Gluten Free Peanut Butter Blossom Cookies

Using The Really Great Food Company All-Purpose Flour


YOU WILL NEED:

 

  • 1 1/2 cup RGF All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 egg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Additional granulated sugar
  • 36 Hershey’s Kisses, unwrapped

 

DIRECTIONS:

  1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart, on ungreased cookie sheets.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

 

Yield: 36 cookies

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