This easy recipe for Gluten Free Peanut Butter Blossoms makes soft, chewy, peanut butter cookies topped with a chocolate Hershey’s kiss. They’re a must-bake gluten free cookie for any holiday cookie exchange.
We’re big fans of peanut butter and chocolate and I’m always looking for ways to combine the two flavors. I’ve shared my recipes for Gluten Free Peanut Butter Chocolate Chip Cookies and Chocolate Chip Peanut Butter Cookies, but it’s time to share this recipe for peanut butter blossoms, also known as peanut butter kiss cookies, with you.
These cookies are a terrific combination of chocolate and peanut butter. I use standard, store-bought, creamy peanut butter…nothing fancy.
Most peanut butter is gluten free but always check the label. You can use crunchy peanut butter if you like to add extra texture to the blossoms.
For the chocolate, I use Hershey’s milk chocolate kisses. Hershey’s kisses come in several flavors so you can pick your favorite.
Some recipes for peanut butter blossoms use shortening, but I prefer using butter. The butter gives an extra depth of flavor to the cookies.
This one-bowl recipe is simple to make. Other than chilling the dough for 30 minutes and unwrapping the chocolate kisses, these cookies come together pretty quickly.
If you enjoy baking cookies as much as I do, check out my other gluten free cookie recipes.
Why this Recipe Works
- Using brown and white sugar adds a chewier texture to the cookies.
- Chilling the dough makes it easy to roll into balls and keeps the cookies from spreading too much during baking.
- The combination of peanut butter cookie and chocolate Hershey’s kiss is impossible to resist.
Ingredients You’ll Need:
- Butter – I use unsalted butter when I bake so I can control the amount of salt in the recipe.
- Brown sugar – I use golden brown sugar, but light brown sugar will work as well.
- Sugar – White granulated sugar.
- Peanut butter – I prefer to use a creamy variety of peanut butter. I haven’t tried the recipe with natural peanut butter.
- Egg – Use a large room temperature egg.
- Vanilla – Pure vanilla extract.
- Salt – Table salt.
- Gluten free flour blend – I use Bob’s Red Mill 1 to 1 Baking Flour. If your local store doesn’t carry Bob’s Red Mill, you can find it online at Amazon and Thrive Market. I haven’t tried the recipe with almond or coconut flour.
- Baking soda – The baking soda gives lift to the blossoms.
- Chocolate kisses – I use milk chocolate Hershey’s kisses.
How to Make Gluten Free Peanut Butter Blossoms
- Beat together butter, peanut butter, and sugars until light and fluffy.
- Add egg, vanilla, and salt and beat until combined.
- Beat in gluten free flour blend and baking soda until completely combined.
- Chill the dough in the refrigerator.
- Form dough into balls, then roll in granulated sugar.
- Bake for 8-10 minutes.
- Remove cookies from the oven and press an unwrapped Hershey’s kiss in the center of each cookie.
- Enjoy!
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
In a large mixing bowl, combine the butter, brown sugar, 1/2 cup granulated sugar, and peanut butter. Using an electric mixer, beat on medium speed until light and fluffy (photo 1).
Add the egg, vanilla, and salt and beat until well combined (photo 2).
Add the gluten free flour and baking soda and beat on low speed until completely combined (photos 3 & 4). Use a rubber spatula to scrape the sides of the bowl so everything gets incorporated.
Cover with plastic wrap and refrigerate for 30 minutes. My mixing bowl is large, so I transfer the dough to a smaller bowl before covering and refrigerating.
When you’re ready to bake the cookies, preheat your oven to 375-degrees.
Form the dough into 1 1/4-inch balls. Roll the balls in the remaining 1/4 cup sugar and place 2 inches apart, on an ungreased baking pan (photo 5).
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 the blossoms to a wire rack to cool.
Tips for Making Gluten Free Peanut Butter Blossoms
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 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.
Recipe FAQs
The blossoms should be stored at room temperature, in an airtight container.
The cookies will last for a week if stored in an airtight container. Of course, they’ll probably be gobbled up before then.
Yes. These peanut butter kiss cookies are a great make ahead treat. They can be frozen, placed in a freezer safe container, for up to 2 months.
For the best results, place the cookies in a single layer, then place the next layer of cookies between the tips of the chocolate kisses. This will keep the tips of the kisses from breaking off.
If you’re looking for a super easy cookie recipe everyone will love, give these Gluten Free Peanut Butter Blossoms a try. They’re the perfect addition to your holiday cookie tray!
More Gluten Free Cookie Recipes You’ll Love
- Salted Caramel Chocolate Chip Cookies
- Gluten Free Oatmeal Cookies
- Old-Fashioned Snickerdoodle Cookies
- Frosted Powdered Sugar Cookies
- No Bake Cookie Dough Bites
- Holly Cookies
- Gluten Free Ginger Snaps
- Gluten Free Chocolate Chip Pumpkin Cookies
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This easy recipe for Gluten Free Peanut Butter Blossoms makes soft, chewy, peanut butter cookies topped with a chocolate Hershey’s kiss.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, firmly packed
- 3/4 cup granulated sugar, divided
- 1/2 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups gluten free flour
- 1 1/2 teaspoons baking soda
- 48 Hershey's kisses, unwrapped
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In a large mixing bowl, combine the butter, brown sugar, 1/2 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.
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Preheat oven to 375 degrees.
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Form the dough into 1 1/4-inch balls. Roll the balls in the remaining 1/4 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.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 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.
Recipe adapted from Land O’Lakes.
This post was originally published in 2019. It was republished in 2021 with updated images and additional text and tips.
These are so yummy. Perfect texture. Thanks for sharing!
Hi Laveda,
I’m glad you liked the cookies. Thanks for taking time to leave a comment!