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Gluten Free Peanut Butter Kiss Cookies

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  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 26 cookies 1x
  • Diet: Gluten Free


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.



1/4 cup Unsalted Butter, at room temperature
3/4 cup Creamy Peanut Butter
1 cup Brown Sugar
1/4 cup Granulated Sugar, plus more for rolling cookies
1 large Egg
2 Tbsp Milk
1 tsp Vanilla Extract
1 1/4 cups Gluten Free Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
26 Milk Chocolate Hershey's Kisses


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 1/2 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.


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