Gluten-Free Peanut Butter Blossoms

Ingredients

• 1/2 cup granulated sugar,plus additional for rolling cookies (see note) ((3 3/4 ounces; 106 grams))
• 1/2 cup packed brown sugar ((3 3/4 ounces; 106 grams))
• 1/2 cup creamy peanut butter ((4 3/4; 135 grams))
• 1/2 cup butter or dairy-free margarine, softened ((4 ounces; 113 grams))
• 1 large egg
• 1 1/2 cups gluten-free baking flour (see note) ((7 ounces; 198 grams))
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 36 chocolate kisses, unwrapped

Instructions

1. 1

   Preheat oven.: Adjust oven rack to middle position. Preheat oven to 375℉. Line two baking sheets with parchment paper.

2. 2

   Make dough.: Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add gluten-free flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.

3. 3

   Shape cookies.: Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.

4. 4

   Bake cookies.: Bake until edges are light golden brown, about 8 to 10 minutes.

5. 5

   Top with candy.: Remove pan from the oven. Immediately press one chocolate Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.