Gluten-Free Peanut Butter Blossoms
You can still enjoy peanut butter blossoms even if you're gluten-free thanks to my clever swap. This recipe has been adapted to be gluten-free and is from the original Hershey's Kisses peanut butter blossom recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Preheat oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper.
Beat shortening and peanut butter in your standing mixer until well combined, about 1 minute. Add sugar and brown sugar and beat until batter is fluffy, about 1 minute.
Add egg, milk and vanilla and beat mixture well, for another 1-2 minutes.
Add flour, baking soda and salt to peanut butter mixture until well combined.
Shape dough into small 1" balls. Resist the urge to make the cookies too big (my downfall!). Roll dough ball in sparkling sugar then place on cookie sheet.
Bake for 8-10 minutes or until lightly browned. Remove from oven and then immediately press an unwrapped Hershey's Kiss into the center of each hot cookie, slowing adding pressure without allowing the cookie to crumble. The cookie will crack but still hold its shape. Allow cookies to cool for 10 minutes before transferring to a wire rack.
This recipe makes about 30-48 cookies depending on the size of the cookie. The original Hershey's Kiss recipe says it makes 48 small cookies. I made about 30 larger cookies with this same recipe.
Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 74mg | Potassium: 30mg | Sugar: 8g | Vitamin A: 5IU | Calcium: 16mg | Iron: 0.3mg