Ingredients:

  • 1 ¾ cups (210 g) Gluten-Free Flour Blend (must contain Xanthan Gum)
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ cup (1 stick, 113 g) Unsalted Butter, softened
  • ½ cup (100 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • ½ cup (128 g) Creamy Peanut Butter (Standard processed type)
  • 1 Large Egg, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • ⅓ cup (65 g) Granulated Sugar (for rolling)
  • 36 pieces Milk Chocolate Kisses, unwrapped

Instructions:

  1. Prep & Dry Ingredients: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small bowl, whisk together the GF flour blend, baking soda, and salt. Unwrap all 36 chocolate kisses and place them near your baking area.
  2. Creaming the Dough: In a stand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Scrape down the sides, add the peanut butter, and mix until incorporated. Beat in the egg and vanilla extract until just combined.
  3. Mixing and Chilling: Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This step is vital for gluten-free dough.
  4. Rolling and Baking: Place the ⅓ cup of granulated sugar in a shallow dish for rolling. Roll the chilled dough into 1-inch balls (about 1 ½ Tbsp each) and coat completely in the sugar. Place the balls onto the prepared baking sheets. Bake for 10–12 minutes, or until the edges are set and lightly golden.
  5. Finishing the Blossoms: Remove the baking sheets from the oven and immediately press one unwrapped chocolate kiss firmly into the centre of each warm cookie. Allow the cookies to cool completely on the baking sheet for 5 minutes before transferring them gently to a wire rack to finish setting.