Gluten Free Peanut Butter Blossoms
These gluten-free peanut butter cookies are light and sandy, yet rich and chocolatey. Bring them to your next holiday cookie exchange, or make them for an after-school treat.
Equipment
- cookie sheets
Ingredients
- 2 cups extra chunky peanut butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- 36 Hershey's Kisses foil wrapper removed
- 1 teaspoon flaky sea salt such as Maldon
Instructions
- Line 2 cookie sheets with parchment paper and preheat the oven to 350 degrees.
- Beat peanut butter with sugars, eggs, salt and baking soda in a large mixing bowl until thoroughly combined. Measure out a tablespoon of dough, and roll it into a ball between the palms of your hands (or use a small cookie scoop). Place dough balls a few inches apart on the cookie sheets. Press a Hershey's Kiss into the middle of each ball of dough. Sprinkle with flaky sea salt.
- Bake for 12-15 minutes or until the cookie is lightly golden brown around the edges. Let cool on the pan for 5 minutes, then remove to a rack to finish cooling completely. Store in an airtight container.
Nutrition
Serving: 2cookiesCalories: 234kcalCarbohydrates: 26gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 15mgSodium: 200mgPotassium: 139mgFiber: 1gSugar: 23gVitamin A: 20IUCalcium: 34mgIron: 1mg
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