Gluten-Free Peanut Butter Blossom Cookies
These peanut butter blossom cookies are the perfect addition to your gluten-free holiday cookie platter. Use a 1-to-1 flour blend to mimic the real thing!
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Gluten-Free Peanut Butter Blossom Cookies
These peanut butter blossom cookies are the perfect addition to your gluten-free holiday cookie platter. Use a 1-to-1 flour blend to mimic the real thing!
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| Servings | Prep Time |
| 24 Cookies | 25Minutes |
| Cook Time |
| 10Minutes |
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Ingredients
- 24 Hershey’s KissesUnwrapped
- ½ Cup ShorteningI use palm oil shortening
- ¾ Cup Creamy Peanut Butter
- ⅓ Cup Granulated sugar
- ⅓ Cup Light Brown SugarPacked
- 1 Egg
- 2Tablespoons Milk
- 1Teaspoon Vanilla
- 1 ¼ Cup 1-to-1 Gluten-Free Flour BlendI like to use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Extra Cup Granulated sugarFor rolling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Remove wrappers from 24 Hershey’s Kisses and set aside. Line two baking sheets with parchment paper.
- Beat shortening and peanut butter in large bowl until combined.
- Add granulated sugar and brown sugar; beat until fluffy. I’ve found that it starts to coat the sides of the bowl when it’s ready.
- Add egg, milk, and vanilla; beat well.
- In a separate bowl, stir together the flour, baking soda and salt. Slowly add this dry mixture to the peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar and place on cookie sheet. Press down lightly with your hand. I find that the gluten-free ones crack more easily when putting on the Hershey’s Kiss after they’re cooked, so I try to help out the process a little bit when the dough is still raw.
- Bake at 350 degrees for 8-10 minutes until lightly browned.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around the edge.
- Remove from cookie sheet to a wire rack to cool. These freeze really well!