This batch is made with Bob's GF baking flour. There are different varieties, but I chose the one below because it has xantham gum, which helps add chewiness that's otherwise missing with GF flours, and it doesn't contain garbanzo bean flour, which has an unpleasant aftertaste.
The cookies have a light, delicate crumb, and are softer if you underbake them just a bit - take them out when the edges just start to turn golden.
1 1/4C light brown sugar
1C peanut butter (sadly, the crappy Skippy variety with shortening works best)
1/2C butter, softened (that's 1 stick)
2 extra large eggs, room temp
1t vanilla extract
2C GF flour (I sifted it because it can get clumpy, but you don't have to)
[1/2t xantham gum - only if your GF flour doesn't have it]
1t baking soda
1/2t sea salt or kosher salt (I use kosher)
36 chocolate kisses, unwrapped
white sugar for rolling
Whisk the flour, baking powder and salt together in a bowl. In a separate bowl, cream the butter, peanut butter and sugar together until light & fluffy. I prefer using a good old hand mixer for these, but a stand mixer or brute force and a spoon will work just fine. Mix in the eggs and vanilla until smooth. Stir in the flour mixture, wrap with saran, and refrigerate for at least an hour, or overnight.
Preheat oven to 375'. Line baking sheets with parchment. Use a small ice cream scoop or spoons to scoop balls of dough, roll lightly in your hands, toss in sugar, and flatten a bit. Place 12 per sheet, spacing them out so they don't touch when they spread. Bake 8-10 minutes.
Slide the parchment onto a cooling rack. Immediately push a chocolate kiss into the center of each cookie (the sides will crack a bit). Allow to cool completely before storing in an airtight container, or serve after about 10 minutes of cooling.
*Note: the kisses will melt but hold their shape as they cool and harden. Eating the cookies while still warm & melty is pure heaven!