Who can resist chocolate cake, brownies or a Hershey’s Chocolate Kiss? Well, having Celiac Disease and good gluten free cookies don’t always go hand in hand. Until now.
Several years ago, I found the best Peanut Butter Blossom gluten free cookie recipe. One of my favorites that my Gram used to make. You know the yummy peanut butter cookie with the Hershey Kiss on top? This is the easiest gluten free cookie imaginable since there really are just 5 ingredients, plus the Hershey Kiss candy.
Here’s the link to the original recipe by Yammie’s Gluten Freedom. Below is the recipe tweaked my way.
Of course, they’re best served at Christmas time with a glass of milk. But I also pull this recipe out for many special and not-so-special occasions because, like I said, who can resist an easy peanut butter and chocolate cookie?
Dress this cookie down using everyday table sugar. Make it into a peanut butter cookie by leaving the Hershey Kiss off. Or dress it up, like I like to do, with your own special variety of sprinkles. It really does work for any occasion.
For example, I love to use red and silver sprinkles to root on The Ohio State Buckeyes. Go Bucks!
Send your comments and let me know what you think about this Gluten Free Chocolate Kiss Peanut Butter Blossom Cookie.
Happy gluten free baking. Enjoy!
(Recipe adapted from Yammie’s Gluten Freedom Five Ingredient Peanut Butter Blossoms)
Ingredients
1 cup creamy peanut butter (Peter Pan is preferred brand because it's not as oily as others like Jif. But I’ve also used Kroger private label brand and it works just fine.)
1 cup packed brown sugar
1 egg
1 teaspoon pure vanilla (I use McCormick’s)
“Big” pinch of salt (I use about 1/8 teaspoon)
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* Optional: 1-2 Tbsp gluten free flour (I use Bob’s Red Mill 1:1); helps cookie dough set a bit so it’s not so sugary or hard to roll into balls due to all the peanut butter
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For decorating:
Granulated sugar – or your favorite sprinkles
Hershey Kisses for topping (I use original milk chocolate ones)
Instructions
Preheat oven to 375
Mix together the peanut butter, brown sugar, egg, vanilla and salt
* Optional: Add about 1-2 Tbsp of gluten-free flour to "set" dough so it's easier to handle
Roll into small balls and roll in the granulated sugar or sprinkles of choice
Place 1 dozen on cookie sheet (in rows of 4 x 3)
Bake for about 9 minutes or until the edges are golden brown
Immediately after removing from oven, lightly place a chocolate Kiss on top (middle) of each cookie
Then, go back and gently press the Kiss down on each cookie
Let cool for about 3 minutes then with spatula move to cooling rack
https://www.glutenfreeretailhq.com/gluten-free-cookies-peanut-butter-blossom/
