What's not to love about a peanut butter cookie topped with a Hershey's Kiss? This gluten-free version of the classic holiday favorite is just as good as the original!
5 from 4 votes
Prep Time 20mins
Cook Time 10mins
Total Time 30mins
¾cupcreamy peanut butter
¼cupgranulated sugar(plus ~ ½ cup for rolling cookies)
1 ½cupPamela's Gluten-free All-purpose Flour
1teaspoon baking soda
48Hershey's Milk Chocolate Kisses(Amount is less than 1 pkg)
Preheat the oven to 375°F. Unwrap the chocolate kisses.
Whisk together the flour, baking soda, and salt in a small bowl and set aside.
Cream together the shortening and peanut butter until well combined.
Add in the sugars and beat until fluffy.
Add in the egg, milk, and vanilla and mix well to combine.
Add in the dry ingredients and mix again until well combined.
Roll 1 tablespoon sized portions of dough into a balls. Then roll the balls in granulated sugar.
Place the dough balls on a nonstick baking sheet. Bake at 375°F for 8-10 minutes.
Remove the cookies from the oven and immediately press one Hershey's Kiss in the center of each cookie. Allow to cool on the baking sheet for a couple minutes before removing to a wire rack to cool completely.
Don't worry about cracks!
Cool the cookies completely at room temperature. Allow the chocolate to set back up before stacking and/or storing.
Once the chocolate is hardened again, you can stack the cookies if needed. Then store them at room temperature or freeze in an airtight container.
Eat within 2-3 days for optimal freshness. Freeze right away if you need to keep the cookies longer than that. Thaw the cookies at room temperature.
You can make the dough 1-2 days ahead of baking. Keep the dough in the refrigerator until you're ready to bake.