Gluten-Free Bisquick™ Peanut Butter Blossoms

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Gluten-Free Bisquick™ Peanut Butter Blossoms
110 min.
48
87kcal

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Indulge in the delightful taste of Gluten-Free Bisquick™ Peanut Butter Blossoms, a treat that perfectly balances the rich, nutty flavor of peanut butter with the sweet surprise of chocolate. Whether you're following a low FODMAP diet or simply looking for a delicious cookie that everyone can enjoy, this recipe is a fantastic choice. With just 110 minutes of preparation and baking time, you can whip up a batch of 48 scrumptious cookies that are sure to impress family and friends.

These cookies are not only gluten-free but also incredibly easy to make, thanks to the convenience of Bisquick™ pancake and baking mix. The combination of granulated and brown sugars creates a wonderfully chewy texture, while the addition of shortening and butter ensures each bite is rich and satisfying. The iconic Hershey's Kisses on top add a touch of elegance and a burst of chocolatey goodness that makes these cookies irresistible.

Perfect for any occasion, from holiday gatherings to casual get-togethers, these Peanut Butter Blossoms are a nostalgic favorite that everyone will love. So gather your ingredients, preheat your oven, and get ready to enjoy the delightful aroma of freshly baked cookies wafting through your kitchen. Your taste buds will thank you!

Ingredients

  • 0.8 cup granulated sugar 
  • 0.5 cup brown sugar packed
  • 0.5 cup peanut butter 
  • 0.3 cup shortening 
  • 0.3 cup butter softened
  •  eggs 
  • 1.5 cups pancake mix gluten free
  • 48  add a hershey's chocolate kiss on top as done 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  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.
  4. Remove from cookie sheets to cooling racks.

Nutrition Facts

Calories87kcal
Protein6.05%
Fat50.57%
Carbs43.38%

Properties

Glycemic Index
2.79
Glycemic Load
2.25
Inflammation Score
-1
Nutrition Score
1.1108695679223%

Nutrients percent of daily need

Calories:87.38kcal
4.37%
Fat:5.16g
7.94%
Saturated Fat:2.05g
12.79%
Carbohydrates:9.95g
3.32%
Net Carbohydrates:9.63g
3.5%
Sugar:8.21g
9.13%
Cholesterol:9.98mg
3.33%
Sodium:45.58mg
1.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.39g
2.78%
Phosphorus:24.02mg
2.4%
Manganese:0.05mg
2.35%
Vitamin E:0.35mg
2.32%
Calcium:21.87mg
2.19%
Vitamin B3:0.41mg
2.06%
Magnesium:5.78mg
1.44%
Vitamin B2:0.02mg
1.35%
Fiber:0.32g
1.28%
Selenium:0.85µg
1.21%
Folate:4.26µg
1.07%