Gluten Free Peanut Butter Blossoms
Make irresistible gluten free peanut butter blossoms with just 7 ingredients! These classic Hershey kiss cookies are naturally flour-free and perfect for busy families.
You know what’s magical about gluten free peanut butter blossoms? They’re naturally flourless, which means you don’t need a pantry full of expensive specialty ingredients to bake something that’ll disappear from the cookie jar in minutes.
I stumbled into this recipe during a particularly chaotic December when I realized I’d forgotten to buy gluten-free flour for our holiday cookie exchange—and honestly, these turned out better than any complicated version I’d tried before.
These Hershey kiss cookies have that iconic crackled edge and soft, chewy center that makes everyone reach for seconds. The combination of creamy peanut butter and melted chocolate creates a flavor that’s both nostalgic and utterly craveable, whether you’re packing school lunches or planning your Christmas cookie platter.
What makes these peanut butter cookies truly special is how forgiving they are for beginners. With just seven pantry staples and about 20 minutes from start to finish, you’ll have three dozen cookies that look bakery-perfect and taste even better.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| HERSHEY’S KISSES Brand Milk Chocolates | 36 pieces | Unwrap before starting |
| REESE’S Creamy Peanut Butter | 1 cup | Room temperature works best |
| Granulated sugar | ⅓ cup | For the dough |
| Packed light brown sugar | ⅓ cup | Adds moisture and chewiness |
| Vanilla extract | ½ tsp | Pure extract preferred |
| Baking soda | ½ tsp | Helps cookies spread |
| Salt | ¼ tsp | Balances sweetness |
| Egg | 1 large | Room temperature |
| Granulated sugar (for rolling) | ⅓ cup | Creates the sparkly coating |
Instructions
Step 1: Heat your oven to 350°F and line two cookie sheets with parchment paper for easy cleanup. Unwrap all 36 chocolates now—trust me, you don’t want to be frantically peeling foil while your cookies cool and harden on the sheet.
Step 2: Grab a large mixing bowl and beat together the peanut butter, ⅓ cup granulated sugar, brown sugar, vanilla, baking soda, and salt until the mixture looks smooth and creamy. Add the egg and beat well until everything’s completely combined and the dough looks glossy—this should take about one minute with a hand mixer or two minutes by hand.
Step 3: Scoop the dough and roll it into 36 balls that are roughly one inch in diameter (about a tablespoon each). Roll each ball generously in the additional granulated sugar until completely coated, then place them about two inches apart on your prepared cookie sheets. The sugar coating creates those beautiful crackled edges that make gluten free peanut butter blossoms so recognizable.
Step 4: Bake for 8 to 10 minutes until the edges look set and lightly golden—the centers will still appear slightly soft, and that’s exactly what you want. As soon as you remove the pan from the oven, gently press a Hershey’s Kiss into the center of each cookie, working quickly while they’re still warm. The cookies will crack around the edges in the most gorgeous way, creating that classic peanut butter cookies appearance we all love.
Step 5: Let the cookies sit on the sheet for about two minutes to firm up slightly, then carefully transfer them to a wire rack to cool completely. The chocolate will stay soft and melty for a few minutes, so resist the urge to stack them until they’ve cooled for at least 15 minutes.
Substitutions
Peanut Butter Variations: If someone in your household has a peanut allergy, you can swap the peanut butter for sunflower seed butter or almond butter in equal amounts. The texture stays beautifully chewy, though the flavor will obviously change—sunflower seed butter sometimes turns slightly green due to a harmless reaction with baking soda, but it tastes fantastic.
Sugar Alternatives: Coconut sugar works in place of brown sugar if you’re looking for a less refined option, though your Hershey kiss cookies will turn out slightly darker in color. For the rolling sugar, you can use coarse sugar or even skip it entirely if you’re watching sugar intake, though you’ll lose that pretty sparkly finish.
Egg Replacement: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) works reasonably well here, though the cookies will be slightly less chewy. I’ve also had success with 3 tablespoons of unsweetened applesauce when I’ve run out of eggs unexpectedly.
Chocolate Options: While classic milk chocolate Kisses are traditional, dark chocolate, caramel-filled, or even the seasonal flavors all work beautifully. My kids go wild for the cookies and cream Kisses pressed into these gluten free peanut butter blossoms during summer months.
Troubleshooting
Cookies Spreading Too Much: This usually means your peanut butter was too oily or the dough was too warm. Next time, stir the peanut butter well before measuring, and if your kitchen is particularly warm, pop the rolled dough balls in the fridge for 10 minutes before baking.
Cookies Too Crumbly: Well… this typically happens when the dough wasn’t mixed long enough after adding the egg. Make sure you beat the mixture until it looks glossy and holds together easily when you pinch it—the egg needs to be fully incorporated to bind everything.
Chocolate Sinking or Falling Out: Press the Kisses in immediately after removing the cookies from the oven, while they’re still very soft. If you wait too long, the cookies firm up and won’t create that signature crater. Also, press gently but firmly—you want the chocolate to nestle in without breaking through the bottom.
Edges Browning Too Fast: Your oven might run hot, so try reducing the temperature to 325°F and baking for an extra minute or two. Every oven has its quirks, and these peanut butter cookies are forgiving enough to handle slight temperature adjustments.
Storage & Meal Prep
Store your gluten free peanut butter blossoms in an airtight container at room temperature for up to five days, with parchment paper between layers to prevent sticking. They actually taste even better on day two when the flavors have melded together—the chocolate softens slightly and creates this incredible texture contrast with the chewy cookie.
For longer storage, freeze the baked and cooled cookies in a freezer-safe container for up to three months. You can also freeze the rolled dough balls (before baking) on a tray, then transfer them to a freezer bag—bake straight from frozen, adding an extra minute or two to the baking time. This is perfect for those moments when you need fresh Hershey kiss cookies but don’t want to mix up a whole batch from scratch.
Serving Suggestions
These peanut butter cookies are absolutely perfect alongside a cold glass of milk or your afternoon coffee. I love packing them in lunchboxes with apple slices and cheese—the protein from the peanut butter makes them more substantial than regular cookies, so they actually help keep kids satisfied until snack time.
For holiday parties, arrange your gluten free peanut butter blossoms on a platter with complete gluten-free cookie collection desserts for variety. They’re also wonderful crumbled over vanilla ice cream or tucked into a dessert board alongside fresh berries and easy dairy-free dessert ideas for guests with multiple dietary needs.
Variations
Kid-Friendly Mini Version: Roll the dough into smaller balls (about ¾ inch) and use Hershey’s Hugs or miniature Kisses instead. You’ll get about 48 mini cookies that are perfect for tiny hands, and they only need 6 to 7 minutes in the oven.
Dairy-Free Option: Use dairy-free chocolate candies or chips pressed into the center instead of traditional Kisses. Enjoy Life makes excellent mini chocolate chips that work beautifully, and since the cookie base is already dairy-free, this simple swap makes the entire recipe allergen-friendly for even more families.
Crunchy Peanut Butter Version: Swap half the creamy peanut butter for crunchy to add texture throughout the cookie. The little peanut pieces create extra crunch that contrasts wonderfully with the smooth chocolate—my husband actually prefers this version.
Holiday Twist: During different seasons, swap the Kisses for seasonal candies like Reese’s pumpkins, hearts, or trees to make these Hershey kiss cookies match any occasion. They’re endlessly adaptable and always festive.
Gluten Free Peanut Butter Blossoms FAQs
Can I make gluten free peanut butter blossoms without a mixer?
Absolutely—a sturdy wooden spoon and some elbow grease work perfectly fine. The dough comes together easily since there’s no flour to worry about incorporating, and hand-mixing actually gives you better control over the texture.
How do I know when these peanut butter cookies are done baking?
Look for lightly golden edges and a slightly puffed appearance—the centers should still look soft and almost underbaked. They’ll firm up as they cool, and overbaking makes them dry instead of chewy.
What’s the best way to prevent the chocolate from melting everywhere?
Let the cookies cool completely on the wire rack before storing them, and avoid stacking until the chocolate has fully set. If you’re in a hot kitchen, you can pop them in the fridge for 10 minutes to speed up the chocolate setting process.
Why don’t these cookies use any gluten-free flour?
Man, oh man, this is my favorite part—peanut butter has enough natural structure and fat to hold these cookies together without any flour at all! According to authoritative nutrition research on naturally gluten-free ingredients, peanut butter provides both protein and binding properties that make it an excellent base for flourless baking.
Can I double this recipe for a crowd?
Yes, this recipe doubles beautifully for cookie exchanges, potlucks, or when you’re feeding a crowd during the holidays. Just make sure you have enough Kisses unwrapped and ready—that’s always the most time-consuming part of making gluten free peanut butter blossoms in large batches.
These gluten free peanut butter blossoms prove that sometimes the simplest recipes are the most memorable. Whether you’re new to gluten-free baking or you’ve been at it for years, these naturally flourless peanut butter cookies deliver every single time. The combination of pantry staples, quick prep time, and those iconic chocolate centers makes them perfect for busy weeknights, holiday celebrations, or any moment when you need something sweet and satisfying.
The beauty of this recipe is how it removes the intimidation factor from gluten-free baking—you don’t need specialty flours, xanthan gum, or complicated techniques. Just good peanut butter, a few basic ingredients, and those beloved Hershey’s Kisses that turn simple cookies into something truly special. For more beginner-friendly baking tips and naturally gluten-free recipes, explore other trusted options that make your gluten-free journey easier and more delicious.
Gluten Free Peanut Butter Blossoms
Equipment
- Cookie sheets
- Parchment paper
- Large mixing bowl
- Hand mixer or wooden spoon
- Wire rack
Ingredients
- 36 pieces HERSHEY’S KISSES Brand Milk Chocolates Unwrap before starting
- 1 cup REESE’S Creamy Peanut Butter Room temperature works best
- ⅓ cup granulated sugar For the dough
- ⅓ cup packed light brown sugar Adds moisture and chewiness
- ½ tsp vanilla extract Pure extract preferred
- ½ tsp baking soda Helps cookies spread
- ¼ tsp salt Balances sweetness
- 1 large egg Room temperature
- ⅓ cup granulated sugar For rolling – creates the sparkly coating
Instructions
- Heat your oven to 350°F and line two cookie sheets with parchment paper for easy cleanup. Unwrap all 36 chocolates now—trust me, you don’t want to be frantically peeling foil while your cookies cool and harden on the sheet.
- Grab a large mixing bowl and beat together the peanut butter, ⅓ cup granulated sugar, brown sugar, vanilla, baking soda, and salt until the mixture looks smooth and creamy. Add the egg and beat well until everything’s completely combined and the dough looks glossy—this should take about one minute with a hand mixer or two minutes by hand.
- Scoop the dough and roll it into 36 balls that are roughly one inch in diameter (about a tablespoon each). Roll each ball generously in the additional granulated sugar until completely coated, then place them about two inches apart on your prepared cookie sheets. The sugar coating creates those beautiful crackled edges that make gluten free peanut butter blossoms so recognizable.
- Bake for 8 to 10 minutes until the edges look set and lightly golden—the centers will still appear slightly soft, and that’s exactly what you want. As soon as you remove the pan from the oven, gently press a Hershey’s Kiss into the center of each cookie, working quickly while they’re still warm. The cookies will crack around the edges in the most gorgeous way, creating that classic peanut butter cookies appearance we all love.
- Let the cookies sit on the sheet for about two minutes to firm up slightly, then carefully transfer them to a wire rack to cool completely. The chocolate will stay soft and melty for a few minutes, so resist the urge to stack them until they’ve cooled for at least 15 minutes.
