Description
Delicious peanut butter cookies topped with a Hershey Kiss, perfect for any occasion!
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 egg
- 1/2 teaspoon vanilla
- 1–1/4 cup gluten free baking flour blend WITH binder (see notes)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 48 Hershey Kisses
Instructions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop some granulated sugar into a bowl then set aside.
- Add butter, sugars, and peanut butter to the bowl of an electric mixer, or to a large glass bowl if using a handheld mixer, then cream until light and fluffy, about one minute. Scrape down the sides of the bowl then add the egg and vanilla and mix until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt then add to the wet ingredients in two batches, mixing until just combined before adding the next batch.
- Scoop 1 Tablespoon batter at a time into the sugar bowl then gently turn to coat and place on prepared baking sheet. Bake until the tops of the cookies just barely begin to crack, 8-9 minutes (err on the side of under-baking vs over-baking), then remove from oven and gently press a Hershey Kiss into the center of each cookie.
- Transfer cookies to a cooling rack then let cool completely.
Notes
- This recipe uses a gluten free baking flour blend that contains a binder.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg