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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 26 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose gluten-free flour (I like Pillsbury gluten-free)
- 1/4 teaspoon xanthan gum (leave out if your flour already has it)
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 egg yolk (at room temperature)
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- gluten-free sprinkles (optional)
- 26 Hershey’s Kisses (unwrapped)
Instructions
- 1
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, and salt.
- 3
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.
- 4
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.
- 5
Add the dry ingredients to the wet ingredients and mix until fully combined.
- 6
Pour the gluten-free sprinkles into a small bowl.
- 7
Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
- 8
Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
- 9
Bake for 10-12 minutes. (Please watch your cookies because every oven is different.)
- 10
As soon as you bring the cookies out of the oven place the unwrapped Hersey Kisses in the center of each cookie.
- 11
Allow to cool completely or the Hersey Kisses will flatten.
- 12
Store in an airtight container.
- 13
Enjoy!