Verdict: win

Tomorrow is cookie day at work! One of the graduating residents has Celiac's, so I wanted to try to make a gluten-free cookie. I've made flourless peanut butter cookies before, but I've never made peanut butter blossoms. I chose this recipe because it incorporates dark brown sugar, which adds a dark molasses-like color and flavor, and highlights salt (love the sweet and salty combo). Next time I would use dark chocolate because I still find the cookies too sweet, and I feel that bittersweet dark chocolate would balance the cookie out a bit more. I may take out all of the white sugar next time too and just use 1 cup of dark or light brown sugar. If you are making these gluten-free, be sure to select peanut butter and chocolate that specifically state that they are gluten-free (Jif states it on the label and Hershey's lists its gluten-free products online). Nevertheless, these cookies are tasty and adorable.




Flourless Salted Chocolate Peanut Butter Blossoms adapted from the Amateur Gourmet
Yield: 12-14 cookies

INGREDIENTS
1 cup creamy peanut butter (use a commercial brand, “natural” peanut butter won’t work here)
1 cup dark brown sugar
1/3 cup white sugar
1 egg
A pinch of sea or kosher salt
Milk or dark chocolate Hershey's Kisses
Finishing salt

DIRECTIONS
With a hand mixer, mix sugar, salt, and egg in a bowl until smooth. Mix in peanut butter. Scoop the dough on to a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes at 350 deg F. Remove from oven then immediately and gently press a Hershey's Kiss in the center of each cookie. Sprinkle with finishing salt. Cool completely before transferring and serving.

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