These gluten free peanut butter kiss cookies are chewy and delicious! This easy to make recipe is the best peanut butter cookie with a Hershey's kiss in the center. These peanut butter blossoms are a simple recipe to add to your fall baking.
These cookies are perfect for a holiday cookie tray, packed in lunches, or served at any fall or Christmas gathering. They're also a great way to use up any leftover holiday candy sitting in the pantry.
If you are looking for more gluten free cookie recipes you might also enjoy my Gluten Free Oatmeal Raisin Cookies, these Gluten Free Old Fashioned Iced Oatmeal Cookies, my Gluten Free Monster Cookies, these Gluten Free Double Chocolate Chip Cookies or my Gluten Free Ginger Cookies recipes.
You can find all of my gluten free cookie recipes here: Gluten Free Cookie Recipes
Jump to:
- Why You'll Love This Recipe
- Why Are They Called Peanut Butter Blossoms?
- Ingredient Notes
- Tips for the Best Peanut Butter Kiss Cookies
- Storage
- Substitutions
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Peanut Butter Kiss Cookies Supplies
- More Recipes You Might Enjoy
- Gluten Free Peanut Butter Kiss Cookies
- Peanut Butter Kiss Cookies Ingredients
- Instructions
Why You'll Love This Recipe
- Soft, chewy peanut butter cookie base
- Topped with a classic Hershey's kiss
- Easy to make in one bowl
- Great for using up leftover holiday candy
- Freezes beautifully for up to a month
Why Are They Called Peanut Butter Blossoms?
Peanut butter kiss cookies are also known as peanut butter blossoms. They were created by Freda Smith of Gibsonburg, Ohio, as an entry in the 1957 Pillsbury Bake Off. She originally called them Black Eyed Susans, but Pillsbury renamed them peanut butter blossoms, and they have been a holiday classic ever since.
Ingredient Notes
- Peanut butter: use a smooth, no stir creamy peanut butter rather than a natural style with oil separation, since it blends more evenly into the dough.
- Gluten free flour: a 1 to 1 gluten free blend like Bob's Red Mill 1 to 1 or King Arthur Measure for Measure works well here.
- Hershey's Kisses: milk chocolate and special dark kisses are both labeled gluten free, but flavors like Cookies and Creme are not. Always check the label on any variety you use.
Tips for the Best Peanut Butter Kiss Cookies
- Unwrap all your kisses before the cookies go in the oven, so you can press them in the moment the cookies come out.
- If your kisses keep sliding off, try chilling them in the freezer for a few minutes first, this helps them hold their shape in the warm cookie.
- Use room temperature butter and egg for the smoothest, most evenly mixed dough.
Storage
After the cookies have cooled completely store them in an air tight container for up to a week. These cookies freeze really well too. Store cookies in a freezer safe container or bag for up to one month in the freezer.
Substitutions
- Seasonal Hershey's Kisses - you can replace the milk chocolate kisses with seasonal flavors. The milk chocolate Hershey's kisses are clearly labeled gluten free on the back of the package. Be sure to check the packaging if you are using a different flavor of kisses to be sure they are also gluten free.
Top Tip
Unwrap all your Hershey's Kisses before the cookies go in the oven. You only have a few seconds to press them in once the cookies come out, so having them ready to go makes all the difference between a clean press and a melted mess.
Frequently Asked Questions
Some of the flavor varieties are clearly marked on the packaging as gluten free. There are some flavors that are not gluten free though so you must check the packaging for each kind before purchasing.
The gluten free flour you use is really important for the texture of your cookies. If you use a coarse ground gluten free flour your cookies will have a gritty texture. It's important that you choose a flour that is specifically for baking.
I like Bob's Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. My baked goods have turned out well using either of these flours.
Yes, gluten free cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
Peanut butter kiss cookies are also known as peanut butter blossoms. They were created for the 1957 Pillsbury Bake Off by Freda Smith of Ohio, who originally called them Black Eyed Susans before Pillsbury gave them their now familiar name.
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Gluten Free Peanut Butter Kiss Cookies
- Total Time: 35 minutes
- Yield: 26 cookies 1x
- Diet: Gluten Free
Description
These gluten free peanut butter kiss cookies are soft, chewy, and topped with a melty Hershey's kiss straight from the oven. Also known as peanut butter blossoms, they're an easy classic to add to your holiday cookie tray.
Ingredients
- ¼ cup Unsalted Butter, at room temperature
- ¾ cup Creamy Peanut Butter
- 1 cup Brown Sugar
- ¼ cup Granulated Sugar, plus more for rolling cookies
- 1 large Egg
- 2 Tbsp Milk
- 1 tsp Vanilla Extract
- 1 ¼ cups Gluten Free Flour
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 26 Milk Chocolate Hershey's Kisses
Instructions
Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.
Add the egg, milk and vanilla and beat just until they are combined into the mixture.
Add the flour, baking soda and salt. Mix until just combined.
Pour about ½ cup granulated sugar into a small bowl.
Using a cookie scoop, scoop the dough, roll into a ball and the roll the dough ball in the granulated sugar. Place on the baking sheet and repeat these steps for the rest of the cookie dough.
Bake at 350 degrees for 15 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Hershey's milk chocolate kisses in to the center of each cookie.
Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Hint: These cookies freeze really well in a freezer safe container or bag for up to a month. I love to double the batch and freeze half of the cookies for later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these gluten free peanut butter kiss cookies, I would love to hear how they turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Looking for more holiday cookies to bake? Check out my other gluten free cookie recipes for more inspiration this season.
Peanut Butter Kiss Cookies Ingredients
Instructions
Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.
Add the egg, milk and vanilla and beat just until they are combined into the mixture.
Add the flour, baking soda and salt. Mix until just combined.
Pour about ½ cup granulated sugar into a small bowl.
Using a cookies scoop, scoop the dough, roll into a ball and the roll the dough ball in the granulated sugar. Place on the baking sheet and repeat these steps for the rest of the cookie dough.
Bake at 350 degrees for 15 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Hershey's milk chocolate kisses in to the center of each cookie.
Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.
Hint: These cookies freeze really well in a freezer safe container or bag for up to a month. I love to double the batch and freeze half of the cookies for later.
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