These are really just soft peanut butter cookies with something of a thin, crunchy and sugary shell, and then a Hershey’s milk chocolate kiss pressed into the center the very moment they come out of the oven. And if you’re wondering, at least in the U.S., Hershey’s milk chocolate kisses are on their perennial gluten-free list. Can’t use kisses? Try miniature peanut butter cups. Or really any mini chocolate candy.
You can skip the coarse sugar on the outside, but these are not for your after-the-new-year health kick, sister. These are cookies, and we best not mess around. Don’t worry. We’ll make up for it after the new year. I’ve got lots planned.
Hey, Nicole, can you make these without butter? *Try all shortening. You might have to add a bit more milk, though, since shortening doesn’t have the moisture of butter. Try it! Let us know.
Hey, Nicole, can you make these with another nut butter? *Nutella will ruin these in a hurry since it’s so, so soft. But I bet natural almond butter would be a great 1:1 sub. Try it! Let us know.
Hey, friends, be sure to check out the P.S. below. Tomorrow we’re doing another Live Gluten Free Bread Q&A on Facebook to soothe your bread-baking holiday nerves! xo
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