Gluten-Free Peanut Butter Blossoms Cookies Recipe

These Gluten Free Peanut Butter Blossoms are soft, chewy, and finished with a chocolate kiss that makes them irresistible. This classic cookie is ideal for holiday baking — or whenever you want a little sweet comfort.

Recipe Ingredient Notes

Gluten Free Flour: This recipe was tested with several gluten-free all-purpose blends that include xanthan gum. All produced great results; blends formulated for 1:1 substitution tend to keep cookies soft the longest.

Peanut Butter: For best texture and ease of mixing, use a commercial creamy peanut butter with stabilizers (such as Jif or Skippy). Crunchy peanut butter works if you prefer more texture, but the dough may be slightly harder to shape.

Brown Sugar: Brown sugar adds a caramel-like depth and helps retain moisture, yielding soft, chewy cookies even a day or two after baking.

Hershey Kisses: Classic milk chocolate Kisses are traditional here and are gluten free; dark chocolate or other gluten-free varieties are fine substitutes. Always check packaging if trying a new flavor, since some special editions may contain gluten.

History of Hershey’s Kisses

Hershey’s Kisses debuted in 1907 and became recognizable for their teardrop shape and foil wrapping. The distinctive paper plume was added in the 1920s and is still used today. Over time the product line expanded to include many flavors, but the classic milk chocolate Kiss remains the go-to for traditional Peanut Butter Blossoms.

History of Peanut Butter Blossoms

Peanut Butter Blossoms first appeared in the late 1950s and quickly became a holiday favorite. The simple technique of pressing a Hershey’s Kiss into a warm peanut butter cookie creates the signature look and a delicious contrast between soft cookie and chocolate center.

Gluten Free Peanut Butter Blossoms Dough

The dough comes together quickly. For best results, bring the butter and egg to room temperature before starting.

1. Step 1: In a small bowl, whisk together the gluten-free all-purpose flour, baking soda, and kosher salt. Set aside.

2. Step 2: In the bowl of a stand mixer, combine the creamy peanut butter, room-temperature unsalted butter, light brown sugar, and granulated sugar.

3. Step 3: Using the paddle attachment, cream on medium speed for 2–3 minutes until the mixture is light and fluffy. Pause once to scrape down the bowl and paddle.

4. Step 4: Add the room-temperature egg and vanilla. Mix about a minute until smooth and glossy.

5. Step 5: Add the dry ingredients and mix until just combined, scraping the sides of the bowl as needed.

6. Step 6: Cover the bowl or transfer the dough to an airtight container and refrigerate for about 30 minutes. Chilling firms the dough, making it easier to scoop and helping cookies hold their shape while baking.

Baking Instructions

Using a small cookie scoop (about 1 tablespoon), this recipe yields roughly 32–36 cookies, depending on scoop size and taste-testing.

1. Step 1: Preheat oven to 350°F and line baking sheets with parchment paper.
2. Step 2: Portion the chilled dough with a small cookie scoop into equal-sized balls.

3. Step 3: Roll each scoop into a smooth ball. If the dough is sticky, chill the scooped balls for 10 minutes before rolling.
4. Step 4: Roll each ball in granulated sugar to coat evenly.

5. Step 5: Arrange about eight dough balls per sheet, leaving space for spreading. Optionally sprinkle with spiced sugar for a warm note.

6. Step 6: Bake one tray at a time at 350°F for 8–9 minutes, until cookies are puffed and edges are set.
7. Step 7: While cookies bake, unwrap the Hershey Kisses.

8. Step 8: Press a Hershey’s Kiss gently into the center of each hot cookie. Pressing before baking can cause the chocolate to over-melt.

9. Step 9: Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling.

How to store Peanut Butter Blossoms

Store fully cooled cookies in an airtight container at room temperature for 3–5 days for best texture. They will remain edible longer but will gradually lose softness.

You can freeze the shaped dough balls (do not roll in sugar before freezing). Arrange them on a parchment-lined sheet until solid, then transfer to a freezer-safe bag for up to 3 months. When ready to bake, thaw on the counter 30–45 minutes, roll in granulated sugar, and bake as directed.

Variations of Peanut Butter Blossoms

Swap the Kisses for mini peanut butter cups for an extra peanut butter punch, or use other mini candy pieces that are labeled gluten-free. These peanut butter cookies are excellent on their own too — tender, chewy, and full of nutty flavor.

Note about Salt in my Recipes

I typically use a coarse kosher salt in my recipes. Saltiness can vary by brand and crystal size, so adjust amounts if you use a different salt. Smaller-grain kosher salts are denser and saltier by volume, so reduce quantity if substituting.

Baking in grams

Baking by weight is the most accurate method. If you have a digital scale, use it for best consistency, especially with gluten-free flours which weigh differently than wheat flour.

Note about Ovens and Oven Temperatures

These recipes are developed for conventional ovens with racks placed in the middle position. If you use a convection oven, reduce temperature or time as needed and monitor closely to prevent over-browning.

Substitutions and Modifications

Changing key ingredients or making dietary substitutions can affect texture and flavor. Recipes are tested as published; results may vary if you alter ingredients or techniques.