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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

Peanut butter blossom cookies on a serving plate. They are peanut butter cookies with a Hershey's kiss in the middle.

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

  1. Add peanut butter, both sugars, egg, salt, and vanilla extract to a medium mixing bowl.
  2. Mix until combined, then chill for 1 hour.
  3. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  4. After chilled, roll cookie dough into 1″ balls. Roll them in granulated sugar.
  5. Place on the baking sheet 2 inches apart and bake for 8-10 minutes or until the bottoms start to brown.
  6. Remove from the oven and immediately place kiss, or your favorite chocolate, on top and press down slightly.
  7. Store in an airtight container for up to 4 days.
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