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.
I love when the weather starts getting cooler and it's time to start baking! These gluten free peanut butter kiss cookies are perfect for lunches, to serve at fall gatherings or just as a sweet treat.
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: The Best Gluten Free Cookie Recipes
Jump to:
Ingredients
- Unsalted Butter
- Creamy Peanut Butter
- Brown Sugar
- Granulated Sugar
- Egg
- Milk
- Vanilla Extract
- Gluten Free Flour
- Baking Soda
- Sea Salt
- Hershey's Milk Chocolate 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 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.
Substitutions
- Seasonal Hershey's Kisses - you can replace the milk chocolate kisses with seasonal flavors. Be sure to check the packaging to make sure they are gluten free!
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.
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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.
Print
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 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.
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 tablespoon Milk
1 teaspoon Vanilla Extract
1 ¼ cups Gluten Free Flour
1 teaspoon Baking Soda
½ teaspoon 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.
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, Baking
- Method: Oven
- Cuisine: Gluten Free
FAQ
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 Namaste Gluten Free Flour, Bob's Redmill 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. My baked goods have turned out well using any 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.
