Ultimate Gluten-Free Peanut Butter Blossoms Cookies
The Ultimate Gluten-Free Peanut Butter Blossom Cookie Recipe is everything a Peanut Butter Kiss Cookie should be! Sweet, chewy, peanut buttery, and full of chocolatey goodness! It’s the perfect easy, no mixer holiday recipe that adults and kids LOVE! This is my favorite gluten-free peanut butter cookie recipe.
I love peanut butter and chocolate kisses! Put them together in this delectable cookie; every bite will be magic! If you are on a gluten-free diet, as I am, it can be challenging to find delicious gluten-free holiday cookies. Baking your cookies is satisfying and fun. These cookies will be a family favorite during the whole holiday season. If you like this recipe you might also enjoy our Buttery Thick Chocolate Chip Bars!
What you’ll love about this recipe:
Simple Recipe Ingredients
You’ll need the following ingredients to make this fantastic peanut butter kiss cookie.
- Butter, softened
- Creamy peanut butter
- Granulated sugar
- Light brown sugar
- Pure vanilla extract
- Eggs
- Gluten-free flour blend (I used Cup 4 Cup)
- Baking soda
- Salt
- Hershey kisses (milk chocolate or dark chocolate kisses)
Ingredient Notes
- For best results, use an all-natural creamy peanut butter.
How To Make Gluten-Free Peanut Butter Blossoms
Step by Step Directions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Beat together butter, peanut butter, granulated sugar, and brown sugar in a large bowl until smooth. Add in egg and vanilla.
- Mix wet ingredients with the dry ingredients (gluten-free flour, baking soda, and salt until well combined.)
- Form 1-inch balls by hand or use a cookie scoop to shape the cookie dough balls. Place the cookie dough balls evenly on the cookie sheet.
- Bake cookies for 10 minutes until very light golden brown, then remove from the oven and immediately press a Hershey’s kiss into the center of each cookie while the cookies are still warm. *Allow cookies to cool completely or place them in the fridge until the chocolate hardens.
Storage and Reheating for Hershey’s Kiss Cookies
Store in an airtight container on the counter for up to 4 days, or freeze for up to 3 months.
Additions and Substitutions
- Use Almond Butter, Cashew Butter, or Sunflower Butter
- Use any Hershey’s Kisses.
- Press a mini Peanut Butter Cup on each cookie.
- Press small or large chocolate chips on warm cookies.
Frequently Asked Questions for Gluten-Free Peanut Blossoms
The kisses need to be pressed into the cookies immediately after coming out of the oven while the cookies are still warm.
Almond Butter or any all-natural nut butter can be used in this recipe.
You can make the dough ahead of time and chill it for 24 hours. Let cookies come to room temp before baking.
Hershey’s Kisses are indeed gluten-free, as stated on the official Hershey’s website.
I hope you loved this Gluten Free Hershey Kiss Cookie. If you make it, leave a rating so I know you liked it!
PrintUltimate Gluten-Free Peanut Butter Blossoms Cookies
The Ultimate Gluten-Free Peanut Butter Blossom Cookie Recipe is everything a Peanut Butter Kiss Cookie should be! Sweet, chewy, peanut buttery, and full of chocolatey goodness! It’s the perfect easy no mixer holiday recipe that adults and kids LOVE!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 24 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups gluten-free flour blend (I used Cup 4 Cup)
1 teaspoon baking soda
1/2 teaspoon salt
24 Hershey kisses (milk chocolate or dark chocolate kisses)
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Beat together butter, peanut butter, granulated sugar, and brown sugar in a large bowl until smooth. Add in egg and vanilla.
- Mix wet ingredients with the dry ingredients (gluten-free flour, baking soda, and salt until well combined.)
- Form 1-inch balls or use a cookie scoop from the peanut butter cookie dough and place the cookie dough balls evenly spaced on the cookie sheet.
- Bake cookies for 10 minutes until light golden brown, then remove from the oven and immediately press a Hershey’s kiss into the center of each cookie. Allow it to cool completely or place it in the fridge until the chocolate hardens.
Notes
Store in an airtight container on the counter for up to 4 days, or freeze for up to 3 months.
*For best results, use an all-natural, creamy peanut butter
