Gluten-Free Peanut Butter Blossoms

A quick break from projects...I decided to take the regular peanut butter blossom recipe and switch out the flour for my favorite gluten free brand.  I was a little hesitant if they would turn out, but they did and ended up being delicious!  Here is what I did if you're interested in trying the gluten free version:

1/4 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1/2 cup butter {I used 1/4 cup room temp and 1/4 cup melted}

1 egg

1 1/2 cup of Bob's Red Mill All-Purpose Gluten-Free Baking Flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder {some baking powders do contain gluten and I'm sure you could use xanthan gum instead}

Additional granulated sugar {about 2 tablespoons}

22 Hershey's Kisses milk chocolates {these are gluten free}

1.	Heat oven to 375°F. In large bowl, beat  granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
2.	Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
3.	Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack. Original recipe from here but I changed it up a bit...this recipe will make around 22 cookies. Photograph by Deliciously Organized