Flourless Peanut Butter Kiss Cookies
These are just as delicious as the variety that contains flour, but this recipe is a nice option for those who can't have gluten. Also nice if you don't have any flour on hand!
Servings: 36 cookies
Ingredients
- 2½ cups creamy peanut butter
- 1½ cups firmly packed light brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- sugar for rolling (see Recipe Notes below)
- 36 Hershey's Chocolate Kisses (unwrapped)
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment or nonstick baking liners. Make room in either the freezer (preferred) or the refrigerator for your baking sheets (*see step 4).
- In a large bowl, use a hand mixer at medium speed to beat the peanut butter, brown sugar and baking soda together until well blended (about 1 minute). Add the eggs and vanilla and mix on low speed until just blended.
- Scoop out about 1½ tablespoon scoops and roll into 1½-inch balls. Roll into sugar and place about 2-inches apart on the prepared baking sheet.
- Bake until the cookies are puffed and crackled but still a little bit moist looking, 11 to 13 minutes. As soon as you remove the baking sheet from the oven, press a chocolate kiss into the center of each cookie. Immediately place the baking sheet into the freezer (or refrigerator) to set the kisses (they'll begin to melt a bit as soon as you place them on the cookie). If your baking sheet is too big for your freezer, you can use a spatula to slide the cookies onto a platter or onto something that will fit in the freezer (or use the refrigerator instead). Remove from chilling as soon as kisses are set.
Notes
- *For rolling sugar... I think it looks best if you use chunky sparkling sugar, but you can certainly use regular sugar too. If you're making these as holiday cookies, roll them in red and green sugars for a more festive look!
- *These cookies may be stored at room temperature in a covered container for up to a week. They may also be frozen and defrosted when you're ready to eat them. They should be just fine in the freezer for a few weeks, as long as they're stored in a sealed container.
- *The texture of these is a little softer than the classic Kiss cookie recipe. These are great for a platter, but they wouldn't package and mail very well.
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 123mg | Potassium: 133mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Calcium: 26mg | Iron: 1mg