You cannot tell a difference between these and the classic christmas cookie that so many love! Enjoy.You'll Need:

• 1 C peanut butter- I've found that natural peanut butter is the drippiest and that is what I used for this recipe

• 3/4 C granulated sugar of choice (cane sugar, coconut sugar, or maple sugar)

• 1 egg

• 1/2 tsp baking soda

• 24 milk chocolate hershey kisses, unwrapped

• pinch of salt if PB

Directions:

1. Whisk egg in mixing bowl and then add in everything else (except kisses) and mix well until combined/smooth

2. Refrigerate dough for 30 minutes

3. Preheat oven to 350 º F and grease baking sheet or line with parchment paper or tinfoil. Fill a shallow bowl with cane sugar for rolling the dough in

4. Use a cookie scoop or tablespoon to make even balls of dough, roll between hands and then roll into shallow bowl of cane sugar until evenly coated

5. Transfer dough balls to baking sheet about 1 1/2 " between each cookie

6. Bake for 9-12 minutes

7. After you take the cookies out of the oven, press a hershey's kiss into the center of each one and let sit on the cookie sheet for 2-4 minutes before transferring to cooling rack. *be gentle when pressing the kisses so that you don't crack the PB cookie portion.

-Could easily be made dairy free with substitution of dairy free chocolate shapes of any kind instead of the milk chocolate kisses!xo, Celiac Sweetie ♥