These cookies remind me of having classroom parties when I was in elementary and middle school. Someone always brought Peanut Butter Blossoms for a Christmas party, and you were always guaranteed to see them at bake sales too! I’ve never been the biggest fan of cookies with peanut butter in them, but there’s something about these that just taste amazing and wanting to eat them all. If you want to make more cookies, just double the recipe!
Gluten Free Peanut Butter Blossoms
Servings: 15 cookies
Equipment
- 1 Large Mixing Bowl
- 1 wooden spoon
Ingredients
- 3/4 cup gluten free flour
- 1/4 cup granulated sugar plus extra for rolling the dough in
- 1/4 cup light brown sugar
- 1/4 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 15 Hershey's Kisses
Instructions
- Preheat oven to 350ÂşF and line a sheet tray with baking paper. In a large bowl with an electric handmixer, or by hand, beat the butter and sugars, peanut butter, and egg until well combined and fluffy. Then mix in the gluten free flour, baking soda, and baking powder until a dough forms.
- Form the dough into 1 1/2-2 inch balls and lightly coat in granulated sugar. Place them on the prepared baking pan, leaving space between each cookies. I was able to fit all 15 on a large sheet tray.
- Bake for 8-10 minutes, or until slightly golden brown around the edges. Remove from the oven and immediately push a Hershey's Kiss into the center of each cookie. Cool fully on baking racks.
- Store in a covered container at room temperature.
