Gluten Free (Flourless) Peanut Butter Kiss Cookies

1. 1

   Preheat your oven to 350u00b0F (175u00b0C). Line 2 cookie sheets with parchment paper or nonstick baking liners and set aside. Unwrap your chocolate Kisses and set aside (one bag should do for this recipe).

2. 2

   In a large mixing bowl, beat the peanut butter, brown sugar, salt, and baking soda on medium speed until well combined (1-2 minutes). Add the eggs and vanilla extract and beat until well combined.

3. 3

   Put the granulated sugar into a shallow bowl.

4. 4

   Using a teaspoon (heaping) or a standard cookie scoop, scoop out the cookie dough and roll into 1 1/2-inch balls.

5. 5

   Roll the cookie dough balls in the granulated sugar and place them about 2-inches apart on the cookie sheets. You should only bake 2 sheets at a time so refrigerate the remaining dough.

6. 6

   Bake the cookies at 350u00b0F (175u00b0C) for 11 to 13 minutes or until they are puffed and starting to crackle.

7. 7

   Remove pans from the oven. Press a chocolate Kiss into the center of each cookie as soon as you remove the cookie sheet from the oven.

8. 8

   Chill the cookies immediately by placing the cookie sheet into the freezer or refrigerator. This helps to set the Kisses since they begin to melt a bit as soon as you place them on the cookie.

9. 9

   As soon as the chocolate is set you can remove the cookie tray from the cold and store cookies on a cooling rack.

10. 10

    Bake the remainder of the cookies.

11. 11

    Store the cookies at room temperature in a covered container for up to a week. You can also freeze these cookies for a few weeks, but make sure they're tightly sealed.

12. 12

    Note: These cookies are more fragile and have a bit more tender crumb compared to the classic Peanut Butter Kiss cookie recipe.

13. 13

    Recipe slightly adapted from recipegirl.com.

* Per serving · 4 servings · Values may vary.