PREPARE THE COOKIE DOUGH

1. Whisk together the gluten-free 1:1 flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla extract and mix to combine.
4. Add the peanut butter and continue to mix until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix on low until a cohesive dough forms.
6. Cover and place in the refrigerator to chill for 1 hour.

BAKE THE COOKIES

1. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
2. Place the additional granulated sugar in a bowl and unwrap the chocolate candies.
3. Scoop the cookie dough into 1 1⁄2 tbsp (30g) portions and roll into a ball. Then roll the cookie dough ball in the granulated sugar to coat.
4. Place the cookies on the cookie sheet spaced ~2 inches apart (12 per cookie sheet).
5. Bake one cookie sheet at a time on the center rack of the oven for 8-10 minutes until the cookies are puffed and the edges are just set.
6. Remove from the oven and immediately swirl the cookies with a round cookie cutter to create an even round shape. Then gently press a chocolate heart in the center of each cookie.
7. Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. The cookies can be placed in the freezer for 5-10 minutes to help the chocolate set faster if desired.