MILL IN HERSHEY RECIPES

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GLUTEN-FREE PEANUT BUTTER BLOSSOMS RECIPE



Gluten-Free Peanut Butter Blossoms Recipe image

The Best Gluten-Free Peanut Butter Blossom Recipe. Easy to Make! 

Provided by Elizabeth

Total Time 10 minutes

Prep Time 10 minutes

Yield 36

Number Of Ingredients 9

1/2 cup granulated sugar,plus additional for rolling cookies (see note)
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter or dairy-free margarine, softened (softened)
1 large egg
1 1/2 cups gluten-free baking flour (see note)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
36 unwrapped Hershey’s Kisses, unwrapped

Steps:

  • Adjust oven rack to middle position.
  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.
  • Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
  • Bake until edges are light golden brown, about 8 to 10 minutes.
  • Remove pan from the oven. Immediately press 1 Hershey’s Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.

Nutrition Facts : Calories 115 kcal, ServingSize 1 serving

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