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Gluten-Free Hershey's Peanut Butter Blossoms

Ingredients

  • 1¾ cups gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz butter at room temperature
  • ½ cup smooth peanut (or other creamy nut) butter
  • ½ cup granulated sugar plus more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk your preferred
  • 1 teaspoon vanilla extract
  • 5 dozen Hersey's Kisses foil removed

Instructions

  1. Sift together the gluten-free flour, baking soda and salt; set aside. Using an electric mixer, cream together the butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add the egg, milk and vanilla; beat until well blended. Gradually add the flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

  2. Preheat oven to 375℉. Spray oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

  3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to the oven until light golden brown, 2 to 3 minutes. Remove from the oven, cool completely and store in an airtight container.