You can still enjoy peanut butter blossoms even if you eat gluten free thanks to my clever flour swap. This recipe has been adapted to be gluten free and based on the original Hershey's Kisses peanut butter blossom recipe.
Preheat oven to 375º F. 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, then 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.
The cookies will crack when you push the Hershey Kiss into the center. Cracking is normal but be gentle to keep the cookie [mostly] intact.You can use Reese's Peanut Butter Cups (also gluten free) in lieu of Hershey Kisses.Store leftover cookies in a sealed container for up to 3 days.