Gluten-Free Peanut Butter Blossoms
Everyone loves peanut butter thumbprint cookies! But this gluten-free peanut butter blossom recipe makes sure even folks with gluten sensitivities can enjoy the classic taste of peanut butter cookies topped with a KISSES Milk Chocolate.
Ingredients
- 36 HERSHEY'S KISSES Brand Milk Chocolates
- 1 cup REESE'S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup additional granulated sugar for rolling
Directions
- 1. Heat oven to 350°F. Remove wrappers from chocolates.
- 2. Beat peanut butter, granulated sugar, brown sugar, vanilla, baking soda and salt in large mixing bowl. Add egg; beat well.
- 3. Shape dough into 36 equal balls (about 1 inch). Roll in granulated sugar; place on ungreased cookie sheet.
- 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 36 cookies.
- NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.
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