Gluten-Free Peanut Butter Blossoms (Tried-and-True Recipe!)

Ingredients

• 1 1/3 cups (200g) gluten-free measure-for-measure flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (113g) butter (at room temperature)
• 1/2 cup (106g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 3/4 cup (187g) creamy peanut butter
• 1 teaspoon vanilla extract
• 24-32 chocolate kiss candies (unwrapped)
• granulated sugar (for rolling)

Instructions

1. 1

   In a medium bowl, whisk together the gluten-free flour, baking soda and salt. Set aside.

2. 2

   In the bowl of a stand mixer, or using a hand mixer, beat the butter for 1 minute until creamy.

3. 3

   Add the brown sugar and granulated sugar and mix until creamed, about 2-3 minutes.

4. 4

   Add the egg, peanut butter and vanilla and beat until creamy and smooth, another minute or so. Scrape down the sides and bottom of the bowl.

5. 5

   With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined.

6. 6

   Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.

7. 7

   Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

8. 8

   Place the unwrapped chocolate kiss candies in a bowl and set them in the freezer.

9. 9

   Scoop the cookie dough into round balls, 1 tablespoon per ball. (Don't make them too big or you won't have the right cookie-to-chocolate ratio.) Roll each ball in granulated sugar before placing it on the baking sheet, about 2 inches apart.

10. 10

    Bake for 10-12 minutes or until the tops crack slightly.

11. 11

    Remove from the oven and immediately press a chocolate kiss candy into each cookie.

12. 12

    Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.