Gluten-free peanut butter blossoms – with a soft and chewy cookie and sweet hershey’s kiss in the center, these classic cookies won’t last long!
- 1 1/4 cup 1-to-1 gluten-free flour blend*
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg, beaten well
- ¼ cup granulated sugar (for dipping the cookies)
- about 3 dozen chocolate kisses
Preheat your oven to 350 degrees.
Sift together the flour, baking powder, soda, and salt.
In a separate large bowl, cream the butter then add the sugar, peanut butter, and brown sugar mixing after each addition until light and fluffy. Add the egg and mix thoroughly. Add the flour mixture gradually, beating after each addition until smooth.
If the dough is at all sticky, cover and refrigerate for 15-30 minutes.
Line a cookie sheet with parchment paper or oven-safe non-stick liner to prevent sticking.
Roll about 1 ½ Tbsp of dough into a ball and dip into the remaining ¼ cup of sugar. (Tip: Use a cookie scoop to keep the size uniform.) Place about 2” apart on the prepared cookie sheet.
Bake for 8-10 minutes or until the cookies are just set and the edges are just beginning to brown. Try not to overbake or they won’t be as chewy.
Wait about 2-3 minutes, then gently press an unwrapped chocolate kiss onto each cookie. Wait 5 more minutes before removing the cookies onto a wire rack to cool completely.
- Serving Size: 1 cookie
Keywords: gluten-free cookies, peanut butter blossoms, Hershey kisses, Christmas cookies, easy dessert