Gluten-Free Peanut Butter Blossom Cookies
While these peanut butter blossoms are most popular during the holiday season, they make an excellent treat any time of the year! With just a few ingredients, this recipe is definitely easier than pie.
Recipe provided by our friends at the Gluten-Free Palate.
Ingredients
- 1 cup peanut butter
- ½ cup granulated sugar, plus a bit more for rolling cookies in
- ⅓ cup brown sugar
- 1 egg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 24 Hershey’s Kisses, unwrapped (or your favorite chocolate pieces, like Reese’s—just be sure to read the label and ensure it’s gluten-free! )
Instructions
- Add peanut butter, both sugars, egg, salt, and vanilla extract to a medium mixing bowl.
- Mix until combined, then chill for 1 hour.
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- After chilled, roll cookie dough into 1″ balls. Roll them in granulated sugar.
- Place on the baking sheet 2 inches apart and bake for 8-10 minutes or until the bottoms start to brown.
- Remove from the oven and immediately place kiss, or your favorite chocolate, on top and press down slightly.
- Store in an airtight container for up to 4 days.
