Cooking and Serving: 20 minutes | 18 cookies
Ingredients
How to store your Hershey’s Kiss blossom cookies | 6 tablespoons (84 g) unsalted butter, chopped | 3 ounces semi-sweet chocolate, chopped
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 18 cookies
Ingredients
How to store your Hershey’s Kiss blossom cookies
6 tablespoons (84 g) unsalted butter, chopped
3 ounces semi-sweet chocolate, chopped
1 ⅛ cups (158 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
¼ cup (20 g) unsweetened cocoa powder, (natural or Dutch-processed)
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup (50 g) granulated sugar
¼ cup (55 g) packed light brown sugar
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 (25 g) egg yolk, at room temperature, beaten
1 teaspoon pure vanilla extract
Coarse sugar or nonpareils, for rolling (optional)
18 Hershey’s milk chocolate kisses, unwrapped
¼ cup (64 g) peanut butter
4 tablespoons (54 g) unsalted butter, (instead of 6 tablespoons for
2 ounces chocolate, chopped (instead of 3 ounces for chocolate version)
1 cup (140 g) all purpose gluten free flour blend
Instructions
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached.
In a small, heat-safe bowl, place the butter and chopped chocolate, and heat.
Set the mixture aside to cool briefly. For the peanut butter variation, melt.
In a large bowl, place the flour blend (2 tablespoons less if making the.
granulated sugar, and whisk to combine well.
Add the brown sugar, and mix to combine, working out any lumps in the brown.
Create a well in the center of the dry ingredients, and add the butter and.
dough will come together and be thick but soft and shiny.
Divide the dough into 18 balls of approximately equal size (each weighing.
Roll each piece of dough in the (optional) coarse sugar or nonpareils,.
Place the pieces of dough about 1 1/2-inches apart on the prepared baking.
Remove the baking sheet from the oven and immediately press one unwrapped.
Once the kiss has begun to melt a bit on the bottom, press down a bit on top.
to about halfway to the center of the cookie.
Allow to cool on the baking sheet until firm (about 10 minutes) before.
firm up again as the cookies cool.