Recipe: Gluten-free Hershey's Peanut Butter Blossoms

November 3, 7:29 PMColumbus Gluten-Free Food ExaminerKimberly Bouldin

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Gluten-free Peanut Butter Blossoms

The holidays are quickly approaching and so is the baking that goes along with the holidays.  This is a tried & true favorite and is listed on the Hershey's Kisses bag.  

Hershey's Peanut Butter Blossoms

Modified to be gluten-free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter 
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk 
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix 
1 tsp Xanthan Gum (if the flour mix doesn't already contain it)
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate.
2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into wet into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen according to the recipe.

For a fun twist, try different varieties of the Hershey's Kisses in the cookies.  

For more info: Please visit Gluten-free is Life.