Q1: Are these cookies really gluten-free?

Yes, 100%! Because this recipe uses no flour, it is a naturally gluten-free cookie, making it the perfect, "go-to" treat for all your friends and family with gluten sensitivities.

Q2: Why are my cookies crumbly and falling apart?

The most common culprit is that you used a "natural" peanut butter. It is absolutely essential to use a classic, creamy, processed peanut butter (like Jif or Skippy), as the stabilizers and oils in these brands are what give the cookie its perfect, chewy structure.

Q3: Can I use crunchy peanut butter?

You can, but your cookies will have a much different, chunkier, and crumblier texture. For the classic, soft, and chewy "magic" cookie, creamy peanut butter is highly recommended.

Q4: Can I use a different topping?

You can, but your cookies will have a much different, chunkier, and crumblier texture. For the classic, soft, and chewy "magic" cookie, creamy peanut butter is highly recommended.

Q5: Can I roll these in sugar before baking?

Of course! For an extra, sparkling, festive touch, you can absolutely roll your 1-inch dough balls in a bowl of granulated sugar before you place them on the baking sheet.

Peanut Butter Kiss Cookies (A "Magic" Holiday Classic!)

Peanut Butter Kiss Cookies (A “Magic” Holiday Classic!)

An incredibly simple, 3-ingredient, flourless peanut butter cookie recipe. The dough is made from just peanut butter, sugar, and an egg. It’s rolled into balls, baked, and then a milk chocolate kiss is pressed into the center of each warm cookie, creating the classic ‘peanut butter blossom’ look.

Author: Evelyn

Ingredients

1 cup white sugar
1 cup creamy peanut butter
1 large egg
18 milk chocolate candy kisses, unwrapped

Instructions

Preheat the oven to 350°F (175°C). Prepare ungreased cookie sheets.
In a large mixing bowl, stir the sugar, peanut butter, and egg together until well combined.
Shape the dough into 1-inch balls. (If the dough is too sticky, refrigerate it for about 30 minutes until it is easy to handle).
Place the dough balls 2 inches apart on the ungreased cookie sheet.
Bake in the preheated oven for about 10 minutes, until the edges are set.
Remove the cookies from the oven. Immediately press one chocolate kiss into the center of each warm cookie.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

This is a naturally gluten-free cookie, as it contains no flour.
The dough may be sticky. The article suggests chilling it for 30 minutes if it’s too difficult to handle.
It is essential to press the chocolate kiss into the cookie immediately after it comes out of the oven, while the cookie is still hot and soft.

Find it online: https://cookupjoy.com/peanut-butter-kiss-cookies/