- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup 8 Tbs butter or vegan butter (I used Earth Balance Buttery Sticks)
- 1/2 cup peanut butter super oily "natural" peanut butters not recommended, creamy or crunchy (cookies pictured made with crunchy)
- 1 egg or egg substitute
- 1 teaspoon pure vanilla extract
- 1 3/4 cup 236 grams gfJules Gluten Free All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt optional if using salted butter
- 48 gluten free Kiss Candies use HU Organic Vegan Chocolate Gems for vegan option
Preheat oven to 375°F. Line cookie sheets with parchment paper.
Cream butter and sugars until light. Add egg or substitute and vanilla, mixing until incorporated. Add peanut butter and mix.
In a separate bowl, whisk together the gfJules Flour, baking soda and salt, if using.
Slowly stir in the flour mixture to the larger mixing bowl until a soft but firm dough forms. If it is very stiff or dry, add 1-2 tablespoons milk of choice.
Shape into balls using a small cookie scooper or a teaspoon. Roll in sugar or not, up to you (I didn't). Place on prepared cookie sheet and bake for 10 minutes, until starting to lightly brown.
Remove and immediately press a Kiss candy into each cookie while they are hot. Allow to cool before removing from pan.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.