Ingredients
Scale
- 1/2 cup butter (1 stick), softened to room temperature
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1–1/4 cups gluten-free baking flour blend (WITH binder)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 48 Hershey Kisses
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla, mixing until just combined.
- In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
- Gradually combine wet and dry ingredients, mixing until just combined.
- Scoop 1 tablespoon of dough, roll into balls, and coat in sugar.
- Place on baking sheet, spacing them 2 inches apart.
- Bake for 8-9 minutes until tops crack slightly.
- Press a Hershey Kiss into the center of each warm cookie.
- Cool completely on a rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure gluten-free flour blend contains a binder for the best texture.
Check oven temperature accuracy with a thermometer for even baking.
Cookies can be stored in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 7g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg