Growing up my mom used to make the best peanut butter belly button cookies. Now, I delight in making them for my daughters.
Peanut Butter Belly Button Cookies
adapted from my mom’s recipe
1/2 c (1 stick) butter
1/2 c white sugar plus 1/3c for rolling
1/2 c brown sugar, packed
1/2 c peanut butter
1 tsp vanilla
2 Tbsp rice milk – use any milk you have on hand
1 3/4 c Pamela’s Gluten-free Artisan Blend Flour
1/2 tsp salt
1 tsp baking soda
1 bag Hersey’s Milk Chocolate Kisses
Preheat oven to 375*.
In a medium bowl, mix together flour, salt, and baking soda. Set aside.
In a large mixing bowl, or a Kitchen Aid, cream together butter and sugars until light in color. Add egg and mix well, scraping down sides as you go. Mix in peanut butter. Add vanilla and milk and mix well.
On low, slowly add flour mix until all the flour has been incorporated. Scrape down the sides as you go.
Once everything is fully incorporated, using a tablespoon, roll the dough into a ball. Roll the ball in sugar and place on an ungreased baking sheet.
Bake for 8 to 10 minutes, or until the edges are brown.
While the cookies are baking, unwrap chocolate kisses.
When done, remove the cookie sheet from the oven and place a Kiss on top of each cookie, pushing down carefully, creating slight cracks in the side of the cookies.
Cool on rack.
Makes approx. 48 cookies.
Store in an airtight container.