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Steps
1
In large bowl, mix 1/2 cup of the granulated sugar, the brown sugar, peanut butter, shortening, butter and egg. Stir in Bisquick™ mix. Cover; refrigerate 1 hour or until firm.
2
Heat oven to 375°F. In small bowl, place remaining 1/4 cup granulated sugar. Shape dough into 1-inch balls; roll in granulated sugar. On ungreased cookie sheets, place balls 2 inches apart.
3
Bake 8 to 10 minutes or until light golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks.
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Don’t forget to refrigerate the dough! These cookies will have the best rise and texture if they have been refrigerated for at least an hour.
Give your cookies a more uniform look by using a cookie scoop. If you don’t have a cookie scoop, a small ice cream scoop would work as well to keep each cookie the same size.
Baking gluten-free? Always read labels to make sure each recipe ingredient is gluten free. Product and ingredient sources can change.
If you are serving these gluten-free peanut butter blossoms alongside desserts that aren’t gluten free, make sure to keep them separate from the other desserts both when you bake them and when you serve them. Let the gluten-free desserts have their own tray and gluten-free label. Your guests will thank you!