A new twist on the holiday classic peanut butter blossoms is not only delicious but also completely flourless! Everyone loves the combo of chewy peanut butter cookies with a Hershey's kiss on top! They are gluten-free, grain-free, and dairy-free.
5 from 2 votes
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
1cupcreamy peanut butter,regular not natural
½cupgranulated sugar,plus ¼ cup for rolling
28Hershey's Kisses, or 28 Reese's Miniature Peanut Butter Cups (See variation in notes below.)
Preheat oven to 350°F. Line a baking sheet with parchment or use a non-stick cookie sheet.
Blend together all of the ingredients, except for the Hershey's Kisses, until well combined. You can use a mixer or do this by hand.
Roll 1 tablespoon of dough into a ball. Roll each ball in granulated sugar. Place on cookie sheet. (For Peanut Butter Cup Variation, See Notes below.)
Bake at 350°F for 10-11 minutes. The cookies will crack on top and be lightly brown.
Meanwhile, unwrap the Hershey's Kisses.
Remove the cookies from the oven and immediately press a Hershey's Kiss on top. Allow cookies to cool on the cookie sheet.
The dough balls sometimes want to crumble apart a bit when rolling. Just squeeze the dough together and gently roll it between your hands to form a ball.
Cool on cookie sheets, cookies are more fragile when warm.
Store at room temperature for up to 3 days or freeze, tightly wrapped.
Mini-Peanut Butter Cup Version:
Line a mini-muffin pan with paper liners.
Place a ball of cookie dough in each cup.
Bake for 12 minutes.
Press one Reese's Miniature Peanut Butter Cup in each cookie as soon as it comes out of the oven.