Peanut Butter Kiss Holiday Cookies

Average Rating 5 from 3 ratings

Recipe and photo courtesy of Kelly Kurzhal at Raising Jack with Celiac for our 12 Days of Gluten-Free Cookies.

Holiday Peanut Butter Kiss Cookies

Yield: 30 - 40 cookies, depending on the size of cookie

Holiday Peanut Butter Kiss Cookies

INGREDIENTS:

  • 1/2 C. Sugar
  • 1/2 C. Brown Sugar
  • 1/2 C. Peanut Butter
  • 1/2 C. Shortening
  • 2 TBS. Milk
  • 1 tsp. Vanilla
  • 1 Egg
  • 1 3/4 C. Pamela’s All-Purpose Flour Artisan Blend
  • 1 tsp. Baking Soda
  • 1 Pkg. of Hershey's Kisses
  • You will need extra sugar on the side to roll the cookies in.

DIRECTIONS:

Preheat Oven to 375°.

Mix all ingredients together with your favorite mixing spoon except for the flour. Add half of the flour and mix. Add the rest of the flour and mix. Roll cookies into balls. Roll balls in sugar. Place on cookie sheet and bake for 8 minutes. In the meantime, start unwrapping the Hershey's Kisses. As soon as you take the cookies out of the oven, place Hershey's Kisses in middle of cookies.

Allow cookies to cool before decorating with frosting and sprinkles.

http://www.pamelasproducts.com/holiday-peanut-butter-kiss-cookies/

6 Reviews or Comments for Peanut Butter Kiss Holiday Cookies

  1. Tasha December 13, 2014 at 7:00 am #

    Pamela rocks. I have become addicted to your pancakes and even CREPES for my family due to my son’s Celiac disease. I really wanted to make PB Kiss cookies for a party tonight, and HERE THEY ARE!! So excited to have this available for a cast party and nobody will be the wiser that they are GF. 🙂

  2. Betsy December 21, 2014 at 8:38 am #

    Great to have this classic recipe gluten free.

    Recipe Rating: 5
  3. Andrea December 28, 2014 at 7:36 am #

    This recipe made a fabulous cookie! We loved the extra touch of rolling the cookies in sugar – it adds a bit of sparkle to the cookies. We made the dough, rolled the dough balls, and froze them, a few days ahead of time. Then yesterday morning, the day of our big family gathering, we allowed the dough balls to thaw maybe 10 to 15 minutes, then rolled in the sugar prior to baking. I wish this site allowed an upload of pictures, because our cookies were picture perfect. Our non-GF family members were excited to take a plate of these and chocolate chip cookies (made using the Pamela’s Chocolate Chunk cookie Mix) home with them. Thank you, Pamela! I love being able to bake delicious GF foods and treats.

  4. Andrea December 28, 2014 at 7:38 am #

    Forgot the stars… 😉

    Recipe Rating: 5
  5. Joyce April 19, 2015 at 8:30 pm #

    I’ve made the non-GF version of these cookies for years. I was extremely happy this GF recipe turned out so well! I used butter in place of the shortening, omitted the decorating, and they were still perfect. I highly recommend!

    Recipe Rating: 5
  6. Kaitlin Spayder April 3, 2016 at 6:22 am #

    I made this recipe for a bbq. I did white chocolate chips instead of Hershey kisses and sprinkles since it wasn’t Christmas time. Everyone loved them and no one could tell they were GF! very simple to make too

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