Gluten-Free Chocolate Kiss Cookies
Gluten-Free Chocolate Kiss Cookies are a twist to the traditional blossom cookie. Where decadent chocolate cookies, rolled in sprinkles, collide with Hershey Kisses.
gluten-free blossom cookies, gluten-free chocolate cookies, gluten-free cookies
Audrey from Mama Knows Gluten Free
all-purpose gluten-free flour
I like Pillsbury gluten-free
leave out if your flour already has it
at room temperature
pure vanilla extract
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, and salt.
In a large bowl cream the butter on medium-high speed until smooth, about 1 minute. Add the sugar and brown sugar and beat until creamed, about 2 minutes.
Add the egg yolk, milk, and pure vanilla extract, and beat on high speed until fully combined, scraping down the sides of the bowl if needed.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Pour the gluten-free sprinkles into a small bowl.
Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
Bake for 10-12 minutes. (Please watch your cookies because every oven is different.)
As soon as you bring the cookies out of the oven place the unwrapped Hersey Kisses in the center of each cookie.
Allow to cool completely or the Hersey Kisses will flatten.
Store in an airtight container.
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