In a large mixing bowl, combine the butter, brown sugar, ½ cup granulated sugar, and peanut butter. Using an electric mixer, beat on medium speed until light and fluffy.
Add the egg, vanilla, and salt and beat until well combined.
Add the gluten free flour and baking soda and beat on low speed until completely combined.
Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees.
Form the dough into 1 ¼-inch balls. Roll the balls in the remaining ¼ cup sugar. Place the dough balls, 2 inches apart, on an ungreased baking pan.
Bake 8-10 minutes until cookies are a very light golden brown. Remove from oven and immediately press 1 chocolate kiss into the center of each cookie.
Transfer from pan to a wire rack to cool.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¾ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
Use regular peanut butter instead of the natural variety to get the right dough consistency. I use creamy peanut butter, but if you want a crunchier cookie use chunky peanut butter.
Chill the dough for 30 minutes to allow the butter and peanut butter to firm up. This will make it easier to roll the dough into balls.
Roll out all the dough balls first before rolling in sugar. I put the dough balls on a large plate and then roll them in the sugar as I place them on the baking pans.
Unwrap the chocolate kisses before you start the baking process. The kisses need to be pressed into the tops of the cookies as soon as they come out of the oven. I keep track of the number of dough balls I make so I know how many kisses I’ll need.