Everyone loves peanut butter thumbprint cookies! But this gluten-free peanut butter blossom recipe makes sure even folks with gluten sensitivities can enjoy the classic taste of peanut butter cookies topped with a KISSES Milk Chocolate.
Heat oven to 350°F. Remove wrappers from chocolates.
Beat peanut butter, granulated sugar, brown sugar, vanilla, baking soda and salt in large mixing bowl. Add egg; beat well.
Shape dough into 36 equal balls (about 1 inch). Roll in granulated sugar; place on ungreased cookie sheet.
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.
Note: Always read labels of each ingredient to ensure that they are gluten free prior to use.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.