MENUChristmas is always the season for cakes, cookies and pies, but there are other days of the year where cookies could come in just as special too.
My favorites are birthday parties, play dates, sleepovers, game night and other great holidays like July 4th and Memorial Day!
Really, any day will work (in moderation of course).
This is a classic recipe that most people will love as it combines one of the most famous matches in history: peanut butter and chocolate - YUM!
These cookies also store really well, so don’t be afraid to make a double batch!
Without further ado - here is the gluten-free, grain-free recipe you’ve been waiting for. Enjoy!
Peanut Butter Kiss Cookies (gluten-free)
Makes: 24 cookies
Ingredients:
- 1 cup creamy peanut butter (I used Earth Balance)
- 1/3 cup granulated sugar + extra for rolling
- 1/3 cup light brown sugar
- 1/2 teaspoon gf vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1 egg, room temperature
- 24 Hershey Kisses, unwrapped
Directions:
- Preheat oven to 350°.
- Mix all ingredients, except the Hershey Kisses, together with stand or hand mixer for 1-2 minutes or until mixed thoroughly. (Dough may look crumbly, but will hold together nicely).
- While mixing, sprinkle a small amount of granulated sugar on plate or cutting board.
- Scoop out 1 heaping Tablespoon of dough and roll between palms until it forms a ball.
- Roll ball in sugar and place on lightly sprayed cookie sheet, leaving 1.5″ between cookies.
- Continue steps 4-5 until all dough is used and all cookies are on cookie sheets.
- Bake 8-10 minutes or until lightly browned.
- Remove from oven and immediately press a Hershey Kiss into the center of the cookie ball. (Cookie will crack around each kiss).
- Once all kisses have been pressed into cookies, carefully transfer over to a wire rack to cool.
- Store in tin container or Tupperware.
Looking for more cookies? Check out one of these great hits:
Ansley Fones