 minutes. They will look puffed but not fully done. Remove them from the oven and gently press a chocolate kiss into the center of each one. Return the pan to the oven for 2 more minutes, then let the cookies cool.
Serve it with
These cookies are a perfect centerpiece for a holiday dessert tray, especially alongside other Christmas Cookies. Enjoy them with a cold glass of milk or a mug of hot cocoa.
Storage and reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQ
Can I use a different nut butter?
Yes, you can try substituting almond butter or sunflower seed butter. Be aware that this will change the flavor and may slightly alter the texture of the cookies.
Why did my cookies turn out dry or crumbly?
This can happen if you use a no-stir peanut butter, which is drier than natural peanut butter. It can also be caused by over-measuring the flour or using a flour blend without enough binder.
Is the 20-minute dough rest really necessary?
Yes, I highly recommend it for gluten-free baking. It gives the flour time to absorb moisture, which results in a much better texture and prevents the cookies from being gritty.
