Gluten Free Peanut Butter Blossoms Recipe
These Gluten Free Peanut Butter Blossoms are the ultimate cookie for the peanut butter and chocolate lover. A creamy chocolate kiss is pressed into the soft and chewy peanut butter cookie while still warm. Once the cookie cools, it creates the perfect salty and sweet combination.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup salted butter, softened to room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 bag hershey kisses
Instructions
- Preheat the oven to 375°F and line a baking tray with parchment paper
- Using an electric hand mixer, beat the granulated sugar, the brown sugar, peanut butter, salted butter, vanilla extract and egg - until well blended
- Mix in the gluten free flour, baking soda and baking powder until dough forms
- Roll and shape dough into 1-inch balls.
- Place on the cookie sheets, lined with parchment paper. they should be placed about 2 inches apart
- Bake the cookies for 8 to 10 minutes or until edges are light golden brown
- Right after taking the cookies out of the oven, press 1 Hershey kiss chocolate in center of each cookie
- Let cool on the cookie tray for 10 minutes
- Move the cookies from cookie tray to a cooling rack to cool for an additional 10-15 minutes
- Enjoy!
Nutrition
Serving: 1cookie, Calories: 125kcal, Carbohydrates: 15g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 107mg, Potassium: 40mg, Fiber: 1g, Sugar: 9g, Vitamin A: 128IU, Calcium: 16mg, Iron: 0.4mg