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    Home » Recipes » Cookies

    Gluten-Free Peanut Butter Blossoms

    Published: Dec 14, 2018 · Updated: Dec 16, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten free peanut butter blossom on a vintage metal tray.
    Gluten free peanut butter blossoms piled on a metal tray.
    Gluten free peanut butter blossoms piled on a vintage metal tray.
    Gluten free peanut butter blossoms lined up on a black wire rack.

    Gluten-Free Peanut Butter Blossoms are a classic Christmas cookie recipe made during the holiday season. Soft and chewy gluten-free peanut butter cookies are topped with a Hershey's Kiss right as they come out of the oven, creating a sweet variation on thumbprint cookies. This delicious cookie is a must make any time of year!

    Gluten free peanut butter blossoms on a vintage metal tray.

    Why You'll Love This Recipe

    This cookie recipe is a classic, much beloved especially around Christmas! These easy to make peanut butter kiss cookies are the perfect addition for your Christmas cookie trays. They only require a few simple ingredients and everyone seems to love that peanut butter and chocolate combo!

    These gluten-free cookies have the perfect 'blossom' shape, which is a slightly puffy cookie that cracks ever so slightly when the Hershey's Kiss is pressed on top of the cookie.

    This cookie has been perfectly modified to a gluten-free version, retaining the delightfully soft cookie and slightly chewy texture, no dense crumbly cookies here!

    Plus, these peanut butter blossoms are made with real butter and no shortening! I don't personally have much against using a little shortening here and there but I know a lot of people are avoiding this ingredient or have trouble finding it. Not to mention the butter tastes much better anyway!

    If you really want to amp up the peanut butter flavor in these cookies, check out these completely flourless peanut butter blossoms! They are also simple to make and naturally gluten-free!

    More Gluten-Free Holiday Cookie Recipes 

    • These gluten-free double chocolate chip cookies are one of our most popular recipes!
    • Here's a recipe for classic gluten-free frosted sugar cookies, perfect for cut-outs!  Works great with many gluten-free flours!
    • Love thumbprints? Here are gluten-free buttercream thumbprints and gluten-free jam-filled thumbprints.
    • Gluten-free Snickerdoodles and Pecan Tassies are always someone's favorite!
    • Jump right to my cookie page to browse all the gluten-free cookies available here!

    Ingredeints

    Ingredients for gluten free peanut butter blossoms measured out in bowls.
    • Gluten-Free Flour Blend: I have made this recipe with several blends of gluten-free flour all of which worked well in this recipe; King Arthur Measure for Measure, Cup4Cup, Namaste Perfect Blend, and Pamela's Artisan Blend.
    • Peanut Butter: I used regular JIF creamy peanut butter. I haven't tried this recipe with crunchy peanut butter, natural peanut butter, or other nut/seed butters. If you can't have peanut butter, other butters will work as long as they are the same consistency as regular peanut butter.
    • Hershey's Kisses: Regular Hershey's Kisses brand milk chocolates are labeled gluten-free. If using another variety, be sure to check the labels.
    • Butter: I developed this recipe without shortening and with butter instead. I find the butter richer flavor. If you need a dairy-free option, feel free to use your favorite butter substitute.

    Peanut Butter Cup Variation

    You can also make these cookies with Reese's miniature peanut butter cups. Follow the recipe as directed but instead of baking the cookies on a cookie sheet, place each ball of cookie dough in mini muffin pan. Then bake as directed. As soon as you pull the cookies out of the oven, press an unwrapped peanut butter cup into the center of each cookie.

    Making Gluten-Free Peanut Butter Blossoms

    Image collage showing steps to make the cookies, mixing the dough, a ball of dough held my a hand, hand placing a Hershey's kiss on the baked cookies.
    • To make these cookies, start by making the peanut butter cookie dough. In a small bowl, whisk the dry ingredients together. Then in a separate bowl, cream the butter, peanut butter and sugars together.  You can do this my hand or with a hand mixer or stand mixer. Add the egg and vanilla and blend well, making sure to scrape down the sides of the bowl. Incorporate the dry ingredients into the wet mixture.
    • Use a small cookie scoop to help you scoop one tablespoon of dough and then roll it into a ball. Roll the dough in granulated sugar. Then bake the cookies.
    • As soon as the cookies come out of the oven, press an unwrapped chocolate kiss on top of each cookie.
    • Allow the cookies to cool completely and the chocolate to set back up.
    Gluten free peanut butter blossoms piled on a vintage metal tray.

    How to Store or Freeze These Cookies

    • Before you try to store these cookies be sure to cool them completely at room temperature first. You must allow the chocolate to set back up before stacking and/or storing. Otherwise, you will mess up the chocolate kisses and that would be a shame.  
    • Once the chocolate has hardened again, you can stack the cookies if needed. Place a piece of wax paper in between the layers.
    • Store the cookies at room temperature for up to three days in an airtight container.
    • You can freeze the cookies in an airtight freezer-safe container for up to 3 months. Thaw overnight at room temperature.
    • You can make the dough 1-2 days ahead of baking.  Keep the dough covered with plastic wrap or in an airtight container in the refrigerator until you're ready to bake the cookies.
    Gluten free peanut butter blossoms on a vintage metal tray.

    Top Recipe Tips

    • Instead of white granulated sugar, roll cookies in colored sugar or sprinkles for a more festive look!
    • Don't worry about cracks!  That's what makes these cookies a blossom! Occasionally you may get one that cracks beyond repair... if that happens to you, I'd say that's just a sign you're supposed to eat it.
    • These cookies are the perfect cookie to make with kid helpers. Kids can help with so many of the tasks, from helping mix the dough to rolling the cookies in sugar, and even pressing the Hershey's Kisses on top! 
    Gluten free peanut butter blossoms lined up on a black wire rack.

    I hope you enjoy this classic Christmas cookie recipe, now gluten-free! These gluten-free peanut butter blossom cookies are such an easy recipe to make and just as good as the original recipe! Please check out some more recipes before you go and be sure to sign up for my newsletter so you don't miss out on any new recipes!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Gluten free peanut butter blossom cookies on a vintage starburst metal tray.

    Gluten-Free Peanut Butter Blossoms

    Katie | Wheat by the Wayside
    Gluten-Free Peanut Butter Blossoms are a chewy gluten-free peanut butter cookie topped with a Hershey's Kiss. This classic holiday cookie is perfect any time of year!
    5 from 6 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Diet Gluten Free
    Servings 42 cookies
    Calories 90 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    • ½ cup butter
    • ½ cup creamy peanut butter
    • ½ cup granulated sugar, plus more for rolling cookies
    • ½ cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 ¾ cup Gluten-Free 1:1 Flour for baking, such as King Arthur Measure for Measure, Cup4Cup, Pamela's Artisan Blend, or Namaste Perfect Blend.
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 42 Hershey's Milk Chocolate Kisses, 1 package

    Instructions
     

    • Preheat the oven to 375°F.  Line two baking sheets with parchment paper. Unwrap the chocolate kisses.
    • In a small bowl, whisk together the flour, baking soda, and salt and set aside.
    • In a separate large mixing bowl, cream together the butter, peanut butter, and both sugars until well combined and fluffy.
    • Add in the egg and vanilla and mix well to combine.  
    • Add the dry ingredients to the wet ingredients and blend until well combined.
    • Roll 1 tablespoon sized portions of dough into a balls.  Then roll the balls in granulated sugar.
    • Place the cookie dough balls on the baking sheet.  Bake at 375°F for 8-10 minutes. The cookies will be slightly cracked and lightly golden brown on the bottoms when done.
    • Remove the cookies from the oven and immediately press one Hershey's Kiss into the center of each cookie.  Allow the cookies cool on the baking sheet for a couple minutes before removing to a wire cooling rack to cool completely. Allow the chocolate to fully set up again before storing or stacking.

    Notes

    Eat within 2-3 days for optimal freshness. Freeze right away if you need to keep the cookies longer than that.  Thaw the cookies at room temperature.
    You can make the dough 1-2 days ahead of baking.  Keep the dough in the refrigerator until you're ready to bake.

    Nutrition

    Calories: 90kcal
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

    • Gluten-Free Pecan Tassies
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

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    1. Kathy

      December 14, 2018 at 5:45 am

      5 stars
      They look delicious!

      Reply
    2. Kathy

      December 14, 2018 at 5:46 am

      5 stars
      They look delicious! Can’t wait to try them!

      Reply
    3. Sarah Woodward-Jones

      November 30, 2019 at 5:48 pm

      Thank you for your recipe! They came out delicious!
      Milk is missing from the ingredient list, so I guessed on the amount and tasted the dough. Still came out great, but how much milk are you supposed to use?
      These are delicious and do not taste gluten free! I'm positive that these will be a family favorite for years to come!

      Reply
      • Katie Olesen

        December 02, 2019 at 9:58 am

        I'm glad you enjoyed the recipe! The milk should be 2 tablespoons. Thank you so much for pointing that out!

        Reply
        • Sarah Woodward-Jones

          December 02, 2019 at 11:21 am

          Thank you! That was about my guess 🙂
          Delicious and wonderful! Can't wait to try your other recipes.

          Reply
        • Catherine

          December 08, 2019 at 9:32 am

          Still was confused about milk — had to go to comments for help. Maybe edit the post and add milk so no one else is confused. 🙂 can’t wait to see how they turn out! Thanks for the recipe!

          Reply
          • Catherine

            December 08, 2019 at 9:33 am

            Just realized it is written! I must have overlooked it. Never mind! Lol

            Reply
    4. Linda

      December 13, 2020 at 1:55 pm

      Can you substitute butter for the shortening?

      Reply
      • Katie Olesen

        December 13, 2020 at 5:10 pm

        Yes, you can.

        Reply
    5. Jane Martorana

      December 07, 2022 at 4:28 am

      Can you use Pamela’s baking and pancake mix for the flour?

      Reply
    6. Courtney Anderson

      December 24, 2022 at 7:57 pm

      5 stars
      These cookies turned out perfect! You can’t even tell they are gluten free!! I used Bob’s Red Mill 1-1!

      Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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