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Gluten-Free Peanut Butter Blossoms

Enjoy the same great chocolate and peanut butter cookie taste without the gluten.

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium55 mg2% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium55 mg2% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 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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