Description
Tender and chewy gluten-free cookies topped with a melty Hershey’s Kiss, perfect for any occasion.
Ingredients
Scale
- 1 cup coconut sugar (or packed brown sugar)
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (or plant-based butter), softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose 1:1 gluten-free flour (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 Hershey’s Kisses (or chocolate drops of your choice)
Instructions
- In a large bowl, beat together the softened butter, peanut butter and coconut (or brown) sugar until light and fluffy.
- Mix in the eggs one at a time, then add the vanilla and combine.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture until a dough forms.
- Cover and refrigerate the dough for 1 hour.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll dough into balls and place them on the baking sheet 2 inches apart.
- Bake for 8–10 minutes and immediately press a Hershey’s Kiss into the center of each cookie.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough longer if very sticky. Store cookies in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 7.8g
- Sodium: 85mg
- Fat: 8.9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.4g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 1.2g
- Protein: 2.6g
- Cholesterol: 30mg