Raspberry Hug Cookies

When I saw these yummy cookies over at Picky Palate I had to try them. I also knew I had to try to create a gluten free version. Mission accomplished! 2 versions....both delish! Bet in a taste test, you couldn't tell them apart!!!

Gluten Free Peanut Butter Raspberry Hug Cookies

1 stick softened unsalted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 1/4 cup creamy peanut butter

1 large egg

2 teaspoons pure vanilla extract

1 1/4 cups Better Batter Flour (it has xanthan gum in it already)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 1/2 cups mini chocolate chips

24 Raspberry Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer beat the butter and sugars for 3 minutes. This is a must. Add peanut butter, egg and vanilla mixing until well combined. Add flour baking soda, salt and chocolate chips, mixing to combine.

3. Place heaping tablespoons of dough onto baking sheet, about 1 inch apart. Place a Kiss on top of each mound of dough. Place another heaping tablespoon of dough over Kiss and with fingers press dough around edges to seal. Does not have to be perfect or tight. Bake for 14-16 minutes or until baked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy! adapted from picky palate

Makes about 2 dozen

RASPBERRY HUG BARS!!!

I HAD TO FIND A WAY TO BAKE WITH THESE RASPBERRY HUGS AND THAT IS JUST WHAT I DID. HERE, THE RASPBERRY HUGS MEET RASPBERRY JAM AND A COOKIE BAR!!! NOT ONLY ARE THE HUGS LAYERED INTO THE DOUGH BUT THEY ARE ALSO MELTED INTO THE COOKIE BASE! OHHHHH YEAH!
RASPBERRY HUG BARS!

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 1 10-OUNCE BAG RASPBERRY HUGS, DIVIDED
  
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 6 OUNCES HUGS; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Chop remaining "Hugs" and stir into remaining batter. Drop spoonfuls of batter over jam.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.