Ingredients
Scale
- 1 1/4 cups creamy peanut butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup gluten-free all-purpose flour (cup-for-cup, with xanthan gum)
- 1/2 cup extra granulated sugar (for rolling)
- Chocolate kisses (unwrapped, for topping)
Instructions
- Cream together peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
- Stir in baking soda, salt, and gluten-free flour until the dough holds together.
- Chill in the refrigerator for 20-30 minutes if the kitchen is warm.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls, then roll in extra granulated sugar.
- Place dough balls on the prepared baking sheet, 2 inches apart.
- Bake for 8-10 minutes until edges are set, but centers remain soft.
- Immediately press a chocolate kiss into the center of each cookie.
- Let cool on the sheet for 2-3 minutes before transferring to a wire rack.
Notes
For best results, use a true cup-for-cup gluten-free flour blend with xanthan gum. Adjust bake time for varying oven temperatures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free