Gluten-free peanut butter blossoms – with a soft and chewy cookie and sweet Hershey’s kiss in the center, these classic simple-to-make cookies won’t last long!
There’s just something so delicious about peanut butter blossom cookies. Some people like to call them peanut butter kiss cookies. Whatever you prefer, if you love chocolate and peanut butter, this cookie is a must-make every holiday season. And during other parts of the year. Because why not enjoy these simple treats other times of the year?
Like many of you, I grew up making peanut butter cookies with Hershey kisses with my mom every Christmas. I don’t know which part I loved the most – rolling out the cookies or unwrapping the Hershey kisses and popping them on top of each cookie. (There’s something very satisfying about that step!)
Of course, when my family went gluten-free a few years ago, I had to update this favorite Christmas cookie.
To make this delicious cookie gluten-free, I simply tweaked my great grandmother’s peanut butter cookie just a touch and it’s so delicious, no one ever guesses it’s wheat-free. Yes, please!
You can get my regular no-hershey kiss gluten-free peanut butter cookie recipe here.
I’ve brought these gluten-free peanut butter blossoms to school parties, church events, gatherings with friends and family and everyone has raved over them.
If you’re looking for a simple easy gluten-free peanut butter blossom recipe, this is your winner.
Why This Gluten-Free Peanut Butter Blossom Recipe is a Winner:
- simple, easy recipe (as easy as making regular cookies)
- soft and chewy cookies
- rolled in sugar for extra crisp
- holds together well without crumbling. Follow the baking tips for the best results.
- no fancy ingredients
- deliciously peanut-buttery
- one of the most popular cookies – you can’t go wrong with making these!
- dairy-free option (see below)
- substitute peanut butter cups or another kiss for the chocolate Hershey kisses for variety
Gluten-Free Peanut Butter Blossoms Video Tutorial:
Gluten-Free Peanut Butter Blossom Cookie Ingredients:
- gluten-free flour blend
with xanthan gum (I prefer King Arthur Measure for Measure, Bob’s Red Mill also works well) - baking powder
- baking soda
- salt
- butter, softened
- granulated sugar
- brown sugar
- peanut butter
- egg
- additional granulated sugar (for dipping the cookies)
- Hershey’s chocolate kisses
with xanthan gum (I prefer 
Supplies you might need:
- stand mixer or hand mixer and large bowl
- rubber spatula for scraping
- cookie sheets
- parchment paper or non-stick oven-safe liners
- spatula
- wire rack for cooling
or 
and 
for scraping
or 
for cooling
How to Make Gluten-Free Peanut Butter Blossoms:
- Mix the dry ingredients together.
- In another bowl, mix the butter, peanut butter, sugars.
- Add the egg, then the flour mixture
- Roll into balls and dip into sugar.
- Bake.
- Press an unwrapped Hershey kiss into the center of each cookie.
- Cool completely
- Enjoy your delicious peanut butter blossoms!
Gluten-Free Peanut Butter Kiss Cookies Baking Tips:
For the best results, do not substitute ingredients. If you use almond flour or some other flour other than the gluten-free flour mix that contains xanthan gum your results will be different (and probably not as good.)
Make sure you use a gluten-free flour blend with a binder (Xanthan gum). I use and recommend King Arthur’s Flour Measure for Measure
. I have also used Bob’s Red Mill 1 to 1 Gluten-Free Flour
and Krusteaz Gluten Free All Purpose Flour
.
Do not melt the butter; this will result in a thinner, less chewy cookie. If your butter is cold and hard (you forgot to soften it to room temperature), try this fast butter softening tip: put your stick of butter in the microwave for 10 seconds, flip to the opposite side, then microwave for 5-10 seconds more. This will help your butter soften evenly and quickly. (I do this often because my cat likes to eat butter that’s left on the counter.)
Dairy-Free Option – to make these peanut butter blossoms gluten and dairy-free, you can use Earth Balance butter substitute if needed (we use the soy-free version). Do NOT soften the earth balance butter, use it cold.
What type of peanut butter should I use for these cookies?
I recommend using regular peanut butter, not the organic, no-sugar, oily peanut butter. While I have made these with organic peanut butter, they aren’t as chewy and tend to spread a little thinner.
You can use creamy or crunchy peanut butter – your choice!
Can I use substitute something else for the Hershey’s Kisses?
Yes, just check to make sure the candy is still gluten-free. Peanut butter cups are one tasty idea and there are lots of other hershey’s kiss varieties you can try too.
According to Hershey’s website, these kisses are gluten-free as of 2019:
- Hershey’s Kisses – Hot Cocoa
- Hershey’s Hugs Candy
- Hershey’s Kisses Milk Chocolate Filled with Caramel
- Hershey’s Kisses Milk Chocolate Filled with Cherry Cordial Crème
- Hershey’s Kisses Dark Chocolate Filled with Mint Truffle
- Hershey’s Kisses Meltaway Milk Chocolates
- Hershey’s Kisses Milk Chocolate
- Hershey’s Kisses Special Dark Mildly Sweet Chocolate
- Hershey’s Kisses – Candy Cane
- Hershey’s Kisses – Kiss Deluxe
- Hershey’s Kisses – Espresso
- Hershey’s Kisses Creamy Milk Chocolate
- Hershey’s Kisses Creamy Milk Chocolate with Almonds
Can I freeze Peanut Butter Blossoms?
Yes, you can. You can freeze the baked cookies for 2-3 months. Cool your peanut butter kiss cookies completely, then place in a single layer inside an airtight container. Place parchment or wax paper in between each layer to prevent sticking together.
How far in advance can you make these Christmas cookies?
These cookies are best eaten within 4-5 days of making them. You may choose to freeze the cookies if needed (see above instructions.)
More Favorite Gluten-Free Cookie Recipes:
- Gluten-Free Frosted Sugar Cookie Recipe
- Gluten-Free Snickerdoodles
- Gluten-Free Soft Ginger Cookies
- Gluten-Free Snowballs (Mexican Wedding Cookies)
- Homemade Peanut Butter Cups
- Gluten-Free Magic Cookie Bars
Gluten-Free Peanut Butter Blossom Cookies (Video)
Gluten-free peanut butter blossoms – with a soft and chewy cookie and sweet hershey’s kiss in the center, these classic cookies won’t last long!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 3 dozen cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 1/4 cup 1-to-1 gluten-free flour blend*
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg, beaten well
- ¼ cup granulated sugar (for dipping the cookies)
- about 3 dozen chocolate kisses
Instructions
Preheat your oven to 350 degrees.
Sift together the flour, baking powder, soda, and salt.
In a separate large bowl, cream the butter then add the sugar, peanut butter, and brown sugar mixing after each addition until light and fluffy. Add the egg and mix thoroughly. Add the flour mixture gradually, beating after each addition until smooth.
If the dough is at all sticky, cover and refrigerate for 15-30 minutes.
Line a cookie sheet with parchment paper or oven-safe non-stick liner to prevent sticking.
Roll about 1 ½ Tbsp of dough into a ball and dip into the remaining ¼ cup of sugar. (Tip: Use a cookie scoop to keep the size uniform.) Place about 2” apart on the prepared cookie sheet.
Bake for 8-10 minutes or until the cookies are just set and the edges are just beginning to brown. Try not to overbake or they won’t be as chewy.
Wait about 2-3 minutes, then gently press an unwrapped chocolate kiss onto each cookie. Wait 5 more minutes before removing the cookies onto a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
Jeannine says
Delicious! Didn’t taste like a gluten free cookie! I was thinking of trying to add more peanut butter flavor by replacing some of the butter with peanut butter. What do you think? So glad I found this recipe. Thank you.
Erika says
Hi Jeannine, it’s definitely worth trying. Let me know if you do it. I’m glad you enjoyed this! Thanks for the feedback.