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Gluten Free Hershey Kiss Cookies
Our gluten free Hershey Kiss cookies take a white chocolate chip cookie and jazz it up with peppermint Hershey's Kisses. These are our favorite holiday cookie, and no one can believe they're gluten free!
Servings 24 cookies
Calories 97kcal
Equipment
- 1 Standing mixer (optional)
- kitchen scale (optional)
Ingredients
- 100 grams unsalted butter (¼ cup + 3 tbsp), melted
- 120 grams brown sugar (½ cup + 2 tbsp)
- 70 grams white sugar (⅓ cup)
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 cups all-purpose gluten-free flour blend (240 g), scoop the flour into the measuring cup for accurate weight
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup white chocolate chips (50 g)
- 50 g white chocolate, chopped, divided
- ¼ cup macadamia nuts, chopped and toasted
- ¼ cup peppermint Hershey's Kisses, chopped
Instructions
- In a large bowl or the bowl of a standing mixer, cream the melted butter and both sugars together until you achieve a white and fluffy paste.
- Add the egg, egg yolk, and vanilla extract until well combined.
- In another mixing bowl, stir together the gluten-free flour, xanthan gum, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing well until everything is fully incorporated.
- Fold in the white chocolate chips, half of the chopped white chocolate, and the chopped Hershey's Kisses. Mix until evenly distributed. The dough will be thick.
- Refrigerate the cookie dough for at least 1 hour or until the next day.
- When ready to bake, preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper or a reusable silicone mat.
- Using a medium cookie scoop, shape the cookie dough into even balls and arrange them 2 inches apart on the prepared baking sheet. Refrigerate for at least 30 minutes.
- Transfer the baking sheet to the preheated oven and bake for 13-16 minutes (13 minutes will yield very fudgy cookies, while 16 minutes will result in crispier cookies).
- **PRO TIP:** Halfway through baking, tap the sheet 5-7 times to flatten the cookies. Use a cookie cutter larger than your cookies to nudge the edges into a more uniform circle. Press the remaining hershey's kisses in the center of the cookies before finishing the bake.10. Once baked, tap the cookies again when they come out of the oven.
- Take the cookies out of the oven and immediately transfer cookies to a cooling rack. They taste great fresh out of the oven but are amazing once they’ve cooled fully.
- Enjoy your delicious cookies with the added sweetness of Hershey's Kisses!
Video
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 126IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 0.2mg