Gluten-Free Peanut Butter Blossoms

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Reese's creamy peanut butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed light
  • 2/3 cup Granulated sugar
  • 36 Hershey's kisses brand milk chocolates
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

Found on hersheys.com

Ingredients

• 36 HERSHEYS KISSES Brand Milk Chocolates
• 1 cup REESES 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 cup additional granulated sugar for rolling

Directions

• Directions 1. Heat oven to 350°F. Remove wrappers from chocolates.2. Beat peanut butter, granulated sugar, brown sugar, vanilla, baking soda and salt in large mixing bowl. Add egg; beat well.3. Shape dough into 36 equal balls (about 1 inch). Roll in granulated sugar; place on ungreased cookie sheet.4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 36 cookies.NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.

Nutrition