These are the easiest cookies ever! The cookies are also naturally gluten free, and can be dairy free if you exclude the kiss on the top!
Ingredients:
- 1 cup Peanut Butter (make sure your brand is gluten free, if need be)
- 1 cup sugar
- 1 egg
- Optional – Hershey’s kisses (Hershey’s Milk Chocolate Kisses should be gluten free, but if you need the cookies to be dairy-free also, leave the kisses off)
Mix the peanut butter, sugar and egg together in a bowl. The mixture may look a little bit grainy, that’s fine.
Make the dough into 1 inch balls and arrange on a baking sheet. You can put them moderately close together, as they won’t spread much.
Bake in the oven at 350 degrees for 10 minutes.
When you remove them from the oven place a hershey’s kiss on top of each cookie (unless you are going for the dairy-free version)! Let them cool and enjoy!
- 1 cup Peanut Butter (make sure your brand is gluten free, if need be)
- 1 cup sugar
- 1 egg
- Optional – Hershey’s kisses (Hershey’s Milk Chocolate Kisses should be gluten free, but if you need the cookies to be dairy-free also, leave the kisses off)
- Mix the peanut butter, sugar and egg together in a bowl. The mixture may look a little bit grainy, that’s fine.
- Make the dough into 1 inch balls and arrange on a baking sheet. You can put them moderately close together, as they won’t spread much.
- Bake in the oven at 350 degrees for 10 minutes.
What’s your favorite cookie recipe?
Tauna says
These are my ALL TIME FAVORITE COOKIES! I can’t make them because I’ll eat them all. Kids shmids. They’re mine. ;-)
Tauna says
Of course, now I have to make them. :) Thanks for the gf and df option too. Perfect!
Erika says
I tried making these cookies an every time I make them they go out flat! I can’t figure out how to make them puffy! There is nothing in this recipe that will make it rise! What am I doing wrong?
Sarah says
Try chilling your dough before baking or switching peanut butter brands… if the butter is too oily it will spread more.
Dorie says
This was the recipe my mom ALWAYS used for PB cookies (with the addition of 1tsp vanilla). It is so easy to remember the recipe because it’s 1 of everything! If you have trouble with them being too flat, try a different brand of PB. I swear! Growing up we never had a lot of $ so everything was the cheapest we could buy. Now I’ve tried to make these with the “good” PB and they never turn out. I may have to stop & buy some cheap PB on the way home to make some cookies. :)
Katherines Corner says
Yummmmmmmmmmm. Thank you so much for helping to make the Thursday Favorite Things blog hop so much fun Hugs!
Pam@over50feeling40 says
This is my kids favorite cookie and now I know how to do them gluten free!! Thanks so much and thanks for participating in the blog hop! Have a great weekend!
Miz Helen says
Your little ones are just adorable! We would really enjoy your peanut butter blossoms. Thank you so much for Full Plate Thursday and have a great weekend.
Miz Helen
Debi and Charly @ Adorned From Above says
Thanks so much for sharing them with Wednesday’s Adorned From Above Link Party.
Have a great week.
Debi and Charly @ Adorned From Above
Lisa says
These are my son’s favorite cookie! I’ve been making them for him for a while now, although I usually skip the Hershey kisses an use a fork to make a criss cross pattern just like my mom did for me. I recently learned a trick that gives them a slightly chewier texture. I replace 1/3 cup of the sugar with light brown sugar. The first time I did this, my son said they were the best cookies I ever made!
Btw your children are adorable! Looks like they had a lot of fun making cookies =)
Renée says
Hey there! Thank you so so much for this recipe, they turned out GREAT! I even used almond milk and chunky pb and it still tasted great :)
My question is if they need to be refrigerated if they aren’t eaten in a day or two? I’m in a household where I’m really the only person who loves pb :P
Thanks again!
Sarah says
I don’t think they need refrigeration – just store them in an airtight container. They’ll go stale after a few days, though. You might try freezing them… let me know how that works!
Renée says
Whoops, no milk – that was another recipe! I meant raw cane sugar instead of white refined :) thank you for any advice on refrigeration :)
Amy says
Can we substitute with stevia?
Paula says
I have never tried it, but it would be worth a try! :) Let me know if it works!!! :)
Christine says
How many cookies will this recipe make?