Gluten Free Peanut Butter Blossoms
Love chocolate and peanut butter? These delicious Gluten Free Peanut Butter Blossoms are for you! This classic recipe couldn't be easier to make.
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 24 Hershey's Kisses
Instructions
- In a mixing bowl, combine the peanut butter and sugar. Add the egg and vanilla, stirring until well mixed.
- Roll the dough into one inch balls on ungreased or parchment lined cookie sheets. Space them two inches apart and bake at 350 degrees F for ten minutes or until the edges are set and becoming more golden.
- Press the freshly baked candy kisses into each cookie. Allow the cookies to cool & set up for five minutes before moving to a cooling rack with a spatula. This recipe makes approximately 2 dozen cookies.
Notes
We used creamy peanut butter, but you can also use crunchy if you'd like bits of peanuts in your cookies!
These can be frozen or up to three months. If freezing, it is a good idea to "flash freeze" them first on a cookie sheet for 300 minutes to an hour to really firm them up before stacking them into a freezer bag or airtight container and freezing.
Tried this recipe?Let us know how it was!
