This is one of the first cookie recipes I perfected gluten free. The best part, I’ve been able to make these sugar free and dairy free without any problem as well. My family never is able to tell the difference and even though this recipe makes at least 4 dozen they are gone in a blink! After-all, who doesn’t love chocolate, peanut butter and sugar!
This is an adaptation on the Hershey recipe, and with the changes of the ingredients they are completely gluten free. But the best part – they’re also completely delicious! They’re so easy – anyone can make them. Make them for your holiday party, they’re a favorite.
Ingredients:
- 48 Chocolate Kisses, out of wrapping, do this before you start cooking!
- 1/2 cup Vegetable Shortening – do NOT get butter flavored
- 3/4 cup Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tbsp milk
- 1 tsp pure Vanilla
- 1 cup White Rice Flour
- 1/2 cup Tapioca Starch/Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar
Directions:
- Preheat your oven to 375 degrees.
- In your mixer combine your peanut butter and shortening until smooth. Add in your sugars and beat until fluffy.
- Add in your egg, milk and vanilla and beat until smooth.
- In a small bowl mix together your flours, baking soda and salt. Slowly add to your butter mixture. Combine until smooth.
- Roll into 1 inch bolls, and roll in your extra sugar.
- Place on an ungreased baking sheet – I love to use a baking mat or parchment paper for this.
- Bake 8-10 minutes until your cookies are lightly browned. Remove from the oven and set on a flat surface.
- Quickly put a chocolate kiss in the middle of each cookie before they cool. The cookies will crack as you do it but push the chocolate down so they have a strong base.
- Allow to cook completely on a wire rack for about 30 minutes.
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
Ingredients
- 48 Chocolate Kisses, out of wrapping, do this before you start cooking!
- 1/2 cup Vegetable Shortening - do NOT get butter flavored
- 3/4 cup Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tbsp milk
- 1 tsp pure Vanilla
- 1 cup White Rice Flour
- 1/2 cup Tapioca Starch/Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar
Instructions
- Preheat your oven to 375 degrees.
- In your mixer combine your peanut butter and shortening until smooth. Add in your sugars and beat until fluffy.
- Add in your egg, milk and vanilla and beat until smooth.
- In a small bowl mix together your flours, baking soda and salt. Slowly add to your butter mixture. Combine until smooth.
- Roll into 1 inch bolls, and roll in your extra sugar.
- Place on an ungreased baking sheet - I love to use a baking mat or parchment paper for this.
- Bake 8-10 minutes until your cookies are lightly browned. Remove from the oven and set on a flat surface.
- Quickly put a chocolate kiss in the middle of each cookie before they cool. The cookies will crack as you do it but push the chocolate down so they have a strong base.
- Allow to cook completely on a wire rack for about 30 minutes.
