These classic cookies feature a soft, peanut butter base topped with a sweet chocolate kiss. Made without flour, they’re naturally gluten-free and incredibly easy to whip up!
Ingredients
- 1 cup creamy peanut butter (unsweetened, natural is best)
- ¾ cup granulated sugar (or coconut sugar for a natural option)
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 20-25 chocolate kisses (unwrapped)
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough
- In a mixing bowl, combine peanut butter, sugar, egg, vanilla extract, and salt. Stir until a smooth dough forms.
- Shape the Cookies
- Scoop out 1-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart.
- Bake
- Bake in the preheated oven for 8-10 minutes, or until the edges are set but the cookies are still soft in the center.
- Add the Chocolate Kiss
- Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges, which is normal.
- Cool
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The chocolate will firm up as it cools.
Tips for Success
- Peanut Butter: Avoid peanut butter with added oils or sugar for the best texture.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
- Variations: Substitute the chocolate kiss with a square of dark chocolate or a dollop of jam for a twist.
Serving Suggestions
- Pair with a glass of milk or a cup of coffee for a comforting treat.
- Package in a festive tin for a thoughtful, homemade gift.
Enjoy your chewy, chocolate-topped Gluten-Free Peanut Butter Kiss Cookies!