Gluten-Free Peanut Butter Blossom Cookie Recipe

You know the cookie – a round peanut butter bottom with a Hershey’s Kiss stuck on top; the best cookie interpretation of a Reese’s PB cup around. Here’s a recipe for gluten-free peanut butter blossoms that happens to be flour-free as well – Happy Holidays! 

Gluten-Free Peanut Butter Blossom Recipe

Ingredients

36 Hershey’s Kisses
1 cup creamy peanut butter (or nut butter alternative)
1/3 cup granulated sugar
1/2 t vanilla extract
1/2 t baking soda
1/3 cup light brown sugar, packed
1/4 t salt
1 egg
1/3 cup granulated sugar for rolling dough balls

Directions:

1. Heat oven to 350 and unwrap chocolate kisses.
2. In a large bowl beat peanut butter, sugar, brown sugar, vanilla, salt, and baking soda. Add egg and beat well.
3. Shape dough into 36 1″ balls. Roll each in granulated sugar and place on ungreased cookie sheet.
4. Bake 8-10 minutes or until lightly browned. While still hot, press a chocolate kiss into the center of each cookie. Cookies will crack around the edges. Remove cookies to wire rack and cool completely. Makes 36 cookies.
5. Hide them!

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Gluten-free peanut butter blossoms