Introduction: Crumbly Gluten Free Peanut Butter Blossoms
My mom always used to make peanut butter blossom cookies every year for Christmas. After I went off to college, I missed them, so I decided to make them for myself! My girlfriend has Celiac disease, so I decided to put a little twist on the recipe and make them gluten-free. These cookies taste just as good and are even easier to make than the original!
Preparation:
1. Wash hands before getting started.
2. Heat oven to 350°F.
3. Remove wrappers from Hershey’s Kisses.
Safety:
If you cannot eat gluten, ensure that all of the ingredients are gluten-free prior to use!
Alternative Ingredients:
·Vegan Chocolate Chips
·For Egg- Applesauce, Banana, or Ener-G Egg Replacer
·Pecan Butter, Hazelnut Butter, or Almond Butter
Supplies
· 36 Hershey’s Kisses
· 1 Cup Creamy Peanut Butter
· 1/3 Cup Granulated Sugar
· 1/3 Cup Packed Light Brown Sugar
· 1/2 Teaspoon Vanilla Extract
· 1/2 Teaspoon Baking Soda
· 1/4 Teaspoon Salt
· 1 Egg
· 1/3 Additional Granulated Sugar for Rolling
· Mixing Bowl
· Measuring Cups and Spoons
· Electric Mixer (any will do)
· Ungreased Cookie Sheet
Step 1:
Add peanut butter, granulated sugar, brown sugar, vanilla, baking soda, and salt to a mixing bowl.
Step 2:
Beat well until contents are well combined (should look like picture when done).
Step 3:
Add a single egg to the bowl.
Step 4:
Beat well until contents are well combined (should look like picture when done).
Step 5:
Shape dough into equal-sized balls (about 1 inch) using hands.
Step 6:
Roll in the bowl of additional granulated sugar and place on ungreased cookie sheet.
Step 7:
Bake at 350°F for 8 to 10 minutes or until cookies are lightly browned.
Step 8:
Press a Hershey’s Kiss into the center of each cookie right after taking them out of the oven.
Step 9:
Let cookies cool completely and transfer to storage containers.