Gluten-Free Peanut Butter Blossoms

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.

SKILL LEVEL
Beginner
PREP
20 min
BAKE
8 min

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 cupREESE'S Creamy Peanut Butter
1/3 cupgranulated sugar
1/3 cuppacked light brown sugar
1/2 teaspoonvanilla extract
1/2 teaspoonbaking soda
1/4 teaspoonsalt
1 egg
1/3 cupadditional 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.
Ingredients sitting on a table

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