Gluten Free Hershey Kiss Cookies
Hershey Kiss Cookies are chewy chocolate cookies that are rolled in granulated sugar and topped with a Chocolate Kiss. They’re simple and delicious!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 1:1 gluten free flour with xanthan gum
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup 1 stick or 8 tablespoons unsalted butter, softened
- 1 cup light brown sugar (lightly packed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Granulated sugar (for rolling)
- 28 Hershey's Kisses (unwrapped)
- Flaky Sea Salt (optional for serving)
Instructions
- 1
Whisk together the gluten free flour blend, cocoa powder, baking soda, and fine sea salt together in a small bowl. Set aside.
- 2
Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy-- about 2 minutes.
- 3
Next add the egg and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- 4
Add the dry ingredients and mix on low just until the dry ingredients are fully combined.
- 5
Scoop 1 tablespoon-sized balls onto the parchment-lined baking sheet, I used an OXO Small Scoop. Refrigerate for at least 30 minutes or overnight (cover with plastic wrap if refrigerating overnight).
- 6
Preheat your oven to 350F and line two large baking sheets with parchment paper or silicone baking mats.
- 7
Roll each ball of cookie dough in granulated sugar and place the cookie dough balls on the baking sheet, making sure to place them at least 2” apart.
- 8
Bake the cookies in batches (about 8-12 cookies per sheet) for 8-10 minutes, or until the edges are set but the center is still soft.
- 9
When the cookies come out of the oven, Immediately place a Hershey's Kiss into the center -- press down only slightly. The chocolate will melt and glue the kiss to the cookie.
- 10
Let the cookies cool on the tray for 5 minutes then transfer the cookies to a wire rack to cool.
- 11
Sprinkle with sea salt before serving, if desired.
- 12
Store any leftover cookies in an airtight container at room temperature for up to three days.