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Madison Area Gluten Intolerance Chapter

Peanut Butter Blossoms #2

48 Hershey's Milk Chocolate Kisses
1/2 cup shortening
3/4 cup Reese's creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum

  1. Heat oven to 375 degrees. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add both sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack to cool.

Makes about 4 dozen cookies.