These gluten-free peanut butter blossoms are a peanut butter-lover’s dream! They always come out PERFECT and are great for holiday gifting.

Looking for the best gluten-free peanut butter blossoms recipe? You’re in the right place! Keep reading for my expert tips on making moist, tender gluten-free cookies.

Gluten-free peanut butter blossoms on a tray

Peanut butter blossom cookies are such a classic holiday cookie.

Who can argue with the combination of peanut butter and chocolate? It’s like a peanut butter cup in cookie form!

I knew I had to create a gluten-free version of this cookie that was just as good as the original. These cookies are NEVER dry and crumbly — they always turn out moist and have the perfect ratio of cookie to Hershey’s Kiss.

So go ahead! Get your bake on and whip a batch of these up for your neighbor gifts, or take them to your holiday cookie exchanges. Everyone will love them, even if they aren’t on a gluten-free diet!

Gluten-free baking can be tricky, especially when you’re working with dense peanut butter dough. But I’ve filled this post with lots of tips and tricks to ensure they come out just right!

If you love peanut butter be sure to check out these gluten-free peanut butter cookies, gluten-free peanut butter pie, peanut butter balls with rice krispies, gluten-free no-bake cookies and gluten-free monster cookies.

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Why You’ll Love This Recipe

  • Perfect ratio of peanut butter and chocolate
  • Moist and tender crumb
  • Never dry and crumbly
  • Great for holiday parties and gifting

For more gluten-free Christmas cookies, check out these recipes for gluten-free sugar cookies, gluten-free gingerbread cookies, gluten-free biscotti and gluten-free ginger snaps.

overhead shot of ingredients to make peanut butter blossoms

Ingredients You’ll Need

Here’s everything you’ll need to make these peanut butter blossoms like a pro.

  • Gluten-free 1:1 baking flour: Always use a high-quality gluten-free flour blend for your baking! I highly recommend using a blend with xanthan gum, which helps create the perfect texture and crumb.
  • Egg: You only need one egg for this recipe. It helps hold everything together! Use room temperature large eggs for these gluten free peanut butter blossom cookies.
  • Salt: I always like to use fine sea salt for my gluten-free baking. It enhances the flavor and blends well into the dough.
  • Baking soda: Baking soda is an essential ingredient for helping the cookies rise and creating a tender crumb.
  • Granulated sugar: I love the fine texture of Domino sugar in gluten-free baking! It works great for this gluten free cookie recipe.
  • Brown sugar: Light brown sugar gives these gluten-free peanut butter cookies a delicious flavor and chewy texture.
  • Peanut butter: I find that creamy peanut butter works better than natural peanut butter for this recipe. (Like Jiff or Skippy brand.) Don’t use crunchy peanut butter. It will change the texture of the dough!
  • Butter: You can use Earth Balance Buttery Sticks in place of the butter to keep these dairy-free. 
  • Hershey’s Kisses: This recipe isn’t complete without Hershey’s chocolate Kisses! Freeze them ahead of time so they don’t melt on the cookie.
  • Vanilla: I prefer to use real vanilla extract for the best flavor!

How to Make Gluten-Free Peanut Butter Blossoms

Dry ingredients in a mixing bowl, and butter whipped in a bowl
  • In a medium bowl, whisk together the gluten-free 1:1 baking flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the butter and beat on high speed for 1 minute until creamy. 
Sugar mixed into the butter, and egg and peanut butter mixed into the batter
  • Add the brown sugar and granulated sugar and mix on medium-high speed until creamed, about 2 minutes. 
  • Add the egg, peanut butter and vanilla and beat on medium-high speed until well-combined, another minute or so. 
Ingredients all mixed together, and one cookie dough ball rolled in sugar
  • With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix on low until combined. 
  • Cover the bowl of dough with plastic wrap and chill for at least 1 hour in the refrigerator (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)
  • Preheat the oven to 350F. Place the bag of Hershey Kisses in the freezer (so they hold their shape when you place them on the cookies!). 
  • Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 
  • Use a cookie scoop to create 1 1/2 tablespoon-sized balls. Roll each ball in sugar before placing on the baking sheet, and arrange on the baking sheet about 3 inches apart. 
Cookies baked on a baking sheet, and cookies with Hershey's Kisses added on top
  • Bake for 11-13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
  • Remove the Hershey’s Kisses from the freezer and unwrap. Press a chocolate Kiss candy into the center of each cookie on one of the baking sheets until it sticks. Let cool for 5 more minutes, then transfer to a wire rack to cool completely. 
  • Repeat with the remaining dough. Enjoy!

Storage Instructions

  • Store gluten free peanut butter blossoms in an airtight container at room temperature for up to five days.
Gluten-free peanut butter blossoms spread out on a counter top

FAQs

Why are they called peanut butter blossoms?

Pillsbury coined these cookies as peanut butter blossoms, after the recipe won a top prize at the 1957 Pillsbury Bake-Off. (The contestant originally named the cookies “black-eyed susans.”

Why are my peanut butter blossoms dry?

Peanut butter blossoms may turn out dry if you use too much flour or not enough liquid in the dough. I’ve tested my peanut butter blossoms recipe to ensure they turn out perfectly moist every time!

Why do you press down peanut butter cookies with a fork?

Bakers often press down peanut butter cookies with a fork to ensure the cookies bake evenly. Since the dough is very dense, the hash marks help to create an even surface.

Expert Tips & Tricks

  • Don’t make the dough balls any bigger than 1 ½ tablespoons. If you make them bigger, the cookie-to-Kiss ratio will be off. 
  • For best results with these peanut butter Kiss cookies, use a smooth peanut butter (like Jiff or Skippy) for this recipe.
  • I like to place the Hershey’s Kisses in the freezer so they don’t melt when you place them on the cookie. (Don’t try to place the Kiss on the cookie after they’ve cooled completely — it won’t stick!)
Gluten-free peanut butter blossoms on a tray with a hand picking up one cookie

MORE GLUTEN-free christmas cookies

I hope you love these holiday cookies as much as we do! If you try these gluten free peanut butter blossoms, be sure to leave me a comment/rating below. I’d love to hear from you!

Gluten-free peanut butter blossoms on a tray
3.50 from 2 votes

Gluten-Free Peanut Butter Blossoms (Classic!)

Prep Time 15 mins
Cook Time 15 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins
Servings 24 cookies
These gluten-free peanut butter blossoms are a peanut butter-lover’s dream! They always come out PERFECT and are great for holiday gifting.

Ingredients

  • 1 cup gluten-free 1:1 baking flour 150 grams
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened, 113 grams (1 stick)
  • 1/2 cup packed light brown sugar 115 grams
  • 1/4 cup granulated sugar 50 grams
  • 1 large egg at room temperature
  • 3/4 cup creamy peanut butter 185 grams
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kiss candies unwrapped

Instructions 

  • In a medium bowl, whisk together the gluten-free 1:1 baking flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the butter and beat on high speed for 1 minute until creamy.
  • Add the brown sugar and granulated sugar and mix on medium-high speed until creamed, about 2 minutes.
  • Add the egg, peanut butter and vanilla and beat on medium-high speed until well-combined, another minute or so.
  • With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix on low until combined.
  • Cover the bowl of dough with plastic wrap and chill for at least 1 hour in the refrigerator (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)
  • Preheat the oven to 350F. Place the bag of Hershey Kisses in the freezer (so they hold their shape when you place them on the cookies!).
  • Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop the dough into 1 1/2 tablespoon-sized balls. Roll each ball in sugar before placing on the baking sheet, and arrange on the baking sheet about 3 inches apart.
  • Bake for 11-13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
  • Remove the Hershey Kisses from the freezer and unwrap. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Let cool for 5 more minutes then transfer to a wire cooling rack to cool completely.
  • Repeat with the remaining dough. Enjoy!

Notes

MAKE IT DAIRY-FREE: You can use Earth Balance Buttery Sticks in place of the butter. You can also use a chunk of dairy-free chocolate (like dark chocolate) in place of the Hershey kiss!
GLUTEN-FREE FLOUR:  I recommend using high-quality gluten-free flour blend that contains xanthan gum.  This is my favorite brand.
RECIPE NOTES
  • Keep the dough balls around  1 ½ tablespoons. so the cookie-to-Kiss ratio is right. 
  • For best results, use a smooth peanut butter like Jiff or Skippy.
  • I like to place the Hershey’s Kisses in the freezer so they don’t melt when you place them on the cookie. (Don’t try to place the Kiss on the cookie after they’ve cooled completely — it won’t stick!)

Nutrition

Calories: 131kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 117mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 13mg | Iron: 0.4mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. These were AMAZING!! Better than I could have imagined! Everyone loves them, they traveled well in tin’s single layer of course. I can’t believe how close they are to the “real” ones;)) honestly no one knows the difference! Excellent work Erin, as always!
    Merry Christmas and happy New Year

  2. 5 stars
    Love ❤️ this recipe. I can’t say enough good things – my friends and family love the cookies. They came out of the oven looking beautiful, taste awesome. Soft and delicious!! Thank you for this amazing mix.

  3. If you want to make it dairy free, you have to change the chocolate too. Nestle makes allergen free chips, but I don’t know how that would work. Maybe a chunk of an allergen free dark chocolate bar? Any suggestions?

    1. That is a great point! I’ve made these with good results using a chunk of dairy-free chocolate (dark chocolate!) in place of the Hershey kiss!

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